Apples and Walnuts

Baked apples smothered with vanilla cream sauce 
and topped with walnuts

Ingredients:
2 pcs medium-sized apples, cut into wedges
Vanilla Cream Sauce:
1 383g can NESTLÉ Cream
1/2 cup cream cheese, softened
2 tbsp sugar
1/2 tsp vanilla
2 tbsp melted butter
1/4 cup chopped walnuts

Procedure:
  1. Arrange apple wedges in an 8x8x2 inch oven proof pan. Set aside.
  2. For the sauce, combine the cream, cream cheese, sugar, vanilla, and butter in a bowl. Mix well with electric mixer until smooth.
  3. Pour over arranged apple wedges and bake for 15 minutes or until set at 250C.

Good to Know:
Include nuts in your diet. They are good sources of protein, but have no cholesterol because they come from plants.

source: Nestle
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Apple Turon A la Mode

Apple-filled turon dressed-up for the season 
with coffee-cream cheese sauce and Ice Cream

Ingredients:
Filling:
1/2 cup butter
2 cups peeled and cubed apple
1/2 cup NESTLÉ Premium Squeeze Orange Juice
1/2 cup brown sugar
1 tsp cinnamon ground
1/2 cup all purpose flour dissolved in
1/2 cup evaporated milk

10 pcs lumpia wrapper
oil for deep frying

Coffee-Cream Cheese Sauce:
1 301ml can condensed milk
1 cup cream cheese
1 tbsp NESCAFE Classic

10 scoops NESTLÉ Ice Cream - Vanilla Heaven

Procedure:
  1. Melt butter in a pan, sauté apples, NESTLÉ Premium Squeeze Orange Juice, and brown sugar until cooked through, about 7 minutes.
  2. Add cinnamon and flour mixture. Cook until thickened. Set aside.
  3. Put about 1 to 2 tablespoons of apple filling in a lumpia wrapper. Roll up and seal well. Deep-fry until golden and drain in paper towels.
  4. For the sauce, combine all condensed milk, cream cheese, and NESCAFE Classic in a blender and puree for about 3 minutes. If not using a blender, combine with a wire whisk then chill.
  5. To serve, arrange a piece of apple turon with a scoop of NESTLÉ Vanilla Ice Cream in a dessert plate. Drizzle caramel sauce over ice cream and turon.

Good to Know:
Ice cream activates an area in the brain that enables us to feel pleausre and it only takes a spoonful to cause this effect.

source: Nestle
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Apple Temptation

A fruit salad variation with red and green apples, 
pineapple tidbits, and colorful marshmallows

Ingredients:
2/3 cup pineapple tidbits, drained juice reserved
1 cup mini marshmallows
Sauce:
1 egg
1/2 tbsp flour
1 tbsp vinegar
1/4 cup sugar
3/4 cup NESTLÉ Cream
1/2 cup cocktail peanuts
1 med sized red or green apple, unpeeled and diced

Procedure:
  1. Combine pineapple and marshmallows. Chill for at least 2 hours.
  2. Meanwhile, beat 1/3 cup of reserved pineapple juice, egg, flour, vinegar, and sugar. Heat until thick, stirring constantly.
  3. Mix sauce and NESTLÉ Cream. Toss in peanuts, marshmallow mixture and apples. Chill before serving.

Good to Know:
Peanuts are actually a member of the legume family together with beans and peas, which are good sources of protein and a wide array of minerals.

