Try making these super easy and yummy Chicken Macaroni Salad! You can even manage your budget by learning about our sample costing as well. Watch the video here and see full recipe below:

INGREDIENTS:

• 400 to 500 grams macaroni pasta, any brand
• ½ kg chicken breast fillet
• 1 cup mayonnaise
• ½ cup raisins
• ½ cup pineapple tidbits
• 1 medium carrot, minced
• 1 small onion, minced
• ½ cup pickle relish
• 1 tsp salt

Optional:

• processed cheddar cheese, cubed, to taste
• pineapple juice from tidbits, to taste

HOW TO MAKE:

1. Cooking the chicken:

   -Put water in a pot, just enough to cover the chicken, and let it boil.

   -Once the water is boiling, put in the chicken and let it cook until tender. You can use a fork to test the chicken. If you can easily thrust the chicken with the fork then it’s done.

   -When the chicken is done, remove it from the water and let it dry and cool down.

   -Set aside

2. Cooking the macaroni:

   -Boil water on a pot again.

   -Once boiling, add in the macaroni and cook for about 8min or until done.

   -When it’s done, drain the water and let the macaroni cool down

   -Set aside

3. Preparing the chicken:

   -Once the chicken has cooled down, chop it down into little pieces. You can also just tear it to pieces with your hands since the size of the pieces doesn’t really matter.

   -When done, set aside

4. Preparing the macaroni salad:

   -In a large bowl, put in the macaroni first, then add in all of the ingredients.

   -Gently mix everything so as to not break the macaroni.

   -Mix well until everything is evenly incorporated.

   -Optionally, you can add some of the pineapple juice from the pineapple tidbits to make the macaroni sweeter, or add a bit more salt to taste if you want more saltiness. Done.

Also try: Easy Yema Spread Recipe [With Video]

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The post Easy Chicken Macaroni Salad Recipe [With Video] appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 1 pack (450 g) fresh lomi noodles
• 250 g boneless, skinless chicken breast, sliced thinly
• 8 pcs medium shrimp, peeled and deveined
• 2 pcs Chinese sausage, thinly sliced
• 1 pc onion, thinly sliced
• 2 cloves garlic, minced
• 2 tsp corn starch
• 1 head broccoli, cut into small florets
• 1 chayote, sliced into thin chunks
• 2 pcs large-sized carrots, julienned
• 1/2 head cabbage, thinly sliced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 235 g water or chicken broth
• Salt and pepper, to taste
• 3 tbsp canola oil

HOW TO COOK:

1. Combine chicken and 1 teaspoon of the corn starch in a bowl and fully coat the chicken.
2. Marinate for about 5 minutes.
3. Combine shrimps and the remaining 1 teaspoon of corn starch in another bowl and fully coat the shrimps.
4. Also marinate for about 5 minutes.
5. Heat 1 tablespoon of oil in wide pan or wok over medium-high heat.
6. Add- in the chicken and cook color changes. Remove from pan and keep warm.
7. In the pan, add another tablespoon of oil if needed. Add shrimp and cook just until color changes. Remove from pan and keep warm.
8. In the pan, add the Chinese sausage and cook, stirring regularly, for about 1 to 2 minutes until lightly browned. Remove from heat and keep warm.
9. In the pan, add another tablespoon of oil if needed. Add onions and garlic and cook until softened.
10. Add-in the broccoli and cook, stirring regularly, for about 2 to 3 minutes or until almost done.
11. Add-in the chayote and cook, stirring regularly, for about 2 to 3  minutes or until almost done.
12. Add-in the carrots and cabbage and cook, stirring regularly, for about 1 minute or until almost done.
13. Add-in the noodles, stirring gently to loosen and evenly distribute.
14. Return the chicken, shrimp, and sausage to the pan.
15. Add-in the water or broth, oyster sauce, and soy sauce.
16. Gently toss and stir, adding more liquid as needed, until noodles are done, chicken and shrimp are cooked through, vegetables are tender-crisp, and liquid is mostly absorbed.
17. Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions and fried garlic bits.
18. Serve with calamansi wedges, if desired. Enjoy!

