BANANA LOAF

BANANA LOAF

Ingredients:

2 1/3 cups all-purpose flour
1/2 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)
1 cup butter or margarine
1 1/4 cup brown sugar
3 eggs, separated
1/8 tsp banana essence (optional)
2/3 cup Alaska Evaporada Evaporated Creamer
4 pcs bananas (preferably latundan), peeled and mashed
1/4 cup brown sugar

Procedure:

Pre-heat oven to 350 °F.

Sift together flour, baking soda, baking powder, salt and cinnamon until blended and set aside.

In a bowl, cream butter and sugar until light and fluffy. Add egg yolks and beat until smooth.

Blend in dry ingredients alternately with the Alaska Evaporada.

Beat at low speed until smooth. Fold in bananas and extract. Set aside.

In another dry bowl, beat egg whites and remaining sugar at high speed until stiff but not dry.

Fold egg whites in the banana mixture and place in a lined 4" x 8" loaf pan and bake in the pre-heated oven for 30 to 45 minutes or until done.

Banana Caramel Cooler

Ingredients:

3 tbsp sugar
1 tbsp butter
3/4 cup ALASKA CONDENSADA
1/3 cup water
6 pcs saba, peeled and sliced
1/3 cup nangka strips
1/4 cup ALASKA EVAPORADA


per serving
1 cup crushed ice
1/3 cup banana-caramel preserve
1/4 cup ALASKA EVAPORADA
2 sticks barquillos or wafer sticks

Procedure:

Caramelize sugar in a pan over medium heat until golden in color. Swirl in butter until melted. Add in ALASKA CONDENSADA and water and bring to a boil. Add in bananas and simmer over low heat until totally cooked for about 7 minutes. Add in nangka and ALASKA EVAPORADA and simmer for 2 more minutes. Cool before serving.

To assemble, place crushed ice in a bowl and top with banana-caramel, milk and wafer sticks.

Serves 6.

ROASTED STUFFED PORK LOIN

ROASTED STUFFED PORK LOIN

Ingredients:

1 1/2 - 2 kilos boneless pork loin
2 tablespoons minced garlic
2 tablespoons salt
2 teaspoons pepper
2 teaspoons thyme
2 teaspoons rosemary
1/4 kilo sliced sweet ham
3 stalks leeks, sliced
1 carrot, sliced into strips
2 whole red/green pepper, sliced into strips
1/2 bar cheese, sliced into strips
8 slices bread, trimmed
1 can Alaska Evaporated Filled Milk 370 mL,
seasoned with 1/4 teaspoon pepper and 1 teaspoon salt

Procedure:

Pound pork loin and season with salt, pepper, thyme, rosemary and garlic.

Flatten well and arrange bread slices dipped in ALASKA Evaporated Filled Milk.

Dip carrot strips red / green pepper strips and slices leeks in milk and place on top of bread slices.

Top with cheese, ham and dried mangoes.

Roll up and tie with a string.

Bake covered with foil in 350 °F or 180 °C for 30 minutes. Uncover and bake for another 1 1/2 hours.

Gravy:

2 tablespoons butter
1/4 cup flour
2 cups water
1/2 cup Alaska Evaporated Filled Milk
Pan drippings
Salt and pepper to taste

Procedure:

Melt butter, add flour and cook until brown. Then add water, milk and pan drippings.

Cook until thick. Season to taste.

PASTA WITH CREAMY BROCCOLI SAUCE

PASTA WITH CREAMY BROCCOLI SAUCE

Ingredients:

1/3 cup olive oil
1/4 cup garlic
1 cup chopped onion
1/4 kilo tomatoes, quartered
1 big broccoli, cut into flowerettes, blanched
1 carrot, sliced
2-3 cups broth
2 cups Alaska Créma, whipped
Salt and pepper to taste

Procedure:

Cook 1/2 kilo pasta of your choice according to package directions. Toss with olive oil.

Saute garlic, onion, carrots, tomatoes and broccoli. Set aside.

In the same pan, stir in whipped Alaska Crema and broth. Season to taste.

Return sauteed vegetables and let cook for a few seconds before tossing in cooked pasta.

Sprinkle with parmesan cheese and serve.

Creamy Tuna & Mushroom Pasta

Ingredients:

1 tbsp butter
1/4 cup chopped onions
3 tbsp sliced garlic
1 tsp dried basil
1/2 cup quartered mushrooms
3 tbsp cubed red bell pepper
3 tbsp frozen peas
1 can tuna flakes in oil, drained and reserve oil
1/2 cup stock/water
1 tsp lemon rind
1 1/4 pack of ALASKA CRÉMA
salt and pepper

Procedure:

Heat tuna oil and butter in a pan; add in onions, garlic and basil and sauté for a few minutes.