Good to Remember:
Include nuts in your diet. They supply protein and wide array of phytonutrients.

source: Nestle
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Apple Pudding

A popular English dessert with fruit and caramel topping

Ingredients:
1 cup sugar
1/3 cup water
2 tbsp butter
4 large apples, peeled, cored, cut into 1/4 inch rounds
15 slices loaf bread, crust trimmed
1 1/2 cups NESTLE Fresh Milk combined with
1 1/2 cups NESTLE All Purpose Cream
1/2 cup sugar
6 pcs large eggs

Procedure:
  1. Combine sugar and water in a heavy small saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into 13 inchx9 inchx2 inches baking dish.
  2. Tilt dish to cover bottom with syrup. Cool.
  3. Preheat oven to 350 degrees F.
  4. Melt 2 tbsps. butter and beginning to color, about 4 minutes per side.
  5. Arrange 1/3 of apples atop caramel in dish. Top apples with half of bread slices in single layer.
  6. Whisk milk-cream mixture, sugar, and eggs in a large bowl to blend. Pour half the custard over bread. Arrange another 1/3 of apples over bread. Top with remaining bread slices in single layer. Pour remaining custard over, and top with the last 1/3 of apples. Let stand 30 minutes.
  7. Bake pudding until custard is set and begins to brown on the sides, about 45 minutes. Let stand at least 15 minutes. Serve hot or warm.

Good to Remember:
The goodness of natural milk fat makes NESTLE All Purpose Cream extra rich and extra delicious.

source: Nestle
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Apple Pie

Your old fashioned apple pie with crumble topping

Ingredients:
Crust:
1 cup all-purpose flour
1/2 tsp salt
1/3 cup shortening
1/2 slightly beaten egg yolk
1/2 tsp vinegar
2 tbsp cold water

Filling:
2 eggs slightly beaten
1 170g can NESTLÉ Cream
1/2 cup granulated sugar
2 tbsp all-purpose flour
2 tsp cinnamon
1 tsp vanilla
5 medium apples peeled cored and cut to wedges
Crumble:
1/2 cup all-purpose flour
1/4 cup brown sugar
2 tsp cinnamon
1/4 cup butter

Procedure:
  1. Preheat oven at 350 degrees F.
  2. Sift together flour and salt for crust.
  3. Cut in shortening by using two knives or a pastry blender.
  4. Combine the rest of the ingredients for crust and pour into the dough mixture. Gather to a ball.
  5. Roll out with a rolling pin until 2 inches bigger than your pie plate. Fit into the pie plate and flute edges. Set aside.
  6. Combine all ingredients for the filling and pour into prepared crust.
  7. Sift together the first three ingredients for crumble. Cut in butter and sprinkle mixture on top of the apple filling.
  8. Bake for 45 min. to 1 hr. in a preheated oven.

source: Nestle
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Apple Crumble

Cornflakes enhances the texture of this baked apple dish,
perfect for either breakfast or as a dinner dessert

Ingredients:
2 tbsp butter, softened
1/2 cup firmly packed brown sugar
1/4 tsp cinnamon powder
1/2 cup NESTLÉ Cream
3/4 cup NESTLÉ CORNFLAKES
3 large delicious apples, peeled, cored, and cut into wedges

Procedure:
1. Combine butter, brown sugar and cinnamon powder and mix thoroughly with fork.
2. Stir in NESTLÉ Cream and blend well.
3. Add NESTLÉ Cornflakes.
4. Arrange apple wedges in individual ovenproof dish; top with mixture.
5. Bake at 375 degrees for 5 to 10 minutes or until apple is tender and the top browned.

Good to Know:
A bowl of NESTLE CORNFLAKES with milk contains 11 essential vitamins and minerals, including calcium and iron.
source: Nestle
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Apple Cream Cravings

A basic fruit cobbler recipe you can serve as dessert

Ingredients:
1 1/2 cups flour
2 tsp baking powder
1/4 tsp. salt
1/2 cup butter
3/4 cup brown sugar
3/4 cup NESTLÉ Cream
1/2 cup sugar
1/2 cup pitted and chopped prunes
2 pieces apples coarsely chopped
1/2 cup brown sugar combined with
2 tbsp walnut or almond chopped
1 can 160g NESTLÉ Cream, chilled

Procedure:
1. Combine flour, baking powder, and salt in a bowl.
2. Cut butter until pea-sized pieces.
3. Blend in brown sugar, then cream until mixture is evenly moist. Set aside.
4. Arrange prunes and apples in a buttered oven-proof dish.
5. Sprinkle 1/2 cup sugar on top of fruits then put in a cobbler mixture.
6. Top with sugar-almond mixture and bake 35 min. at 350 degrees F.
7. Serve warm with a dollop of NESTLÉ Cream on top.

