Ingredients
1/2 cup Lady's Choice Mayonnaise
2 tbsp chopped red onion
1.5 tbsp finely chopped fresh dill
2 tsp lime juice
2 cups imitation crabmeat (and/or seafood)
1/2 cup chopped celery
1/2 cup chopped cucumber, peeled and seeded
For optional garnish
Grape tomatoes
Paprika
Procedure:
- Lady's choice mayonnaise adds style and flavour to a salad. Why not try this recipe for a quick and tasty meal that is ready in 15 minutes.
Combine the mayonnaise, onion, dill and lime juice in a large bowl. Stir in remaining ingredients.
- Garnish with grape tomatoes and paprika (optional).
- Chill, if desired.
Original Post: www.unilever.com.ph
8 corn tortillas
8 eggs, scrambled
1/2 chopped onion
1 green chilli
2 chopped tomatoes
1 tbsp vegetable oil
2 cups mashed black beans
2 tsp Knorr chicken bouillon
2 tsp margarine
1 avocado
4 tbsp cream
4 tbsp grated white cheese
Procedure:
- This easy breakfast or lunch dish has a real Mexican twist – it's tacos filled with scrambled eggs and covered in a tasty black bean mix.
- Fry the onion, chilli and tomato in the oil. Add the scrambled eggs.
- In a separate pan, add the Primavera margarine and Knorr chicken bouillon to the black beans.
- Heat the tortillas and make soft tacos filled with the cooked eggs.
- Cover tacos with seasoned beans.
- Before serving put the cream and the cheese over the tacos with some slices of avocado.
Note:
- 1 cup = 8 fl oz = 2.4dl
Original Post: www. unilever.com.ph
1 cup chopped broccoli
1/2 cup sliced baby corn
1/2 cup sliced carrot
1/2 cup Shitake mushrooms
1 tbsp chopped garlic
2 tbsp vegetable oil
2 tsp Knorr powder, chicken flavour
Sugar for seasoning
Procedure:
- Nothing could be easier to prepare than this tasty stir-fry. And the combination of broccoli, carrots, corn and mushrooms provides plenty of beta-carotene, folate and antioxidants.
- Heat the oil in a large pan, add the garlic. Stir-fry the shitake mushrooms for 2–3 minutes until well cooked, then add all the vegetables.
- Add Knorr powder and season with sugar.
- Remove from the heat and serve.
Original Post: www.unilever.com.ph
Ingredients:
2 sprays of oil
1 small onion, finely chopped
1 garlic clove, crushed
85g (3oz) boneless chicken breast, skinned and thinly sliced
2 tsp curry paste
1 tsp tomato purée
100ml (3.5 fl oz) chicken stock
2 ready-to-eat dried apricots, chopped
1 small eating apple, peeled and sliced
Salt and black pepper
1 tsp cornflour
2 tbsp natural low-fat yoghurt
55g (2oz) basmati rice
Fresh coriander leaves, chopped
1 small onion, finely chopped
1 garlic clove, crushed
85g (3oz) boneless chicken breast, skinned and thinly sliced
2 tsp curry paste
1 tsp tomato purée
100ml (3.5 fl oz) chicken stock
2 ready-to-eat dried apricots, chopped
1 small eating apple, peeled and sliced
Salt and black pepper
1 tsp cornflour
2 tbsp natural low-fat yoghurt
55g (2oz) basmati rice
Fresh coriander leaves, chopped
Procedure:
- Apricots, apples and natural yoghurt give a tangy taste to this simple chicken curry. Use Quorn instead of chicken for a satisfying vegetarian option.
- Cook the rice following packet instructions.
- Meanwhile, spray a small non-stick saucepan lightly with oil and when hot, add the onion and garlic. Cook over a medium heat for a few minutes, stirring occasionally, until soft but not brown.
- Add the chicken to the pan and cook quickly, stirring occasionally for 3-4 minutes.
- Stir in the curry paste and tomato purée, then add the stock, apricots, apple and seasoning.
- Bring just to the boil, cover and simmer gently for 5-10 minutes or until the chicken is cooked through.
- Blend the cornflour with the yoghurt, remove the pan from the heat and stir into the chicken. Heat, stirring until the mixture returns to the boil.
- Drain the rice and stir in as much fresh chopped coriander as you like. Serve immediately with the curry spooned over.
Notes
- This recipe can be multiplied to give extra servings.
- Fruity chicken curry can be frozen at the end of step 5.
- Vegetarian option: use Quorn in place of the chicken.
Original Post: www.unilever.com.ph
PORK LIEMPO AND PORK RIBS SINIGANG with RADISH and MUSTASA LEAVES
0 comments Posted by Bernadette Hernandez at 1:04 AM
1 ½ liters rice washing or water
2 medium tomatoes, sliced
1 medium onion, sliced
½ kg pork liempo, sliced
½ kg pork ribs, cut into serving pieces
1 medium radish, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups sliced mustasa leaves
2 pieces siling panigang (finger chilies)
patis (fish sauce), to taste
Procedure:
- Pork Liempo and Pork Ribs Sinigang with Radish and Mustasa Leaves
- Tender Pork slices and crisp fresh vegetables in soothing broth.
- Boil rice washing with tomatoes, onions, pork liempo and pork ribs. Simmer over low heat for 40-45 minutes or until pork meat begin to disintegrate from the bones.
- Add radish and cook for 5 minutes. Stir-in MAGGI Sinigang sa Sampaloc Mix. Bring to a boil.
- Add mustasa leaves and siling panigang. Season with patis to taste.
Original Post: www.nestle.com.ph
Ingredients:
1 liter rice washing or water
2 pcs tomatoes, sliced
1 pc onion, sliced
1 medium size bangus, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups talbos ng kamote, cut up
2 cups talbos ng sayote, cut up
2 pcs siling panigang (finger chilies) patis (fish sauce), to taste
Procedure:
- Milk fish and fresh leafy greens in your well-loved sour broth
- Boil rice washing, tomatoes and onions. Add bangus and cook until white in color or about 10 minutes.
- Stir-in MAGGI Sinigang sa Sampaloc Mix. Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote. Add siling panigang.
- Season with patis to taste.
Original Post: www.nestle.com.ph
Subscribe to:
Posts (Atom)