Add in vegetables and cook until heated through. Blend in drained tuna flakes and stock. Bring to a quick a boil.

Add in Alaska Créma and rind and cook over low heat for 5 minutes or until vegetables are done.

Season with salt and pepper. Pour over pasta and top with parmesan cheese and serve with lemon wedges if desired.

Chicken Rools with Herb Cream Sauce

Ingredients:

800 gms ground chicken
1 cup chopped onions
3 tbsps chopped green bell pepper
3 tbsps chopped red bell pepper
1/3 cup chopped carrots
3 tbsp tomato catsup
1/2 cup grated cheese
1/2 pack of ALASKA CRÉMA
1/2 cup breadcrumbs
1/3 cup flour
1 egg
1 1/2 tsp salt
1/8 tsp pepper

2 tbsp butter
1/4 tsp rosemary leaves
2 tbsp chopped parsley
2 tbsp flour
1/2 cup chicken stock/water
1/2 pack of ALASKA CRÉMA
Salt and pepper


Procedure:

Blend first 13 ingredients in a bowl until well blended.

Divide mixture into 5 and wrap with a foil to form a log (embutido style).

Steam for 40 minutes and let cool. Chill before slicing.

To make the sauce, sauté herbs in butter. Add in flour to make a roux.

Pour in water little by little mixing well after each addition to prevent lumps.

Add in Créma and cook over low heat until thick.

Carbonara Ala Crema

Ingredients:

500 gms linguini or any pasta, cooked according to package directions
100 gms bacon, chopped
3 tbsp butter
2 tbsp minced garlic
3 tbsp chopped onions
½ cup sliced mushrooms
3 tbsp flour
1 cup chicken stock
1 pack Alaska Crema
3 tbsp parmesan cheese

Procedure:

Pan fry bacon in pan until brown and lightly toasted. Remove bacon from pan. Using the same pan and remaining bacon fat, add in butter, garlic and onions. Cook for a minute over low heat. Add in mushrooms and flour. Cook for another minute. Pour in stock little by little while mixing continuously to prevent lumps from forming. Bring to a boil and blend in Alaska Crema and cheese. Season with salt and pepper and toss in or pour over pasta.

SQUASH SOUP

SQUASH SOUP

Ingredients:

1 kilo squash, sliced into cubes
1/2 cup olive oil
4 cups chicken broth
1/4 cup chopped garlic
3 cups sliced tomatoes
1 cup sliced red and green pepper (salt and pepper to taste)
1/2 tsp thyme
2 cups Alaska Créma

Procedure:

Saute garlic, onion, tomatoes, red and green pepper and squash. Cook until tender.

Place in blender and process until smooth.

Return to pot and add water and thyme. Let boil for 10-15 minutes.

Stir in Alaska Crema. Season with salt and pepper.

Simmer for a few more minutes and serve.

Potato Crab Salad

Ingredients:

500 gms potatoes, boiled and diced
1 cup fresh asparagus, cut into 1" sticks and blanched
1 cup canned button mushrooms, quartered
1 cup canned young corn, cut into 1/2" pcs
300 gms crabsticks, quartered
1 pack Alaska Crema
2 tbsp lemon juice or vinegar
3 tbsp honey
3 tbsp mustard
salt & pepper

Procedure:

Place vegetables and crab in a bowl. Toss in dressing and chill before serving.To make the dressing, mix crema, juice, honey and mustard in a bowl or blender until smooth and creamy. Season with salt and pepper.

DRIZZLING BISQUE ALL'ITALIANA

DRIZZLING BISQUE ALL'ITALIANA

Ingredients:

1/2 cup cooked chicken (diced)
1/4 cup carrots (diced)
1/4 cup celery (chopped)
1/4 cup green peas
1 1/4 chicken stock
1 onion (diced)
1/2 cup butter
1/2 cup flour
1/2 cup double cream
1 cup ALASKA FRESH MILK
pinch of nutmeg
50 gms fettucine
spring onion (chopped) for garneshing
salt and white pepper

Procedure:

In a casserole, cover the chicken with cold water and boil.

Save the chicken stock and dice the meat. Set aside.

Cook the fettucine noodles in boiling water, drain and wash noodles in cold water. Set aside.

Make a roux by melting the 1/2 cup butter and adding the flour to make a paste. Set aside.

Saute the onions in butter until transparent and add all the vegetables. Add the chicken stock, Alaska Milk, cream and the remaining ingredients.

Simmer for 3-5 minutes. Add the nutmeg.

When serving, garnish with the chopped spring onion.