Good to Know:

Eat 5-9 servings of fruits and vegetables everyday for your body's share of vitamins, minerals, and other nutrients.

Good to Remember:
Prunes supply a healthful amount of dietary fiber which helps in lowering cholesterol. It is also a source of some nutrients like iron, potassium, and B vitamins needed to maintain healthy blood, heart and nerves.

source: Nestle
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Almond Jelly

The ubiquitous dessert in Chinese restaurants you can easily do at home

Ingredients:
1 439g can fruit cocktail
1 bar colorless gulaman
1/3 cup sugar
1/2 cup NESTLE Fresh Milk
1 tbsp almond extract

Procedure:
  1. Drain fruit cocktail and save syrup. Add water to syrup to make 2 cups. Pour syrup mixture in a saucepan.
  2. Shred gulaman and add to syrup mixture. Simmer over low heat until gulaman is completely dissolved. Remove from heat and stir in NESTLE Fresh Milk and almond extract. Strain into a ring mold or square pan.
  3. Let cool until set. Unmold onto platter and arrange fruit cocktail in center and around. Or if using a square pan, cut up into cubes and serve with fruit cocktail.

Good to Remember:
If desired, use chopped fresh fruits in place of fruit cocktail. Fruits with skin and pulp like apples, grapes, oranges, and pineapples are high in fiber. Adults need 25 - 35 grams of fiber per day.
source: Nestle
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Almond Cappuccino Torte

European cake with the rich taste of chocolate, coffee, and almonds

Ingredients:
1 8oz pkg semisweet chocolate cut-up
1 1/3 cups milk chocolate pieces
1 cup NESTLÉ Cream
2 tbsp NESCAFÉ Classic
3 pcs eggs
1/4 cup NESCAFÉ Classic
1 tsp vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1 cup chopped toasted almonds
confectioners` sugar

Procedure:
  1. Heat semisweet chocolate, milk chocolate pieces, NESTLÉ Cream, and NESCAFÉ Classic in a heavy saucepan over low heat till melted, stirring constantly. Cool to room temperature.
  2. Beat eggs, NESCAFÉ Classic and vanilla in a bowl till combined. Add flour and sugar and beat until light.
  3. Fold chocolate mixture into the egg mixture. Fold in nuts.
  4. Grease and flour bottom and sides of a 9-inch springform pan. Spread batter into the pan. Bake in a 325 degrees F for 40 minutes or till slightly puffed around outer edge.
  5. Cool and chill at least overnight. Dust with confectioners` sugar before serving.

source: Nestle
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Old Fashion

1 oz Bourbon
Drops of Angostura Bitter
Bar Spoon of Syrup
Ice Cubes

Method: Stir
Glass: Old Fashion Glass





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Manhattan

1 ½ Bourbon (Jim Beam)
1 Red Cherry
½ Sweet Vermouth
Drops of Angostura Bitter
Ice Cubes

Method: Stir
Glass: Cocktail Glass



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Sidecar




1 oz Brandy
½ oz Cointreau
¼ oz Lemon Juice





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Gin Sour

1 oz Gin
½ oz Lemon Juice
1 scoop Ice Cubes

Method: Shake
Glass: Sour Glass
Garnish: M Cherry


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Pink Lady



1 oz Gin
1/3 Lemon Juice
¼ oz Grenadine
1 yoke of an egg






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Mai Tai

½ Triple Sec
½ Pineapple Juice
½ Pineapple Fruit
2 oz Rum
¼ oz Orange Juice
¼ oz Grenadine





