Hot 4 Recipe

Ingredients:

Ingredients:

• 1. In a 10-inch skillet, stir-fry onions, celery and ground beef until brown. Remove excess fat.

• 2. Add tomato sauce, water, oats, AJI-SHIO Seasoning with Pepper, Worcestershire sauce, chili powder and hot sauce.

• 3. Simmer without cover for 25-30 minutes until desired consistency is attained. Turn off the heat and let cool.

• 4. Add 1/3 cup of meat mixture and a cheese slice for every hamburger bun. Serve.

Ingredients:

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

Procedure:

• Heat semisweet chocolate, milk chocolate pieces, NESTLE Cream, and NESCAFE Classic in a heavy saucepan over low heat till melted, stirring constantly. Cool to room temperature.

• Beat eggs, NESCAFE Classic and vanilla in a bowl till combined. Add flour and sugar and beat until light.

• Fold chocolate mixture into the egg mixture. Fold in nuts.

• 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.

• Cool and chill at least overnight. Dust with confectioners sugar before serving.

Ingredients:

1 1/2 cups canned salmon or tuna, drained
2 large potatoes, peeled sliced thinly
1 piece leek white part only, sliced thinly
salt and pepper
1/4 cup grated cheddar cheese
1 240 ml NESTLE Sour Cream
1 tbsp olive oil
1 tbsp butter

Procedure:

• Preheat oven to 375 degrees F.

• Butter a shallow casserole dish.

• Line with 1/3 of the potatoes, 1/2 of the flaked fish and 1/2 of the leeks.

• Repeat layer and top with cheese.

• Season with salt and pepper.

• Cover top with remaining potatoes.

• In a bowl, mix oil with NESTLE Sour Cream.

• Pour over potatoes then dot with butter.

• Bake covered for 45 minutes to 1 hour.

• Continue baking until top browns.

Ingredients:

1 can (48 oz) College Inn Light & Fat Free Chicken Broth
4 cups long grain rice, uncooked
3 eggs, beaten
1 Tbs vegetable oil
1/2 cup water chestnuts, diced
¾ cup red bell pepper, chopped
1/2 cup green onions, thinly sliced
1/4 cup soy sauce
1 Tbs. sesame seed oil
1/4 tsp white pepper
1 cup frozen peas and carrots, partially thawed

Procedure:

• Place broth in a large 4 quart saucepan, bring to a boil and stir in rice. Lower heat and cover, simmer for 20 minutes, until all liquid is evaporated and rice is cooked.

• While rice is cooking, scramble eggs in a non-stick skillet sprayed with nonstick cooking spray. Remove cooked eggs from pan and finely chop; set aside.

• Heat oil in a large skillet or wok. Stir fry water chestnuts and red pepper 1 – 2 minutes. Add cooked rice to vegetables, stir fry another 2 minutes until rice is heated through.

• Add soy sauce, sesame seed oil, white pepper, cooked eggs and peas and carrots; stir gently to combine. Serve hot.

Ingredients:

2 tablespoons cooking oil
1 tablespoon sesame oil
1 cup cubed chicken breast
1/2 cup sliced carrots, thin rounds
1 teaspoon rice wine
1/2 cup green peas
1 1/2 cups young corn, slice crosswise
2 teaspoons cornstarch dissolved in
1/4 cup water
1 tablespoon oyster sauce
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

Procedure:

• In hot cooking oil combined with sesame oil, stir fry chicken cubes until it turns white.

• Add carrots, rice wine, green peas and young corn. Stir fry until half cooked.

• Thicken with cornstarch solution.

• Pour oyster sauce and sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX.

• Stir fry for another minute before turning off the fire.

Ingredients:

1 Tbs butter
1/2 cup small diced onion
1 cup diced ham
1 can (14.5 oz) College Inn® Chicken Broth (99% Fat Free)
11/2 cups long grain rice
1 cup diced Del Monte® canned Pineapple, juice reserved, drained
¾ cup reserved pineapple juice
1/2 cup red bell pepper, diced
2 Tbs green onions, chopped

Procedure:

• In a medium saucepan, over medium-high heat, melt butter. Cook onion and ham until onion is transparent, about 2 minutes.

