CORDON BLEU WITH DUO MUSHROOM SAUCE

CORDON BLEU WITH DUO MUSHROOM SAUCE

Serves 3

Ingredients
100 g fresh oyster mushrooms, halved
50 g fresh shiitake mushrooms, halved
1 piece small onion, chopped
1 tsp minced garlic
1/4 cup + 2 tbsp MAGNOLIA GOLD BUTTER
MAGNOLIA NUTRI-OIL for frying
1 pack MONTEREY CORDON BLEU
1/4 cup white wine
1 cup all purpose cream
1/4 cup chicken stock
salt & pepper to taste



Procedure


Cook cordon bleu according to package directions. Set aside and keep warm.

To prepare the sauce:
Melt 1/4 cup butter in a saucepan. Sauté garlic and onions, then add mushrooms. Cook for 2 minutes stirring occasionally. Remove mixture from pan and set aside. Using the same pan, add 2 tablespoons of butter. Pour in white wine and let simmer until it reduces into half its original amount. Add cream and stock. Let simmer for 2 minutes. Add mushroom mixture. Mix well. Season with salt and pepper to taste.

To serve:
Arrange sliced cordon bleu on a platter. Pour sauce on top.

EGGPLANT CASSEROLE

EGGPLANT CASSEROLE

Serves 6

Ingredients
1 200grams MAGNOLIA QUICKMELT CHEESE
MAGNOLIA NUTRI-OIL for deep-frying
1 cup breadcrumbs
2 eggs, slughtly beaten
1 cup all purpose flour
2 pcs eggplant, about 80 grams per piece

Tomato Sauce:
1 cup tomato sauce
3 tbsp tomato paste
1 tbsp minced garlic
1/4 cup MAGNOLIA GOLD BUTTER
1/2 cup beef broth
1 tbsp fresh basil, chopped (or 1/2 tbsp dried)
salt & pepper to taste



Procedure
Preheat oven to 350 F.

Slice eggplant lengthwise into 1/2-inch-thick pieces, about 3 inches long. Dredge in flour, then in eggs and finally in breadcrumbs. Deep fry in hot oil until golden in color. Drain in paper towels. Set aside.

Prepare tomato sauce by melting butter in saucepan. Saute garlic then add tomato paste. Cook for a minute then add tomato sauce and wine. Let simmer for another minute then add beef broth. Allow mixture to simmer for 2 minutes more. Add basil and season to taste. Set aside.

Pour one-third of the tomato sauce you have prepared in an 8x8 inch baking dish. Lay eggplant fritters on top and arrange side by side. Generously top this layer with grated cheese. Repeat layers with grated cheese as topmost layer. Bake for 15 minutes.

BAKED EGGS POMADORI

BAKED EGGS POMADORI


Average Rating : Not yet rated.

Ingredients
2 tbsp MAGNOLIA GOLD BUTTER
1/2 cup PUREFOODS CHINESE STYLE LUNCHEON MEAT, diced
4 tbsp basil, chopped
1 piece onion, finely chopped
1/2 kilo tomatoes, chopped
6 tbsp olive oil
10 pieces eggs
salt and pepper to taste
1/4 cup MAGNOLIA CHEEZEE, grated



Procedure
Pre-heat oven at 375 F.

Heat olive oil in a shallow pan, cook onions until golden brown, add the tomatoes and basil and simmer for 5 to 7 minutes until very soft. Then pour tomato-basil mixture in a baking dish and spread evenly, sprinkle diced luncheon meat over mixture.

Break eggs one at a time and arrange evenly on top and season with salt and pepper, dot with butter and sprinkle the dish with grated Magnolia Cheezee, cover the dish and bake for 12 to 15 minutes. Serve hot.

BEEF BUNDLES WITH SAVORY CREAM CHEESE DIP

BEEF BUNDLES WITH SAVORY CREAM CHEESE DIP

Makes 15 to 18 pieces

Ingredients
1/4 k MONTEREY BEEF SIRLOIN
1/4 cup teriyaki sauce (supermarket bought)
1 bundle fresh asparagus, cut into 2
1 pc. red bell pepper, thin strips
1 250g MAGNOLIA CREAM CHEESE SPREAD
3 tsp instant adobo mix (supermarket bought)
2 tbsp milk



Procedure


Cut sirloin into thin slices. Marinate in teriyaki sauce for 1 hour. Set aside

Blanch asparagus and red bell pepper. Wrap a piece of sirloin steak around a piece each of asparagus and red bell pepper and secure with a small skewer or toothpick. Fry or grill just to brown meat.


