Piña Bistek

Bistek gets a fancy upgrade with pineapple tidbits. Great for everyday meals or special occasions

Ingredients:
¼ kg beef sirloin, sliced tapa style
1 pc (large) onion, sliced into rings
8 cloves garlic, crushed, for marinade
3 tbsp soy sauce, for marinade
1½ tsp calamansi juice, for marinade
¼ tsp black pepper, for marinade
pineapple syrup, for marinade
1 can (227 g) Pineapple Tidbits

Procedure:

1. Marinate beef for 1 hour. Drain and reserve Marinade.

2. Fry beef in ¼ cup oil until light brown. Set aside. Retain 2 tablespoons oil in pan.

3. In the same pan, sauté onion until almost tender. Add Marinade. Simmer for 2 minutes. Add fried beef and Pineapple Tidbits. Simmer once.

Makes 3-4 servings. :)

Gelato Blast

Ingredients:

Crepe Samurai

With this crepe, the more fruits, the merrier! Try this easy recipe for a sophisticated dessert on a special occasion.

Crepe
¾ cup all-purpose flour
¾ cup evaporated milk
½ cup water
¼ cup butter, melted
2 egg yolks
1 tbsp sugar

Filling
1 can (836g) Fruit Cocktail, drained (reserve syrup)
1 pc medium ripe mango, cut into cubes

Sauce
1 pack (250 ml) all-purpose cream, chilled
½ cup sugar
2 egg yolks
¼ cup fruit cocktail syrup
1 tsp vanilla extract
¼ tsp ground cinnamon (optional)


1. Crepe: Mix flour, milk and water until flour is dissolved. Add remaining ingredients and dash of salt. Mix until smooth. Brush a non stick 8" pan with oil. Pour a thin layer (¼ cup at a time) of batter in pan then tilt to cover bottom. Cook each side for about 1 minute. Do the same with the remaining batter. Set aside.

2. Filling: Combine Fruit Cocktail with 2 tbsp sugar and mangoes. Set aside.

3. Sauce: Whip all-purpose cream for 2 minutes. Add half of sugar and continue beating until stiff. Set aside. Beat egg yolks until fluffy. Add remaining sugar and fruit cocktail syrup. Cook over in low heat for 3 minutes or until thick. Cool. Fold in cream, vanilla and cinnamon (optional).

4. Layer two baking pans (size of pan depends on the toaster) with half of crepes. Pour fruit mixture then spread with part of sauce. Cover with remaining crepes then sauce. Toast in oven toaster for 4-5 minutes or until brown on top.

Creamy Gelatin

Try making Creamy Gelatin made with DEL MONTE Fiesta Fruit Cocktail for tonight's dessert Ingredients:

1 can (836 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve 1/3 cup syrup)
2-1/4 cups water
3-4 tbsp Unflavored Gelatin
1-1/2 cups evaporated milk
1/2 tsp Vanilla extract
¾ cup sugar

PROCEDURE:

1. Mix gelatine with1/2 cup of water. Let stand for 5 minutes. Heat to dissolved.
2. Add fruit cocktail syrup and remaining water, sugar, vanilla and milk. Stir. Set aside.
3. Arrange half of DEL MONTE Fiesta Fruit Cocktail at the bottom of desired mold/ molds. Pour half of gelatine mixture. Cover and chill until set. Keep remaining gelatine mixture at room temperature.
4. Pour remaining gelatine mixture on top of set gelatin. Add remaining fruit cocktail. Cover and chill until set. Serve cold.

Makes 12 servings

Totally Tofu

http://lifestyle.inquirer.net/food/food/view/20100603-273486/Totally-tofu

2 blocks of tofu

5 onions (chopped)

6 pcs green finger pepper (finger chili), sliced

1 pouch mayonnaise

½ c soy sauce

3 tbsp cooking oil

3 tbsp calamansi juice

1. CHOP tofu into small squares.

2. HEAT water and blanch tofu for three minutes. Drain well.

3. HEAT oil then gently put tofu.

4. ADD finger chili, onions, calamansi juice and mayonnaise.

5. ADD soy sauce and mix well. Serve warm.

6. LUSCIOUS Tofu

Chicken Adobo with Pineapple

Give chicken adobo a slightly sweet upgrade with pineapple tidbits.INGREDIENTS:

400 g chicken, cut into serving portions
1 pouch (115 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)
6 cloves garlic, crushed and fried to brown

MARINADE:

3 cloves garlic, crushed
1-½ tbsp DEL MONTE Red Cane Vinegar
1 tbsp soy sauce
¼ tsp peppercorn, crushed
Reserved pineapple syrup

PROCEDURE:

1. Marinate chicken for 30 minutes. Drain and reserve marinade.
2. Fry chicken in oil until golden brown.
3. Combine chicken with marinade then simmer until chicken is tender. Season with sugar to taste. Add DEL MONTE Pineapple Tidbits. Top with fried garlic.





