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Thursday, February 3, 2011

Recipe Calendar

Box art of PAL region version.Image via Wikipedia
By Juvy S. Iliwiliw


It has become my mother's tradition to make fantastic designs of calendar whenever December ends. She loves making plenty of them and distribute them to her closest friends. She even plan to make one next year with her family's photos being seen each month of the calendar. We are excited about that! The entire clan would have something to remind them about my mother's resourcefulness.

When we heard of the word calendar, the first thing that comes to our mind would be days and months, well, aside of course its designs. I decided to help you shift your thinking about that like what my mother has decided to do next year. Since you and I love to cook, I will give you a Recipe Calendar instead. You will be able to see recipes for each month and it will be up to you to decide when will be the best day of the month you will cook them. Would it be exciting? The next time you will hear the word calendar, these recipes will first come to your mind!

First thing first.

January
Start the year right with light and tasty dishes


FISH ESCABECHE


You will need:
1       tsp calamansi juice
1       kilo fish (tilapia, tuna, or maya-maya, whole or sliced crosswise)
1       small carrot, cut into strips
1       bottle (340 g) Del Monte Sweet 'n Sour Sauce
1       each small red and green bell pepper, cut into strips

Here's how:


1. Sprinkle fish with calamansi juice and 1 tsp. iodized salt (or 1 tbsp. rock salt).
    Fry until golden brown. Set aside.

2. Saute' carrot and bell peppers. Add Del Monte Sweet 'n Sour Sauce. Simmer for 2 minutes.
    Pour over fried fish.

BUKO CHOPSUEY


You will need:


1        medium carrot, cut into strips
3/4     cup chicharo
6        cloves garlic, minced
4        stalks green onions, sliced
1/4     kilo medium shrimps, shells and heads removed
2        squares tokwa, fried and cut into cubes
1        pouch (115 g) Del Monte Tomato Sauce
1/2     cup shrimp juice
1        buko (young coconut), discard water and cut meat into wide strips
1        medium head pechay, sliced

Here's how:


1. Stir fry carrots and chicharo until cooked. Set aside.

2. Saute' garlic and green onions. Add shrimps, tokwa, buko, Del Monte Tomato Sauce, shrimp juice and 1 1/2 tbsp. patis. Simmer for 3 minutes. Add pechay. Simmer for 2 minutes. Stir in carrots and chicharo. Serve.

February
Welcome the season of hearts with these lycopene-rich dishes


GARDEN SOUP


You will need:

4       cloves garlic, crushed
1       small onion, sliced
150   g. beef kenchi, cut into small cubes
100   g. Del Monte Elbow Macaroni
1       pouch (250 g) Del Monte Italian Style Spaghetti Sauce
2       small potatoes, diced
1       medium carrot, diced
1/2    cup cooked or frozen green peas
1/2    cup whole kernel corn (canned)

Here's how:


1. Saute' garlic, onion and beef. Add 6-7 cups water, 1-1/2 tsp. iodized salt
    (or 1-1/2 tbsp. rock salt) and 1/4 tsp. pepper. Simmer for 40 minutes or until beef is tender.

2. Add Del Monte Elbow Macaroni, Del Monte Spaghetti Sauce, potatoes and carrot. Simmer for 8 minutes. Add peas and corn. Simmer once.


CHICKEN MECHADO


You will need:
   
350     g. chicken breast, cut into serving portions
6         pcs. sibuyas tagalog
2         small potatoes, cut into chunks
1         small red bell pepper, cut into strips
1         pouch (200 g) Del Monte Classic Mechado
           Caldereta Recipe Sauce

Here's how:


Simmer chicken in 3/4 cup water with 3/4 tsp. iodized salt (or 3/4 tbsp. rock salt) for 10 minutes. Add sibuyas tagalog, potatoes and bell pepper. Simmer for 10 minutes. Add Del Monte Classic Recipe Sauce, then simmer for another 5 minutes.


March
Cheers to the graduates with these sure party favorites!


