Fruited Corn Salad
Fruited Corn Salad
Ingredients| 3/4 k fresh corn ears (or 2-1/2 cups canned corn kernels) 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 cups water 1/2 cup all-purpose cream 2 Tbsp sweetened condensed milk |
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Preparation
1 BOIL fresh corn in fruit cocktail syrup and water until tender. Cool. Using a small knife, remove corn kernels. Season with 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt).
2 COMBINE with the remaining ingredients. Blend well. Chill until ready to serve.
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Fiesta Fruit Vegetable Salad
1 COOK chicken, sayote and Baguio beans in reserved fruit cocktail syrup and water. Remove vegetables when tender. Continue cooking chicken until tender. 2 PARE and core sayote, then cut into tidbits. Cut Baguio beans into 1" long pieces. Flake chicken meat. 3 MIX chic
1 COOK chicken, sayote and Baguio beans in reserved fruit cocktail syrup and water. Remove vegetables when tender. Continue cooking chicken until tender. 2 PARE and core sayote, then cut into tidbits. Cut Baguio beans into 1" long pieces. Flake chicken meat. 3 MIX chic
Macaroni Fruit Salad
1 SOAK DEL MONTE Macaroni in evaporated milk. 2 ADD remaining ingredients. Blend well. Chill until ready to serve.
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Fruity Pasta Salad
1 SLICE banana and soak in fruit cocktail syrup. Slice and core apple, then cut into tidbits. Add to the banana. Drain. 2 COMBINE with DEL MONTE Fiesta Fruit Cocktail and other ingredients. Blend well. Chill until ready to serve.
1 SLICE banana and soak in fruit cocktail syrup. Slice and core apple, then cut into tidbits. Add to the banana. Drain. 2 COMBINE with DEL MONTE Fiesta Fruit Cocktail and other ingredients. Blend well. Chill until ready to serve.
Shrimp Melon Salad
1 COOK shrimps in fruit cocktail syrup for 5 minutes. Peel and slice into tidbits. Combine with DEL MONTE Fiesta Fruit Cocktail and melon. 2 MIX mayonnaise, DEL MONTE Original Blend Ketchup, 1/4 tsp. iodized fine salt and 1/8 tsp pepper. Add to the fruit mixture. Blend well.
1 COOK shrimps in fruit cocktail syrup for 5 minutes. Peel and slice into tidbits. Combine with DEL MONTE Fiesta Fruit Cocktail and melon. 2 MIX mayonnaise, DEL MONTE Original Blend Ketchup, 1/4 tsp. iodized fine salt and 1/8 tsp pepper. Add to the fruit mixture. Blend well.
Fiesta Ubod Crunch
1 BOIL water, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and reserved fruit cocktail syrup. Add ubod and cook for 3 minutes. Drain. Combine with the remaining ingredients. 2 MIX well and chill until ready to serve.
1 BOIL water, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and reserved fruit cocktail syrup. Add ubod and cook for 3 minutes. Drain. Combine with the remaining ingredients. 2 MIX well and chill until ready to serve.
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1 BOIL vegetables until cooked. Peel kamote, carrot and potatoes. Cut all vegetables into desired shapes or sizes. 2 COMBINE with the remaining ingredients. Season with 2 Tbsp. white sugar, 2 tsp. iodized fine salt and 1/8 tsp. black pepper. 3 TOSS lightly until well b
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Cut 1 peach into 1/3-inch pieces and place in large bowl. Add chicken and onion. Toss with enough dressing to coat. Cover and chill 15 minutes to 2 hours. Add lettuces and walnuts to chicken mixture and toss to coat, adding more dressing, if desired. Mound salad on large plate. Cut rem
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Combine first five ingrdients and let stand while preparing rice. Combine remaining ingredients and let chill before serving.
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Cook the spaghetti in a large pot of boiling water according to the package directions. Pour into a colander, drain and rinse under cold running water, separating the strands while rinsing. Drain well, place in a large bowl and toss with 2 tbsp of sesame oil. Stir in the remaining ingr
Cook the spaghetti in a large pot of boiling water according to the package directions. Pour into a colander, drain and rinse under cold running water, separating the strands while rinsing. Drain well, place in a large bowl and toss with 2 tbsp of sesame oil. Stir in the remaining ingr
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Mix chicken and water chestnuts, pecans, grapes, celery, and ginger. Blend mayonnaise, vinegar, soy sauce, onion, and curry powder. Toss dressing with the chicken mixture. Chill. To serve, spoon onto pineapple slices arranged on lettuce leaves.
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Chicken with Mushrooms and Red Wine
Cut the chicken into serve size pieces and mix with the garlic, onions, sherry, 1 tablespoon parsley, cloves, salt and pepper. Allow to marinate for 30 minutes or desirably overnight in the fridge. Clean the mushrooms and cut into 1 cm thick slices. Heat oil in a deep saucepan to simme
Cut the chicken into serve size pieces and mix with the garlic, onions, sherry, 1 tablespoon parsley, cloves, salt and pepper. Allow to marinate for 30 minutes or desirably overnight in the fridge. Clean the mushrooms and cut into 1 cm thick slices. Heat oil in a deep saucepan to simme
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken. In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, pla
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken. In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, pla
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In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil. Make the dressing: In a skille
TAG: dressing, salad, pasta, curry, chicken, ,
In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil. Make the dressing: In a skille
TAG: dressing, salad, pasta, curry, chicken, ,
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