ALASKA TEMPTATION

Ingredients:

1 1/2 cups canned salmon or tuna, drained
2 large potatoes, peeled sliced thinly
1 piece leek white part only, sliced thinly
salt and pepper
1/4 cup grated cheddar cheese
1 240 ml NESTLE Sour Cream
1 tbsp olive oil
1 tbsp butter

Procedure:
Preheat oven to 375 degrees F. Butter a shallow casserole dish. Line with 1/3 of the potatoes, 1/2 of the flaked fish and 1/2 of the leeks.Repeat layer and top with cheese. Cover top with remaining potatoes. In a bowl, mix oil with NESTLE Sour Cream. Pour over potatoes then dot with butter.Bake covered for 45 minutes to 1 hour.Continue baking until top browns.
Original Post: nestle

BEEF TENDERLOIN with VEGGIES STIR FRY

Ingredients:
1/4 kilo beef tenderloin
1/4 cup chopped onions
1 tablespoon soy sauce
2 tablespoons cooking oil
1/4 cup Baguio beans, cut in 1/2 inch lengths
1/4 cup young corn slices
1/4 cup minced green bell pepper
1 cup water
1/2 cup shredded cabbage
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 tablespoon cornstarch dissolved in
1/2 cup water

Procedure:
Combine beef tenderloin, onions and soy sauce. Marinate for 30 minutes. Heat oil in pan, stir-fry marinated beef until brown and add Baguio beans, young corn, green bell pepper and water. Add cabbage, sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper. Thicken sauce by adding cornstarch mixture.
Original Post: ajinomoto

BLOODY JOE

Ingredients:

1 large can (15 oz) tomato sauce1 pack 6 grams AJI-SHIO Seasoning with Pepper12-14 hamburger buns, split and toasted
Procedure:
1. In a 10-inch skillet, stir-fry onions, celery and ground beef until brown. Remove excess fat.2. Add tomato sauce, water, oats, AJI-SHIO Seasoning with Pepper, Worcestershire sauce, chili powder and hot sauce.3. Simmer without cover for 25-30 minutes until desired consistency is attained. Turn off the heat and let cool.4. Add 1/3 cup of meat mixture and a cheese slice for every hamburger bun. Serve.
Original Post: ajinomoto

BEEF TENDERLOIN with SPECIAL GINISA MIX SAUCE

Ingredients:

150 grams beef tenderloin
1/2 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix
A dash of white pepper
2 tablespoons butter

Sauce:
1 teaspoon roux
1/2 cup all purpose cream
A dash of white pepper
1 cup beef stock
1 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix

Procedure:
Marinate tenderloin in AJINOMOTO GINISA All Purpose Seasoning Mix
and white pepper. Set aside. In a pan, combine roux, all purpose cream, white pepper and beef stock. Stir continuously while simmering. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and stir. Set aside. Heat butter in a pan and pan fry tenderloin. Put cooked tenderloin in a platter and pour the sauce on top. Serve hot.
Original Post: ajinomoto

PINEAPPLE RICE

Ingredients:

1 Tbs butter
1/2 cup small diced onion
1 cup diced ham
1 can (14.5 oz) College Inn® Chicken Broth (99% Fat Free)
11/2 cups long grain rice
1 cup diced Del Monte® canned Pineapple, juice reserved, drained
¾ cup reserved pineapple juice
1/2 cup red bell pepper, diced
2 Tbs green onions, chopped

Procedure:
In a medium saucepan, over medium-high heat, melt butter. Cook onion and ham until onion is transparent, about 2 minutes. Add broth and rice, cover and bring to a boil. Reduce heat to medium and cook 10 minutes, or until broth is absorbed.Uncover and place pineapple, juice, red bell pepper, and green onions on top of rice. Reduce heat to low, cover and simmer for another 15 minutes, until all liquid is evaporated and rice is cooked.Remove from heat; let stand 5 minutes without stirring, then fluff with a fork and serve hot.
Original Post: recipes.delmonte

