Datu Puti Special Longanisa Burger

Ingredients:
500 grams ground pork
1 1/2 tbsps. Garlic, minced
1 piece onion, finely chopped
2 tbsps. Datu Puti Soy Sauce
1/4 cup Datu puti Vinegar
1/2 tsp. cracked black pepper
6 tbsps. Achuete oil
salt
2 pieces eggs, slightly beaten
oil forpan-frying

For the Achuete Oil:
1/2 cup Golden Fiesta Cooking Oil
1/4 cup achuete or annatto seeds

For the DippingSauce:
1/4 cup Datu Puti Vinegar
1/2 tsp. Garlic, minced
1/4 tsp. Salt
pinch Cracked black pepper
1/2 piece sili labuyo

Procedure:

1. For the achuete oil: Heat oil and achuete together until oil turns orange in color. Strain and set aside to cool.
2. For the Dipping Sauce: Mix everything together.
3. Mix all ingredients together. Form into small patties. Refrigerate for 1 - 2 hours.
4. Sprinkle salt on patties and heat oil. Pan-fry patties. Serve with dipping sauce

TIP:

TIMESAVER: Makelonganisa on weekends, keep in the freezer for a ready to cook treat any time of the week.

Tuna Sandwich Filling

INGREDIENTS

1 can (234 g)	DEL MONTE Crushed Pineapple, well-drained
1 can (184 g)	tuna chunks in brine, drained
2/3 cup	mayonnaise
1/2 tsp	iodized fine salt
1/8 tsp	black pepper

2 tsp	chopped onion, sautèed
2 tsp	sweet pickle relish
2 tsp	chopped celery

PROCEDURE

1. COMBINE all ingredients in a bowl and mix well. Chill. Serve as sandwich filling.

Oriental Fried Rice

INGREDIENTS

1/2 tbsp (7 g)	oil
3 cloves (15 g)	garlic, crushed and saute in oil until slightly brown
1/2 pc (27.50 g)	chorizo macau, diced
1 pack (18 g)	DEL MONTE Sandosenang All-in-One Seasoning

50 g (50 g)	carrot, diced
2 tbsp	frozen peas
2 1/2 cups (433 g)	cooked rice

PROCEDURE

1. SAUTè garlic in oil until slightly brown. Set aside garlic then add chorizo. Saute for 1 minute.
2. ADD DEL MONTE Sandosenang Sarap All-in- One Seasoning, carrot and peas. Stir for 1 minute. Add rice and fried garlic. Cook for 5 minutes with constant stirring.

Tokwa't Baboy

INGREDIENTS

pineapple syrup
1/4 kg (250 g)	block tofu, cut into 6 chunks
300 g (300 g)	tenga ng baboy
1 pouch (115 g)	DEL MONTE Pineapple Tidbits, drained (reserve syrup)
1/3 cup (75.9 g)	DEL MONTE Red Cane Vinegar

1/4 cup (65.5 g)	soy sauce
1/4 cup (42.5 g)	finely chopped onions
3 tbsp (39.6 g)	brown sugar
1 tsp (4 g)	minced garlic

PROCEDURE

1. BOIL tenga for 1 hour or until tender. Drain. Deep-fry until crispy. Cut into cubes. Set aside.
2. DEEP-FRY tokwa pieces until golden brown. Drain. Cut into 12 cubes. Combine with pork and DEL MONTE Pineapple Tidbits. Pour dressing just before serving.
3. DRESSING: Combine pineapple syrup, DEL MONTE vinegar, soy sauce, onions, sugar and pepper to taste.