CORN BEANS SALAD


You will need:


1       can (439 g) Del Monte Fresh Cut Pineapple Tidbits, drained (reserve syrup)
150   g. diced chicken breast, cooked in pineapple syrup
1       cup whole kernel corn (canned)
1-1/2 cups cooked red kidney beans
1       each red and green bell pepper, cut into squares

Dressing:


1/2    cup corn oil
1/4    cup Del Monte Red Cane Vinegar
1-1/2 tsp. iodized salt
1/2     tsp. pepper

Here's  how:


1. Combine ingredients for chicken-pineapple mixture. Set aside.

2. In a jar, combine ingredients for dressing. Cover and shake well.

3. Pour dressing over chicken-pineapple mixture. Chill until ready to serve.


CHICKEN SPAGHETTI


You will need:


150      g. Del Monte Quick-Cook Spaghetti, cooked per package directions
2          cloves garlic, crushed
1          small onion, chopped
150      g. chicken breast, deboned and cut into fine strips
1          pouch (250 g) Del Monte Sweet Style Spaghetti Sauce

Here's how:


Saute' garlic, onion and chicken. Add Del Monte Spaghetti Sauce and 1/4 tsp. iodized salt (or 1/4 tbsp. rock salt). Simmer for 10 minutes. Pour over cooked Del Monte Spaghetti. Top with grated cheese, if desired.


April
Have an outdoor picnic with these easy-to-do recipes!




BARBECUE KITCHENOMICA


You will need:


1     kilo chicken (thigh or legs)
3/4  cup Del Monte Sweet Spicy Ketchup
1     tsp grated ginger
1     head garlic, crushed
1/4  tsp. pepper
1/4  cup soy sauce
1     tbsp. calamansi juice
3     tbsp. brown sugar

Here's how:


1. Cut shallow slits on each chicken piece then season with 1/2 tsp. iodized salt (or 1/2 tbsp. rock salt). Add remaining ingredients except ketchup. Mix well. Add Del Monte Sweet Spicy Ketchup. Marinate for at least 1 hour (or preferably overnight).

2. Grill (charcoal or pan) chicken until cooked.


SUMMER COOLER


You will need:


Fruit-Gulaman Mixture:
1        can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
1        bar white gulaman, shredded
1/2     cup evaporated milk
6        tbsp. sugar

Syrup:
2        pandan leaves
1/2     cup sugar
2        tsp. vanilla
          crushed ice

Here's how:


1. Boil 1-1/2 cups water. Add gulaman and cook until dissolved. Strain over square 7" x 7" pan. Sir in milk and sugar. Cool until set. Cut into diamond shapes. Mix with Del Monte Fiesta Fruit Cocktail. Set aside.

2. Boil 1 cup water with pandan leaves, vanilla and sugar for 5 minutes. Add 1/2 cup water and fiesta fruit cocktail syrup. Remove pandan leaves, then cool. Add to the fruit-gulaman mixture. Serve with crushed ice.


May
Celebrate the fiesta season with family classics made easy!


FIESTA LENGUA


You will need:


3/4    kilo pork tongue (cleaned or washed thoroughly)
3       tbsp. Del Monte Red Cane Vinegar
1       tbsp. calamansi juice
1       medium onion, sliced
1/2    cup button mushrooms (canned), sliced
1       laurel leaf, crushed  
1       can (227 g) Del Monte Filipino Style Tomato Sauce
2       medium potatoes, cut into wide strips
3       saba bananas, sliced and fried
1       medium red bell pepper, cut into rings

Here's how:


1. Boil 5 cups water then turn off heat. Rub tongue with Del Monte Red Cane Vinegar. Soak tongue in boiled water for 3-5 minutes. Drain, then scrape white outer "skin" with a knife. Wash. Slice diagonally (1/2 thick slices). Marinate in 1/4 cup soy sauce, 1/4 tsp. pepper and calamansi juice.

