Hot 4 Recipe

DOMINICAN CHICKEN AND RICE

2010-04-20T22:02:00.000-07:00

Ingredients:

2 MAGGI Chicken Flavor Bouillon Tablets divided
2 pounds skinless chicken pieces
2 tablespoons vegetable oil
1 medium onion chopped
1 green bell pepper cut into cubes
2 cloves garlic chopped
2 cups water
1 can (15 ounces) tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 1/2 cups long-grain rice
2 tablespoons chopped fresh cilantro

Procedure:

Crush 1 bouillon tablet and sprinkle on both sides of chicken pieces. Heat oil in large saucepan over medium-high heat.

Cook chicken on all sides until browned. Remove from pan and set aside. Add onion, bell pepper and garlic.

Cook, stirring frequently, until onion is tender.

Add chicken, water, tomato sauce, remaining bouillon tablet, oregano and thyme. Mix well; stir in rice. Bring to a boil; reduce heat to low.

Cover; cook for 30 minutes or until liquid has evaporated and rice is tender. Serve immediately sprinkled with chopped cilantro.

Original Post : Descubremaggi

YANG CHOW FRIED RICE

2009-12-08T18:42:00.000-08:00

Ingredients:

1/4 cup oil
1/2 cup diced shrimps
1/2 cup diced chicken
1 piece Chinese sausage, diced
2 slices ham, diced
1/2 cup diced carrot
2 tablespoons diced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1/4 cup soy sauce
6 cups cooked rice
2 tablespoons AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1 cup bean sprouts
2 tablespoons chopped spring onions

Procedure:

In hot oil, stir fry shrimps and chicken until color changes.
Add Chinese sausage, ham, carrot, celery and bell peppers.
Add soy sauce and cooked rice. Mix well.
Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and mix well.
Lastly, put in bean sprouts and spring onions. Stir for a few minutes.

Original Post: ajinomoto

BUKO LYCHEE JUBILEE

2009-12-08T18:26:00.000-08:00

Ingredients:

1	can	(850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1	pc	medium pear, pared, cut into 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

Procedure:

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.

Original Posted: kitchenomics

BEEF STEW with ITALIAN SAUSAGE

2009-09-05T20:04:00.000-07:00

Ingredients:

1/2 kilo beef chuck
1/2 kilo Italian Sausage
3 cloves garlic
1 piece white onion
4 cups whole peeled tomatoes
5 cups beef stock
3 sprigs fresh rosemary
4 pieceslarge potatoes
Salt and pepper to taste
¼ teaspoon AJI-NO-MOTO® Umami Seasoning
Chili Flakes (optional)

Procedure:

Sauté onions and garlic.

Brown Italian sausage and beef chuck.

Add in whole peeled tomatoes and beef stock. Bring to a boil add in potatoes, fresh rosemary and simmer for about 30 mins or until beef is tender.

Add in AJI-NO-MOTO® Umami Seasoning.

Season with salt and pepper.

Serve.

Original Post: ajinomoto

BEEF TENDERLOIN with SPECIAL GINISA MIX SAUCE

2009-09-05T19:49:00.000-07:00

Ingredients:

150 grams beef tenderloin
1/2 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix
A dash of white pepper
2 tablespoons butter

Sauce:
1 teaspoon roux
1/2 cup all purpose cream
A dash of white pepper
1 cup beef stock
1 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix

Procedure:

Marinate tenderloin in AJINOMOTO GINISA All Purpose Seasoning Mix
and white pepper. Set aside.

In a pan, combine roux, all purpose cream, white pepper and beef stock. Stir continuously while simmering.

Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and stir. Set aside.

Heat butter in a pan and pan fry tenderloin.

Put cooked tenderloin in a platter and pour the sauce on top. Serve hot.

Original Post: ajinomoto

BEEF BROCCOLI

2009-09-04T20:12:00.000-07:00

Ingredients:

1/4 kilo thinly sliced beef tenderloin/sirloin
2 tablespoons soy sauce
1/2 tablespoon sesame oil
1 tablespoon finely chopped garlic
1 tablespoon brown sugar
1 tablespoon rice wine
1/4 teaspoon sesame oil
1/8 teaspoon AJI-NO-MOTO Umami Super Seasoning

1/4 kilo broccoli, trimmed florets
4 cups water
1/4 teaspoon AJI-NO-MOTO Umami Super Seasoning
1 tablespoon cooking oil
1 tablespoon oyster sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1 tablespoon cornstarch dissolved in
1 cup broccoli broth
1/4 teaspoon sesame oil

Procedure:

In a bowl, combine beef, soy sauce, garlic, brown sugar, rice wine, sesame oil and AJI-NO-MOTO Umami Super Seasoning. Marinate for 2 hours.

Meanwhile, in a casserole simmer 4 cups of water and Sprinkle AJI-NO-MOTO® Umami Super Seasoning. When boiling, add broccoli florets and allow it to simmer in high heat for 30 seconds. Drain broccoli and set aside. Reserve 1 cup of broth.

Heat oil in pan, stir-fry marinated beef until it browns, add oyster sauce and mix well.

Pour in cornstarch mixture, then add blanched broccoli.

Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, mix well and simmer for antoher minute until the sauce thickens.

Add sesame oil and serve right away.

Original Post: ajinomoto

A LA BOUILLABAISE SOUP

2009-09-04T20:09:00.000-07:00

Ingredients:

1 tbsp olive oil
4 cloves garlic, minced
1 medium onion, minced
1/4 kg tomatoes, blanched peeled & minced
1/2 kg shrimps, shelled & deveined
1 pc crab, quartered
4 pcs 11g MAGGI Chicken Broth Cube dissolved in
4 cups water
1 tetrabrick 250ml NESTLE All Purpose Cream
frozen peas blanched
fresh coriander sprigs

Procedure:

1. Heat oil and saute garlic, onions and tomatoes.

2. Add shrimps and crabs and cook for about 5 min.

3. Pour broth and NESTLE All Purpose Cream and simmer for another 5 min.

4. Serve garnished with peas and coriander sprigs.

Original Post: nestle

BEEF STEW

2009-09-03T20:22:00.000-07:00

Ingredients:

2 tablespoons butter or margarine
1/2 cup chopped onions
1/2 cup chunked carrots
3/4 cup sliced celery stalks
1/2 cup chunked potatoes
1/2 cup cubed turnips
1/2 kilo beef slices
1 cup beef broth
1/4 teaspoon thyme
2 tablespoons tomato paste
1 piece bay leaf
1 1/2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

Procedure:

In one baking dish place butter or margarine.