Sinangag

INGREDIENTS

2 cloves (10 g)	garlic, crushed
1 g (18 g)	DEL MONTE Sandosenang Sarap All-in-One Seasoning
3 cups (519.6 g)	cooked rice
1/2 tbsp (7 g)	oil
3 cloves (15 g)	garlic, crushed
1/2 pc (27.5 g)	chorizong Macau, diced

1 pack (18 g)	DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g (50 g)	carrot, diced
2 tbsp (26 g)	frozen peas
2 1/2 cups (433 g)	cooked rice

PROCEDURE

1. SAUTè garlic 1/2 tbsp oil until brown, then add DEL MONTE Sandosenang Sarap All-in-One Seasoning. Stir.
2. ADD rice, cook for 5 minutes, stirring continously. If desired, top with additional fried garlic.

Pansit Sotanghon

INGREDIENTS

1 pack (18 g)	DEL MONTE Sandosenang All-in-One Seasoning
1/2 tbsp (7 g)	oil
50 g (50 g)	chicken liver
100 g (100 g)	chicken breast fillet, sliced
50 g (50 g)	pork liempo, sliced
2 tbsp (6.40 g)	tengang daga, soaked and sliced

2 1/2 cups	water or broth
50 g (50 g)	carrot, sliced
1/4 kg (250 g)	sotanghon
50 g (50 g)	cabbage/chicharo, sliced and chicharo serve as topping if desire

PROCEDURE

1. SAUTE DEL MONTE Sandosenang Sarap All-in- One Seasoning in oil. Add all meat, sautè for 2 minutes.
2. ADD tengang daga, water, carrot and soy sauce to taste. Simmer for 10 minutes.
3. ADD sotanghon. Cook for 5 minutes tossing constantly. Add cabbage. Serve topped with omelette.

Chicken Sandwich Spread

INGREDIENTS

1 pack (18 g)	DEL MONTE Sandosenang Sarap All-in-One Seasoning
1 1/4 cups (250 g)	chicken meat, cooked
1 cup (280 g)	mayonnaise
1 tbsp (10 g)	diced celery

3 tbsp (30 g)	diced green apple
1/2 tsp (2.5 g)	sugar to taste

PROCEDURE

1. COMBINE all ingredients. Mix well. Serve with bread.

Mushroom Omelet

INGREDIENTS

1/3 cup (67 g)	mushrooms, sliced
1/2 tbsp (7 g)	oil
1 pc (30 g)	small red bell pepper, diced

1 pack (18 g)	DEL MONTE Sandosenang All-in-One Seasoning
6 pc (300 g)	eggs, beaten

PROCEDURE

1. IN 8" non stick pan, saute mushrooms in oil for 1 minute. Add red bell pepper and DEL MONTE Sandosenang Sarap All-in One Seasoning. Sautè for few seconds.
2. ADD eggs. Stir then til pan to spread eggs and cover bottom of the pan. Cook until egg is set. Fold omelette at the center. Continue cooking until set.

Egg Sandwich Spread

INGREDIENTS

6 pc (300 g)	eggs, hard boiled, shelled and diced
1 cup (280 g)	mayonnaise
1 pack (18 g)	DEL MONTE Sandosenang Sarap All-in-One Seasoning
2 1/2 tbsp (25 g)	diced celery
1/4 cup (28.75 g)	coasely grated cheddar cheese
1 tbsp (14 g)	pimiento, chopped
	bread
6 pc (300 g)	eggs, hard boiled, shelled and diced

1 cup (280 g)	mayonnaise
1 pack (18 g)	DEL MONTE Sandosenang Sarap All-in-One Seasoning
2 1/2 tbsp (25 g)	diced celery
1/4 cup (28.75 g)	coasely grated cheddar cheese
1 tbsp (14 g)	pimiento, chopped
	bread

PROCEDURE

1. MIX mayonaise with DEL MONTE Sandosenang Sarap All-in-One Seasoning. Combine with the other ingredients. Serve as sandwich spread.