2. Saute' onions, mushrooms and tongue (reserve marinade). Add laurel leaf, Del Monte Tomato Sauce, marinade, 2 cups water, salt and pepper to taste. Simmer for 1 hour or until tender. Add potatoes. Simmer until potatoes are cooked. Add fried bananas and bell peppers. Simmer once.


PINA PORK ESTOFADO


You will need:


350      g. pork pigue, cut into 12 chunks
2          tbsp. flour
1          large potato, cut into chunks
1          pouch (200 g) Del Monte Classic Menudo-Estofado and
            Afritada Recipe Sauce
1          can (234 g) Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
2          medium ripe saba bananas, sliced then fried
1          medium red bell pepper, cut into strips

Here's how:


1. Marinate pork in pineapple chunks syrup, 2 tbsp. soy sauce and 1/4 tsp. pepper for 30 minutes. Drain and reserve marinade. Sprinkle pork with flour. Fry until brown. Simmer pork with 1 cup water, marinade and 1/4 tsp. iodized salt (or 1/4 tbsp. rock salt) for 20 minutes.

2. Add potatoes. Simmer for 5 minutes. Add Del Monte Fresh Cut Pineapple Chunks and Del Monte Classic Recipe Sauce. Simmer for 10 minutes. Stir in saba and bell peppers.


June
Get ready for school with these great-tasting baon ideas.
HOTDOG MENUDO


You will need:   


5     pieces (160 g) regular hotdog, cut into cubes
2     small potatoes, cut into cubes
1     medium carrot, cut into cubes
1/4  cup cooked or frozen green peas
1     small green bell pepper, cut into strips
1     pouch (200 g) Del Monte Classic Menudo-Estofado and
       Afritada Recipe Sauce

Here's how:


Simmer hotdog, potatoes and carrots in 1/2 cup water with 1/2 tsp. iodized salt (or 1-1/2 tsp. rock salt) for 5 minutes. Add Del Monte Classic Recipe Sauce. Simmer for 10 minutes. Add bell pepper and peas. Simmer once.


CORNED BEEF PIZZA


You will need:


1/2    cup corned beef
1       medium white onion, sliced
100   g. quickmelt cheese, coarsely grated
1       pouch (115 g) Del Monte Hot & Spicy Pizza Sauce
8       pcs. pan de sal (halved)

Here's how:


Spread Del Monte Pizza Sauce over bread. Top with corned beef, onion and cheese. Bake for 3-5 minutes or until cheese melts.


July
Busy moms get a break with our cook-and-store dishes.


FISH AFRITADA


1      tbsp. calamansi juice
300  g. fresh tuna, deboned and cut into chunks (10 pcs)
1/4   cup all-purpose flour
2      small potatoes, cut into chunks
1      small carrot, cut into chunks
1      pouch (200 g) Del Monte Classic Menudo-Estofado and Afritada Recipe Sauce
100  g. baguio beans, sliced diagonally
1      medium red bell pepper, cut into strips

Here's how:


1. Sprinkle fish with calamansi juice, 1/4 tsp. iodized salt (or 1/4 tbsp rock salt)
    and 1/4 tsp. pepper. Dredge in flour and fry until golden brown. Set aside.

2. Simmer potatoes and carrot in 1 to 1-1/3 cups water with 1/2 tsp. iodized salt (or 1/2 tbsp. rock salt) for 5 minutes.

3. Add Del Monte Classic Recipe Sauce. Simmer for 10 minutes. Add remaining ingredients and fish. Simmer for another 5 minutes.


SKILLET PORK & CORN


You will need:


350     g. pork pigue, sliced
1         medium onion, sliced
1         can (432 g) whole kernel corn, drained
1         can (237 g) Del Monte Italian Style Spaghetti Sauce
1         cup cooked or frozen green peas
1         stalk green onion, cut 1" long

Here's how:


1. Saute' onion and pork in 3 tbsp. oil until pork turns light brown. Add 1 cup water, 1 tsp. iodized salt (or 1 tbsp rock salt) and 1/3 tsp. pepper. Simmer for 15 minutes.