Heat covered with oven proof food wrap on High Power for 45 seconds or until melted.

Add onions, carrots, celery , potatoes, and turnips.

Cook on High Power for 4 minutes until softened stirring twice.

Add beef, broth, thyme leaves, tomato paste and bay leaf.

Cook covered on Medium Power for 45-60 minutes or until meat is fork tender, stirring occasionally.
Let stand loosely covered for 10-15 minutes.

Discard bay leaf and season beef stew with AJINOMOTO GINISA All Purpose Seasoning Mix
and AJI-NO-MOTO® Umami Seasoning. Mix well before serving.

Original Post: ajinomoto

ADOBO PASTA

2009-09-03T20:16:00.000-07:00

Ingredients:

2 tbsp cooking oil
1 tbsp minced garlic
1/3 cup soy sauce
1 tsp peppercorns
2 tbsp brown sugar
1 piece bay leaf
1 sachet 8g MAGGI MAGIC SARAP
1/4 cup water
1/4 cup vinegar
250 g spaghetti cooked

Procedure:

1. Sauté garlic in cooking oil.

2. Add in soy sauce, peppercorn, sugar, bay leaf, MAGGI Flavor-It Meat Powder Chicken and water. Mix well.

3. Then add in vinegar. Bring to boil and simmer for 3 minutes without stirring.

4. Remove from heat.

5. Toss in spaghetti noodles.

6. Top with fried garlic chips if desired.

Original Post: nestle

BEEF TENDERLOIN with VEGGIES STIR FRY

2009-09-02T20:32:00.000-07:00

Ingredients:
1/4 kilo beef tenderloin
1/4 cup chopped onions
1 tablespoon soy sauce
2 tablespoons cooking oil
1/4 cup Baguio beans, cut in 1/2 inch lengths
1/4 cup young corn slices
1/4 cup minced green bell pepper
1 cup water
1/2 cup shredded cabbage
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 tablespoon cornstarch dissolved in
1/2 cup water

Procedure:

Combine beef tenderloin, onions and soy sauce. Marinate for 30 minutes.

Heat oil in pan, stir-fry marinated beef until brown and add Baguio beans, young corn, green bell pepper and water.

Simmer for 3 minutes

Add cabbage, sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper.

Thicken sauce by adding cornstarch mixture.

Original Post: ajinomoto

ADOBO PLATE

2009-09-02T20:27:00.000-07:00

Ingredients:

THRICE-COOKED ADOBO

½ kilo chicken, cut into pieces
½ kilo pork liempo, cut into pieces
¼ kilo chicken liver
¼ kilo pork liver, cut into pieces
¼ cup vinegar
¼ cup MAGGI Savor, Classic
2 tbsp soy sauce
1 sachet 8g MAGGI MAGIC SARAP
¼ cup crushed garlic
½ cup oil

PATE
2 ½ cups pork, chicken, and liver adobo
1 8 oz cream cheese
1 250 ml Nestlé All Purpose Cream
10 cloves roasted garlic with oil

Procedure:

For the Adobo:

In a pot, combine chicken, pork, liver, vinegar, MAGGI Savor Classic, MAGGI Magic Sarap and garlic. Cook uncovered until boiling.

Lower the heat and simmer while covered until meats are tender. Strain sauce and set aside for use during frying.

In a large pan, heat the oil. Pan-fry the chicken, pork and liver until golden brown.

Pour in the sauce and simmer with the browned meats until sauce is almost dry.

Remove bones of chicken and pork. Set aside.

For the Pate:
Run the pork, chicken, and liver in a food processor until pureed. Add cream cheese, NESTLE All Purpose Cream, and roasted garlic. When well blended, transfer into containers and chill.

Original Post: nestle

BICOL EXPRESS

2009-09-01T20:41:00.000-07:00

Ingredients:

2 tablespoons vegetable oil
2 tablespoons grated ginger
½ kilo liempo strips
½ cup bagoong alamang
1 tablespoon sili labuyo
3 cups coconut milk
1 cup diagonally sliced siling pangsigang
½ cup sliced gabi stalks
Salt and pepper to taste
¼ teaspoon AJI-NO-MOTO Umami Seasoning

Procedure:

Heat oil in a pan, sauté ginger. Stir in sliced pork until brown.

Add bagoong alamang and siling labuyo. Stir until pork is completely covered.

Pour coconut milk; add siling-pangsigang and gabi stalks.

Season with salt and pepper; sprinkle AJI-NO-MOTO Umami Seasoning.

Continue cooking until pork is tender.

Original Post: ajinomoto

ADOBONG SITAW

2009-09-01T20:38:00.000-07:00

Ingredients:

2 tbsp cooking oil
1/2 kg sitao, cut 2 inches long
1 cup water
3 tbsp vinegar or to taste
1 sachet 8g MAGGI MAGIC SARAP

Procedure:

1. Heat cooking oil in pan and stir in sitao and cook until tender.

2. Pour water and vinegar and bring to boil.

3. Stir in MAGGI MAGIC SARAP. Mix well and serve immediately.

Original Post: nestle

ADOBONG MANOK sa GATA

2009-08-31T20:48:00.000-07:00

Ingredients:

1/2 k chicken sliced to serving portions
3 cloves garlic, minced
1 small onion, minced
1 pc 11g MAGGI Chicken Broth Cube
1/2 cup vinegar
2 pcs laurel leaves
2 cups coconut milk
2 cups peeled and sliced green papaya
salt & pepper

Procedure:

Combine chicken, garlic, onion, broth cube, vinegar, and laurel leaves in a bowl; let stand for 15 min.

Transfer mixture into a pan and simmer until almost tender.

Pour in coconut milk and sliced papaya.

Simmer until papaya is crisp-tender. Adjust seasonings.

Original Post: nestle

BLOODY JOE

2009-08-31T20:45:00.000-07:00

Ingredients:

2 kilos ground sirloin

1 cup chopped onion

1 cup chopped celery

1 large can (15 oz) tomato sauce

1 can boiled red kidney beans

2 tbsp quick rolled oats

1 pack 6 grams AJI-SHIO Seasoning with Pepper

1 tsp Worcestershire sauce

1 tsp chili powder

A dash of hot sauce

12-14 hamburger buns, split and toasted

Cheddar cheese slices

Procedure:

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.

Original Post: ajinomoto

ALMOND CAPPUCCINO TORTE

2009-08-30T20:56:00.000-07:00

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.

Original Post: nestle

ALASKA TEMPTATION

2009-08-30T20:53:00.000-07:00

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.

Original Post: nestle

ASIAN RICE

2009-08-21T21:08:00.000-07:00

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.