For the dip, blend together cream cheese spread, adobo mix and milk until smooth. Serve beef bundles while still warm with the dip on the side.

EGGS BENEDICT A LA SPAM

EGGS BENEDICT A LA SPAM

Serves 2

Ingredients
2 slices English muffin
1 tbsp PUREFOODS SUPREMO CANE VINEGAR
2 large eggs
2 slices Spam (from 215-gram round can)

Hollandaise Sauce:
80 grams MGNOLIA GOLD BUTTER
2 pieces egg yolks
1 tbsp water
1 tsp tarragon vinegar



Procedure
To make Hollandaise, melt the butter in a small pan and transfer into a small jug or measuring cup. Set aside. Place egg yolks, water and tarragon vinegar (if tarragon vinegar is unavailable, you may substitute with regular vinegar infused with dried tarragon) in a food processor and, with the motor running, gradually add the melted butter. Process until thick and creamy. Set aside when desired consistency has been reached.

Lightly brown each Spam slice on both sides, using a saute or frying pan. Toast the English muffins on both sides, place on serving plate, and top each muffin with the sliced Spam.

Half-fill a deep frying pan with water, bring to a slow simmer and add 1 tablespoon of vinegar. One by one, break the eggs onto a plate or small bowl and slice them into the pan. Cook for three minutes or until done to your liking.

Top each piece of muffin and Spam with one poached egg, and drizzle with the Hollandaise Sauce. You may garnish with ground black pepper, chopped parsley or chopped fresh oregano.

JELLIED FIESTA HAM

JELLIED FIESTA HAM


Ingredients
1 (2.0 kg) PUREFOODS FIESTA HAM Pineapple-Lychee Sauce

Glaze:
2 cups pineapple juice
1 cup lychee juice
2 cups sugar
2-3 buds cloves
1 piece cinnamon bark
1 piece laurel leaf



Procedure


Pre-heat oven at 375 F.

Pineapple-Lychee Sauce:
Place ingredients in a sauce pan and boil. Stir constantly for about 15 minutes until thick. Place Fiesta ham in an oven proof container. Pour sauce over ham and bake for 15-20 minutes, basting with sauce 3 to 4 times. Transfer in a serving platter. Garnish ham with jelly/gelatin.

JAMON DE BOLA WITH PINEAPPLE-CINNAMON GLAZE

JAMON DE BOLA WITH PINEAPPLE-CINNAMON GLAZE

Serves 8 to 12

Ingredients
1/2 tsp cinnamon powder
1 1/2 cups pineapple juice
1 cup brown sugar, divided
1 whole PUREFOODS JAMON DE BOLA, thawed
fruits for garnish



Procedure
Pre-heat oven to 350 F.

Pat 1/4 cup of brown sugar on the surface of the ham, concentrating on the topmost area. Bake for 15 to 20 minutes or until sugar has caramelized.

To prepare glaze, combine the 3/4 cup of brown sugar and pineapple juice in a saucepan. Allow to boil uncovered, until mixture is reduced to half and has slightly thickened. Remove from heat and stir in cinnamon powder. Serve with sliced ham and garnish with fruits of choice.

PORK PASTEL

PORK PASTEL

Serves 6 to 8

Ingredients
1 cup carrots, sliced into cubes
1 cup potatoes, sliced into cubes
3 to 4 cups water
1/2 kilo MONTEREY PORK KASIM (shoulder), menudo cut
1 (210 g) can PUREFOODS CHORIZO BILBAO, sliced
1 cup red and green bell peppers, sliced into cubes
1/2 cup chopped onions
1 tbsp minced garlic
1/4 cup DARI CREME CLASSIC MARGARINE
1 (210 g) can PUREFOODS VIENNA TIDBITS
1/2 cup MAGNOLIA QUICKMELT CHEESE


Procedure
Melt margarine in a saucepan. Saute garlic and onions. Add bell peppers, chorizo and pork kasim. Cook until pork changes in color. Pour in water and broth of Vienna tidbits. Cover and let boil. Allow to simmer and keep covered until meat is tender. Add potatoes and cook until tender. Stir in carrots and Vienna tidbits. Cook for a couple of minutes and add cheese. Mix well.

