Firefighters Chicken Spaghetti

Ingredients

 12 ounces uncooked spaghetti, broken in half

 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

 1 cup sour cream

 1/2 cup whole milk

 1/4 cup butter, melted, divided

 2 tablespoons dried parsley flakes

 1/2 teaspoon garlic powder

 1/2 teaspoon salt

 1/4 teaspoon pepper

 2 cups shredded part-skim mozzarella cheese

 1 cup grated Parmesan cheese

 2 to 3 celery ribs, chopped

 1 medium onion, chopped

 1 can (4 ounces) mushroom stems and pieces, drained

 5 cups cubed cooked chicken

  1-1/2 cups crushed cornflakes

Directions
 1. Preheat oven to 350°. Cook spaghetti according to package directions for al
dente; drain.

 2. In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and
seasonings. Add cheeses, celery, onion and mushrooms. Stir in chicken and
spaghetti.

 3. Transfer to a greased 3-qt. baking dish (dish will be full). Combine

cornflakes and remaining butter; sprinkle over the top.

 4. Bake, uncovered, 45-50 minutes or until bubbly.

Vegan malt ice-cream with honeycomb and chocolate sauce

Prep 20 min
Cook 15 min
Serves 6
For the ice-cream
400g coconut milk
100g malt syrup
60g light brown sugar
For the honeycomb
Oil, to grease
150g caster sugar
50g water
1 tsp bicarbonate of soda
For the chocolate sauce
100g coconut milk
100g vegan dark chocolate, broken into pieces
To make the ice-cream, warm half the coconut milk with the malt syrup and sugar for
one to two minutes, until the sugar has dissolved. Pour in the remaining coconut milk,
mix, then set aside to cool.
Once cool, pour into an ice-cream maker and follow the manufacturer’s instructions. If
you don’t have an ice-cream maker, pour the cooled mixture into your chilled tub and
put in the freezer. Remove and give it a good stir every 20-30 minutes for the next
couple of hours, then leave it to chill in the freezer.

For the honeycomb, line a small, metal roasting tin with foil, and lightly grease with a
little oil. Tip the sugar and water into a large saucepan and put on a medium heat,
stirring, until the sugar has dissolved. Turn up the heat and boil the syrup until it
reaches a honey-brown colour, then turn off the heat and stir in the bicarb. Quickly pour
out the bubbling, molten caramel into your prepared tin and leave it to cool.

To make the chocolate sauce, warm the coconut milk in a small pan, then stir in the
chocolate until melted.
To serve, put a couple of generous scoops of ice-cream in a bowl, crumble over some
honeycomb and finish with a drizzle of chocolate sauce.
Chicken Pork Adobo with
Pineapple
Ingredients
-

6 Servings
+
ingredient_quantity
recipe ingredient

0.25 Kg

Chicken
0.25 Kg

Pork Belly
1 Head

Garlic
1 Piece

Bay Leaf
0.25 Cup

MAGGI® Oyster Sauce

2 tbls

Soy Sauce
0.5 Cup

Pineapple Juice Juice

1 Cup

Water
1 tbl

Vegetable Oil

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Nutrition Value

Instruction
60 Minutes

 Step1
30 Min
Combine chicken, pork, garlic, bay leaf, MAGGI® Oyster Sauce,
MAGGI Soy, pineapple juice and water. Simmer for 15 minutes.
Remove chicken and set aside. Continue to simmer for 30 minutes.
Strain pork and set aside.
 Step2
20 Min
Sauté chicken and pork in oil until golden brown. Pour Heat oil in a
separate pan, strain pork and sauté until golden brown.
 Step3
10 Min
Pour cooking liquid and simmer for 5 minutes. Transfer into a serving
plate and serve.