Original Post: recipes.delmonte

YOUNG CORN DELIGHT

2009-08-21T20:57:00.000-07:00

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.

Original Post: ajinomoto

PINEAPPLE RICE

2009-08-20T21:13:00.000-07:00

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.

Original Post: recipes.delmonte

CHICKEN and RICE BAKE

2009-08-20T21:10:00.000-07:00

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.

Original Post: recipes.delmonte

STIR FRIED PORK with GINGER

2009-08-19T21:19:00.000-07:00

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.

Original Post: ajinomoto

STIR FRY SHREDDED CHICKEN with VEGETABLES

2009-08-19T21:16:00.000-07:00

Ingredients:

200 grams boneless chicken

2 grams sodium bicarbonate

4 grams AJI-PLUS

4 grams AJI-NO-MOTO Super Seasoning

25 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

1 piece egg white

25 grams potato starch

2 grams white sugar

1 teaspoon Chinese wine

30 ml soya oil

100 grams pechay Baguio

1/2 teaspoon pureed garlic and ginger

1/2 teaspoon chicken oil

1/2 teaspoon sesame oil

Procedure:

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.

Original Post: ajinomoto

SPANISH SHRIMP and SAUSAGE RICE (PAELLA)

2009-08-18T21:29:00.000-07:00

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.

Original Post: recipes.delmonte

ITALIAN HERBED RICE

2009-08-18T21:22:00.000-07:00

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.

Original Post: recipes.delmonte

TROPICAL RICE SALAD

2009-08-17T21:36:00.000-07:00

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.

Original Post: recipes.delmonte

STIR FRIED EGGPLANT with TOFU

2009-08-17T21:32:00.000-07:00

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.

Original Post: ajinomoto

STILTON STUFFED STEAK w/ SWEET POTATO RATATOUILLE

2009-08-16T21:42:00.000-07:00

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:

Preheat the oven to 220C

To make the ratatouille, heat the oil in a pan and sauté the peppers and onion for a few minutes, to soften. Stir in the potato and heat for another 1-2 minutes. Transfer to the oven and roast for 10-12 minutes.

For the steak, mix the chives, onion, parsley and Stilton together.

Make a slit along the steak to make a pocket. Stuff the mixture into the steak and then sear in a hot pan.

Drizzle with oil and fry in a hot pan for two minutes on each side. Transfer to the oven and cook for 4-5 minutes.

To serve, remove the roast vegetables from the oven and stir in the parsley. Transfer to a serving plate and serve the stuffed steak alongside.

Original Post: ajinomoto

WILD RICE with SHREDDED CHICKEN and VEGETABLES

2009-08-16T21:38:00.000-07:00

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.

Original Post: recipes.delmonte

CURRIED HAM and RICE SALAD

2009-08-15T21:45:00.000-07:00

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.

Original Post: recipes.delmonte

MAGGI SEASONING BLEND

2009-08-14T23:49:00.000-07:00

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.

Original Post: descubremaggi

BEEF SALPICAO

2009-08-13T00:24:00.000-07:00

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.

Original Post: ajinomoto

BEEF PICADILLO

2009-08-12T00:20:00.000-07:00

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.

Original Post: ajinomoto

BEEF POCHERO

2009-08-11T12:10:00.000-07:00

Ingredients:

For pochero:

1 kilo whole beef sirloin
6 pieces chorizo de bilbao
1 piece chopped onion
3 cloves chopped garlic
1/2 head shredde cabbage
5 large pieces potatoes, washed, peeled, boiled and mashed
3 cups beef stock
6 pieces saba bananas
1/2 cup canned garbanzos
1/2 cupgrams green beans
3 cups tomato sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

For smoky eggplant relish:

6 pieces eggplants
2 heads chopped garlic
2 tablespoon vinegar
Salt and pepper to taste
Mashed potatoes

Procedure:

Tie beef with a kitchen string and sear on all sides. Set aside.

Sauté onion, garlic and chorizo. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Add in beef, stock and tomato sauce. Simmer for about 20 minutes.

Add in cabbage, garbanzos, green beans and saba. Continue to simmer for another 10 minutes.

Serve with mashed potatoes and smoky eggplant relish.

For smoky eggplant relish:

Grill eggplant over flame. Remove skin. Chop.

Combine garlic and eggplant. Add in vinegar, salt and pepper.

Original Post: ajinomoto

BEEF ROLLS MECHADO

2009-08-11T00:04:00.000-07:00

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

Procedure:

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.

Original Post: http: ajinomoto

MAGGI CHIPOTLE DIP

2009-08-11T00:00:00.000-07:00

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.

Original Post: descubremaggix

Wickedly Sinful Ribs

2009-08-03T10:10:00.000-07:00

Ingredients:

salt
pepper
1 kilo pork ribs
2 pcs whole white onions
½ bar butter
½ cup flour
1 cup fresh button mushroom
12 cups chicken stock
½ cup liquid seasoning
½ cup white wine
1 cup fresh peas
½ cup vegetable oil
10 pcs garlic bulbs
1 cup black rice
1 cup red rice
1 bunch kuchay tips
1 tbsp olive oil

Procedure:

For risotto : Add olive oil in pan. Add in the black rice and red rice and mix for 5 mins. Add 2 ½ cup chicken stock and bring to a simmer. When the liquid is almost absorbed, add some more stock. When it is completely absorbed, add salt, pepper and 1 tbsp soy sauce. Mix and stir in some freshly grated parmesan cheese. Top with freshly grated parmesan cheese. Garnish with chopped kuchay.

For ribs : Season pork ribs with salt and pepper. Pan fry in a little oil until it browns. Place meat in a metal tray and cover with chopped onions and garlic. Place in the oven for 10 to 15 mins and set aside. Using the pan wherein the ribs were fried, add butter and sauté mushrooms. Add in flour, a little white wine, chicken stock and liquid seasoning. Mix until it thickens and set aside to be used as sauce. Caramelize whole onions and stir-fry peas to be used as side dish and garnish. Garnish with kuchay tips.

Plate altogether. Serve while hot.

Original Post: www.ajinomoto.com.ph

WHITE RUSSIAN

2009-08-02T10:16:00.000-07:00

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.

Original Post: www.ajinomoto.com.ph

VOODOO FONDUE

2009-08-01T10:18:00.000-07:00

Ingredients:

5 cups broccoli, blanched

1 large french bread

250 gms Swiss cheese

250 gms Gruyere cheese

1 bottle pale pilsen beer

1 pc lime

1 tbsp ground nutmeg

1 bulb garlic

1 tbsp flour

3 tbsp cinnamon

AJI-NO-MOTO Super Seasoning

Salt

Pepper

Garlic Powder

Procedure:

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.