2. Add corn, Del Monte Spaghetti Sauce and peas. Simmer for 5 minutes. Add green onions.


August
Enjoy the warmth of rich and filling soups during the rainy days.


PICADILLO DE MAIS


You will need:


4      cloves garlic, crushed
1      medium onion, chopped
400  g. ground pork
3-4  ears yellow corn, grated (2 cups)
1      can (227 g) Del Monte Filipino Style Tomato Sauce
1      medium carrot, cut into cubes
2      eggs, lightly beaten
1      cup malunggay leaves

Here's how:


1. Saute' garlic, onion and pork until light brown. Add corn, Del Monte Tomato Sauce, 1 tbsp. soy sauce, 1/3 tsp. iodized salt (or 1 tsp. rock salt), 1/4 tsp. pepper and 6 cups water. Simmer for 20 minutes.

2. Add carrot. Simmer for 5 minutes. Stir in beaten eggs and malunggay leaves. Simmer for 2 minutes.


LONGGANISA CHOWDER


You will need:


2     pcs. (100 g) longganisa, removed from casing
2     tbsp. margarine
3     tbsp. all purpose flour
1     chicken bouillon cube
3     medium ears fresh corn, shredded or
1     cup whole kernel corn (canned)
1     pouch (115 g) Del Monte Tomato Sauce
2     medium potatoes, cut into small cubes
1/4  cup evaporated milk
3     stalks green onions, sliced 1" long

Here's how:


1. Stir fry longganisa (without oil) for 7 minutes. Set aside meat then discard excess oil.

2. In the same pan, melt margarine. While stirring continuously, add flour and bouillon cube. Cook for 3 minutes. Add corn, Del Monte Tomato Sauce, 3-1/2 cups water, 1-1/4 tsp. iodized salt (or 1-1/4 tbsp rock salt) and 1/4 tsp. pepper. Simmer for 30 minutes if using fresh corn, 5 minutes if canned. Add potatoes and longganisa. Simmer until cooked. Add milk and green onions. Simmer once.


September
Restaurant favorites you can make right at home.


KOREAN BEEF


You will need:


1/2    kilo beef sirloin, sliced into thin strips
3       tbsp. oil
1       tbsp. toasted sesame seeds
150   g. bean sprouts (toge)

Marinade:
2       tbsp. soy sauce
1/4    tsp. pepper
2       stalks green onions, chopped
1       can (237 g) Del Monte Italian Style Spaghetti Sauce
1       tsp. brown sugar

Here's how:


Marinate beef for 30 minutes. Drain but reserve marinade. Stir-fry beef in oil until cooked. Set aside. In the same pan, simmer marinade for 5 minutes. Combined with cooked beef. Add been sprouts and sesame seeds. Stir once.


SPICY WINGS


You will need:


1      kilo chicken wings
1      bottle (345 g) Del Monte Sweet Chili Sauce

Here's how:


Sprinkle chicken wings with 1-1/2 tsp. iodized salt. Fry until golden brown. Heat Del Monte Sweet Chili Sauce. Stir in chicken wings until with sauce. Serve.


October
Pineapple adds zing to these soon-to-be classics!


FISH KEBAB


You will need:


1       tbsp. calamansi juice
1/2    kilo fish fillet (labahita or lapu-lapu), cut into chunks (18 pcs)
1       can (234 g) Del Monte Fresh Cut Pineapple Chunks, drained (reserve syrup)
12     pcs. sibuyas tagalog
2       medium bell peppers (red and green, cut into 24 squares)
2       tbsp. Del Monte Chili Ketchup
6       barbecue sticks or skewers

Here's how:


1. Marinate fish in calamansi juice, 1/4 tsp. pepper, 1/3 tsp. iodized salt (or 1 tsp. rock salt) and pineapple chunks syrup for 30 minutes. Drain. Insert in barbecue sticks or skewers alternating bell peppers, sibuyas tagalog and Del Monte Fresh Cut Pineapple Chunks.

