Chili Chicken Balls

8/2/2019 Chili Chicken Balls

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Chili Chicken BallsRich in Iodine – helps prevent goiter.

Makes 6 servingsRatedby Kitchenomics

Members

350 g chicken breast, deboned and

chopped

1 pc medium onion, chopped

2 stalks green onions, chopped

100 g singkamas, chopped

1 pc egg, beaten

1 tbsp all-purpose flour

1 stalk green onion, cut into strips

3/4 cup DEL MONTE Sweet Chili Sauce

1. COMBINE chicken, onion, green onions, singkamas, egg, flour and 1/2 tsp iodized fine salt (or1/2 tbsp iodized rock salt). Mix well. Form into 1 tbsp balls. Deep-fry until golden brown.

2. SIMMER DEL MONTE Sweet Chili Sauce for 1 minute. Add chicken balls and green onion strips.Mix well.

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No Bake Spareribs BbqRich in Niacin- promotes normal digestion and healthy skin


Members

1/2 kg pork back ribs, cut up

1 tbsp (9 g) cornstarch, dissolved in

1 tbsp water

MARINADE

1 pouch (250 g) DEL MONTE Filipino

Style Spaghetti Sauce

1/4 c (62.5 g) steak sauce

2 tbsp (34 g) soy sauce

1 tbsp (13.2 g) brown sugar

1/4 tsp (.8 g) pepper

1 tbsp (16.5 g) Worcestershire sauce

1 tbsp (17 g) mustard








1. MARINATE pork ribs for at least 30 minutes then boil in marinade until tender.

2. ADD cornstarch mixture. Simmer until thick.

Pata Kare-kareRich in Thiamine- helps maintain appetite

Makes 10 servingsRatedby KitchenomicsMembers

1.20 kg (1200 g) pork pata, sliced

2 packs (18 g each) DEL MONTE

Sandosenang SarapAll-in-One

Seasoning

2 packs (50 g each) DEL MONTE Quick 'n Easy Kare kare

Mix

2 tbsp (30 g) peanut butter

150 g (150 g) eggplant, sliced

150 g (150 g) banana heart, trimmed and

sliced

100 g (100 g) sitaw, cut into 3" long

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100 g (100 g) pechay

1. RUB pata with 1 pack DEL MONTE Sandosenang Sarap. Add 3 cups water and simmer until meatis tender.

2. RETAIN only 1-1/2 cups broth. Add remaining Sandosenang Sarap, peanut butter, DEL MONTEKare-kare Mix and vegetables except pechay. Simmer until vegetables are cooked.

3. ADD pechay. Simmer once. Serve with sautéed bagoong alamang.

Pineapple RumakiHigh in Riboflavin – essential for growth and production of red blood cells.


10 strips (100g) bacon, cut in half

300 g chicken liver, cut into

bite-size pieces

1 can (234 g) DEL MONTEPineapple Chunks,

drained (reserve

syrup)

1 pc medium red bell

pepper, cut into cubes

2 tbsp DEL MONTE

Original Blend

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Ketchup

1/2 tbsp calamansi juice

2 tsp Worcestershire sauce

toothpicks

SALAD

2 bunches (1/2 kg) spinach, leaves andtender stalks only,

blanched for 1 minute

1 pc medium singkamas,

cut into strips

2 pc medium tomatoes,

seeded and diced

DRESSING

3 tbsp olive oil

1 tbsp DEL MONTE Red Cane Vinegar









1 clove garlic, minced

1/2 tsp ginger juice

pineapple syrup

1. WRAP bacon around chicken liver. Thread one DEL MONTE Fresh Cut Pineapple, chickenliver, bell pepper and another pineapple chunk in toothpicks. Marinate skewered liver, vegetables

and pineapple in mixture of 2 tbsp pineapple syrup, 2 tbsp brown sugar, DEL MONTE OriginalBlend Ketchup, calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) andWorcestershire sauce for 30 minutes. Drain, reserve marinade.