POTATO CAKES WITH LUNCHEON MEAT AND CHIVES

POTATO CAKES WITH LUNCHEON MEAT AND CHIVES


Ingredients
500 grams potatoes
1 tsp salt
1 tbsp MAGNOLIA GOLD BUTTER
1 pc egg yolk
pinch of nutmeg
1/4 cup all purpose flour
1/2 cup chopped PUREFOODS LUNCHEON MEAT
2 tbsp chopped chives
extra flour for dusting
MAGNOLIA GOLD BUTTER for pan-frying



Procedure
Boil potatoes until tender. Peel off skin and mash. Add salt, melted Magnolia Gold Butter, egg yolk, nutmeg and flour. Mix lightly. Add Purefoods Luncheon meat and chives. Mix to distribute evenly. Form mixture into a log and refrigerate for at least 15 minutes.

Cut into 1-inch rounds and with the back of a spoon, make slight criss-cross indentations on one side of the potato cake. Refrigerate for another 15 minutes then pan-fry in butter. Cook over moderate heat until golden. Makes 8 pieces.

WORTH-THE-MESS HOTDOGS AND POTATOES

WORTH-THE-MESS HOTDOGS AND POTATOES

4 to 6 servings

Ingredients


2 tbsp MAGNOLIA GOLD BUTTER
½ cup onion, chopped
½ cup banana catsup
1 ½ tbsp Worcestershire sauce
½ tbsp sugar
¼ tsp salt
10-12 piece PUREFOODS TENDER JUICY SWEET CORN HOTDOG

Mashed Potatoes:
4 piece potatoes, boiled, peeled and mashed
¼ tbsp MAGNOLIA GOLD BUTTER, softened
¼ cup all purpose cream
¼ cup MAGNOLIA QUICKMELT CHEESE, grated
salt to taste


Procedure


Sauté onions in butter in a small saucepan until soft. Add all the other ingredients except the hotdogs. Simmer for 5-6 minutes. Score the hotdogs diagonally then place hotdogs together with the sauce. Serve with mashed potatoes.

To make the Mashed Potatoes: Combine all ingredients in a bowl. Mix well. Serve warm.

NO-GUILT CHICKEN ENCHILADAS

NO-GUILT CHICKEN ENCHILADAS

4 servings
Average Rating : Not yet rated.

Ingredients
2 tbsp olive oil
1/2 cup onion, chopped
2 clove garlic, minced
1/2 cup mushrooms, sliced
1 1/2 cup canned diced tomatoes
1/8 tsp pepper
2 tsp green bell peppers, chopped
1 cup MAGNOLIA CHICKEN STATION BREAST FILLET, boiled and chopped
4 piece flour tortillas
1/2 cup MAGNOLIA CHEDDAR CHEESE, grated, divided (optional)
8 piece pitted black olives, sliced
1/2 cup plain low-fat yogurt

Procedure


Preheat oven at 3750F.

Cook onions, garlic and mushrooms in olive oil, stirring constantly about 1 minute. Add tomatoes, pepper and bell peppers. Reduce heat to medium and cook 5-8 minutes until sauce is thickened.

Transfer half of sauce to bowl and mix in chicken. Set aside.

Heat tortillas about 1 minute in skillet to make it flexible. Divide chicken evenly among the tortillas. Divide half of the grated cheese evenly on top of chicken. Roll up. Place seam side down in 8 x 8 x 2 inch baking dish. Top with remaining sauce and cheese. Bake for 15 to 20 minutes. Top with olives. Serve with yogurt.

SIZZLING PUREFOODS CHICKEN HAM WITH JALAPENO SAUCE

SIZZLING PUREFOODS CHICKEN HAM WITH JALAPENO SAUCE

Serves 5 to 6


Ingredients
1 (1.2-1.3 kg.) PUREFOODS CHICKEN HAM

Brown Sauce:
2 tbsp butter
2 cloves garlic, chopped
1 medium onion, chopped
2 tbsp all-purpose flour
2 cups chicken broth
1 stalk celery, diced
1 medium red bell pepper, cut into cubes
1 jalapeno pepper, sliced
2 tsp soy sauce
dash pepper



Procedure
Bake chicken ham at 375 F for 15-20 minutes. Set aside.

