Fruit, Nut and Cheese Log

Ingredients

1 cup dried mangoes (minced)
1 bar cream cheese
1/4 cup Carnation Evap
1/4 cup Carnation Condensada
1 cup chopped toasted cashew
1/4 cup chopped parsley
good quality crackers to serve
honey for plating
salt for season

Procedures:

1. In a mixing bowl, combine cream cheese, Carnation Evap and Carnation Condensada.

2. Fold in all remaining ingredients in your mixture.

3. Roll the mixture in a cling wrap. Make a log shape out of the mixture.

4. Refrigerate / chill for an hour. Serve in quarter inch chunks.

5. Serve with honey and garnish with cashew and parsley.

Creamy Veggie Stuffed Cucumber Boat

Ingredients

1 cucumber
1 white onion (minced)
4 cloves garlic (crushed)
1 tbsp tomato pasta
1/4 squash (diced)
1 stalk celery (chopped)
1 red bell pepper (seeded and diced)
1 eggplant (diced)
1 tomato (seeded and diced)
2 sliced tasty bread
1 cup Carnation Evap
1 lemon
vegetable oil
parsley
parmesan cheese
salt
pepper

Procedures:

1. Par boil cucumber for 2 minutes until fork tender. Set aside.

2. Cut a large oval shape out of the cucumber. Cutting horizontally, following the lines on the cucumber. Use a spoon to scrape out the cucumber flesh and set aside.

3. In a large non-stick skillet, heat oil and saute onion and garlic.

4. Add the rest of the veggies one after the other, as listed. Season with salt and pepper and squeeze half a lemon.

5. Add tomato paste. Cook for another minute.

6. Soak the tasty bread in Carnation Evap. Then add in your veggie mixture. Cook another 2 minutes.

7. Spoon the mixture in your cucumber boat. Top with parmesan cheese and garnish with parsley.

Thai Fish Curry

Ingredients

1/2 kilo fish fillet (dory or labahita)
1 large potato (washed and diced)
1 large white or red onion (quartered)
4 cloves garlic (crushed)
1 tbsp patis
2-3 tbsp curry powder (adjust to taste)
1 cup water
1 cup Carnation Evap
1 red bell pepper
1 tbsp grated ginger
1 bundle cilantro (chopped)
1 celery stalk (washed and chopped)
1 dayap
vegetable oil
salt
pepper

Procedures:

1. In a large non-stick skillet, pan fry potatoes in a vegetable oil. Drain excess oil in paper towel and set aside.

2. Pan fry fish until it slightly turns opaque.

3. Add onion and garlic. Saute for 2-3 minutes.

4. Mix fish sauce, grated ginger, chopped cilantro curry powder and squeeze half of dayap juice. Season with salt and pepper. Pour the mixture over your pan. Stir for another minute.

5. Add water, cover and bring to a simmer.

6. Add the rest of the veggies. Cook for another minute.

7. Add Carnation Evap. Turn off the heat and keep stirring.

8. Serve in a nice bowl. Garnish with a cilantro stalk.

Easy Cheesy Stuffed Tomatoes

Ingredients

3 large tomatoes
1 pack cooked ham (diced)
1 bar cheddar cheese
1 clove garlic (grated)
1 white onion (minced)
1 cup Carnation Evap
2 sliced bread
1 stick unsalted butter
a dash of cayenne pepper, chili powder or chili flakes
basil (chopped, some for garnish)
salt pepper

Procedures:

1. Cut the top part of the tomatoes. Use a spoon to make a hollow structure for your stuffing. Set aside.

2. Prepare your stuffing by sauteing onion and garlic in butter. Add cooked ham.

3. Dip the bread in milk and add in your stuffing mixture. Stir well and cook in low heat for another minute.

4. Add chopped basil and grate a generous amount of cheddar cheese. Season with salt and pepper.

5. Stuff the mixture in your tomatoes and top with parmesan cheese.

6. Pop it in your oven toaster for 5-7 minutes until the cheese gratinates.

7. Serve hot. Garnish with basil leaves on top.

Bacon and Kalabasa Flan

Ingredients

1/2 cup chopped bacon bits
2 cups kalabasa (chopped, boiled and mashed)
1/2 cup Carnation Evap
1/3 cup Carnation Condensada
3 eggs
white sugar

Procedures:

1. In a non-stick skillet, render bacon in low-medium heat. Drain excess oil in paper towels and set aside.

2. In a mixing bowl, combine mashed kalabasa, bacon, eggs, Carnation Condensada and Carnation Evap. Strain and transfer to another bowl.

