Main Meals Recipes

1/4 kilo DEL MONTE Spaghetti, cooked 
8 cloves garlic, crushed and fried 
1 small onion, sliced 
400 grams pork pigue or kasim, cut into chunks 
1 pc. laurel leaf 
6 Tbsp. olive oil 

MARINADE 
 
1/4 cup soy sauce 
1/4 cup DEL MONTE Red Cane Vinegar 
1/4 tsp. pepper 
8 cloves garlic, crushed 

1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUT? garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it?s own oil for 3 minutes. Flake meat. 2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic.

Note:

1 cup water, 1/2 cup sugar, 1/2 cup corn syrup, light, 4 kiwifruit; pared, 5 tb lemon juice, 1/4 ts lemon peel; grated

Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop.

Note:

400gr beef cut in stripes, 200gr zucchetti diced, 100 gr onions cut in 1/4 rings, 100 gr green peppers diced, 200 gr tomato diced, 1 dl red wine, 0.5 dl chilisauce, galic, salt pepper, 1 dl sun flour oil, 100gr grated mozarella, 1 small can chili beans.

Brown meat slightly on high heat. take meat out of pan and put in butterd baking pan, stirfry zucchetti, onions and peppers each separatly and add to baking pan add raw tomato dices and bake covered for 15 min in 350F Oven.

Note: Serve with rice, hot sauce and beans with cheese, each seperatly.