Original Post: www.ajinomoto.com.ph

VEGETABLE CAROUSEL

2009-07-31T22:22:00.000-07:00

Ingredients:

2 tablespoons cooking oil for stir-frying

1 cup shelled and deveined white shrimps

1/2 cup carrot slices

2 cups sliced green beans

1/3 cup sliced celery

1 cup chicharo

1 cup shrimp juice

2 pieces tokwa, cubed and deep-fried

12 pieces fishballs, halved and deep-fried

1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

1 teaspoon soy sauce

1 tablespoon cornstarch dissolved in

1/4 cup water

Procedure:

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.

Original Post: www.ajinomoto.com.ph

DEVILED EGGS

2009-07-31T11:07:00.000-07:00

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.

Original Post: www.descubremaggi.com

MAGGI BABY POTATOES

2009-07-30T23:04:00.000-07:00

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.

Original Post: www.descubremaggi.com

VEGETABLE and BACON SKEWERS

2009-07-30T10:25:00.000-07:00

Ingredients:

Zuchini

Eggplant

Fresh button mushroom

Firm fresh red tomatoes

Long streaky bacon strips

Balsamic vinegar

Olive oil

1 pack 6g AJI-SHIO Pepper Plus

Dried basil

Procedure:

Marinade veggies in balsamic vinegar, AJI-SHIO Pepper Plus, dried basil and olive oil for one hour.

Skewer bacon and veggies together then grill.

Original Post: www.ajinomoto.com.ph

ONION DIP

2009-07-29T23:01:00.000-07:00

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.

Original Post: www.descubremaggi.com

GARBANZO DIP

2009-07-29T22:32:00.000-07:00

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.

Original Post: www.descubremaggi.com

SPICY BLACK BEAN DIP

2009-07-28T22:55:00.000-07:00

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.

Original Post: www.descubremaggi.com

BAM-I

2009-07-28T19:51:00.000-07:00

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.

Original Post: www.ajinomoto.com.ph

BAKED SESAME SPARERIBS

2009-07-28T19:45:00.000-07:00

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

Procedure:

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.

Original Post: www.ajinomoto.com.ph

BAKED PORKCHOPS

2009-07-28T19:41:00.000-07:00

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

Procedure:

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.

Original Post: www.ajinomoto.com.ph

BAKED PAMPANO

2009-07-27T19:34:00.000-07:00

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:

In the middle of a baking dish, place pampano and drizzle with olive oil, garlic, sun-dried tomatoes, capers and chili powder.

Season with salt, pepper and AJI-NO-MOTO® Umami Seasoning

Bake in a 300 degree Fahrenheit oven for 15-20 mins.

Serve.

Original Post: www.ajinomoto.com.ph

MANGO REFRESHER

2009-07-27T19:28:00.000-07:00

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.

Original Post: www.delmonte.com

BAKED LOBSTERS

2009-07-27T19:24:00.000-07:00

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:

Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail. Spread the lobster open. With your fingers, remove and discard the food sac near the head. Remove and reserve the tomalley and eggs, if present. Remove and discard the vein that runs down the middle of the tail. Crack the claws. Rinse the lobster under cold running water. Take out the meat and roughly chop then mix with the shrimps.

Sauté the onion, and bell peppers in some of the butter until soft but not browned. Add the shrimp and lobster meat and cook for 1 minute and season with AJINOMOTO GINISA All Purpose Seasoning Mix. Remove from heat and let cool slightly, then add in the cream and quickmelt cheese. Then add the chopped parsley.

Divide the mixture evenly between the two lobsters, spreading the stuffing over the lobster shells. Mix the breadcrumbs parmesan cheese, chopped parsley and butter then top the stuffed lobsters with the creamed mixture.
Brush the tail, stuffing, and cracked claws with the remaining melted butter. Bake approximately 18 minutes in a 350-degree oven or until done.

Serve with lemon wedges and tabasco hot sauce.

Original Post: www.ajinomoto.com.ph

BAKED LAPU-LAPU FILLET with SUNDRIED TOMATOES

2009-07-26T19:20:00.000-07:00

Ingredients:

For Lapu-Lapu:

1 ½ kilos lapu lapu fillet, skinless and boneless
Salt and pepper to taste
1/4 cup olive oil

For toppings:

2 cups chopped sundried tomatoes
3 tablespoon minced garlic
1 tablepsoon olive oil
1 tablespoon butter
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

Fresh cilantro and/or chili flakes for garnish

Procedure:

Season fish with salt and pepper. Brush with oil. Baste the bakign pan with butter.
Place fish in a baking pan and bake for 10 minutes.
For toppings: stir-fry garlic and sundried tomatoes for 3 minutes in olive oil. Season with AJINOMOTO GINISA All Purpose Seasoning Mix. Add on top of the fish.
Garnish with cilantro and/or chili flakes. Serve.

Original Post: www.ajinomoto.com.ph

BAKED and CREAMED PORKLOIN

2009-07-26T19:16:00.000-07:00

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.

Original Post: www.ajinomoto.com.ph

WAKE-UP SHAKE-UP

2009-07-26T19:08:00.000-07:00

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.

Original Post: www.delmonte.com

ARROZ ALA VALENCIANA

2009-07-25T19:02:00.000-07:00

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.

Original Post: www.ajinomoto.com.ph

AJI CRISPY PATA

2009-07-25T18:57:00.000-07:00

Ingredients:

3/4-1 kilo boiled pork pata

1/4 cup soy sauce

1 pack 7grams AJINOMOTO GINISA All Purpose Seasoning Mix

1/2 teaspoon AJI-NO-MOTO® Umami Seasoning

3 cups cooking oil

2 tablespoons toasted garlic

Dipping sauce:

1/2 cup soy sauce
3 tablespoons vinegar

2 teaspoons chopped onions

1 piece chopped siling-labuyo

1 pack AJI-SHIO Seasoning Mix with Garlic

Procedure:

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.

Original Post: www.ajinomoto.com.ph

ADOBONG PUSIT

2009-07-25T18:50:00.000-07:00

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.

Original Post: www.ajinomoto.com.ph

QUICK BRUSCHETTA

2009-07-24T18:45:00.000-07:00

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.

Original Post: www.delmonte.com

ADOBONG ALIMANGO (Stewed Mud Crabs)

2009-07-24T18:41:00.000-07:00

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:

Cut the crabs in half. Remove crab fat and set aside.