• Add broth and rice, cover and bring to a boil. Reduce heat to medium and cook 10 minutes, or until broth is absorbed.

• Uncover and place pineapple, juice, red bell pepper, and green onions on top of rice. Reduce heat to low, cover and simmer for another 15 minutes, until all liquid is evaporated and rice is cooked.

• Remove from heat; let stand 5 minutes without stirring, then fluff with a fork and serve hot.

Ingredients:

1-1/2 cups instant brown rice
½ cup water
1-1/2 cups cubed cooked chicken or ham
2 cans (14.5 oz. each) Del Monte® Seasoned Green Beans, drained
1 can (10.75 oz.) condensed cream of mushroom soup*
1 cup low fat milk (1%)
½ cup (2 oz.) shredded Swiss cheese
2 T. almonds, chopped (optional)

Procedure:

• Preheat oven to 400°F.

• Coat a 2 qt. rectangular baking dish lightly with nonstick cooking spray. Sprinkle rice evenly in dish. Pour ½ cup water over rice. Top with chicken and beans.

• Stir together soup, milk and cheese; pour slowly and evenly over bean mixture.

• Bake, covered in preheated oven for 35 minutes or until rice is tender and casserole is heated through.

• Sprinkle with 2 Tbsp. toasted sliced almonds, if desired.

Ingredients:
3 tablespoons cooking oil
4 tablespoons onion leek
1/2 kilo cubed porkloin
1/4 cup shredded ginger
1 tablespoon brown sugar
2 tablespoons soy sauce
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/4 teaspoon AJI-NO-MOTO Super Seasoning
1 tablespoon cornstarch dissolved in
1/2 cup water

Procedure:

• In hot oil, stir-fry onion leeks and porkloin until it changes its color. Add ginger, brown sugar and soy sauce.

• Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and AJI-NO-MOTO Super Seasoning.

• Pour in cornstarch solution. Simmer in low heat for another minute.

Ingredients:

200 grams boneless chicken

• Marinate shredded chicken in sodium bicarbonate, AJI- PLUS, egg white, potato starch, sugar, salt, Chines wine, soya oil, and chill for 2 hours.

• Heat oil, then deep fry chicken for 3 minutes. Strain and set aside.

• Cut pechay Baguio into strips. Blanch in hot season water. Set aside.

• Stir-fry ginger and garlic puree. Flame with Chinese wine then place chicken and vegetables. Season with AJINOMOTO GINISA FLAVOR MIX and AJI-NO-MOTO Super Seasoning. Add spoonful of potato starch to thicken sauce.

• Arrange in plate, drizzle a spoonful of sesame and chicken oil.

Ingredients:

1/2 lb. mild or hot Italian sausage, sliced 1/2-inch thick
2 cloves garlic, minced
1 cup diced yellow pepper
1 can (14.5 oz.) S&W® Ready-Cut Diced Tomatoes
1-1/4 cups chicken broth
1 cup uncooked long grain white rice
1/4 tsp. saffron (optional)
1 can (15 oz.) S&W Black Beans, rinsed and drained
1 can (15 oz.) S&W Young Sweet Peas, drained
8 oz. raw medium or large shrimp, shelled and deveined*

Procedure:

• Brown sausage in large skillet; drain.

• Add garlic and yellow pepper; cook 2 minutes. Add undrained tomatoes, broth, rice, saffron and beans. Bring to boil; reduce heat.

• Cover and simmer 20 minutes. Add peas and shrimp. Continue cooking 5 to 7 minutes or until shrimp and rice are cooked.

Ingredients:

1 Tbs butter
1/4 cup small diced onion
1 tsp garlic, minced
1/2 cup green pepper, chopped
1 cup rice, uncooked
1 can (14.5 oz) College Inn® Garden Vegetable Broth
1/2 cup diced roasted red pepper
1/2 cup Del Monte® canned Diced Tomatoes
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. salt

Procedure:

• In a 4 quart saucepan melt butter and sauté onion, garlic and green pepper for 3 minutes. Add rice and continue cooking, stirring occasionally until rice is light golden brown.