2. BROIL for 4 minutes. Turn and brush with marinade. Broil for another 3 minutes. Set aside.

3. COMBINE ingredients for salad. Chill. Mix ingredients for dressing in a jar with 1/4 tspiodized fine salt and 1/4 tsp pepper. Chill. Shake well before pouring over vegetables. Serve withpineapple rumaki.

Meatballs SurpriseExcellent source of Vitamin C - helps fight common infections


24 pc (216 g) quail eggs, hard boiled

and shelled

1/4 kg (250 g) ground pork

50 g (50 g) shrimps


































1/4 cup (2 g) chopped carrot, peeled

and chopped

1 pc (50 g) medium onion

2 stalks (30 g) green onions, chopped

1/2 cup (55 g) bread crumbs, chopped

1 pc (50 g) egg

1 pouch (115 g) DEL MONTE Original

Style Tomato Sauce

3 tbsp (39 g) DEL MONTE Banana

Ketchup

2 tbsp (30 g) DEL MONTE Red Cane

Vinegar

6 tbsp (90 g) sugar

1 cup (240 g) water

1 pc (150 g) medium carrot, sliced

























2 stalks (40 g) celery, cut 1" long

1 pc (50 g) medium red bell pepper,

cut into squares

2 tbsp (18 g) cornstarch, dissolved in 3

tbsp water

1 can (234 g) DEL MONTE Pineapple

Chunks, include syrup

1. COMBINE ingredients for meatballs. Season with 1/3 tsp iodized fine salt or (1 tsp iodized rocksalt) and 1/4 tsp pepper. Mix thoroughly. Coat each quail egg with 1 tbsp of meat mixture. Shapeinto balls. Deep fry until golden brown. Set aside.

2. SAUCE: Combine first 6 ingredients. Bring to a boil. Add remaining ingredients and salt to taste.Cook until thick. Pour over meatballs.

Shanghai Sweet And SourRich in Vitamin B1 - prevents beri-beri

Makes 10 servingRatedby KitchenomicsMembers

350 g (350 g) ground pork

18 g (18 g) DEL MONTESandosenang Sarap All-in-

One Seasoning















50 g (50 g) singkamas, chopped


1 pc (100 g) small carrot, chopped

1 pc (50 g) egg

2 stalks (4 g) kinchay, chopped

20 pc (100 g) small lumpia wrapper

57 g (57 g) DEL MONTE Quick n

Easy Sweet & Sour Mix

3/4 cup water

1. COMBINE first 7 ingredients. Mix well. Wrap every 1 1/2 tbsp of mixtre in lumpia wrapper.Fry until golden brown. Serve with DEL MONTE Quick 'n Easy Sweet & Sour Sauce.

2. SAUCE: Dissolve DEL MONTE Quick 'n Easy Sweet & Sour Sauce Mix in 3/4 cup water.Simmer until thick.

Burger Steak Cook your family's favorite burger steak at home without putting a dent in your budget.

Good source of Riboflavin- essential for growth and production of red blood cells
















2 pc (-) sliced bread, diced (1/2 cup)

1 tbsp (-) evaporated milk, -

150 g (-) ground pork, -

1 pc (-) small tokwa, chopped

1 pc (-) small egg, -

1 pc (-) small onion, chopped

3 cloves (-) garlic, minced

3 tbsp (-) canned button

mushrooms, sliced

1 pouch ((200 g)) DEL MONTE Filipino

Style Tomato Sauce, -

2 tbsp (-) frozen/cooked green

peas, (optional), -

1. COMBINE bread and milk. Mix until bread is soggy. Combine with pork, tokwa, egg, onion








and half of garlic. Season with ½ tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsppepper. Mix well.

2. DIVIDE into 10 portions (about 1-1/2 tablespoons each) and form into patties. Pan-grill in 2tablespoons oil until brown on both sides. Set aside.

3. SAUTè remaining garlic and mushrooms. Add DEL MONTE Tomato Sauce, 1 cup water, 1-1/4

tsp brown sugar, patis and pepper to taste. Simmer over low heat for 15 minutes. Add greenpeas and patties. Allow to simmer.

