Cheesy Beefy Macaroni

Ingredients:
2 tbsps. Golden Fiesta Cooking Oil
1 tsp. garlic, minced
1 1/2 cup corned beef
1/2 cup cream
1/4 cup water
1/2 cube UFCBeef Broth Cube
1/2 cup cheddar cheese
1 1/2 cups Papa Banana Catsup
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. mustard
750 grams cooked macaroni
1 cup cheddar cheese for topping

Procedure:

1. Saut? garlic and corned beef in Golden Fiesta cooking oil. Add cream and water and 1/2 cube UFC Beef Broth Cube. Whisk in roux.
2. Add cheese and Papa Banana Catsup. Simmer to thicken. Season with salt and pepper.
3. Add mustard before taking it out from the heat.
4. Toss macaroni noodles.
5. Put in an oven proof casserole. Top with cheese.

Tuna Cups

INGREDIENTS

2 cloves (10 g)	garlic, crushed
1 pc (30 g)	small onion, chopped
1/2 c (100.5 g)	canned button mushrooms, sliced
1 pouch (130 g)	DEL MONTE Sweet Style Spaghetti Sauce
1/3 c (63 g)	tuna chunks in oil, drained

12 pc (360 g)	pan Americano (or sliced bread), edges removed
2 tbsp (28 g)	margarine, softened
1/2 c (57.5 g)	quickmelt cheese, grated

PROCEDURE

1. Sauté GARLIC, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside. 2.  Spread each bread with margarine. Fit into muffin pan. Bake in a preheated oven at 350°F for 5 minutes. Fill each bread “cup” with 1-2 tablespoons of sautéed mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melts.

Chicken Empanada

INGREDIENTS

3 cloves	garlic, crushed
1 pc	medium onion, chopped
1/4 kg	chicken breast, deboned and diced
1 pc	large potato, cut into small cubes
2 tbsp	raisins
1 pc	medium red bell pepper, diced
1 pouch (115 g)	DEL MONTE Quick 'n Easy Italian Pizza Sauce

CRUST
3/4 cup	evaporated milk
1 tsp	calamansi juice
1/2 cup	margarine, softened
1 pc	eggyolk
2-1/2 cups	all-purpose flour
1 tsp	sugar, (optional)

PROCEDURE

1. CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5 minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hour.
2. KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each into round pieces 3” in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels.
3. FILLING: Sautè garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and DEL MONTE Pizza Sauce. Simmer for 2 minutes. Set aside.

Baked White Macaroni

INGREDIENTS

1/4 kg (250 g)	DEL MONTE Elbow Macaroni, cooked
4 cloves (5 g)	garlic, crushed
1 pc (50 g)	medium onion, sliced
1/4 kg (250 g)	ground pork
2 pc (52 g)	frankfurters, chopped

1 pouch (200 g)	DEL MONTE Gourment Sauce Carbonara
1 tbsp (3 g)	snipped parsley
2 tbsp (18 g)	grated quick cooking cheese

PROCEDURE

1. SAUTè garlic and onion in 2 tbsp oil. Add ground pork and continue sautèing until brown. Add frankfurters. Season with 1/2 tsp iodized fine salt ( or 1/2 tbsp iodized rock salt).
2. ADD DEL MONTE Gourment Sauce. Simmer for 5 minutes. Add half of the parsley.
3. COMBINE two thirds of sauce mixture with cooked DEL MONTE Elbow Macaroni. Place in a square pan. Top with the remaining sauce, cheese and parsley. Bake at 350°F until cheese melts

Chicken Parmesan

Ingredients: 

• 2 tbsp olive oil 
• 2 cloves garlic, crushed 
• hot red pepper flakes, to taste 
• 6 boneless skinless chicken breasts (I used 5, but they were huge!) 
• 2 cups marinara sauce 
• 1/4 cup chopped basil 
• 8 oz mozzarella, shredded 
• 4 oz Parmesan, grated 
• 1 (5-oz) package garlic croutons

Not counting pizza and spaghetti, chicken Parmesan may be the most popular Italian-American restaurant entree out there. For many years I've been trying to perfect a home version that didn’t require the breading and frying, but still offered that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. These attempts were met with soggy, flaccid results. The problem with not frying the breaded breast is the baked-on coating just doesn’t get crisp enough to stand up to the sauce and cheese.

Well, on Tuesday, February 19th, at 4:45 PM, it hit me like a giant meatball dropped from the leaning tower of Pisa (worst simile ever?). I was watching TV and saw some croutons being sprinkled on a salad. I suddenly had the answer to my crispy/cheesy coating dilemma. The solution to the breading problem was…no breading! I would make the chicken Parmesan like a casserole; chicken and sauce, topped with a crispy, crunchy, layer of cheese and croutons.