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Campari Soda Or Orange

1 oz Campari
4 oz Soda Water or Orange

Method: Stir
Glass: Highball







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Screwdriver

1 ¼ oz Vodka
4 oz Orange Juice
3 Ice Cubes

Method: Stir
Glass: Highball





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Cuba Libre


1 ¼ oz Dark Rum
4 oz Coke
3 Ice Cubes

Method: Stir
Glass: Highball





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Gin Fizz

½ oz Gin
½ oz Lime Juice
½ oz Lemon Juice
4 oz Soda Water
1 scoop Ice Cubes

Method: Shake
Glass: Highball
Garnish: Lemon Peel

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Americano

1 oz Campari
1 oz Sweet Vermouth
½ bottle Soda Water
1 scoop Ice Cubes

Method: Stir
Glass: Brandy Old Fashion
Garnish: Lemon Slice



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Bloody Mary

1 oz Vodka
4 oz Tomato Juice
2 dashes salt and pepper
2 ml Worcestershire
1 ml Lemon Juice
1 scoop Ice Cubes

Method: Stir
Glass: Highball
Garnish: Celery Stick

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Frozen Daiquiri

1 oz Light Rum
½ oz Lemon Juice
½ oz Sugar Syrup
1 scoop Crushed Ice

Method: Blend
Glass: Champagne Saucer
Garnish: Calamansi Slice

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Dry Martini

½ oz Vermouth
1 drop Angostura Bitter
1 scoop Ice Cubes

Method: Stir or Shake
Glass: Cocktail
Garnish: Olives, Lemon Peel

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Gin Buck

1 ¼ oz Gin
4 oz Ginger Ala
3 Ice Cubes

Method: Stir
Glass: Highball





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Gin Tonic

1 ½ oz Gin
4 oz Tonic Water

Method: Stir
Glass: Highball





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Gimlet

1 ½ oz Gin
½ oz Lime Juice
1 scoop Ice Cubes

Method: Shake
Glass: Champagne Saucer
Garnish: Calamansi Slice



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Sangria

2 oz Red Wine
1 ½ oz Orange Juice
½ oz Lime Juice
½ oz Sugar Syrup
2 oz Soda Water
1 Bar Spoon Brandy
1 scoop Ice Cubes

Method: Shake
Glass: Red Wine Glass, Highball
Garnish: Orange Wheel

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Margarita

1 oz Tequila
½ oz Triple Sec
½ oz Lemon Juice
½ oz Lime Juice
1 scoop Ice Cubes

Method: Shake
Glass: Cocktail
Garnish: Rim of Salt, Calamansi Slice

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White Dream

½ oz Vodka
½ oz Light Rum
½ oz Gin
½ Lemon Juice
2 oz Pineapple Juice
½ oz Syrup
1 scoop Ice Cubes

Method: Shake
Glass: Highball
Garnish: US Lemon Slice


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Mango Cooler

1 oz Vodka
½ oz Coitreau
1 whole Mango Fruit
2 oz Orange Juice
1 scoop Crushed Ice

Method: Blend
Glass: Mango Ceramic
Garnish: Slice of Mango, M Cherry


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Gin Rickey

1 ¼ Gin
½ oz Lime Juice
4 oz Soda Water
3 Ice Cubes

Method: Stir
Glass: Highball



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Vodka Tonic

1 ¼ oz Vodka
4 oz Tonic Water

Method: Stir
Glass: Highball





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Filipiniana

½ oz Gin
½ oz Dark Rum
½ oz Malibu Rum
2 oz Orange Juice
2 oz Pineapple Juice
½ oz Lemon Juice
½ oz Grenadine Syrup
1 scoop Ice Cubes