STIR FRIED PORK with GINGER

Ingredients:
3 tablespoons cooking oil
4 tablespoons onion leek
1/2 kilo cubed porkloin
1/4 cup shredded ginger
1 tablespoon brown sugar
2 tablespoons soy sauce
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/4 teaspoon AJI-NO-MOTO Super Seasoning
1 tablespoon cornstarch dissolved in
1/2 cup water

Procedure:

In hot oil, stir-fry onion leeks and porkloin until it changes its color. Add ginger, brown sugar and soy sauce.Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and AJI-NO-MOTO Super Seasoning.Pour in cornstarch solution. Simmer in low heat for another minute.
Original Post: ajinomoto

ITALIAN HERBED RICE

Ingredients:

1 Tbs butter
1/4 cup small diced onion
1 tsp garlic, minced
1/2 cup green pepper, chopped
1 cup rice, uncooked
1 can (14.5 oz) College Inn® Garden Vegetable Broth
1/2 cup diced roasted red pepper
1/2 cup Del Monte® canned Diced Tomatoes
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. salt

Procedure:
In a 4 quart saucepan melt butter and sauté onion, garlic and green pepper for 3 minutes. Add rice and continue cooking, stirring occasionally until rice is light golden brown. Stir in broth, roasted red pepper, diced tomatoes, oregano, basil, and salt and bring to a boil.Reduce heat and cover, simmer 20 minutes.Remove from heat, let sit 5 minutes, fluff with fork and serve hot.
Original Post: recipes.delmonte

A LA BOUILLABAISE SOUP

Ingredients:

1 tbsp olive oil
4 cloves garlic, minced
1 medium onion, minced
1/4 kg tomatoes, blanched peeled & minced
1/2 kg shrimps, shelled & deveined
1 pc crab, quartered
4 pcs 11g MAGGI Chicken Broth Cube dissolved in
4 cups water
1 tetrabrick 250ml NESTLE All Purpose Cream
frozen peas blanched
fresh coriander sprigs

Procedure:
1. Heat oil and saute garlic, onions and tomatoes. 2. Add shrimps and crabs and cook for about 5 min.3. Pour broth and NESTLE All Purpose Cream and simmer for another 5 min. 4. Serve garnished with peas and coriander sprigs.
Original Post: nestle

STIR FRY SHREDDED CHICKEN with VEGETABLES

Ingredients:

200 grams boneless chicken 4 grams AJI-NO-MOTO Super Seasoning25 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX1/2 teaspoon pureed garlic and ginger
Procedure:
Marinate shredded chicken in sodium bicarbonate, AJI- PLUS, egg white, potato starch, sugar, salt, Chines wine, soya oil, and chill for 2 hours.Heat oil, then deep fry chicken for 3 minutes. Strain and set aside.Cut pechay Baguio into strips. Blanch in hot season water. Set aside.Stir-fry ginger and garlic puree. Flame with Chinese wine then place chicken and vegetables. Season with AJINOMOTO GINISA FLAVOR MIX and AJI-NO-MOTO Super Seasoning. Add spoonful of potato starch to thicken sauce.Arrange in plate, drizzle a spoonful of sesame and chicken oil.

ADOBO PASTA

Ingredients:

2 tbsp cooking oil
1 tbsp minced garlic
1/3 cup soy sauce
1 tsp peppercorns
2 tbsp brown sugar
1 piece bay leaf
1 sachet 8g MAGGI MAGIC SARAP
1/4 cup water
1/4 cup vinegar
250 g spaghetti cooked

Procedure:
1. Sauté garlic in cooking oil.2. Add in soy sauce, peppercorn, sugar, bay leaf, MAGGI Flavor-It Meat Powder Chicken and water. Mix well.3. Then add in vinegar. Bring to boil and simmer for 3 minutes without stirring.6. Top with fried garlic chips if desired.
Original Post: nestle