IMAGE: lutonidennis.blogspot.com

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INGREDIENTS:

• 1 cup raw macaroni pasta, cooked al dente
• 9 ounces chicken tenders, boiled and diced or chopped into small pieces or diced
• 1 small fuji apples, diced
• 1 cup crushed pineapple, drained well
• 1/2 cup cheese, diced or grated
• 1/3 cup raisins
• 1/3 cup mayonnaise ( this is a very small amount for this kind of dish, feel free to add more if you
• think the salad is too dry or you can add a little milk instead)
• salt and white pepper to taste
  optional: add about 1/2 cup cooked shrimp; peeled and deveined

HOW TO COOK:

1. In a big bowl, combine everything and toss gently until well combine, taste it; adjust seasoning if necessary.
2. Cover the bowl or transfer into a covered container and chill for at least 2 hours.
3. Serve and enjoy your cheesy chicken macaroni salad!

SOURCE: latestrecipes.net

Also try: Easy Creamy Macaroni Salad Recipe

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The post Easy Cheesy Chicken Macaroni Salad Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• • 350 grams spaghetti noodles, cooked according to package directions
  • 2 cups sweet-style tomato sauce
  • 250 g ground beef
  • 250 g ground pork
  • 7 pcs vienna sausage, diced
  • 1 tbsp butter
  • 1/2 cup onion, finely chopped
  • 1/2 cup carrot, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 tbsp garlic, finely chopped
  • 2 pcs bay leaf
  • 1/2 cup water
  • 1/2 tsp liquid seasoning
  • Salt, to taste
  • 1/2 cup quick melt cheese, grated, for topping
  • 1/2 tbsp vegetable oil

HOW TO COOK:

1. Heat the oil and melt butter in a medium skillet.
2. Add onions, carrots, and celery; cook until vegetables are tender.
3. Add garlic and sauté until fragrant.
4. Add ground round, ground pork, and bay leaves.
5. Brown the meat for about 10 minutes.
6. Halfway through cooking, add the Vienna sausage; mix well. Remove the excess oil.
7. Pour in tomato sauce and water or stock then mix well.
8. Let meat mixture simmer over low heat for 8 to 10 minutes.
9. Season with liquid seasoning, salt, and pepper.
10. Continue to cook for 1 to 2 minutes.
11. When ready to serve, toss pasta with meat sauce until well combined.
12. Top with grated cheese or serve cheese on the side. Enjoy!

IMAGE: lutonilola.net

Also try: Homemade Jolly Spaghetti

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The post Easy Sweet-Style Spaghetti Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• • 1 pack (400 g) elbow macaroni
  • 5 slices of bacon, chopped
  • 1 cup all- purpose cream
  • 1 block (227 g) cream cheese, cubed, softened
  • 1 red onion, small, peeled, chopped
  • 2 cloves garlic, peeled, chopped
  • 1 carrot, small, peeled, chopped finely
  • 1 red bell pepper, small, chopped finely
  • 1 bunch string beans, cut into 1-inch lengths
  • 1 cup sweet kernel corn, drained
  • Salt and ground black pepper, to taste
  • Water, as needed

HOW TO MAKE:

1. Pour and heat salted water in a pot and bring to a boil.
2. Cook the macaroni pasta according to package directions.
3. Drain and transfer to a large bowl. Keep warm.
4. Meanwhile, heat a large nonstick pan over medium heat.
5. Cook the bacon until crisp.
6. Scoop bacon from pan and transfer to a rack over paper towels.
7. Remove excess bacon fat, leaving just enough to cover the bottom of the pan.
8. Sauté the onion and garlic in the same pan until translucent.
9. Add- in the carrot, red bell pepper, string beans, and finally, corn, cooking each until just heated through.
10. Season to taste with salt and pepper.
11. Transfer to bowl with macaroni.
12. Heat the cream in the same pan over low heat.
13. Add- in the cream cheese, and stir until melted.
14. Season with salt and ground pepper, to taste.
15. Pour over macaroni, and toss with bacon to coat.
16. Season to taste, and serve while warm. Enjoy!

