Pepper Cheese Steak Sandwich

A Pepper Cheese steak Sandwich is made from thinly sliced pieces of steak and melted cheese in a long roll. This cheese steak sandwich will remind you of a Philly cheese steak sandwich. With fried onions, sautéed green peppers, and mushrooms and using Monterey Beef Sukiyaki cut, learn to make Philadelphia’s favorite dish right in your own kitchen.

Want to make one? Here is the recipe.

For the ingredients: ½ kilo Sukiyaki cut, 3 T Buttercup, 1 T minced garlic, ¼ c strips of bell pepper, 2 t Worcestershire sauce, a dash of Tabasco, ¼ c grated quick melt cheese and half baguette (focaccia, ciabatta, burger buns may also be used).

For the gravy: ¼ c Buttercup, 1 pc. Beef bouillon cube, 2 T All Purpose Flour, 1 c water, 1 T soy sauce, ¼ t ground black pepper.

For the procedure: Melt Buttercup in a frying pan. Sauté garlic. Add beef and peppers. Season with Worcestershire sauce and Tabasco. Cook, while stirring until done. Set aside.

To prepare gravy, melt Buttercup in a pan. Add flour and mix well to form a paste. Meanwhile, dissolve beef cube in water. Gradually pour into flour mixture and whisk to make a smooth mixture. Season with soy sauce and pepper. Continue and cook until slightly thick. Set aside.

Generously fill half baguette with pepper steak and spoon gravy on top. Top with grated quick melt cheese. Heat in oven toaster until it melts. Makes 6 – 8 servings.

Great for snacks, picnic and cook outs. This is one recipe you won’t regret making it. Join our fan page for quick tips and cooking demos.

Bon appétit! :9

Sizzling Adobo

This is one great variation among the usual sizzling dishes. Combined with the chicken adobo classic cooked in a unique way that is sure to be good and tasty. A sizzling delight that is mouth-watering to every bits and pieces.

A great and quick recipe to enjoy. Simply made to your taste buds’ perfection. Join our fan page for quick tips and cooking demos.

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Ingredients:

250 gm MAGNOLIA CHICKEN THIGH FILLET with skin on, sliced into strips
75 gm MAGNOLIA CHICKEN LIVER, chopped
2 Tbsp minced garlic
1 tsp Worcestershire sauce
3 Tbsp soy sauce
1/3 cup PUREFOODS SUPREMO VINEGAR or white vinegar
½ cup water
½ tsp freshly ground black pepper
2 tsp sugar
1 pc bayleaf
2 tsp cornstarch dissolved in 
1 Tbsp water
1 pcs. red sili, chopped (optional)
5 pcs. quail eggs, boiled 
MAGNOLIA NUTRI-OIL for frying

Toppings:
2 Tbsp toasted garlic chips (store-bought)
¼ cup MONTEREY CHICHARON or chicken skin chicharon (crackling skin)
1 Tbsp chopped wansoy

Procedure:

In a saucepan, combine chicken fillet, garlic, Worcestershire sauce, soy sauce, vinegar, chicken stock, black pepper, salt, sugar and bay leaf. Let boil then lower heat to simmer for 5 minutes. Add liver then let cook for another 10 minutes. Add dissolved cornstarch to thicken sauce. Let cook for 2 minutes more. Add sili if desired. Mix in the quail eggs.

Heat a sizzling plate until smoking. Add oil. Add chicken adobo mixture. Top with garlic chips, chicharon and green onions. Serve immediately.

Makes 4 servings.

Batchoy

Batchoy is a noodle soup made with pork, crushed pork cracklings, vegetables, and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines; hence, it is oftentimes referred to as La Paz Batchoy. A Filipino favorite.

See full recipe below. Join our fan page for quick tips and cooking demos.