Shrimp RollsHigh in Vitamin A - for good eyesight


40 g (400 g) large shrimps

1 (100 g) small carrot, chopped

234 g (234 g) DEL MONTE Crushed

Pineapple, well drained


12 pc (84 g) lumpia wrappers, cut into

2

1/3 tsp (2.33 g) iodized fine salt

1/4 tsp (.75 g) pepper








1 tsp (6 g) soy sauce

1. PEEL shrimps and cut off heads but reserve the tails. Chop shrimp meat and combine withthe rest of the ingredients. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock ssalt), 1/4tsp pepper and 1 tsp soy sauce. Mix well.

2. WRAP every 1 tbsp of mixture in lumpia wrapper. Insert shrimp tail at the end of each roll.Fry in oil until golden brown. Serve with DEL MONTE Banana Ketchup.

Pork A La PobreHigh in Niacin – promotes normal digestion and healthy skin.


1/2 kg pork pigue, sliced tapa-style

1/2 cup DEL MONTE Quick 'n Easy

BBQ Marinade

6 cloves garlic, crushed and fried until

brown

1/4 cup canned mushroom, sliced

1. MARINATE pork in DEL MONTE Marinade for 30 minutes. Drain but reserve marinade. Pan-grillpork with 1/4 cup oil until cooked. Set aside.

2. USING the same pan, retain only 2 tbsp oil, then stir-fry mushrooms. Add marinade. Allow tosimmer. Add pork. Serve with fried garlic on top.

Meatball Hero Sandwich








The perfect combination of protein and vitamins, the Meatball Hero Sandwich takes kiddie energy to the next level!

Rich in Niacin – promotes normal digestion and healthy skin.


Members

350 g ground pork or beef

3 cloves garlic, minced

1 pc small onion, chopped

1 pc small egg

1/3 cup breadcrumbs

1 tbsp chopped parsley

1 pouch (250 g) DEL MONTE Sweet

Style Spaghetti Sauce

7 pc hotdog buns, split into 2

but not all the way

7 slices (30 g) quickmelt cheese








1. COMBINE first 6 ingredients, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsppepper. Mix well. Form every 1-1/2 tbsp of mixture into balls. Deep-fry until golden brown. Sliceeach meatball in half.

2. SIMMER DEL MONTE Spaghetti Sauce for 5 minutes. Add meatballs, salt and pepper to

taste. Allow to simmer. Set aside.

3. IN each hotdog bun, place 4 halves of meatballs and 2 tbsp sauce. Top with cheese and toastfor 1 minute or until cheese melts.

Pine-choco Revel BarsInduldge in the goodness of oats and chocolate with a tangy pineapple surprise!

Good Source of Vitamin B1 – helps prevent beriberi.


2/3 cup margarine, softened

1 cup brown sugar

1 pc gg

3/4 tsp vanilla extract

1-1/4 cups all-purpose flour

3/4 tsp baking soda

1 cup oatmeal



1 tbsp cashew nuts or walnut,

chopped

100 g semi-sweet chocolate,grated

1/2 cup sweetened condensed milk

1 can (234 g) DEL MONTE Crushed

Pineapple, drained

1. PREHEAT oven to 350°F. Grease a 7”x7” pan. Set aside.

2. CREAM margarine and brown sugar. Add egg, beating well after addition. Add vanilla. Setaside.

3. COMBINE flour and baking soda. Add to the margarine mixture. Mix well. Fold in oatmealand nuts. Press 3/4 of this mixture at the bottom of the prepared pan. Spread Del MonteCrushed Pineapple over crust (oatmeal mixture). Set aside.

4. MELT chocolate in a double boiler. Blend in condensed milk. Pour over crust. Cover andfreeze for 15 minutes. Divide remaining oatmeal mixture into 6 portions. Press lightly onto panto partly cover the chocolate topping. Bake for 35 minutes. Cool and chill for 3 hours. Cut intobars. TIP: Use improvised double boiler by placing a heatproof bowl over the pan of simmeringwater. Place chocolate onto bowl and stir to melt.