Makes 4 servings. :)

Butterscotch Bravado

A warm, butterscotch blanket brings fruit cocktail to new heights. Don’t forget to share!

INGREDIENTS:
1 can (836 grams) DEL MONTE Fiesta Fruit Cocktail, drained but reserve ¼ cup syrup
1 tbsp cornstarch, dissolved in fiesta fruit cocktail syrup
1 tbsp sugar

SAUCE:
½ cup light brown sugar
½ cup all-purpose cream
1 tbsp evaporated milk
1 tbsp butter
1 tbsp light corn syrup

PROCEDURE:

1. Combine DEL MONTE Fiesta Fruit Cocktail with cornstarch and sugar. Heat until thick. Set aside.

2. Sauce: Combine all ingredients. Boil stirring occasionally for 3 minutes. Pour over cooked fruit mixture while still warm.

Makes 8 servings

Grilled Chicken Drumsticks

Choco Cheese Bites

Bring this fun and colorful cookie to the next children’s party and watch them disappear in no time.

1/2 cup cream cheese, softened
1 tbsp all-purpose cream
1 can (432 g) DEL MONTE Fiesta Fruit Cocktail, drained
3 packs (137 g each) chocolate
cream-filled cookies (reserve cream filling)
3 tbsp sprinkles

1. Mix cream cheese to soften, then add all-purpose cream and and cookie filling. Mix well. Fold in DEL MONTE Fiesta Fruit Cocktail. Chill for 30 minutes.
2. Top each cookie with 1 tablespoon of mixture. Cover with another cookie to make a sandwich. Dredge sides of cookie sandwich in sprinkles.
3. Place inside the chiller and let cool for 30 minutes before serving.

Makes 36 cookie sandwiches! :D

Fruit Cocktail Bars

Try these bite-sized goodies for your next family gathering. Truly a tasty treat!

500g milk chocolate bar, cut into chunks
1 cup all-purpose cream
1 1/2 tsp instant coffee powder
1 can (432g) DEL MONTE Fiesta Fruit Cocktail, chilled and drained
4 packs (25g each) plain crackers

Procedure:

1. Using double boiler, cook chocolate until just melted. Add cream and coffee powder, stir. Set aside.

2. Arrange crackers on tray. Top each cracker with few pieces of DEL MONTE Fiesta Fruit Cocktail. Pour with melted chocolate. Chill to set. Cut into bite size pieces if desired.

Makes 12 servings.

Pochero

Ingredients:

1 medium onion, chopped
350g beef round, cut into serving portions
1 pouch (200g)  Tomato Sauce
2 pcs. (120g) potatoes, cut into chunks
2 pcs. semi-ripe saba banana, peeled and sliced diagonally
1 pc. Chorizo de Bilbao
¼ cup cooked garbanzos
2 heads (150g) pechay Tagalog

Eggplant Sauce:
2 pcs. (100g) Eggplant
2 cloves Garlic, minced
2 tbsp Red Cane Vinegar
Salt and pepper to taste

Procedure:

1. Sauté onion and beef for 5 minutes. Add 2 cups water and Original Style Tomato Sauce. Cover and simmer over low heat until beef is almost tender. (If using pressure cooker, boil meat first until tender, then retain only 3/4 to 1 cup broth before adding tomato sauce).

2. Add potatoes, saba, chorizo, garbanzos and salt and pepper to taste. Simmer for 10 minutes or until potatoes and saba are tender. Add pechay. Simmer once.

3. Eggplant Sauce: Broil eggplant until cooked. Peel and mash with garlic and vinegar. Season with salt and pepper to taste.

Note: For a soupy Pochero, add more broth to make 3-1/2 cups.

Makes 4 servings.

Snowballs

INGREDIENTS:

1 can (227 g) crushed pineapple well drained
250 grams marshmallow
1 packs (250 ml) All-purpose cream chilled
2 tbsp sugar
1 tbsp unflavored gelatin dissolved in ¼ cup water
¼ cup toasted cashew nuts coarsely chopped
paper cups

PROCEDURE:

1. Combine crushed pineapple and marshmallow. Let stand for 1 hour. Meanwhile, heat gelatine until dissolved. Set aside. Beat all-purpose cream until soft peaks form. Fold into pineapple-marshmallow mixture then fold in gelatin. Cover and chill overnight.
2. Scoop into small balls by using ice cream scoop then transfer into paper cups. Sprinkle with nuts. Chill until ready to serve.

Makes 13 servings :)