Heat oil in a wok and sauté garlic for about 1 minute. Add the crabs and stir until almost reddish in color.

Season with AJI-NO-MOTO® Umami Seasoning.

Blend crab fat with water and calamansi juice until smooth. Pour on crabs in wok. Season with salt and pepper.

Simmer over medium heat until crabs are fully cooked for about 10 mins.

Original Post: www.ajinomoto.com.ph

ADOBO RICE

2009-07-24T18:27:00.000-07:00

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:

Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.

Pour in vinegar and soy sauce. Season with AJI-NO-MOTO® Umami Seasoning garlic powder, black pepper, and laurel leaf. Add the browned chicken, increase the heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer until the chicken is tender and cooked through. Flake chicken.

Mix in with the cooked rice.

Original Post: www.ajinomoto.com.ph

SANTA FE PETITE STUFFED PEPPERS

2009-07-23T18:18:00.000-07:00

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.

Original Post: www.delmonte.com

CREAMY SPINACH DIP

2009-07-23T18:16:00.000-07:00

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

Original Post: www.delmonte.com

FIESTA CORN QUESADILLAS

2009-07-23T18:07:00.000-07:00

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.

Original Post: www.delmonte.com

EASY FIESTA CORN NACHOS

2009-07-23T17:54:00.000-07:00

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.

Original Post: www.delmonte.com

ACAPULCO BURGERS

2009-07-23T17:40:00.000-07:00

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.

Original Post: www.delmonte.com

SHRIMP IN CILANTRO LIME SAUCE

2009-07-22T21:33:00.000-07:00

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.

Original Post: www.descubremaggi.com

VEGETARIAN CLUB SANDWICH

2009-07-22T21:30:00.000-07:00

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.

Original Post: www.descubremaggi.com

CILANTRO CHICKEN TACOS

2009-07-21T12:27:00.000-07:00

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.

Original Post: www.descubremaggi.com

MAGGI RICE and BEANS

2009-07-21T12:22:00.000-07:00

Ingredients:

2 1/2 cups water
1 can (15 ounces) red kidney beans undrained
1 1/4 cups coconut milk
1 small onion, chopped
1 clove garlic, finely chopped
4 MAGGI Chicken Flavor Bouillon Cubes crushed
2 sprigs thyme
1 tablespoon butter
2 cups long-grain white rice
1 whole habanero chile
Chopped fresh thyme or parsley

Procedure:

Combine water, beans and liquid, coconut milk, onion, garlic, bouillon, thyme sprigs and butter in large, heavy saucepan. Bring mixture to a boil. Stir in rice; return to a boil.
Reduce heat to low. Place chile on top. Cover; cook for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.
Remove thyme sprigs and chile before serving. Sprinkle with chopped thyme.

Original Post: www.descubremaggi.com

PICADILLO for TACOS

2009-07-21T12:16:00.000-07:00

Ingredients:

1 lb. ground beef
1 large carrot chopped
1 large onion chopped
1 large red bell pepper chopped
2 small jalapeños seeded and chopped
1 can (14.5 oz.) diced tomatoes undrained
2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
Tostadas

Procedure:

Cook beef, carrot, onion, bell pepper and jalapeños in large skillet over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink; drain. Stir in tomatoes and juice, bouillon, oregano and cumin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Serve hot with tostadas.
VARIATION:
For a Mexican Casserole, prepare Mexican Picadillo as above. Omit tostadas. Spoon picadillo into ungreased 2-quart casserole dish. Spread 3 cups prepared mashed potatoes over picadillo. Sprinkle with 1/2 cup (2 oz.) crumbled cotija cheese. Bake in preheated 350° F oven for 20 to 30 minutes or until cheese browns slightly and picadillo is bubbly. Serve hot.

Original Post: www.descubremaggi.com

MAGGI CHEESY DIP

2009-07-20T00:08:00.000-07:00

Ingredients:

1/4 cup water
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
2 cans (7.6 fl. oz. each) NESTLÉ Media Crema
2 cups (8 oz.) shredded Mexican cheese blend
1 can (7 oz.) diced green chiles
Tortilla chips

Procedure:

Combine water and bouillon in large skillet; heat slightly over medium heat, stirring until bouillon is dissolved. Stir in media crema and cheese. Heat over medium heat, stirring constantly, until cheese is melted. Remove from heat; stir in chiles. Serve warm with tortilla chips.

Original Post: www.descubremaggi.com

MAGGI SALMON

2009-07-19T23:40:00.000-07:00

Ingredients:

1/4 cup MAGGI Seasoning Sauce
1/4 cup lime juice
2 tablespoons granulated sugar
1 tablespoon peeled, finely chopped ginger
1 teaspoon finely chopped garlic
1 lb. salmon filet cut into 3 pieces
2 tablespoons olive oil
Hot cooked rice
Cooked assorted vegetables

Procedure:

Mix seasoning sauce, lime juice, sugar, ginger and garlic in medium bowl. Place salmon in sauce; mix well to coat all sides. Cover; refrigerate for 1 hour. Turn salmon once during marinating time.
Heat oil in large skillet over medium-high heat. Cook salmon (reserving marinade) for 5 to 7 minutes on each side or until flaky. Do not overcook. Remove from skillet; set aside. Cook reserved marinade in same skillet for 3 minutes or until slightly thickened. Serve sauce on the side with cooked rice and vegetables.

Original Post: www.descubremaggi.com

CHICKEN PAELLA

2009-07-19T23:33:00.000-07:00

Ingredients:

1 tablespoon vegetable oil
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1 cup (about 3 ounces) sliced fresh mushrooms
3/4 cup long-grain white rice
3/4 cup chopped onion
1 clove garlic finely chopped
2 cups water
2 MAGGI Chicken Flavor Bouillon Cubes
1/2 teaspoon Italian herb seasoning
1/8 teaspoon ground saffron or turmeric
1 1/2 cups loose-pack frozen peas
1/4 cup sliced roasted red bell pepper or pimiento

Procedure:

Heat oil in large skillet over medium-high heat. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet; keep warm. Add mushrooms, rice, onion and garlic to skillet; cook, stirring occasionally, until rice is golden brown.
Combine water and bouillon in liquid measuring cup; stir into rice mixture. Add herb seasoning and saffron. Bring to a boil; reduce heat to medium. Cover; cook for 20 to 25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast.
FOR FREEZE AHEAD:
Prepare as above. Cover; freeze for up to 4 months.
Preheat oven to 350° F.
Bake for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave for 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles.