2. Grill in pan with a small amount of oil or over live charcoal while brushing with sauce until cooked.

3. Simmer remaining sauce until thick. Serve with kebabs.

4. Sauce: Mix Del Monte Chili Ketchup with 3 tbsp. white sugar, 1/3 tsp. pepper, 2 tbsp. cornstarch and 1/3 cup water.



FIESTA PORK ROLL


You will need:


Meat Roll:

400   g. ground pork
3/4    cup cooked malagkit rice
1       egg, lightly beaten
1       medium onion, chopped

Filling:


1       can (234 g) Del Monte Fresh Cut Crushed Pineapple, drained (reserve syrup)
1       small carrot, diced
2       stalks celery, diced
1       medium red bell pepper, diced

Here's how:


1. Combine all ingredients for meat roll with 1-1/2 tbsp. soy sauce, 3/4 tsp. pepper and 1/3 tsp. iodized salt (or 1 tsp. rock salt). Mix thoroughly.

2. Mix all ingredients for filling. Divide meat and filling mixture into 4 equal parts each. Spread one portion of meat on cellophane to about 1/4" thick then spread with filling. Roll and tie both ends with thread. Steam for 30 minutes. Slice and serve with sauce.

3. Sauce: Combine crushed pineapple syrup, 1/4 tsp rock salt, 1 tbsp. cornstarch, 2 tbsp. brown sugar adn 1/2 cup water. Simmer until thick.


November
Surprise the kids with these tasty merienda treats!


POOL OF CHIPS


You will need:


1     pack (150 g) tortilla chips
4     cloves garlic, crushed
1     small onion, chopped
150 g. ground beef or 3 pcs. (100 g) hotdog, diced
1/2  cup button mushrooms, sliced (canned)
1     can (237 g) Del Monte Italian Style
       Spaghetti Sauce
1     cup coarsely grated mozarella cheese (or quickmelt cheese)
2     medium tomatoes, seeded and diced

Here's how:


1. Pre-heat oven to 400F.

2. Saute' garlic, onion and meat. Cook for 3 minutes. Add mushrooms, 1/4 tsp. iodized salt (or 1/4 tbsp rock salt) and Del Monte Spaghetti Sauce. Cook for 2 minutes. Set aside.

3. Layer bottom of baking pan (13" x 9") with tortilla chips. Top with sauteed mixture and cheese. Bake until cheese melts. Top with tomatoes.


December
Enjoy this season with new noche buenna recipes!


MANGO CHARLOTTE CRAVE


You will need:


1/2     cup sugar
1-1/2  tbsp. unflavored gelatin, dissolved in 1 tbsp. water
1        can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
2        egg yolks
1/2     cup milk
1        large ripe mango, mashed
1/2     cup all purpose cream
1        pack broas (14 pcs)

Here's how:


1. Boil 1/2 cup sugar, 1/4 cup fruit cocktail syrup and 1/2 cup water for 10 minutes. Pour mixture into gelatin and stir to dissolve. Set aside.

2. Combine yolks, milk and 2 tbsp. sugar. Simmer while stirring over medium heat until mixture thickens or coats the spoon. Add mango, Del Monte Fiesta Fruit Cocktail and gelatin mixture. Cook for 2 minutes.

3. Stir in cream. Pour in square pan (7" x 7") lined with broas. Top with some fruit cocktail and mangoes, if desired. Cover and freeze until firm.


PASTA TUNA A LA POBRE


You will need:


1      head garlic, crushed
1/3   cup margarine or butter
1      chicken bouillon cube
1      can (184 g) tuna chunks in oil (include oil)
2      stalks green onions, chopped
1/4   kilo Del Monte Quick-Cook Spaghetti, cooked per package directions
1/4   cup Parmesan cheese (optional)

Here's how:


1. Saute' garlic in margarine until brown. Set aside half for topping. In the remaining half, add bouillon cube, tuna and half of green onions. Stir until bouillon cube is dissolve. Allow to simmer.

2. Add cooked Del Monte Spaghetti. Blend well. Top with remaining garlic, green onions and Parmesan cheese, if desired.







































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