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Creamy Dory Fillet with Sofrito Recipe

Fresh Chicken Rolls Recipe

Try this take on the Filipino classic with chicken and cauliflower!

Enjoy your dory fillets with a creamy flavored sauce and sofrito! This creamy dish made with Knorr Ginataang Gulay and Knorr All-in-One + Meaty Seasoning will definitely brighten your holiday gatherings.

Fresh Chicken Rolls Recipe Ingredients:

2 tbsp. cooking oil 2 cloves garlic, chopped 1 tbsp. medium red onion, chopped 1 cup chicken breast, sliced 2 tbsp. celery, chopped 1 piece carrot and singkamas, mediumsized, strips 2 cups cauliflower (without the stems) 1 sachet Knorr All-in-One + Meaty Seasoning 4 pcs fresh lumpia wrapper, mediumsized 4 pcs fresh native lettuce

Creamy Dory Fillet with Sofrito Recipe Ingredients:

1 k Dory fillet, cut into serving pieces 2 tbsp vegetable oil 3 tbsp onions, chopped 1 tbsp garlic, minced 6 pcs native tomatoes, diced 1 pack Knorr All-in-One + Meaty Seasoning 1 tbsp fresh basil 2 cups all purpose cream 1 pack Knorr Ginataang Gulay Sitaw and Kalabasa Complete Recipe Mix 1 cup water 0.25 cup cheddar cheese as needed salt and pepper as needed flour as needed whole egg as needed breadcrumbs pinch nutmeg

Fresh Chicken Rolls Recipe Directions:

1. Saut garlic and onion. Add chicken, celery, carrots and cauliflower. 2. Mix and simmer for 2 minutes, then add singkamas & Knorr All-in-One + Meaty Seasoning. 3. Remove from pan and drain well. 4. Put the vegetable in a plate to cool. 5. Lay lumpia wrapper in a dry plate and put 1 pc lettuce. Scoop 2-3 tablespoons of the vegetables on top of the lettuce. 6. Fold neatly, making sure all vegetables are intact, then serve.

Creamy Dory Fillet with Sofrito Recipe Directions:

1 Season fillets then dip in flour. Shake off excess then dip in beaten egg and breadcrumbs. Chill. 2 Saute onions, garlic, and tomatoes in oil. 3 Add Knor All-in-1 + Meaty Seasoning and fresh basil. Set aside. 4 Bring to boil Knorr Ginataang Gulay and water, reduce heat to simmer then add cream. 5 Add cheese then season with salt, pepper, and nutmeg. 6 Deep fry dory fillets until golden brown then arrange them on a platter topped with the cream sauce and sofrito.

Squash Oregano Cream Soup Recipe

A Christmas meal is never without a warm soup. So this holiday season, enjoy a bowl of creamy meaty goodness with Squash Oregano Cream Soup that is sure to add warmth to the family gatherings.

Chicken and Corn Cream Spaghetti Recipe

Knorr Chicken and Corn Real Chinese Soup is more than just a soup mix. In this recipe, this heavenly Knorr soup product is turned into a pasta sauce that is sure to win the hearts of your loved ones.

Squash Oregano Cream Soup Recipe Ingredients:

2 3 1 1 1 2 1 2 2 tbsp vegetable oil tbsp onions, chopped tbsp garlic, chopped k squash, peeled and cut into cubes L water pc Knorr Pork Cubes tsp fresh oregano, chopped cups all purpose cream tsp butter

Chicken and Corn Cream Spaghetti Recipe Ingredients:

1 pack Knorr Crab and Corn Real Chinese Soup 60 grams 1 cup water 3 cups fresh milk 4 tbsp butter 1 pc. garlic, minced 1 pc. onion, minced 1 cup button mushrooms 0.50 kg spaghetti, cooked al dente

Squash Oregano Cream Soup Recipe Directions:

1 Saute onions and garlic in oil then add squash. Saute for another minute. 2 Add water just to cover squash, bring to boil then simmer until squash is tender. 3 Add Knorr Pork Cubes then simmer for another minute. 4 Transfer to a blender and blend well until smooth. 5 Bring back to the pot over low heat, add fresh oregano and cream. 6 Season with salt and pepper then add butter..

Chicken and Corn Cream Spaghetti Recipe Directions:

1. Dissolve Knorr Chicken and Corn Real Chinese Soup in 1 cup water. Set Aside. 2. Bring the fresh milk to simmer. Pour dissolved soup mix into milk while stirring. 3. Simmer for 5 minutes. Set aside. 4. In a separate sauce pan, saut garlic and onion in butter until cooked. 5. Add mushrooms and saut for a minute. Pour the soup mix. Simmer until sauce thickens. 6. Arrange spaghetti on a platter, top with the sauce and parmesan cheese. 7. Top with parsley if desired before serving.