Saute garlic until brown. Add onions and cook until translucent. Mix in flour. Pour broth, stirring constantly until mixture is free of lumps. Add celery, red bell pepper, jalapeno and soy sauce. Simmer until thick. Season with pepper. Place chicken ham on heated sizzling plate. Pour sauce and serve.

SEAFOOD JAMBALAYA

SEAFOOD JAMBALAYA

Serves 4
Average Rating : Not yet rated.

Ingredients
1/4 cup + 2 tbsp DARI CREME
1 tbsp minced garlic
1/4 kilo fish fillet, cut into 1-inch cubes
1/4 kilo shrimps, peeled
1/4 kilo squid, sliced into rings
1 piece medium onion, chopped
2 pieces chopped red bell pepper
1 3/4 cup chunky tomato sauce
2 tbsp all purpose flour
1 cup uncooked long grain rice
4 cups seafood stock
1/4 tsp ground ginger
pinch of paprika
1/2 tsp dried thyme
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper

Procedure


Melt 1/4 cup margarine in a deep saucepan. Saute garlic and seafoods. Transfer to a bowl and set aside. Melt another 2 tablespoons of margarine. Add onions and bell peppers. Cook until softened.

Add tomato sauce. Mix well and allow to simmer. Add rice and mix well. Add seafood stock slowly while stirring. Allow to boil then let simmer over low heat. Season with ginger, paprika, thyme, cayenne salt and pepper. Continue cooking until rice is tender.

Add half of the seafood mixture and mix well. Arrange on a platter then top with the rest of the seafood mixture.

SWEET AND SPICY CRAB

SWEET AND SPICY CRAB

Makes 6 servings
Average Rating : Not yet rated.

Ingredients
1/4 cup MAGNOLIA GOLD BUTTER
2 tbsp minced garlic
1 pc finger chili pepper, sliced
4 pcs crabs, cut into quarters
1/4 cup water
3 tbsp brown sugar
1/4 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 cup MAGNOLIA QUICKMELT CHEESE, grated



Procedure
Melt butter in a saucepan. Saute garlic and chili. Add in crabs and stir fry for a few minutes. Pour in water, sugar, and spices. Simmer for 5 minutes or until crabs are almost done. Add in grated cheese and cook for 5 more minutes or until thick. Serve hot.

SEAFOOD SUPREME

SEAFOOD SUPREME

Serves 6
Average Rating : Not yet rated.

Ingredients
1 tsp hot sauce
1 tbsp Worcestershire sauce
1/4 cup calamansi juice
1 cup brown sugar
2 cups soy sauce
1/2 cup melted STAR MARGARINE
1 kilo assorted seafoods (squid, prawns, fish fillet), washed & cleaned
1 tbsp oyster sauce
1/4 cup melted STAR MARGARINE



Procedure
Combine 1/4 cup melted Star Margarine, soy sauce, brown sugar, calamansi juice, Worcestershire sauce, hot sauce and oyster sauce in a bowl. Mix well. While grilling, brush on seafoods. Just before serving, baste seafood and serve hot.

STUFFED MAGNOLIA CHICKEN

STUFFED MAGNOLIA CHICKEN


Ingredients
1 1/2 kilos MAGNOLIA CHICKEN
1 tbsp soy sauce
1 tbsp honey
1 tsp pepper

Stuffing:
1 cup (1/4 kilo) MONTEREY GROUND PORK
1 cup chopped PUREFOODS SWEET HAM
1 can (150 gms) PUREFOODS CORNED BEEF
1 cup chopped white bread cubes
1/4 cup minced onions
1/4 cup minced celery
2 whole eggs
1/2 tsp salt
1/2 tsp pepper

Gravy:
PUREFOODS LEAN AND MEAN BACON
1/4 cup all purpose flour

Procedure


Debone chicken, then marinate in soy sauce, honey and pepper for at least 1hour in the chiller. Mix together all ingredients for stuffing and stuff the chicken. Tie legs with a string. Put chicken on top of foil. Top chicken with bacon strips enough to cover it. Enclose foil. Bake at 350 F or 175 C for 1 hour and 30 minutes. Reserve bacon and drippings for the gravy.

