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


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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.