Original Post: www.descubremaggi.com

PICADILLO CASSEROLE

2009-07-19T23:28:00.000-07:00

Ingredients:

3 tablespoons bacon drippings
1 large potato, peeled and coarsely chopped
1 pound ground beef
1 cup chopped ham
1 large onion, chopped
1 large green bell pepper, chopped
1 tablespoon chopped garlic
1/4 cup currants or raisins
1/4 cup pimiento-stuffed green olives, cut in half
2 MAGGI Beef Flavor Bouillon Cubes crumbled
2 tablespoons tomato sauce
1 teaspoon ground cumin
1/4 teaspoon dried oregano crushed
1/2 teaspoon white vinegar
Hot, cooked rice
4 sunny-side-up eggs (optional)

Procedure:

Heat bacon drippings in large skillet over medium-high heat. Add potato; cook, stirring occasionally, for 5 to 6 minutes or until browned. Remove from skillet; set aside.
Cook beef in skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in ham, onion, bell pepper and garlic; cook, stirring occasionally, for 8 minutes or until onion is tender. Stir in potato, currants, olives, bouillon, tomato sauce, cumin, oregano and vinegar.
Serve over rice. Top with egg.

Original Post: www.descubremaggi.com

PORK PUPUSAS

2009-07-19T22:58:00.000-07:00

Ingredients:

1 tablespoon olive oil
1/2 lb. ground pork
1 small onion, chopped
1 clove garlic, finely chopped
1 medium tomato, chopped
1 jalapeño, seeded and finely chopped
1 tablespoon MAGGI Granulated Chicken Flavor Tomato Bouillon
1/2 teaspoon ground cumin
1 cup (4 oz.) shredded manchego or Monterey Jack cheese
4 cups corn tortilla mix
1/2 teaspoon salt
2 2/3 cups hot water
Curtido (see recipe on site)

Procedure:

Heat oil in large skillet over medium-high heat. Add pork, onion and garlic; cook, stirring occasionally, until pork is no longer pink. Drain. Add tomato, jalapeño, bouillon and cumin. Reduce heat to medium; cook, stirring occasionally, for 4 minutes or until liquid is evaporated. Remove from heat; cool.
Combine tortilla mix and salt in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into twenty-eight 1 1/2-inch balls, keeping covered. Press each ball into 5-inch diameter circle between pieces of plastic wrap.
Stir cheese into filling. Spread about 1 rounded tablespoon filling on a tortilla to within 1/2 inch of edge. Place a second tortilla on top, pressing lightly to seal edges. Repeat with remaining tortillas and filling.
Heat griddle or skillet over medium heat. Brush with oil. Cook pupusas for 3 to 4 minutes on each side or until lightly browned. Serve hot with Pickled Cabbage Relish (Curtido).

Original Post: www.descubremaggi.com

WARM FIESTA BEAN DIP

2009-07-15T00:00:00.001-07:00

Ingredients:

1 lb. ground beef
2 cans (14-1/2 oz. each) DEL MONTE® Petite Cut Diced Tomatoes with Jalapenos
1 can (17 oz.) refried beans
1 Tbsp. chili powder
1 can (15-1/4 oz.) DEL MONTE® Whole Kernel Golden Sweet Corn, drained
1-1/2 cups Cheddar cheese, shredded
Tortilla chips

Procedure:

Cook meat in skillet; drain. Add 1 can undrained tomatoes, refried beans and chili powder. Cook over medium heat, stirring occasionally, until hot.

Place in shallow 2-1/2-quart baking dish. Top with corn, remaining can of tomatoes (drained), and cheese. Bake at 350°F, 5 minutes, or until cheese is melted. Garnish with green onions, if desired. Serve warm with tortilla chips.

Original Post: delmonte.com

CHICKEN TARRAGON SOUP

2009-07-15T00:00:00.000-07:00

Ingredients:

1 cup onion, chopped
1/2 cup celery, sliced
1 clove garlic, crushed
2 Tbsp. butter or margarine
2 cans (14.5 fl. oz. each) chicken broth
1 can (8 oz.) DEL MONTE® Mixed Vegetables
1 can (14-1/2 oz.) DEL MONTE® Italian Recipe Stewed Tomatoes
1 cup diced cooked chicken
1 Tbsp. parsley flakes
1/4 tsp. tarragon, crumbled

Procedure:

Sauté onion, celery and garlic in butter 5 minutes.

Add broth, mixed vegetables, tomatoes, chicken, parsley and tarragon.

Bring to boil; reduce heat. Cover and simmer 5 minutes.

Original Post: delmonte.com

DOUBLE-DECKER QUESADILLAS

2009-07-14T00:00:00.002-07:00

Ingredients:

1 can (15-1/4 oz.) S&W® Whole Kernel Corn, drained
1 cup S&W Black Beans, drained and rinsed
2 cups (8 oz.) cheddar or Monterey Jack cheese , shredded
1/4 cup chunky salsa
3 Tbsp. chopped fresh cilantro (optional)
8 (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, black beans, cheese, 1/4 cup salsa and cilantro, if desired. Divide mixture in half. Spread 4 tortillas with half the mixture. Top with remaining 4 tortillas. Then spoon remaining topping over second layer of tortillas.

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

Original Post: delmonte.com

HEARTS of PALM DIP

2009-07-14T00:00:00.001-07:00

Ingredients:

1 jar (14.8 oz.) DEL MONTE® Whole Hearts of Palm, drained and chopped
1/4 cup red or yellow pepper, chopped
1 tsp fresh rosemary (optional), chopped
3/4 cup light mayonnaise
1/4 cup light sour cream
1/2 cup grated Parmesan cheese
1/2 cup green onions, sliced

Procedure:

Preheat oven to 350°F. Lightly grease a glass pie plate or shallow baking dish.

Combine all ingredients in bowl; mix well. Spoon into pie plate.

Bake, uncovered, 20 minutes or until hot and lightly browned. Serve with pita bread wedges, crackers or toasted baguette slices.

Original Post: delmonte.com

GRILLED CHICKEN SALAD

2009-07-14T00:00:00.000-07:00

Ingredients:

4 skinless, boneless chicken breast halves*
4 cups salad greens
1 can (14.5 oz.) S&W® Petite-Cut Diced Tomatoes, drained
1 can (15.25 oz.) S&W Whole Kernel Corn, drained
1 can (15 oz.) S&W Small White Beans, drained and rinsed
1/4 cup red onion, diced
1/3 cup olive oil
3 Tbsp fresh lemon juice
1 tsp Dijon mustard
3 Tbsp fresh basil , chopped

Procedure:

Season chicken with garlic, lemon juice, olive oil and salt and pepper, if desired. Grill over medium-hot coals, about 5 to 7 minutes per side, or until no longer pink in center. Brush with BBQ sauce, if desired.

