Mobile Site

Pages

Amazon Contextual Product Ads

Wednesday, January 5, 2011

Budget-Saving and Great-Tasting Recipes

By Juvy S. Iliwiliw


Let me share with you some budget-saving, great-tasting and easy to prepare recipes that are also an easy way to healthy eating. This way, you can easily make informed decisions about what's best for your family and enjoy dishes that are great for your taste, good for your budget and fit for your health too!

CHICKEN TOMATO CREAM SOUP


You will need:


6      cloves garlic, crushed
1      medium onion, chopped
1      small chicken breast, deboned and diced (1 cup)
5      whole button mushrooms, chopped
1      can (227 g) Del Monte Tomator Sauce
2      cups chicken broth
2      tbsp. cornstarch, dissolved in 2 tbsp. water
3/4   cup evaporated milk
2      tbsp. water
2      stalks green onions, chopped

Here's how:


1. Saute' garlic, onions, chicken and mushrooms in oil. Pour in Del Monte Tomato Sauce and chicken broth. Season with 1 tbsp. rock salt (or 1 tsp. iodized salt), 1/4 tsp. pepper and 1 tbsp. sugar. Simmer for 15 minutes.

2. Stir in dissolved cornstarch and let simmer. Pour in milk while stirring. Continue simmering for 3 minutes. Top with green onions just before serving.



AMPALAYA (BITTER GOURD) CON CARNE


You will need:


4        cloves garlic, crushed
1        medium onion, sliced
200    grams  beef round, cut into strips
1-1/2  tbsp. salted black beans (tausi)
1        can (140 g) Del Monte Tomato Sauce
1        bunch (200 g) sitaw, cut into 1-1/2" long
1        tbsp. oyster sauce
1        large (300 g) ampalaya, seeds removed and sliced 1/4 cm. thick

Here's how:

1. Saute' garlic, onions and beef. Add 3/4 cup water, Del Monte Tomato Sauce and tausi. Simmer for 20 minutes.

2. Add sitaw, oyster sauce and 1/4 tsp. pepper. Simmer for 7 minutes. Add ampalaya. Cook for another 3 minutes.


BAGOONG FRIED RICE


You will need:


1        egg, cooked as omeliet then cut into thin strips
1        head garlic, crushed
1        medium onion, sliced
1        tbsp. ginger strips
2        siling haba, seeds removed and sliced
1/2     cup ground pork
3        tbsp. bagoong alamang
1        can (140 g) Del Monte Tomato Sauce
5        cups cooked rice
1        small green mango, cut into thin strips
1        stalk green onion, chopped

Here's how:


1. Saute' garlic, onions, ginger, sili, ground pork and alamang in 1/4 cup oil. Cook for 5 minutes. Add Del Monte Tomator Sauce. Cook for another 5 minutes.

2. Add rice and mango. Cook while stirring, for 2 minutes. Serve with green onions and egg strips on top.


CHICKEN MECHADO


You will need:


8       cloves garlic, crushed
1       onion, sliced
400   g chicken breast, cut into serving portions
8       sibuyas tagalog
2       medium (200 g) potatoes, cut into chunks
1       red bell pepper, cut into strips
1       can (230 g) Del Monte Mechado-Caldereta Sauce

Here's how:


1. Saute' garlic, onions, chicken for a few minutes. Add 1/2 cup water and 1 tsp. rock salt (for 1/3 tsp. iodized salt). Simmer until half-tender.

2. Add sibuyas tagalog, potatoes and bell peppers. Simmer for 10 minutes. Add Del Monte Mechado-Caldereta Sauce. Simmer for another 5 minutes.


TUNA-EGGPLANT SPAGHETTI


You will need:


1       pkg. (225 g) spaghetti noodles, cooked per package directions
4       cloves garlic, crushed
1       medium onion, chopped
2       medium (1/4 k) eggplant, cut into cubes and soaked in water
1       stalk celery, sliced
1       medium red bell pepper, cut into strips
1       can (385 g) Del Monte Spaghetti Sauce, Italian style
1       can (190 g) tuna chunks

Here's how:


1. Saute garlic, onions and eggplant. Cook for 5 minutes. Add 3/4 cup water and remaining ingredients except spaghetti noodles. Season with 2 tsp. rock salt (or 2/3 tsp. iodized salt), 1 tbsp. sugar and 1/4 tsp. pepper. Cook for 5 minutes.

2. Add spaghetti noodles and blend well, or pour sauce over cooked noodles. Top with grated cheese if desired.

PORK PINA ASADO


You will need:


350       g pork pigue, cut into chuks
1           tbsp. cornstarch
4           cloves garlic, crushed
1           can (234 g) Del Monte Pineapple Chunks, drained (reserve 1/3 cup syrup)
1           medium (200 g) singkamas, cut into cubes
1/2        cup cooked green peas
1           laurel leaf

Here's how:


1. Sprinkle pork with 1/4 tsp. rock salt and cornstarch. Saute' garlic and pork. Cook until pork turns light brown.

2. Add 3/4 cup water, pineapple syrup and laurel leaf. Simmer for 20 minutes or until tender.

3. Add singkamas, green peas and Del Monte Pineapple Chunks. Season with 3 tbsp. soy sauce and 2 tsp. white sugar. Simmer for another 10 minutes or until cooked.


SHRIMP-MELON SALAD


You will need:
150      g medium shrimps
1          can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
1          medium (1/2 kilo) melon (cantaloupe), cut into tidbits
1/2       cup mayonnaise
1/4       cup Del Monte Tomato Ketchup

Here's how:


1. Cook shrimps in Del Monte Fiesta Fruit Cocktail syrup for 10 minutes. Peel and slice crosswise into tidbits. Combine with Del Monte Fiesta Fruit cocktail and melon.

2. Mix mayonnaise and Del Monte Tomato Ketchup. Season with 1/4 tsp. iodized salt and 1/8 tsp. pepper. Add to the fruit mixture. Blend well. Chill until ready to serve.


Enhanced by Zemanta

No comments:

Post a Comment

Related Posts with Thumbnails

Followers