Method: Shake
Glass: Lady Pilsner
Garnish: Pineapple, M Cherry

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Holiday In Coral

1 oz Vodka
½ oz Amaretto
½ oz Southern Comfort
2 oz Orange Juice
2 oz Pineapple Juice
¼ oz Grenadine Syrup
1 scoop Ice Cubes

Method: Shake
Glass: Highball
Garnish: Slice of Orange, M Cherry

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Frozen Glory

1 oz Dark Rum
½ oz Brandy
¼ oz Gallano Yellow
1 whole Banana
½ oz Lemon Juice
½ oz Sugar Syrup
2 oz Orange Juice
1 scoop Crushed Ice

Method: Blend
Glass: Highball
Garnish: 1 Slice of Banana, M Cherry

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Tequila Sunrise

1 oz Tequila
½ oz Triple Sec
4 oz Orange Juice
2 oz Soda Water
¼ oz Grenadine
1 scoop Ice Cubes

Method: Stir
Glass: Highball
Garnish: Orange Slice

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Long Island Iced Tea

½ oz Gin
½ oz White Rum
½ oz Tequila
½ oz Vodka
½ oz Lemon Juice
½ bottle Coke

Method: Shake all the ingredients
without the chits and stir.
Glass: Highball
Garnish: US Lemon

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Weng-Weng

½ oz Brandy
½ oz Scotch Whisky
½ oz Dark Rum
½ oz Bourbon
2 oz Orange Juice
2 oz Pineapple Juice
½ oz Lemon Juice
¼ oz Grenadine
1 scoop Ice Cubes

Method: Shake
Glass: Highball
Garnish: Pineapple Spear, M Cherry

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Zombie

1 oz Light Rum
1 oz Dark Rum
¼ oz Lemon Juice
2 oz Orange Juice
2 oz Pineapple Juice
½ oz Apricot Brandy
½ oz Sugar Syrup
½ oz Grenadine
1 scoop Ice Cubes

Method: Shake
Glass: Highball

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Piña Colada

1 ½ oz Light Rum
2 tsp Coco Milk
2 oz Pineapple Juice
1 Slice Pineapple Fruit
1 scoop Crushed Ice

Method: Blend
Glass: Lady Pilsner
Garnish: Pineapple Spear, M Cherry

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Cebu Paradise

1 ¼ oz Vodka
½ oz Crème d menthe
2 oz Green Mango Juice
1 scoop Ice Cubes

Method: Shake
Glass: Highball
Garnish: Pineapple Spear, M Cherry

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Rum Punch

1 ½ oz Light Rum
½ oz Triple Sec
½ oz Lemon Juice
½ oz Orange Juice
2 oz Pineapple Juice
½ oz Grenadine
½ oz Sugar Syrup
½ oz Soda Water
1 scoop Ice Cubes

Method: Stir
Glass: Highball
Garnish: Pineapple Spear, M Cherry

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Banana Daiquiri

1 ¼ oz Light Rum
½ oz Triple Sec
½ oz Lemon Juice
1 whole Banana Fruit
½ oz Sugar Syrup
1 scoop Crushed Ice

Method: Blend
Glass: Cocktail
Garnish: 1 Slice of Banana, M Cherry

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Singapore Sling

1 ½ oz Gin (dry)
½ Cherry Brandy
Dash of Benedicrine
½ oz Lemon Juice
2 oz Soda Water
½ oz Grenadine
1 scoop Ice Cubes

Method: Shake
Glass: Highball
Garnish: Orange Slice, M Cherry

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Liver Spread Spaghetti

Ingredients
175 g Del Monte Spaghetti, cooked
1 pc small onion, minced
5 pc regular hotdog, sliced
1 tbsp margarine
1 pouch (250 g) Del Monte Italian Style Spaghetti Sauce
3 tbsp liver spread
2/3 cup grated cheese

Procedure
SAUTÉ onion and hotdog in margarine. Add Del Monte Spaghetti Sauce. Simmer for 5 minutes. Add liver spread, half of cheese, salt and pepper to taste. Simmer for 3 minutes with constant stirring.