IMAGE: tasteofhomecooking.blogspot.com

Also try: Chicken Macaroni Salad

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The post Easy Creamy Macaroni Salad Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

HOW TO COOK:

IMAGE: delishph.com

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The post Easy Luncheon Meat Carbonara Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

HOW TO COOK:

IMAGE: tableforthreeplease.com

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The post Easy Ilocos Pancit Musiko Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 1 lb miki noodles
• ¼ lb grilled pork belly, sliced
• 2 pcs boneless chicken breasts, sliced
• 2 cups cabbage, chopped
• 1 cup carrots, shredded
• 1 medium onion, sliced
• 5 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sherry
• ½ tsp salt
• ½ tsp ground black pepper
• 2 tbsp cooking oil

HOW TO COOK:

1. Pour and heat the cooking oil in a wok.
2. Add- in the chicken and cook for 3 minutes.
3. Add- in the pork belly then stir and cook for 2 minutes.
4. Add- in the sherry and onions then cook until onions becomes soft.
5. Add- in the salt, pepper, soy sauce, and oyster sauce then stir and cook for 6 to 8 minutes (add a little water if necessary).
6. Add- in the cabbage and carrots then cook until vegetables are tender.
7. Add- in the miki noodles then stir and cook for another 3 minutes.
8. Turn off heat and transfer to a serving plate. Enjoy!

IMAGE: thepinoycookbook.com

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The post Easy Pancit Miki Guisado Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 1 lb fresh Miki noodles
• ¼ lb pork shoulder, sliced in small pieces
• 1 medium carrot, julienned
• 1 small bell pepper, cut into thin strips
• ¼ cup chopped parsley
• ¼ head cabbage, chopped
• 5 cloves garlic, crushed
• 3 cups beef broth
• ¼ cup soy sauce
• 2 tsp patis
• 3 tbsp chopped scallions
• Ground black pepper, to taste
• 3 tbsp cooking oil
• 8 pcs boiled quail eggs
• ¼ lb cooked Lechon Carajay, chopped
• ¼ lb Igado (optional)

HOW TO COOK:

1. Pour and heat the cooking oil in a wok or pan.
2. When the oil is hot enough, saute the garlic until it starts to turn light brown.
3. Add- in the the pork shoulder slices then stir-fry until for 2 minutes or until it starts to turn brown.
4. Pour- in the soy sauce, patis, and 3 cups beef broth then let it boil.
5. Cover and cook in low heat for 12 minutes or until the pork becomes tender.
6. Add- in the miki noodles, toss, then cook for 2 minutes.
7. Add- in the carrot, parsley, bell pepper, and cabbage then continue to cook for 5 minutes (add more beef broth if needed).
8. Sprinkle some ground black pepper then toss.
9. Put the boiled quail eggs in the wok and top with lechon carajay and igado.
10. Remove from heat and transfer to a serving plate. Enjoy!

IMAGE: angsarap.net

Also try: Pancit Langlang

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The post Easy Isabela Pancit Cabagan Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 250 g spaghetti pasta
• 5 pcs cooked tuyo, flaked
• 1 cup fresh basil leaves
• ½ cup of extra virgin olive oil
• ¾ cup heavy whipping cream
• 2 tablespoons butter
• ¼ cup water
• ¾ cup parmesan cheese, grated
• 5 cloves garlic
• ½ tsp ground black pepper
• ½ tsp salt

HOW TO COOK:

IMAGE: kathrivera.com

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