Melon and Apple Salad: Mga Sangkap

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MELON and APPLE SALAD

Mga Sangkap:
1 whole Melon (cut into cubes)
2 pcs. Green Apple (cut into cubes)
2 pcs. Red Apple (cut into cube
1 cup All Purpose Cream
1 cup Condensed Milk
Paraan ng paggawa:
1. Sa isang bowl, paghaluin lang ang lahat ng mga sangkap.
2. Ilagay muna sa fridge to chill bago ihain.

Fruit Salad Recipe


Prep time
30 mins

Cook time
1 min

Total time
31 mins

Serves: 6
Ingredients

1 can (large) fruit cocktail

1 cup fresh strawberries, cleaned and cut in half lengthwise

1 cup blueberries, cleaned

3 pieces kiwi, cleaned and sliced into bite size pieces

cups nata de coco

14 ounces condensed milk

8 ounces table / medium cream or all purpose cream

Instructions
1.

Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.

2.

Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss
lightly.

3.

Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain
intact.

4.

Add the table cream / medium cream then mix again. Make sure that the cream is properly
distributed amongst the fruits.

5.

Refrigerate for at least 3 hours.

6.

Serve Chilled. Share and Enjoy!

Filipino Chicken Macaroni Salad Recipe

Ingredients

1 lb. elbow macaroni

1 lb. chicken

cup light mayonnaise

1 (20 oz.) can pineapple tidbits, drained

cup minced carrots

cup raisins

1 cup shredded sharp cheddar cheese

teaspoon garlic powder

4 cups water

Salt and pepper to taste

Instructions

Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the
chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.

Discard the bone from the meat and then shred the chicken meat using your clean hands. Set
aside.

Cook the elbow macaroni according to package instructions. Drain and then set aside

In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice
from the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste
as necessary.

Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl.
Toss thoroughly until the ingredients are well distributed.

Add the cheese. Gently toss.

Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.

Transfer to a serving plate.

Serve. Share and enjoy!

Bean Salad
Ingredients:
1 cup Green Beans whole
1 can Wax Bean
1 small can Lima Beans
1/2 cup Mazola Oil
1/2 cup Vinegar
1/2 cup Sugar
1/4 tsp. Pepper
chopped Cellery
1 can Kidney Beans, drained
Mango
Procedure:
Mix all together and let it stand 24 hours.

Buko Salad Recipe


Ingredients:

4 cups young coconut (buko), shredded

6 ounces sugar palm fruit (kaong), drained

12 ounces coconut gel (nata de coco), drained

2 cans (15 ounces each) fruit cocktail, drained

8 ounces pineapple chunks, drained

1 (14 ounce) can sweetened condensed milk

7 ounces table cream

Instructions
1.

In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and
fruit cocktail. Gently stir to distribute the ingredients.

2.

Add sweetened condensed milk and table cream. Mix until all the ingredients are properly
distributed.

3.

Refrigerate for at least 4 hours or place in the freezer for 1 hour.

4.

Transfer to a serving bowl.

5.

Serve for dessert.

Taco Salad
Ingredients:

2 ripe tomatoes, diced


1/2 pound sharp Cheddar, diced
1 large onion, diced
1 head iceberg lettuce, washed, drained and shredded
1 pound lean ground beef, browned, crumbled and drained
1 cup salad dressing (recommended: Catalina)
1 (7-ounce) bag taco flavored chips, crushed
1 cup salsa
Tortilla chips, to serve
Directions:

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing
and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each
serving with salsa. Serve with tortilla chips.

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