Place salad greens on 4 individual dishes. Combine tomatoes, corn, beans and onion in bowl. Blend oil, lemon juice, mustard and basil. Toss vegetable mixture with 1/3 cup dressing.

Spoon vegetables over salad greens. Top with chicken. Drizzle with additional dressing and garnish with fresh basil, if desired.

Original Post: delmonte.com

ASPARAGUS ANTIPASTO

2009-07-13T00:00:00.001-07:00

Ingredients:

1 can (15 oz.) DEL MONTE® Asparagus Spears, drained
4 marinated artichoke hearts
8 to 10 pitted ripe olives
1/4 cup julienne green pepper
1/4 cup red onion, sliced
1 Tbsp white wine vinegar

Procedure:

Arrange asparagus in serving dish. Cut artichokes and olives in half.

Combine with pepper, onion, vinegar and 2 tablespoons artichoke marinade. Season to taste with salt and pepper. Pour over asparagus.

Marinate 30 minutes or more.

Original Post: delmonte.com

GRILLED CHICKEN TRIPLE-BEAN CHILI

2009-07-13T00:00:00.000-07:00

Ingredients:

1 lb boneless, skinless chicken breasts Mesquite or hickory barbecue sauce
1 tsp. cumin
2 cans (14.5 oz. each) S&W® Mexican Recipe Stewed Tomatoes
1 can (15 oz.) S&W Black Beans, drained and rinsed
1 can (15.25 oz.) S&W Kidney Beans, drained and rinsed
1 can (15.5 oz.) S&W Garbanzo Beans, drained and rinsed
1 cup medium or hot salsa

Procedure:

Season chicken with barbecue sauce; grill or broil about 5 minutes per side or until chicken is no longer pink in center. Baste with additional sauce halfway through. Cut chicken into cubes.

Place chicken in large skillet. Add cumin, undrained tomatoes, beans and salsa.

Simmer 10 minutes. Serve with tortillas or corn bread and garnish with cilantro, sour cream and avocado, if desired.

Original Post: delmonte.com

BBQ TOMATO BEEF DIP

2009-07-12T00:00:00.001-07:00

Ingredients:

1 lb ground beef
1 can (28 oz.) DEL MONTE® Petite Cut Diced Tomatoes, drained
1 cup hickory barbecue sauce
1 Tbsp. Dijon mustard
2 cups Cheddar cheese, shredded

Procedure:

Brown meat in skillet; drain. Add tomatoes, barbecue sauce and mustard; heat through.

Pour mixture into 13x9-inch baking dish. Top with cheese.

Bake at 375°F, 5 minutes or until cheese is melted. Garnish with sliced green onions, if desired. Serve warm with tortilla chips or vegetable dippers.

Original Post: delmonte.com

HAM and PASTA DIJON

2009-07-12T00:00:00.000-07:00

Ingredients:

2 cups rotini pasta, dried
1-1/2 cups (4 oz.) fresh mushrooms, sliced
1 cup cubed cooked ham
1 can (14-1/2 oz.) DEL MONTE® Cut Green Beans, drained
3/4 cup bottled ranch salad dressing
2 tsp Dijon-style mustard

Procedure:

Cook pasta according to package directions; drain.

Coat large skillet lightly with nonstick cooking spray. Heat over medium-high heat. Add mushrooms. Cook and stir until tender.

Stir in ham, green beans, salad dressing, mustard and cooked pasta. Heat through.

Original Post: delmonte.com

ITALIAN BEAN and SAUSAGE

2009-07-11T00:00:00.000-07:00

Ingredients:

2 cups rotini pasta, dried
6 oz smoked turkey sausage, halved lengthwise and sliced
1 can (14-1/2 oz.) DEL MONTE® Cut Green Italian Beans, drained
1 can (14-1/2 oz.) DEL MONTE Italian Recipe Stewed Tomatoes
2 oz Parmesan cheese, shaved or grated

Procedure:

Cook pasta according to package directions; drain.

Meanwhile, cook and stir sausage in large skillet over medium-high heat 2 to 3 minutes or until browned.

Stir in beans and undrained tomatoes. Bring to boil; reduce heat. Simmer, uncovered, 2 to 3 minutes. Stir in pasta. Top with cheese.

Original Post: delmonte.com

BRUSCHETTA

2009-07-10T00:00:00.001-07:00

Ingredients:

1 can (14.5 oz) Del Monte® Italian Recipe Stewed Tomatoes
1 – 2 cloves garlic, crushed
2 Tbsp. chopped fresh basil or ½ tsp. dried basil
½ loaf baguette French bread, sliced ½ inch thick
1 Tbsp. olive oil

Procedure:

Drain tomatoes, reserving liquid. In a small saucepan, boil reserved liquid with garlic 5 – 6 minutes, stirring occasionally. Remove from heat.

Chop tomatoes; combine with garlic mixture and basil.

Brush bread slices with olive oil. Broil until golden. Top with tomato mixture; serve immediately.

Original Post: delmonte.com

SIMPLE SOUTHWEST FRUIT SALSA

2009-07-10T00:00:00.000-07:00

Ingredients:

1 can (15 or 151/4 ounces) Del Monte® Chunky Mixed Fruits or other Del Monte® Canned Fruits, drained
1/2 cup red onion, coarsely chopped
2 tablespoons fresh cilantro, chopped
11/2 tablespoons fresh lime juice
1 teaspoon (fresh or canned) seeded and chopped jalapeño pepper, or to taste

Procedure:

Combine all ingredients in a bowl. Let stand at room temperature at least 15 minutes, or refrigerate up to 6 hours before serving.

Serve with tortilla chips or as an accompaniment to grilled chicken, fish, steaks, pork or lamb chops.

Original Post: delmonte.com

BAJA BEAN DIP

2009-07-09T00:00:00.001-07:00

Ingredients:

1 lb. ground beef or turkey
1 can (28 oz.) S&W® Petite-Cut™ Diced Tomatoes, drained
2 tbsp. (to taste) canned chipotle pepper in adobo sauce, or jalapeno peppers , chopped
1 can (17 oz.) refried beans
1 can (15.25 oz.) S&W Whole Kernel Corn, drained
2 tbsp. chili powder
2 cups Cheddar cheese, shredded
1 pkg. Tortilla chips

Procedure:

Cook meat in skillet; drain.

Reserve 1 cup tomatoes; set aside. Add remaining tomatoes, peppers, refried beans, 1/2 the corn, and chili powder. Cook over medium heat, stirring occasionally, until hot.