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Ingredients:

4 and 1/4 cups water
4 cups beef broth
1 Tbsp. patis or fish sauce
2Tbsp. white sugar
2Tbsp. salt
1Tbsp. ginger
1/3 kilo MONTEREY PORK MEAT, strips
1/4 cup MAGNOLIA NUTRI-OIL VEGETABLE OIL
500g Miki noodles (fresh)

Garnish:
1 pack MONTEREY CHICHARON
2Tbsp. Spring Onions - chopped
2Tbsp. garlic – toasted

Procedure:

Blanch miki noodles in boiling water then set aside to drain. Heat pan. Pour the oil. Add onions until wilted. Add ginger and sauté for a few minutes. Add in all the meats and cook for 5 minutes. Pour in the water and simmer until the meat is tender. Remove the meat and set aside. Strain the liquid to remove the scum and impurities from the meat mixture. Reserve the liquid. In a separate stockpot, prepare the beef broth by bringing 5 cups of water into a boil. Then add 2 beef cubes. Allow to simmer until the cubes are dissolved. Measure out 4 cups of broth and combine with 5 cups of water. This will serve as the soup base. Season with salt, sugar and patis (fish sauce). Bring the soup into a simmer. Skim the impurities from the liquid. Season with salt and pepper. To Assemble: Place Miki noodles in a bowl. Put pork meat, liver, and chicken pieces on top. Pour enough hot soup over. Garnish with crushed chicharon (pork crackling), spring onions and toasted garlic.

Serves 5.

Chicken Moneybags

Chicken Moneybags are originally a Taiwanese dish. But this dish can be served as a light appetizer or finger food at any party. Easy to do and a tasty treat--this one is a must try! You can even prepare them a day before the event to make for a quick preparation. They are also great with salad.

See full recipe below. Join our fan page for quick tips and cooking demos.
Happy cooking! :9

Ingredients:

1/4 kilo MAGNOLIA CHICKEN LONGGANISA MIX (available at Magnolia Chicken Station)
1 1/2 T oyster sauce
1 1/2 T hoisin sauce
1 1/2 T chopped green onions
1/4 cup dried black mushrooms, soaked in warm water, drained & chopped
1/4 cup singkamas, chopped
12 pcs. small round lumpia wrappers
cornstarch
12 pcs. green onions, whole, blanched
MAGNOLIA NUTRI-OIL for deep frying
PUREFOODS SUPREMO CANE VINEGAR as dipping sauce

Procedure:

In a bowl, combine together the first six ingredients. Mix well. Lay a piece of lumpia wrapper. Spoon a mound (30gms) of filling in the center. Gather the ends to make a pouch. Tie the ends with one piece of green onion. Spread cornstarch on the surface of the plate. Arrange assembled money bags onto plate.

Deep fry the chicken pouches for 3-4 minutes or until chicken is cooked. Drain in paper towels.

Almondigas

Almondigas is a ball of ground meat which is rolled into a ball along with other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly eggs, rolled together by hand, and cooked by frying, baking, steaming, or braising in sauce. It's a tasty treat for kids and is certainly easy to do. You’ll be pro in no time.

Grab your apron and start cooking. See full recipe below. For quick tips and cooking demos, join our fan page. Happy cooking! :9

Ingredients:

Meatball:
½ kilo MONTEREY GROUND BEEF
1/3 kilo Finely chopped onions
1 tsp Minced garlic
1 Eggs
2 tbsp Finely chopped almonds
1 ½ tsp Spanish paprika
1 tsp Cumin Pinch cinnamon
2 T Chopped parsley

Sauce:
2 T Olive oil
2 T Dari Crème Classic
2 tsp Minced garlic
1/3 cup White wine
2 tbsp Anisado wine
390 ml Crushed tomatoes
1/3 cup Water
1 – 200 g Magnolia Quickmelt, grated

Salt and pepper to taste

Procedure:

Combine meatball ingredients in a bowl. Mix well and form into 1” in diameter balls. Set aside.

