Rice Desserts - Caramelized Rice Pudding & Choco Almond Risotto

Apple Torte and Berry Trifle

Thelma Aquino's Fruit Salad

This is my mom's "never soggy" fruit salad I will always love! This makes for about 10-15 big servings, depending on the appetite actually (1 serving being about 1-2 scoops of ice cream) :-)

3 big cans of fruit salad (drained of juices for 1-2 hours)
2 cans imported Del Monte Fruit cocktail
1 can Del Monte Fiesta Fruit cocktail
1 tetrapak Nestle all-purpose cream
1 medium can Nestle cream
1 bottle Nata de Coco
1 small pack of QUES-O cheese, grated
1 can Holy Angels condensed milk
3 pcs. Fuji Apples
optional: pineapple chunks

1. Drain nata de coco and fruit cocktail for 1 - 2 hours making sure the cherries are set aside for toppings
2. Mix creams, condensed milk, and grated cheese.
3. Peel only the apples once the cream mixture is ready and make sure to mix the sliced apples into the
    mixture.
4. Chill  and serve :-)

  

VISAYA CLAN's BRAISED OX TONGUE / LENGUA

INGREDIENTS

3 k OX tongue
4-5 cans Campbell's Cream of Mushroom
2 cans button mushrooms
1 pack unsalted Anchor butter
garlic and onions as you please
salt & pepper to taste
1 t patis

1. Boil ox tongue until tender and slice. Reserve broth.
2. Fry in butter until half cooked
3. Saute in  garlic and onions
4. Add Cream of Mushroomto taste
5. Add button mushrooms
6. Add broth slowly
7. Serve while hot 

Quick Sidekicks for Roasted Chicken

Lamb Shank Curry & Ratatouille

Pan-Fried Salmon with Cilantro Pesto , Asparagus Wrapped Bacon