• Stir in broth, roasted red pepper, diced tomatoes, oregano, basil, and salt and bring to a boil.Reduce heat and cover, simmer 20 minutes.

• Remove from heat, let sit 5 minutes, fluff with fork and serve hot.

Ingredients:

1 cup long grain white rice, uncooked
1 jar (26 oz.) DEL MONTE® Tropical Select® Mixed Fruit, drained
1 cup celery, thinly sliced
1/4 cup green onions, sliced
1 cup honey Dijon salad dressing, refrigerated
Lettuce
1/4 cup almonds, toasted sliced

Procedure:

• Cook rice according to package directions; cool.

• Combine cooled rice, fruit, celery and green onions in bowl.

• Toss with salad dressing. Serve on lettuce-lined dish. Garnish with almonds.

Ingredients:

2 tablespoons vegetable oil
1/4 cup sliced onions
2 tablespoons ginger strips
1 1/2 cups halved and sliced eggplant
3/4 cup cubed and fried tofu
1/2 cup sliced red bell pepper
2 tablespoons soy sauce
1 tablespoon calamansi juice
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/8 teaspoon AJI-NO-MOTO Super Seasoning

Procedure:

• In hot oil, saute onions and ginger.

• Add eggplant, tofu, red bell pepper, soy sauce and calamansi juice.

• Stir fry for 2 minutes over high heat. Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and AJI-NO-MOTO Super Seasoning.

Ingredients:

For the steak:
1 tbsp chives, chopped
½ red onion, peeled and finely diced
1 tbsp fresh parsley, chopped
2 tbsp Stilton
150g tenderloin steak

For the ratatouille:
1 tbsp olive oil
½ pepper, peeled and sliced
¼ red onion, peeled and diced
½ sweet potato, peeled, chopped and blanched
2 tbsp parsley, chopped

Procedure:

Ingredients:

6 cups College Inn® Chicken Broth (99% Fat Free)
1 lb chicken breast, shredded
1 small red onion, diced
1 3.5 oz pkg Shitake mushrooms, sliced
1 8 oz pkg frozen peas
1 tbsp Mrs. Dash original blend
4 cups wild rice blend
1 tbsp olive oil

Procedure:

• Place 2 cups College Inn® chicken broth into sauce pan. Add whole chicken breasts and cook until firm and white. Remove and let cool. Blanch peas in chicken broth and remove.

• Place 4 cups College Inn® chicken broth into a stockpot; brink to a boil. Add 4 cups wild rice, cover and cook until tender and all the chicken broth is absorbed.

• Slice and dice onion and mushrooms, place into sauté pan, add oil and sauté until tender.

• Shred cooled chicken breast into bite size bits. Add all ingredients to the hot rice mixture and stir and serve.

• Add salt and pepper to taste.

Ingredients:

1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Garlic & Onion
1 cup long grain rice, uncooked
1/2 cup mayonnaise
2 Tbsp. fresh lemon juice
1 Tbsp. curry powder
1-1/2 cups ham, diced cooked
1/2 cup sliced green onions
1/2 cup seedless raisins

Procedure:

• Drain tomatoes reserving juice; pour into measuring cup. Add water to measure 2 cups. Pour into saucepan. Bring to a boil.

• Add rice; reduce heat. Cover and simmer 20 minutes or until done.

• Combine tomatoes, mayonnaise, lemon juice and curry.

• Stir in ham, onions, raisins and rice; chill. Garnish with chopped parsley and toasted slivered almonds, if desired.

Ingredients:

3 teaspoons MAGGI Granulated Chicken Flavor Tomato Bouillon
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon red pepper flakes

Procedure:

• Place bouillon, cumin, chili powder, garlic powder, onion powder and red pepper flakes in small bowl; mix well. Store in airtight container.