Filipino Style Spaghetti Recipe

Estimated & preparation & cooking time: 40 minutes.

Filipino Spaghetti Recipe

Ingredients

Spaghetti Ingredients:
1 kg. spaghetti noodles 1/2 kg. ground beef 1/2 kg. ground pork 1/4 kg. hotdogs, diagonally sliced 1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup) 3 pieces laurel leaves (bay leaves) 1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup) 2 green bell peppers, diced 2 onions, chopped 1 head garlic, minced 3 tablespoons of cooking oil 1 cup of water Salt and pepper to taste 1/2 cup grated cheese

2 lbs Spaghetti 1 big bottle banana ketchup 1 big can Tomato sauce (approximately 4 cups) cup Tomato Paste 1 tsp Garlic, minced 1 lbs Ground Meat (pork or beef) 4 pcs Hotdogs, sliced Brown Sugar 1 medium sized Onion, diced Cheddar Cheese 2 tbsp Salt 36 ounces Water (about 1 liter) 4 tbsp Cooking Oil

Cooking Procedure 1. In a large pot, pour the water in and bring to a boil 2. Put-in the salt and oil 3. Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside 4. Using a separate pan, saute the garlic and onions 5. Put-in the round meat and let cook for 5 minutes 6. Add the hotdogs and cook for 2 minutes 7. Put-in the tomato sauce, banana catsup, tomato paste, and brown sugar then simmer for 15 to 20 minutes 8. Place the sauce on top of the cooked noodles and add some cheese 9. Serve hot. Share and Enjoy!

Spaghetti Cooking Instructions: Cook spaghetti noodles according to package instructions. In a sauce pan or wok, saut garlic and onions in cooking oil. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes. Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes. Optional: add hot sauce e.g. Tabasco for more spice if desired. Serve with the cooked spaghetti noodles and grated cheese on top.

Cheesy Baked Spaghetti 1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked 2 cloves (10 g) garlic, crushed 1 pc (30 g) 150 grams 1 tbsp (13 g) 1 pack (250 g) 1 pc (50 g) small onion, chopped ground pork raisins DEL MONTE Tomato and Cheese Sauce egg, beaten

Creamy Lasagna

1 pack (225 g) 1 cup (135 g) creamy filling 6 cloves (30 g) 1 pc (75 g) 150 g (150 g) 1/4 kg (250 g) 1 pc (50 g) 1/2 cup (100.5 g)

lasagna noodles, cooked cooking cheese

garlic, chopped large onion, chopped chicken liver, chopped ground beef medium red bell pepper, chopped canned sliced mushrooms

1/4 cup (28.75 g) coarsely grated quickmelt cheese

2 pouches (400 g) DEL MONTE Carbonara Sauce 1 tsp 1 tbsp (9 g) dried marjoram cornstarch, dissolved in 1 tbsp water snipped parsley

1. SAUT garlic, onion and pork until pork has browned. 2. ADD DEL MONTE Tomato and Cheese Sauce, cover, simmer for 5 minutes, stirring occasionally. Mix with pasta. 3. ARRANGE pasta mixture in square pan (7x7). Combine egg and cheese. Pour over pasta. 4. BAKE for 10 minutes at 375?F.

1 tbsp (3 g)

2 tbsp (28 g) 1/2 cup 1 tsp (5 g)

oil water sugar

1/2 tsp (3.5 g) iodized fine salt 1/4 tsp (.75 g) pepper

1. SAUT garlic and onion in 2 tbsp oil. Add chicken liver and saut until almost cooked. Add ground beef and cook until brown. Then add bell pepper and mushrooms. Saut for about 3 minutes more. 2. ADD DEL MONTE Carbonara Sauce and cup water. Season with marjoram, 1 tsp sugar, tsp iodized fine salt (or tbsp iodized rock salt) and tsp pepper. Add cornstarch and stir until mixture thickens. Boil once then stir in half of parsley. 3. IN an 8" x 11" baking dish, alternate layers of noodles, filling and cheese. Sprinkle top with remaining parsley. Bake at 350F until cheese melts.
2 cloves (10 g) 1 pc (30 g) 1/2 c (100.5 g) garlic, crushed small onion, chopped canned button mushrooms, sliced

1 pouch (130 g) DEL MONTE Sweet Style Spaghetti Sauce 1/3 c (63 g) tuna chunks in oil, drained

12 pc (360 g) pan Americano (or sliced bread), edges removed 2 tbsp (28 g) margarine, softened

1/2 c (57.5 g) quickmelt cheese, grated

1. Saut GARLIC, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside. 2. Spread each bread with margarine. Fit into muffin pan. Bake in a preheated oven at 350F for 5 minutes. Fill each bread cup with 1-2 tablespoons of sauted mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melt