POUR over cooked Del Monte Spaghetti. Top with remaining cheese.

source: Nestle
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Grilled Sandwich Pizza

Ingredients
1 pack (500 g) sliced bread
2 pouches (115 g each) Del Monte Sweet Style Pizza Sauce
100 g quickmelt cheese, sliced thinly into 16 pieces
2 pc eggs, beaten
1/4 cup margarine or butter, melted

Procedure
SPREAD 8 pieces of sliced bread with 1 tbsp each of Del Monte Pizza Sauce. Top each with 2 slices of cheese. Cover with another slice of bread. Set aside.

COMBINE remaining Del Monte Pizza Sauce with egg and 1/8 tsp iodized fine salt (or dash of iodized rock salt). Mix well. Dip bread (do not soak) in pizza sauce mixture. Grill in pan with 1/2 tbsp margarine or butter until light brown. Flip to cook other side. Cut diagonally into 2.

source: Nestle
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Egg Sausage Pizza

Ingredients
8 pc large pan de sal, halved
1 pouch (115g) Del Monte Sweet Style Pizza Sauce
150 grams longganisa, removed from casing
10 cloves garlic, crushed and fried until brown
1 pc salted egg, sliced
2 tbsp coarsely grated quickmelt cheese

Procedure
PREHEAT oven at 350ºF.

SAUTÉ longganisa until cooked. Drain excess oil. Spread pan de sal with Del Monte Pizza Sauce. Top with remaining ingredients. Bake until cheese melts.

source: Nestle
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Corned Beef Spaghetti

Ingredients
250 g Del Monte Spaghetti, cooked
2 cloves garlic minced
2 pc small onion, finely chopped
1 can (150 g) corned beef
1 pc small carrot, coarsely grated
1 pouch (250 g) Del Monte Sweet Style Spaghetti Sauce

Procedure
SAUTÉ garlic, onion, corned beef and carrots. Add Del Monte Spaghetti Sauce and 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt). Simmer for 3-5 minutes.

BLEND with or pour over cooked Del Monte Spaghetti. Top with grated cheese if desired.

source: Nestle
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Chicken Empanada

Ingredients
3 cloves garlic, crushed
1 pc medium onion, chopped
1/4 kg chicken breast, deboned and diced
1 pc large potato, cut into small cubes
2 tbsp raisins diced
1 pc medium red bell pepper, diced
1 pouch (115 g) Del Monte Classic Italian Style Pizza Sauce

CRUST
3/4 cup evaporated milk
1 tsp calamansi juice
1/2 cup margarine, softened
1 pc egg, separated
2-1/2 cups all-purpose flour

Procedure
CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5 minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hour.

KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each inro round pieces 3" in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels.

FILLING: SAUTÉ garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and Del Monte Pizza Sauce. Simmer for 2 minutes. Set aside.

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Achara

Ingredients
1 shredded green papaya
2 sliced onions
2 julienned carrots
1 sliced red pepper (sweet)
3 cups cider vinegar
1/4 cup sugar
1 tsp salt
1 tsp freshly ground pepper

Procedure
Shred the papaya using a hand grater, boil in vinegar, add other ingredients and simmer for 25 minutes.

Makes 4 Servings.

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Munggong Guisado

Ingredients
3 cups munggo (mung bean)
4 cups stock
1 small head of garlic, minced
1 small onion, minced
4 pcs. tomatoes, diced
1/2 cup dried dilis
3 cups water
1 tbsp. oil
1 cup malunggay leaves
pinch of salt and pepper

Procedure
  1. Boil munggo beans in water until tender, strain and set aside.
  2. In a pot, heat oil and saute garlic, onion, dilis and tomatoes.
  3. Add in munggo and stock.
  4. Season with salt and pepper.
  5. Add in malunggay leaves.
  6. Serve hot.

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