Yema Frosted CakeRich in Vitamin B1 - prevents beri-beri


Members

1 pc store bought chiffon

cake, 8" or 9"








1 can (388 g) sweetened

condensed milk

1-1/2 cups (337.5 g) unsalted butter ormargarine

3 tbsp (54 g) all-purpose cream

1 tsp (5 g) lemon or orange extract

2 cups (250 g) confectioner's sugar

1 can (439 g) DEL MONTE Fiesta Fruit

Cocktail, drained and

chopped

1. TO make the yema frosting: Place unopened can of condensed milk in a heavy saucepan. Fillthe pan with enough water to cover the can. Bring the water to a boil and simmer for about 3hours, adding more water if needed. Remove can from the pan. Allow to cool before opening.

2. BEAT the butter for about 3 minutes. Add in the cream, confectioner's sugar and the

prepared yema frosting. Beat until smooth.

3. FOLD in half of the DEL MONTE Fiesta Fruit Cocktail. Frost the cake. Top with remainingfruits.

Layered Cookie And CakeHas Iron- for healthy red blood cells




3 pc ((80-100 g)) raisin bread, cut into

1/2" cubes

1 can ((439g)) DEL MONTE Fiesta

Fruit Cocktail, drained

1 tbsp (-) brown sugar, -

CHOCOLATE CREAM

1/2 cup (-) all-purpose cream,chilled

1 tbsp (-) sugar, -

1/8 tsp (-) vanilla extract,

(optional)

3-4 pc (-) chocolate cookies,crushed (without cream

filling)

1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost double involume. Add sugar and cookie crumbs gradually. Whip until well mixed. Set aside.

2. SPREAD half of bread cubes on an 8"x5" pan. Add half of DEL MONTE Fruit Cocktail. Sprinklewith brown sugar and cover with half of cream mixture.

3. LAYER with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Sliceand serve.

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Fiesta Pandan SaladHigh in Calcium - for stron bones and teeth

Makes 8 servingsBe the first tocomment on this

recipe.

1 pc (114 g) buko, meat, shredded,reserve

1 cup (246 g) buko water

3 pc (9 g) pandan leaves

6-7 drops green food color

3 tbsp (45 g) sugar

1 can (439 g) DEL MONTE Fiesta FruitCocktail

2-1/4 tsp (6.75 g) unflavored gelatin

1/4 cup (32 g) evaporated milk

3/4 cup (207 g) all-purpose cream

1/3 cup (99.33 g) sweetened condensed



milk

1/2 cup (86 g) sweetened kaong

1. COMBINE buko water and pandan leaves in pan. Cover and simmer over low heat for 10minutes. Remove pandan. Add food color and stir until desired green color is achieved.

2. ADD sugar and gelatin then stir until dissolved. Pour into an 8" x 4" pan. Cool. Chill until firm.Cut into cubes. Set aside.

3. MIX buko meat and evaporated milk. Set aside. Mix cream and condensed milk. Combine withDEL MONTE Fiesta Fruit Cocktail, buko, gelatin and kaong. Chill until ready to serve.

Maja JubileeHas Calcium - for strong bones & teeth

Makes 12 servingsBe the first tocomment on thisrecipe.

2-3 pcs (90 g) pandan leaves

1 can (439 g) DEL MONTE Fiesta FruitCocktail, drained (reserve

2 tbsp syrup)

3/4 cup (90 g) cornstarch, dissolved inbuko water

1 pc (535 g) buko, shredded (reserve

buko water)

1 cup (245 g) thick coconut milk








1 1/2 cups (369 g) buko water

1/2 cup (149 g) condensed milk

1/4 cup water

1. SIMMER pandan leaves, ¼ cup water and reserved syrup in covered pan for 5 minutes.

2. REMOVE pandan leaves then add cornstarch mixture and buko. Cook over low heat with

continuous stirring for 10 minutes.

3. ADD DEL MONTE Fiesta Fruit Cocktail, coconut milk and condensed milk. Cook for 10 moreminutes with continuous stirring.