Spoon into shallow 2-1/2-quart baking dish. Top with remaining corn, reserved tomatoes and cheese. Bake at 350°F, 5 minutes, or until cheese is melted. Garnish with green onions and cilantro, if desired. Serve warm with tortilla chips.

Original Post: delmonte.com

ITALIAN MEATBALL HEROES

2009-07-09T00:00:00.000-07:00

Ingredients:

1 lb ground beef or turkey
1/3 cup CONTADINA® Bread Crumbs
1/3 cup green onions, chopped
1/4 tsp black pepper
1 Tbsp olive oil
1 cup green sweet pepper, chopped
1 cup fresh mushrooms, sliced
1 can (28 oz.) CONTADINA Recipe Ready Crushed Tomatoes with Italian Herbs
6 French rolls, split
1/2 cup (2 oz.) shredded mozzarella cheese

Procedure:

Combine beef, bread crumbs, green onion and pepper in medium bowl. Roll into 1-1/2-inch meatballs; place on baking sheet. Bake in preheated 425°F oven, 10 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Add sweet pepper and mushrooms; cook 2 to 3 minutes or until vegetables are tender. Stir in tomatoes; bring to boil. Reduce heat to low. Add meatballs; cook, uncovered, 4 to 5 minutes.

Spoon meatballs and sauce onto bottom half of rolls. Sprinkle each with cheese. Heat in oven, 3 minutes or until cheese is melted.

Original Post: delmonte.com

BEET and FETA BRUSCHETTA

2009-07-08T21:52:00.000-07:00

Ingredients:

1 cut into 3/4-inch slices loaf baguette or French bread
1 cut in half lengthwise large clove garlic
4 oz cream cheese, softened
1 pkg. (4 oz.) crumbled feta cheese
1 can (15 oz.) S&W® Pickled Party Beets, drained
fresh basil or baby spinach leaves , Chopped

Procedure:

Rub top of each bread slice with garlic. Brush lightly with olive oil.

Place bread slices on baking sheet and toast in oven until lightly browned.

Mix cream cheese with feta cheese. Spread cheese mixture on bread. Top with beet slice and basil.

Original Post: delmonte.com

HEARTS of PALM DIP

2009-07-08T21:40:00.000-07:00

Preheat oven to 350°F. Lightly grease a glass pie plate or shallow baking dish.

Combine all ingredients in bowl; mix well. Spoon into pie plate.

Bake, uncovered, 20 minutes or until hot and lightly browned. Serve with pita bread wedges, crackers or toasted baguette slices.

Original Post: delmonte.com

LAYERED SPINACH DIP

2009-07-08T21:38:00.000-07:00

Ingredients:

1 can (13-1/2 oz.) DEL MONTE® Whole Leaf Spinach
1 pkg (8 oz.) cream cheese, softened
1/2 cup sour cream garlic or chive dip
1/2 cup celery, finely chopped
1/2 cup red sweet pepper, finely chopped
2 Tbsp. Parmesan cheese, grated

Procedure:

Drain spinach; squeeze out excess liquid. Chop spinach. Stir together cream cheese, dip, celery and sweet pepper in bowl. Divide mixture in half. Stir spinach into one part and Parmesan cheese into remaining part.

Spread half of Parmesan mixture into 1-quart bowl or soufflé dish lined with plastic wrap. Spread half of spinach mixture over. Repeat layers. Cover and chill 2 hours or overnight.

Uncover, invert dish and remove plastic wrap to serve with crackers or vegetable dippers, if desired.

Original Post: delmonte.com

WARM SANTA FE BLACK BEAN DIP

2009-07-08T21:32:00.000-07:00

Ingredients:

1 can (28 oz.) S&W® Petite-Cut Diced Tomatoes, drained
1 cup onion, chopped
2 cloves garlic, minced
1 Tbsp. oil
2 cans (15 oz. each) S&W Black Beans, drained
1 can (4 oz.) jalapeno pepper, diced, drained
1 tsp. cumin
1 can (15.25 oz.) S&W Whole Kernel Corn, drained
2 cups Mexican cheese, shredded
1/2 cup cilantro, chopped
Avocado
Tortilla chips

Procedure:

Reserve 1 cup tomatoes; set aside.

Cook onion and garlic in oil in skillet, 3 minutes. Add remaining tomatoes, black beans, jalapeno pepper and cumin; cook 5 minutes, mashing beans slightly with spoon.

Spoon bean mixture into 13x9-inch baking dish. Top with reserved tomatoes, corn and cheese.

Bake in 400 °F oven, 10 minutes or until cheese is melted. Garnish with cilantro and avocados and serve warm with tortilla chips.

Original Post: delmonte.com

THAI CHICKEN AND VEGETABLE CURRY

2009-07-08T20:29:00.000-07:00

Ingredients:

12 oz. skinless, boneless chicken breast halves or thighs
1 tsp. curry powder
2 Tbsp. oil
1 can (14-1/2 oz.) DEL MONTE® Original Recipe Stewed Tomatoes
1 can (14-1/2 oz.) DEL MONTE Cut Green Beans, drained
1 can (14-1/2 oz.) DEL MONTE Sliced Carrots, drained
1/4 tsp. red pepper, crushed
2 cups hot cooked rice

Procedure:

Cut chicken into 3/4-inch cubes; toss chicken evenly with curry powder.

Heat oil in large skillet; add chicken. Cook and stir over medium-high heat 3 minutes.

Add undrained tomatoes, beans, carrots and crushed red pepper. Bring to boil; reduce heat. Simmer, uncovered, 5 minutes.

Serve over rice and sprinkle with 1/4 cup peanuts or toasted coconut, if desired.

Original Post: delmonte.com

WHITE BEAN TURKEY CHILI

2009-07-08T20:25:00.000-07:00

Ingredients:

12 oz. ground turkey or beef
1/2 cup onion, chopped
1/2 cup yellow or green pepper, chopped
1 clove garlic, minced
2 tsp. oil
1 Tbsp. chili powder
1 tsp. ground cumin
1 can (14.5 oz.) S&W® Mexican Recipe Stewed Tomatoes
1 can (4 oz.) diced green chilies, drained
1 can (15 oz.) S&W Small White Beans, drained

Procedure:

Cook meat, onion, pepper and garlic in oil in medium saucepan; drain.

Stir in chili powder, cumin, undrained tomatoes, chilies, and beans.

Cook, uncovered, 10 minutes, or until thickened. Stir occasionally breaking up tomatoes. Serve with shredded Cheddar cheese and cilantro, if desired.

Original Post: delmonte.com