For the Gravy:
In a saucepan put together finely chopped bacon and drippings. Add all purpose flour, tomato paste and water. Stir with wire whisk until creamy. Season with Worcestershire sauce.

CHICKEN, MUSHROOMS AND CHEESE

CHICKEN, MUSHROOMS AND CHEESE

Serves 6 to 8

Ingredients
salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1 tbsp minced garlic
1 (500-gram pack) MAGNOLIA CHICKEN BREAST FILLET

Mushroom Sauce:
2 cups sliced assorted mushrooms (Shiitake, abalone, oyster, button)
1 tbsp minced garlic
1/4 cup olive oil
salt and ground black pepper to taste
1/2 cup grated MAGNOLIA QUICKMELT CHEESE



Procedure
Pound chicken breast fillets into thin pieces. Add garlic, olive oil and season with salt and pepper. Pan grill chicken over moderate heat until cooked through. Place on a baking dish and set aside.

In a pan, heat oil. Saute garlic and mushrooms. Season with salt and pepper. Place mixture on top of chicken. Sprinkle grated cheese on top and bake at 350 F for 8 to 10 minutes.

STEAKS WITH HERBED BUTTER AND ROASTED GARLIC MASHED POTATOES

STEAKS WITH HERBED BUTTER AND ROASTED GARLIC MASHED POTATOES

Makes 2 servings

Ingredients
2 pc MONTEREY BEEF TENDERLOIN STEAKS, 1 inch thick (about 200 gm/pc)
2 pc PUREFOODS HONEYCURED BACON
salt
freshly ground black pepper
2 tsp Worcestershire sauce
2 tbsp extra virgin olive oil

Herbed Butter:
1/4 cup MAGNOLIA GOLD BUTTER, softened
1 tbsp chopped parsley
2 tbsp chopped basil
1 tsp coarsely ground black pepper

Roasted Garlic Mashed Potatoes:
1 head (8 cloves)Taiwan garlic
olive oil for brushing
1 cup prepared mashed potatoes
salt and pepper to taste



Procedure
Wrap a piece of bacon around a piece of tenderloin. Secure with a toothpick and season with salt and pepper. Cook steaks in a pre-heated grill pan according to your desired doneness.

Cooking Time:
Rare - cook 2 minutes/side
Medium - 3 minutes/side
Well-Done - 4 minutes/side.

Herbed Butter:
Mix all ingredients in a bowl. Form into a log and chill until ready to use.

Roasted Garlic Mashed Potatoes:
Pre-heat oven to 350 F. Slice the entire garlic head into half and brush with olive oil. Roast for 15 to 20 minutes or until garlic softens and color turns light brown. Peel and chop garlic and mix with the rest of the ingredients.

CHICKEN PORK MANGO TRIO

CHICKEN PORK MANGO TRIO

Makes 8 servings

Ingredients
1/2 kilo MAGNOLIA CHICKEN BREAST FILLET, cubed
1/2 kilo MONTEREY PORK TENDERLOIN, cubed
1/2 cup all purpose flour
1/2 cup cornstarch
1/2 to 2/3 cup water
2 tbsp chicken marinade (store-bought)
MAGNOLIA NUTRI-OIL for frying
1 tbsp ginger, sliced into strips
4 tsp premium soy sauce
3 tbsp brown sugar
1 tbsp cornstarch
1 pc chicken bouillon cube
1 cup water
1 tsp sesame oil
2 tbsp chopped spring onions
2 pc ripe mangoes, peeled and cut into strips



Procedure
Mix flour, cornstarch, water and chicken marinade in a bowl. Mix well to form a smooth batter.

Dip chicken and pork pieces and deep fry in hot oil. Drain and set aside.

Remove oil from pan and leave about 1/4 cup only. Stir fry ginger. Add the rest of the
ingredients and let boil. Reduce heat to a simmer and add cooked chicken and pork.
Remove from heat and stir in mangoes and spring onions. Serve with warm cooked rice.