4. POUR into 12" x 8" pan. Cover and chill until set.

Buko Lychee JubileeThe refreshing combination of buko and lychee makes this a frequently sought after dessert!

Excellent source of Vitamin B12 – prevents anemia.

Makes 10 servingsBe the first tocomment on this

recipe.


syrup)

1 pc medium pear, pared cutinto tidbits and soaked in

fruit cocktail syrup

1 pc buko, meat shredded








1 can (565 g) lychees, drained and each

piece cut into 2

3/4 cup + 1 tbsp all-purpose cream,

chilled

3-4 tbsp sweetened condensed milk

1 tbsp mayonnaise

1. DRAIN pears. Combine with buko, lychees and DEL MONTE Fiesta Fruit Cocktail. Set aside.

2. MIX well all-purpose cream, mayonnaise and condensed milk. Combine with fruit mixture.Chill until ready to serve.

No Bake Fruity Cheesecake

Has Calcium - for strong bones & teeth


crust

1 1/2 cups (145.5 g) graham crackerscrumbs

1/3 cup (75 g) butter, melted



1 tbsp (13.2 g) brown sugar

1/2 tsp (1 g) cinnamon, ground

filling

1 1/2 tbsp (14.25 g) unflavored gelatin

1/3 cup (81.66 g) fruit cocktail syrup

1 pack (248 g) DEL MONTE All-Purpose Crème,

chilled

1/4 cup (56 g) sugar

1 tsp (4.5 g) vanilla extract

1 pack (225 g) cream cheese,

softened

topping

2 tbsp (30 g) sugar

http://www.kitchenomics.com/products/cream







1 tbsp (9 g) cornstarch, dissolved in 5

tbsp fruit cocktail syrup


syrup)

strawberry jam & syrup,

optional

1. CRUST: Combine ingredients for crust. Mix well. Press into 9" loose bottom tin pan or pieplate. Cover and freeze for 30 minutes.

2. FILLING: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin isdissolved. Add sugar and vanilla. Set aside.

3. TOPPING: Heat cornstarch mixture over low heat with constant stirring until thick for 1minute. Stir in DEL MONTE Fiesta Fruit Cocktail. Set aside.

4. BEAT cream cheese until smooth and fluffy. Gradually, beat in DEL MONTE All-PurposeCreme until well blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cupof DEL MONTE Fiesta Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remainingDEL MONTE Fiesta Fruit Cocktail.

Banana Cake

Status Approved

Name Banana Cake

Category Desserts, Cakes & Pastries, American, African

Serves/Yields 1 loaf or 1 9x9 inch layer








Source Kate

Difficulty Easy

Prep. Time 15 minutes

Cook Time 35-45 minutes

Introduction

When I have a banana that has over ripened, I peel and mash it and throw it inthe freezer. When I have enough I make a double recipe of this cake.It's greatwith cream cheese frosting.Banana cake originated in Africa and is anotherSouthern favorite. If it gets stale, use it to make banana bread pudding!

Ingredients

1 1/4 cups granulated_sugar1/2 cup soft butter

2 eggs1 tsp baking_soda1/4 tsp salt4 Tbsps sour_cream3/4 cup pecans or walnuts , chopped (optional)1 cup very ripe banana , mashed1 1/2 cups pastry or cake_flour1 tsp vanilla_extract

Directions

Step: 1 Pre heat oven to 350 degrees.Grease a 7-1/4 x 11-1/4 x 1-1/2 inch loaf pan or a9X2X9 inch square pan and set aside.With an electric mixer, cream butter and sugar until light and fluffy. Break eggs intoa bowl and lightly beat them.

Step: 2 Add eggs to sugar and butter mixture, stirring lightly to mix.Combine baking soda and sour cream and add to the creamed mixture.Beat well, then add bananas, flour, salt and vanilla, stirring gently or mixing on lowspeed a few minutes.

Step: 3 Bake for 35-45 minutes or until a toothpick inserted in the center of the loaf comesout clean.For a banana layer cake, double the recipe and bake in two ten inch round pans.

This cake is good with cream cheese frosting.

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Chili Chicken Balls