Hot 4 Recipe

Ingredients:

• In hot oil, stir fry shrimp for a minute.

• Stir in carrots, green beans, celery and chicharo .

• Add shrimp juice and bring to a boil until vegetables are done.

• Mix in fried tokwa and fish balls.

• Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and add soy sauce.

• Thicken with cornstarch solution.

Ingredients:

12 large hard-boiled eggs
1/3 cup mayonnaise
1/4 cup salsa
2 teaspoons MAGGI Seasoning Sauce
Salsa
Finely chopped fresh cilantro
MAGGI Seasoning Sauce

Procedure:

• Cut eggs in half lengthwise. Remove egg yolks and place in medium bowl; mash well with fork or hand mixer.

• Mix in mayonnaise, 1/4 cup salsa and 2 teaspoons seasoning sauce. Stir until creamy. Spoon into egg whites.

• Garnish each egg half with additional salsa, cilantro and additional seasoning sauce.

Ingredients:

1 1/2 lb. baby red potatoes halved, boiled and drained
3 tablespoons vegetable oil
1 medium onion chopped
2 jalapeños seeded and chopped
2 tablespoons MAGGI Seasoning Sauce

Procedure:

• Heat oil in large skillet over medium heat; add onion and jalapeños. Cook until tender.

• Add potatoes and seasoning sauce.

• Cook, stirring occasionally, for 5 minutes or until potatoes are caramelized.

Ingredients:

2 tablespoons vegetable oil
2 medium onions chopped
2 tablespoons dry red wine
1 cup sour cream
1/2 cup mayonnaise
2 teaspoons MAGGI Seasoning Sauce
Chopped fresh cilantro or parsley

Procedure:

• Heat oil in medium skillet over medium heat. Add onions; cook, stirring occasionally, until tender and golden. Add wine; cook for 2 minutes. Remove from heat.

• Mix sour cream, mayonnaise, seasoning sauce and cooked onions in medium bowl. Garnish with cilantro. Serve with crackers and vegetables.

Ingredients:

1 can (7.6 fl. oz.) NESTLÉ Media Crema
2 cans (15 oz. each) garbanzo beans drained
2 cloves garlic peeled
2 tablespoons fresh lime juice
1 tablespoon MAGGI Seasoning Sauce
1 can (4 oz.) diced green chiles
Assorted crackers and vegetables

Procedure:

• Place media crema, garbanzo beans, garlic, lime juice and seasoning sauce in blender or food processor; cover.

• Blend until smooth.

• Pour into medium serving bowl.

• Mix in chiles.

• Serve with assorted crackers and vegetables.

Ingredients:

4 slices bacon
1/2 medium onion chopped
2 cans (15 oz. each) black beans drained
2 canned chipotle chiles in adobo sauce seeded
2 teaspoons MAGGI Seasoning Sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Chopped green onions
Tortilla chips

Procedure:

• Cook bacon in medium skillet over medium heat until crisp. Remove from heat; chop and set aside. Discard all but 1 tablespoon bacon drippings.

• Cook onion in same skillet over medium heat until tender. Set aside.

• Place black beans, chiles, seasoning sauce, cumin and oregano in blender or food processor; cover. Blend until smooth (if necessary, add a few tablespoons water to help blades move).

• Place in medium bowl; stir in bacon and cooked onion.

• Garnish with chopped green onions. Serve with tortilla chips.

Ingredients:

2 tablespoons cooking oil
2 tablespoons chopped garlic
1/4 cup chopped onions
1/2 cup boiled and halved shrimp
1/4 cup sliced celery stalk
1/4 cup soaked and sliced shitake mushroom
1/4 cup sliced onion leeks
1/4 cup sliced red bell pepper
1 1/2 tablespoons soy sauce
1 1/2 cups shrimp broth
2 cups soaked sotanghon
2 cups miki
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

Procedure:

• Heat oil in a wok, saute garlic, onions, shrimp, celery, mushroom, leeks and red bell pepper.

• Add soy sauce and shrimp broth, simmer for 2 minutes.

• Add sotanghon, miki and sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Stir well and cook for 5 minutes.

Ingredients:

500-600 grams whole pork spare-ribs
1/4 cup soy sauce
1/4 cup calamansi juice
2 tablespoons brown sugar
1 tablespoon chopped coriander leaves
1 teaspoon ground coriander seeds
2 tablespoons chopped spring onions
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/2 teapsoon AJI-SHIO Seasoning Mix with Garlic 1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper 1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Gravy:
2 tablespoons butter
2 tablespoons flour
1/2 cup broth
1/2 cup meat drippings
1/4 teaspoon AJI-SHIO Seasoning Mix with Pepper

• Combine soy sauce, calamansi juice, brown sugar, coriander leaves, coriander seeds, spring onions, sesame oil and sesame seeds. Sprinkle AJI-SHIO Seasoning Mix with Garlic, AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Seasoning. Blend well.