Tuna Spread

INGREDIENTS

1 1/2 cups (276 g)	canned tuna flakes in oil, drained
1 pack (18 g)	DEL MONTE Sandosenang Sarap All-in-One Seasoning
1 tbsp (10 g)	diced celery
3 tbsp (75 g)	DEL MONTE Crushed Pineapple
1 cup (280 g)	mayonnaise
	sugar to taste
	bread
1 1/2 cups (276 g)	canned tuna flakes in oil, drained

1 pack (18 g)	DEL MONTE Sandosenang Sarap All-in-One Seasoning
1 tbsp (10 g)	diced celery
3 tbsp (75 g)	DEL MONTE Crushed Pineapple
1 cup (280 g)	mayonnaise
	sugar to taste
	bread

PROCEDURE

1. MIX mayonaise with DEL MONTE Sandosenang Sarap All-in-One Seasoning. Combine with the ingredients except bread. Serve as sandwich spread.

Creamy Eggs On Warm Toast

INGREDIENTS

6 pc (300 g)	boiled eggs, shelled and halved
200 g (200 g)	DEL MONTE Gourmet Sauce Carbonara
1/2 cup (57.5 g)	grated cooking cheese
1/4 cup (27.5 g)	breadcrumbs
2 pc (400 g)	bacon, fried crisp and crumbled

1 tsp (1 g)	snipped parsley
6 pc (180 g)	sliced bread
6 slices (300 g)	tomatoes

PROCEDURE

1. IN a serving dish, lay out egg slices. Set aside
2. IN a saucepan, combine DEL MONTE Gourmet Sauce, 1/4 cup water, half of cheese and breadcrumbs. Season with 1/8 tsp pepper. Simmer for 5 minutes.
3. POUR over eggs and top with remaining cheese, bacon and parsley. Meanwhile, toast bread slices.
4. TO serve, place 2 eggs over each toasted bread. Garnish with sliced tomatoes.

Egg Sandwich Spreads

Ingredients:

• 4 hard-boiled egg, chopped 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 3 tablespoons mayonnaise 

Preparation: 

Combine with one of these: 

• 1/4 cup minced celery, 2 tablespoons minced onion, and 2 tablespoons chili sauce. 

• 1/4 cup cooked chopped chicken and 1 teaspoon curry powder. 

• 1/2 cup minced ham and 2 teaspoons prepared mustard. 

• 2 tablespoons minced pickles, 1 teaspoon prepared mustard, and 1 teaspoon minced onion. 1 tablespoon minced green bell pepper , 

• 1 tablespoon chopped pimiento, and 1 teaspoon chili powder.

Tortilla Chorizo Scramble

Ingredients for 2 Portions of Whole Wheat Tortilla Chorizo Scramble:

• 2 high-fiber, whole wheat tortillas, cut in 1/2-inch strips
• 2 oz of diced, dried chorizo
• 4 eggs
• 2 slices pepper jack cheese
• salt and fresh ground black pepper to taste
• fresh chives to garnish

Contrary to popular belief, I really do eat a fairly healthy diet. I know, it doesn't look like it from some of the video recipes I post, but as the old line goes, who are you going to believe, your eyes or me?

I only film a fraction of what I cook, and when I'm not eatingcandied bacon or inside-out grilled cheese sandwiches, I try to enjoy a diverse array of healthful foods.

One item I include in this selection is high-fiber (really high), whole wheat tortillas. I usually use them for quesadillas, or to wrap up sliced meats for a quick and easy lunch. Sure they taste horrible, but at least the texture is nasty. But, I've seen and read all the evidence for the advantages of getting enough fiber, so I'm always looking for a slightly less disgusting way to choke them down.

This chilaquiles-inspired tortilla chorizo scramble is a great example. I thought that by crisping them up with the pungent chorizo, and enveloping them in scrambled eggs and cheese, they would go from unappetizing to tolerable.

Did I get there? Sort of. This was one of those dishes that I would never describe as delicious, but it wasn't unpleasant either. It was, what it was – a filling, high-fiber, fast and easy breakfast. So, instead of the usual, "enjoy!" I'll simply end with, "enjoy?"

Food Wishes

Ham, Cheese and Peach Panini

Classic Potato Pancakes