PANSIT BIHON GUISADO Pancit Bihon Ingredients:

1 8 oz. pack pancit bihon noodles 1 cooked chicken breast, shredded 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water 1/4 cabbage, sliced into strips 1 onion, pealed and sliced 3 cloves of garlic, crushed and minced 1/3 cup scallions, cut into pieces 1 carrot, sliced into strips 2 tablespoons of cooking oil 3/4 cup diced celery 3 tablespoons soy sauce Salt and pepper to taste 5 pieces of calamansi or 1 lemon, sliced Pancit Bihon Cooking Instructions: Soak the pancit bihon noodles to soften for 10 minutes Grease a large pan or wok with oil. Saut garlic and onions. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft. Salt and pepper to taste. Serve hot with sliced calamansi on the side.

SPAGHETTI FILIPINO STYLE

Spaghetti Ingredients:
1 kg. spaghetti noodles 1/2 kg. ground beef 1/2 kg. ground pork 1/4 kg. hotdogs, diagonally sliced 1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup) 3 pieces laurel leaves (bay leaves) 1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup) 2 green bell peppers, diced 2 onions, chopped 1 head garlic, minced 3 tablespoons of cooking oil 1 cup of water Salt and pepper to taste 1/2 cup grated cheese

Spaghetti Cooking Instructions: Cook spaghetti noodles according to package instructions. In a sauce pan or wok, saut garlic and onions in cooking oil. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes. Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes. Optional: add hot sauce e.g. Tabasco for more spice if desired. Serve with the cooked spaghetti noodles and grated cheese on top.

Pansit Palabok Ingredients:

Palabok Noodles / Sauce 1/2 kilo miki noodles 1/2 kilo small crabs 5 cloves of garlic, minced 1 onion, chopped 2 tablespoons of atchuete seeds or oil 2 tablespoons of patis (fish sauce) 4 tablespoons of cornstarch, dissolved in water 1 teaspoon of monosodium glutamate (MSG) 1 1/2 cups of water Palabok Toppings Tinapa flakes (smoked fish) Cooked shrimps, shelled Squid adobo, sliced into rings Pork chicharon, grounded Spring onions, chopped Hard boiled eggs, shelled, sliced Fried garlic, minced Fresh calamansi (lemon), sliced

Carbonara

1/4 kg DEL MONTE Spaghetti, cooked 150 g bacon, fried until crisp then crumbled

2 tbsp butter 1 pc chicken bouillon cube

Pansit Palabok Cooking Instructions:

2 tbsp 1 cup

all-purpose flour evaporated milk, mixed with 3/4 cup water

1/4 cup diced cheddar cheese

Extract fat and meat from clean crabs, set aside. Pound crab and extract juice on 1 1/2 cups of water On a pan, saut garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes. Add corn starch and continue to simmer while constantly stirring until thick. Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked. Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

1. MELT butter. Add chicken bouillon, flour and salt to taste. Stir until blended. Add combined milk and water gradually with continuous stirring until smooth. Continue cooking over low heat while stirring for 20 minutes or until thick. 2. ADD bacon and half of cheese. Pour over cooked DEL MONTE Spaghetti. Top with remaining cheese.

Halayang Ube (Purple Yam Jam) Recipe

Estimated preparation and cooking time: 2 hours

Filipino Chicken Macaroni Salad Recipe

Estimated preparation and cooking time: 1 hour

Halayang Ube Ingredients:

1 kilo ube yam root 1 can (14 ounces) evaporated milk 2 cans (12 ounces) condensed milk 1/2 cup butter or margarine 1/2 teaspoon of vanilla (optional)

Chicken Macaroni Salad Ingredients:

1/5 kilo macaroni noodles 2 to 3 pieces, medium sized carrots 1 big chicken breast 500 ml of mayonnaise 1 can (836 g) pineapple chunks or tidbits 1 big white onion, finely chopped 1/2 cup sweet pickle relish 3 hardboiled eggs, diced 1 cup diced cheddar cheese 1/2 cup raisins salt and pepper to taste

Halayang Ube Cooking Instructions: On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool. Peel and finely grate the ube yam. Heat a big wok in medium heat. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well. Add the 1 kilo grated ube yam, Adjust the heat to low Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist). Add the evaporated milk and continue to mix for another 15 minutes. Let cool and place on a large platter. Refrigerate before serving the halayang ube.

Macaroni Salad Cooking Instructions: Cook macaroni noodles according to package cooking instructions. In a pot, boil carrots in water for 15 to 20 minutes or until cooked. Drain carrots and let cool. Peal skin then dice. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients while adding salt and pepper, to taste. Refrigerate, then serve.