• Rub mixture to pork spareribs and marinate overnight.

• Transfer in a grill rack and bake for 20 minutes at 350 degrees F.

• Brush with marinade mixture from time to time.

• Cut in serving portions, put in a serving plate and pour over gravy.

• Prepare gravy, melt butter and add flour. Mix well. Add broth and drippings, stirring constantly. Sprinkle AJI-SHIO Seasoning Mix with Pepper and mix well.

Ingredients:

1/2 kilo pork chop ( approximately 5 - 6 pieces )
2 teaspoons AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 tablespoons soy sauce
1 1/2 tablespoons honey
1/1 2 tablespoons white wine
1 teaspoon grounded inger

• Remove rind and most of the fats from chops and arrange to fit in glass dish suitable for both marinating and baking.

• Rub AJINOMOTO GINISA All Purpose Seasoning Mix on meat slices.

• Mix remaining ingredients, pour over chops and marinate for about 4 hours at room temperature or all day in the refrigerator turning chops occasionally .

• Remove pork chops 1 hour before cooking and bake covered at 170 C for 1 hour .

• Remove cover, turn chops and bake uncovered for another 20 minutes or until tender and juices are slightly reduced and syrupy.

• Ladle a spoonful over each serving.

Ingredients:

1 ½ kg pampano
1 cup olive oil
¼ cup butter
½ cup minced garlic
1 cup chopped sun-dried tomatoes
¼ cup capers
1 tbsp chili powder
1 ½ cup fresh basil
Salt and pepper to taste
A dash AJI-NO-MOTO® Umami Seasoning

Procedure:

Ingredients:

1 jar (24 oz.) DEL MONTE® SunFresh® Mango, undrained
1/2 cup orange juice
1 Tbsp fresh lime juice
8 ice cubes

Procedure:

• Combine all ingredients in blender or food processor; blend until smooth. Garnish with sprigs of fresh mint, if desired.

Ingredients:

2 freshlobsters, 1 1/2 pounds each
1 cup melted unsalted butter
1 medium piece finely chopped onion
2 sprigs fresh chopped Italian parsley
250g fresh shrimps, peeled and devained, and roughly chopped
Salt and freshly ground pepper
2 cups japanese bread crumbs
1/2 cup parmesan cheese
1/2 cup chopped red and green bell peppers
1 pacl 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
Tabasco to taste
1 piece lemon
1/2 cup cream
1/2 cup quickmelt cheese

Procedure:

Ingredients:

Ingredients:

350 grams pork tenderloin
1/2 teapsoon AJI-SHIO Seasoning Mix with Pepper
1/8 teaspoon AJI-NO-MOTO® Umami Super Seasoning
1/4 cup butter
1/4 cup onions
1/3 cup sliced button mushrooms
1/4 cup sliced celery
1/4 cup flour
1 tablespoon soy sauce
3/4 cup all purpose cream
1/2 cup water or broth
1/2 cup diced potatoes
1/2 cup diced carrots

Crust:
1/2 cup flour
1/4 cup milk
1 tablespoon shortening

Procedure:

• Rub pork with AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning. Set aside.

• In melted butter, saute onions, mushrooms and celery. Add flour and blend well.

• Add seasoned porkloin, soy sauce, all purpose cream and stir-fry for 5 minutes or until brown.

• Add broth. potatoes and carrots. Simmer until vegetables are half tender.
• Transfer in an oven-proof casserole.

• Prepare crust, combine flour, milk and shortening. Mix well to form a dough. Flatten dough and transfer to ream of casserole.

• Bake for 15 minutes at 350 degrees F.

Ingredients:

1 can (15 oz.) DEL MONTE® Lite Fruit Cocktail(or other Del Monte® Fruit)
1 cup low-fat yogurt
1 cup orange juice or DEL MONTE® Pineapple Juice
6 to 8 cubes ice

Procedure:

• Combine undrained fruit, yogurt, orange juice and ice cubes in blender container. Blend until smooth.

Ingredients:

1 tablespoons cooking oil
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 cup pork strips
1/4 cup chopped chorizo
1/4 cup ham slices
300 grams chicken cutlets
1/8 cup tomato paste
1/2 cup tomato sauce
1 cup uncooked rice
1 cup malagkit rice
2 cups of water
1 piece laurel leaf
1 cup cubed potatoes
1/2 cup red bell pepper
1/4 cup olives
1/4 cup green peas
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
Hard boiled egg slices

Procedure:

• Heat oil in a paellera or large saute pan. Saute onions,tomatoes, pork strips, chorizo, ham slices and chicken cutlets. Stir-fry until chicken starts to brown.