• TIPS FOR USE:
• Rub on 1 1/2 pounds boneless sirloin steaks. Cook on a grill or in a skillet to desired doneness.

• Immediately sprinkle on 2 pounds fried potatoes and toss to coat evenly for delicious seasoned fries.

• Add to 1 1/2 to 2 pounds ground beef or pork during cooking for a delicious filling for tacos.

Ingredients:

400 grams beef tenderloin strips
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1/8 cup chopped garlic
1/3 cup butter
1/8 cup soy sauce
3 tablespoons cornstarch dissolved in
1 cup water
1/2 cup sliced mushroom
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/4 cup toasted garlic chips

Procedure:

• Rub beef tenderloin with AJINOMOTO GINISA All Purpose Seasoning Mix, AJI-NO-MOTO Umami Seasoning, garlic, butter and soy sauce.

• Set aside for 30 minutes inside the refrigerator.

• Transfer mixture in a microwaveable container. Add cornstarch mixture and mushroom. Blend well, cover, but leave a small opening about 1 inch.

• Cook in microwave oven for 10 minutes at 800-850w.

• After 10 minutes, sprinkle AJI-SHIO Seasoning Mix with Garlic mix well and cook for another 5 minutes at 800-850w.

• Let it stand for 3 minutes, sprinkle with toasted garlic chips before serving.

Ingredients:

1 teaspoon butter
1 cup chopped tomatoes
1/2 kilo ground beef
1 cup soup stock
1/2 cup tomato sauce
3 tablespoons tomato catsup
2 teaspoons achuete oil (optional )
2 cups diced potatoes
1/2 cup sweet peas
1 tablespoon sugar
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

Procedure:

• In a microwaveable bowl, melt butter for 30 seconds at High Power.

• Add tomatoes and cook for 3 minutes.

• Place ground beef and cook for 5 minutes or until beef is no longer pink, stirring twice.

• Add soup stock, tomato sauce, tomato catsup, and achuete oil.Mix well.

• Add potatoes and sweet peas and sugar. Cook for 5 minutes.

• Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO Umami Seasoning. Mix well and cook for another minute before serving.

Ingredients:

Ingredients:

4 pieces srloin cutlets (1/2 inch thick)
2 cups kesong puti
4 tablespoons parsley
3 cloves garlic
1/2 cup bread crumbs
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1/2 cup crushed Tomato
1 pc chopped onion
4 cloves choppec garlic
2 tablespoon sugar
3 tabelspoon vinegar
2 pieces bay leaf

• Pound the sirloin cutlets.

• On a bowl, combine kesong puti, parsley, garlic, breadcrumbs and season with AJI-SHIO Seasoning Mix with Pepper .

• Put kesong puti mixture on top of sirloin cutlets and roll into an envelope then tie with a kitchen string.

• Pan-fry the rolled up cutlets until brown then set aside.

• On the same pan throw away excess oil then sauté onions and then garlic. Add in bay leaf and crushed tomatoes.

• Simmer for about 5 minutes. Add in vinegar and sugar, then season with salt and pepper.

• Remove the kitchen strings from the cutlets then add it in the tomato mixture, simmer for 3 minutes.
• Serve.

Ingredients:

2 cans (7.6 fl. oz. each) NESTLÉ Media Crema or 2 cups sour cream
2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
2 canned chipotle chiles in adobo sauce seeded and finely chopped
4 teaspoons chipotle adobo sauce
Assorted crackers and vegetables

Procedure:

• Combine media crema, bouillon, chiles and adobo sauce in medium bowl.

• Mix until combined.

• Refrigerate until ready to serve.

• Serve with crackers and vegetable.

Ingredients:

2 oz vodka
1 oz coffee liqueur (Kahlúa or Tia Maria)
light cream

Procedure:

• Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass. Fill with light cream and serve.

Ingredients:

• 1. Put the queso in a Bowl and haluan of flour.

• 2. In a skillet, place the beer, lime juice and month.

• 3. Softer fires and gently place the cheese mix and the remaining elements.

• 4. Prepare the fondue with bread and broccoli.