3. Sprinkle sugar on small round ramekin. Pour some the kalabasa mixture.

4. Steam for 10-15 minutes

5. Serve. Garnish with rendered bacon on top.

Coconut Pork and Shrimp Noodle Salad

Ingredients

2 cups cooked bicol express (leftover)
1/2 kilo shrimp (peeled, deveined and chopped)
1/2 cup Carnation Evap
1 stalk lemongrass
4 cloves garlic (crushed)
1 tbsp unsalted butter
1 small red onion (chopped)
1 small red chili
1 carrot (peeled and chopped)
1 cucumber (peeled and chopped)
1 small pack cooked vermicelli
salt
pepper

DRESSING:
2-3 tbsp. fish sauce
1 tbsp. white sugar or palm sugar
1 lime
1/4 cup chopped cilantro

Procedures:

1. In a large non-stick skillet, melt butter and saute shrimp in garlic until shrimp cooks and turns opaque.

2. Combine leftover bicolor express and add 1/2 cup Carnation Evap and a stalk of lemongrass, simmer for a minute.

3. In a separate bowl, combine all dressing ingredients and toss with cooked vermicelli.

4. Add cucumber, carrot and red onion. Top with protein: coconut pork and shrimp.

5. Garnish with cilantro. Serve.

Spicy Au Gratin

Ingredients

1 pack cherry tomatoes
1 avocado (pilled and roughly chopped)
1/4 cup chopped almonds
1 bundle arugula or baby arugula

SPICY CHEESE SAUCE:
1 stick butter
chili flakes
1 cup flour
1/2 cup Carnation Evap
1/2 bar grated cheese

Procedures:

1. In a large non-stick skillet, saute cherry tomatoes in butter until the skin white. Turn off the heat and add avocado flesh, almonds and arugula.

2. In a small non-stick pot, make your cheese sauce. Melt butter in pan, add chili flakes. Continue stirring until the chili infuses with the butter about a minute or two.

3. Slowly stir in flour and put the heat on low.

4. Turn off the heat and slowly add Carnation Evap while stirring.

5. Transfer tomato mixture in an oven-proof dish oval ramequin.

6. Top with a generous amount of your cheese sauce and pop it in the oven for 5 minutes on high temperature, until the cheese gratinates. Serve as it is.

Power Spinach Penne

Ingredients

500 grams cooked penne pasta
1/4 kg spinach leaves
3 cloves garlic (grated)
1 small white onion (grated)
1/2 cup chopped peanuts
1/4 can Carnation Evap
1 cup sour cream
1 bar grated cheese
1/2 cup bread crumbs (toasted)
olive or vegetable oil
salt
pepper

Procedures:

1. In a large non-stick skillet, heat vegetable oil.

2. Saute grated onion and garlic. Add spinach. Season with salt and pepper.

3. Toss cooked penne pasta and mix well.

4. Add sour cream, grated cheese and Carnation Evap, stir and cook for a minute then turn off the heat.

5. Serve with toasted bread crumbs.

Chunky Chicken Caldereta Pasta with Basil Mornay

Ingredients

2 cups leftover chicken caldereta (shredded, with sauce)
1 pack cooked angel hair pasta
5-8 cloves garlic (sliced / slivers)
1 red bell pepper (seeded and julienned
2 tbsp tomato paste

BASIL MORNAY:
1 cup basil leaves (blanched)
1 cup Carnation Evap
1 stick unsalted butter
1/2 cup flour
1 bar cheddar cheese (grated)

Procedures:

1. In a large non stick skillet, sautée garlic and bell pepper in vegetable oil. Cook for 2 mins on medium heat.

2. Add leftover chicken caldereta. Simmer for a minute.

3. Toss the pasta with the new caldereta mixture.

4. In a separate non-stick skillet, make your basil mornay. Start by sauteing basil in butter over low-medium heat.

5. Slowly add flour while stirring. Add Carnation Evap.

6. Grate cheese over your basil mornay until cheese melts.

7. Serve pasta in a nice bowl and drizzle a generous amount of basil mornay.

8. Garnish with fresh basil leaves.

Spiced Fruit Cold Casserole

Ingredients

1 mango
1/2 seedless watermelon
1/2 melon
2-3 kiwis
1/4 kilo seedless grapes
1 orange (get the rind and some juice, ½ tsp; 1 tbsp)
1 cup water
½ cup carnation evaporated milk
1-2 star anise pods
A pinch of cinnamon
1 stalk of lemongrass
3 tbsp honey
Fresh mint for plating

Procedures:

1. Get the flesh of each fruit by using a fruit baller. Set aside

2. In a medium non-stick pot, simmer your water on low heat.

3. Add star anise, lemongrass, orange rind. Simmer for a minute.

4. Add honey. Stir and mix well. Turn off the heat and add the milk. Stir.

5. Toss the liquid mixture with your fruits.

6. Plate with mint and add a dash of cinnamon powder. Serve.

Note: we can make a batch ahead of time, we can store it in the choler so we can serve it cold.