• Add tomato paste, tomato sauce, uncooked rice and malagkit rice.

• Add water and laurel. Cover and simmer for 5 minutes in medium flame.

• Combine rice mixture thoroughly. Add potatoes, bell pepper,olives and green peas.

• Sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper. Continue simmering in low heat until rice is cooked.

• Top with slices of hard boiled egg.

Ingredients:

• Combine soy sauce, AJI-NO-MOTO® Umami Seasoning and AJINOMOTO GINISA All Purpose Seasoning Mix.
  Brush mixture on boiled pork pata. Let it stand for an hour.

• Heat oil in a large pan. Deep fry boiled pork pata until crisp and golden brown.

• Transfer in a serving plate and sprinkle with toasted garlic.

• Serve with dipping sauce.

Ingredients:

400 grams cleaned and sliced pusit, small variety 1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix 1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning 1 tablespoon chopped garlic 1/4 cup sliced onions 1/4 cup soy sauce 1/4 cup vinegar 1 piece siling-haba

Procedure:

• In a microwaveable container, combine pusit, AJINOMOTO GINISA All Purpose Seasoning Mix, AJI-NO-MOTO® Umami Super Seasoning, garlic, onions, soy sauce, vinegar and siling-haba. Blend well and cover.

• Cook in a microwave oven for 10 minutes at 600-650w.

• Let it stand for 2 minutes and serve right away.

Ingredients:

1 sliced 1/2-inch thick baguette
Olive oil or nonstick cooking spray
1 can (14-1/2 oz.) DEL MONTE® Petite Cut Diced Tomatoes with Garlic & Olive Oil, drained
1/4 cup fresh basil, chopped

Procedure:

• Place bread slices on baking sheet. Spray bread with cooking spray or brush lightly with olive oil.

• Bake at 425°, about 10 minutes or until lightly toasted.

• Meanwhile, combine tomatoes and basil. Spoon tomato mixture over bread to serve.

Ingredients:

4 pieces large crabs
¼ cup oil
1 head peeled and crushed garlic
1½ cups water
1/3 cup calamansi juice
A dash of AJI-NO-MOTO® Umami Seasoning
Salt and pepper to taste

Procedure:

Ingredients:

2 tablespoon vegetable oil
2 pieces chicken breast, boneless and skinless
1 large piece quartered onion
2 tablespoon minced garlic
1/3 cup white vinegar
2/3 cup soy sauce
1 tbsp garlic powder
1 tbsp black pepper
1 laurel leaf
5 cups cooked rice
A dash of AJI-NO-MOTO® Umami Seasoning

Procedure:

Ingredients:

1 can (15 oz.) S&W® Black Beans, rinsed and drained*
1 can (15.25 oz.) S&W Whole Kernel Corn, , drained
1 can (14.5 oz.) S&W Petite Cut Diced Tomatoes with Jalapenos, drained
1 tsp. ground cumin
2 Tbsp. fresh lime juice
1/4 cup green onions, chopped
1/3 cup cilantro, chopped
2 medium green peppers
2 medium yellow peppers
Cheddar or Monterey Jack cheese, Shredded

Procedure:

• Combine the first 7 ingredients.

• Preheat broiler. Cut peppers into 2x1-1/2-inch strips. Then cut strips into bite-size triangles.

• Fill peppers with corn and black bean mixture. Sprinkle with cheese and broil 6 inches from heat 3 to 4 minutes or until cheese is melted.

Ingredients:

1 can (13-1/2 oz.) DEL MONTE® Whole Leaf or Chopped Spinach
2 cups light sour cream
1/4 cup light mayonnaise
1 pkg. (1.4 oz.) dry onion soup mix
1 cup chopped red pepper

Procedure:

• Drain spinach well reserving 2 tablespoons liquid. Chop spinach (if using Whole Leaf Spinach).

• Combine reserved liquid, sour cream, mayonnaise and soup mix. Stir in spinach and red pepper.

• Refrigerate several hours or overnight to blend flavors. Serve with vegetables, bread or crackers

Ingredients:

1 can (15-1/4 oz.) DEL MONTE® Whole Kernel Golden Sweet Corn, drained
2 cups (8 oz.) shredded cheddar or Monterey Jack cheese
1/4 cup chunky salsa
1 Tbsp. chopped fresh cilantro (optional)
4 7- to 8-inch plain or flavored flour tortillas
Chunky salsa and hot peppers (optional

Procedure:

• Spray an unheated 10-inch skillet or griddle with nonstick spray coating.

