| Fruit Crepes |
2 Tbsp melted margarine
2/3 cup flour
3/4 cup evaporated milk
3/4 cup water
3 pcs eggs, beaten
1/2 tsp iodized rock salt
1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
2 Tbsp sugar
1 BEAT all ingredients for crepe until smooth . Cover and refrigerate for 1 hour.
2 BRUSH a non-stick pan with oil, then heat over medium flame. Pour 1/4 cup crepe batter onto pan. Tilt to cover bottom. Cook for 2 minutes until top is set. Lift edge of crepe, then invert. Cook the other side for 1 minute. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside.
3 SIMMER fruit cocktail syrup and sugar for 15 minutes. Set aside. Spoon 1/4 cup of DEL MONTE Fiesta Fruit Cocktail across the center of each crepe and roll. Spread fruit cocktail syrup on top of crepes.
| Golden Banana Rolls |
6 pcs saba bananas (cooking or plantain bananas), peeled and each sliced lengthwise into 4 pcs
12 pcs lumpia wrappers (egg rolls), each cut into 2 pcs
1 cup brown sugar
1 cup water
2 pcs pandan leaves (screw pine)
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks
4 Tbsp margarine
1 WRAP each banana slice with lumpia wrapper. Fry in hot oil until golden brown. Drain and set aside.
2 COMBINE sugar, water and pandan leaves. Mix well. Cook for 20 minutes. Add DEL MONTE Fresh Cut Pineapple Chunks and simmer until thick. Add margarine and pour over fried banana rolls just before serving.
| Classic Lasagna |
3/4 pound Italian Turkey Sausage
5 1/2 cups chopped onion
4 cloves garlic, minced
1/2 cup Burgundy, or other dry red wine
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
2 stewed tomatoes, undrained and chopped
1 4 ounce can tomato paste
1/4 cup chopped fresh parsley
1/8 teaspoon pepper
1 1/2 cups nonfat ricotta cheese
vegetable cooking spray
12 lasagna noodles, cooked
1 cup provolone cheese, shredded
Cook turkey sausage in a large saucepan over medium heat until browned, stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and set aside. Combine parsley and next 3 ingredients; stir well, and set aside. Spread 1/2 cup tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture, top noodles with 2 cups tomato mixture, half of the ricotta cheese mixture, and 1/3 cup shredded provolone cheese. Repeat the layers, beginning and ending with noodles. Spread the remaining 1 1/2 cups tomato mixture over noodles, and sprinkle with the remaining 1/3 cup provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving.
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