• Stir together corn, cheese, 1/4 cup salsa and cilantro, if desired. Spread over half of each tortilla. Fold tortillas in half, pressing gently.

• Cook in skillet or griddle over medium heat 1 minute per side or until lightly browned. Serve with additional salsa and hot peppers, if desired.

Ingredients:

1/2 lb. ground beef
1 can (15-1/4 oz.) DEL MONTE® Whole Kernel Fiesta Corn, drained
2/3 cup medium salsa
6 oz tortilla chips
2 cups shredded Cheddar or Monterey Jack cheese

Procedure:

• Brown meat in skillet; drain. Stir in corn and salsa.

• Arrange chips in large shallow ovenproof platter or baking sheet. Spoon meat mixture over chips. Top with cheese.

• Bake in preheated 400°F, 2 minutes or until cheese is melted. Serve with sliced green onions, tomatoes, additional salsa and sour cream, if desired.

Ingredients:

1-1/2 lb. ground beef
3/4 cup onion, chopped
1 can (15 oz.) DEL MONTE® Tomato Sauce
1 pkg. (1-1/2 oz.) chili seasoning mix
1 can (15 1/4 oz.) DEL MONTE Whole Kernel Golden Sweet Corn, drained
1 can (15 oz.) kidney beans, drained
10 each hamburger buns, split and toasted
1/2 head lettuce, shredded
1/2 cup Cheddar cheese, shredded

Procedure:

• Brown meat with onion. Drain fat.

• Add tomato sauce and seasoning mix. Cover and simmer 15 minutes.

• Add corn and beans; heat through. To assemble burger, top each half of bun with chili mixture, lettuce and cheese.

Ingredients:

1 1/2 cups packed cilantro leaves
1/2 cup apricot jam
2 cloves garlic cut in half
Juice of 1 lime
2 tablespoons MAGGI Seasoning Sauce
1 chipotle chile in adobo sauce from a can
1/2 teaspoon MAGGI Granulated Chicken Flavor Tomato Bouillon
1 tablespoon vegetable oil
1 pound raw medium shrimp peeled and deveined
Hot cooked rice
Chopped cilantro

Procedure:

• Place cilantro leaves, jam, garlic, lime juice, seasoning sauce, chile and bouillon in blender; cover. Blend for 30 seconds.

• Heat oil in large skillet over medium-high heat. Add sauce; bring to a boil. Cook, stirring occasionally, for 2 minutes. Add shrimp; cook, stirring occasionally, for 3 to 4 minutes or until shrimp are curled and turn pink. Serve with rice; sprinkle with chopped cilantro.

Ingredients:

1 teaspoon MAGGI Granulated Chicken Flavor Bouillon divided
3 tomato slices
1 slice (2 ounces) panela cheese
1/3 cup chopped avocado
1 tablespoon NESTLÉ Media Crema
1 teaspoon lemon juice
1 tablespoon olive oil
1/2 small onion thinly sliced
1/8 teaspoon dried thyme
3 slices BIMBO Double Fiber Bread
2 lettuce leaves
Pitted olives for garnish

Procedure:

• Sprinkle 1/4 teaspoon bouillon evenly on tomato slices and cheese; set aside.

• Combine avocado, media crema, lemon juice and 1/4 teaspoon bouillon in small bowl; set aside.

• Heat oil in small skillet over medium-high heat. Add onion; cook, stirring occasionally, for 5 minutes or until tender. Add remaining bouillon and thyme. Spread onion mixture on 1 slice of bread. Cover with second slice of bread. Spread second slice of bread with avocado mixture; top with lettuce, tomato and cheese. Top with third slice of bread. Cut into quarters. Place olives on center of each sandwich quarter and secure with wooden picks.

Ingredients:

3 cups fresh cilantro or parsley leaves
1 can (7.6 fl. oz.) NESTLÉ Media Crema
1 cup water
3 cloves garlic peeled
4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
3 tablespoons butter
2 tablespoons all-purpose flour
5 to 6 (about 1 1/2 lb. total) boneless, skinless chicken breast halves cooked and kept warm (shredded, if desired)
Warm corn tortillas
Finely diced tomatoes, onions, green bell peppers and chopped fresh cilantro (optional)

Procedure:

• Place 3 cups cilantro, media crema, water, garlic and bouillon in blender; cover. Blend until smooth.

• Melt butter in medium saucepan over medium heat. Stir in flour until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season with ground black pepper, if desired.

• Pour sauce over chicken breasts. Serve with warm corn tortillas, diced tomatoes, onions, green bell peppers and chopped cilantro.