Heat olive oil in a saucepan. Sauce garlic and add wines. Allow to boil until mixture reduces to half its original amount. Add tomatoes and water. Let simmer then add meatballs. Cover and cook (without stirring) until meatballs are thoroughly cooked. Season sauce with salt and pepper. Sprinkle grated quickmelt on top.

Serve with cooked pasta or as an appetizer. Makes 6 to 8 servings.

Chicken Donburi

Chicken donburi is a variation of the original Japanese dish that uses chicken instead of the traditional fish in rice bowl is added to once again please your Oriental tongue in this wonderfully prepared dish. Donburi is a Japanese word that means "rice bowl dish" usually consisting of fish, meat, vegetables or other ingredients simmered together and served over rice.

See full recipe below. Join our fan page for quick tips and cooking demos.

Happy cooking! :9

Ingredients:

225g Magnolia Chicken Popcorn

Dashi Sauce:
2 tbsp light soy sauce
1 cup water
½ cube beef boullion
1 tbsp rice wine
2 tbsp sugar
½ tsp salt

Stir fried vegetables:
1 pc. medium white onion, sliced
1 pc. red bell pepper, cut into strips
1 pc. green bell pepper, cut into strips
2 cups bean sprouts
3 T teriyaki sauce (store bought)
salt and pepper to taste


Scrambled egg: 
3 pcs. egg
2 T dashi sauce

Procedure:

Deep fry chicken popcorn. Set aside.

For the dashi sauce combine all ingredients in a saucepan and simmer for 2-3 minutes.

In a wok sauté onion, red and green bell peppers and bean sprouts. Add teriyaki sauce and season with salt and pepper. Set aside.

Slightly beat the eggs and dashi sauce. Make scrambled eggs.

To assemble, fill bowl with rice, top with chicken popcorn, vegetables, and scrambled eggs. Pour dashi sauce before serving. Makes 4-5 servings.

Sesame Wings

Sesame wings are fried chickens with a twist. Adding a good marinade a dipping sauce and the crisps tingling flavor that the sesame seeds add. This chicken sesame wings recipe is a dish one should try. Let your chicken put to the test. With this simple recipe, they’ll be asking for more.

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Ingredients:

• ½ kilo Magnolia Chicken Wings
• 1/4 cup Worcestershire sauce
• 1 T sugar
• ½ tsp ground pepper
• 1 tsp salt
• 1/2 cup all purpose flour
• ¼ cup sesame seeds
• 2 eggs, slightly beaten
• cooking oil for deep frying

Dipping sauce:

• 1 T Char siew sauce
• ¼ cup tomato ketchup
• 1 T Worcestershire sauce
• dash of sesame oil
• dash of liquid seasoning
• dash of hot sauce

Procedure:

Cut chicken wings into two. Marinate in Worcestershire sauce, sugar, salt and pepper for at least 30 minutes in the refrigerator. In a deep frying pan, heat oil. Combine flour and sesame seeds in a bowl. Set aside. Pat-dry chicken pieces in paper towel. Dip in eggs then in flour-sesame mixture. Deep fry until golden brown.

To prepare sauce, mix all ingredients together. Blend well. Serve with Sesame wings.

Here is an irresistible recipe that sure to satisfy your Korean food craving.


This tasty Korean Beef Stew has also become a Filipino favorite. The sauce blends well with the meat and cooking it to just the right temperature makes it great as a comfort food. Zesty and sumptuous, the tender meat makes this dish more appetizing and satisfying and is definitely worth trying.


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Ingredients:

¼ cup MAGNOLIA GOLD
2 tbsp. Minced garlic
2 pcs. Onions, chopped
1 kilo MONTEREY BEEF SHORT RIBS, cut into ½” thick cubes
6 cups Water
¾ cup Sake/rice wine
½ cup Soy sauce
½ cup Brown sugar
1/3 cup Honey
½ tsp. Chili garlic sauce
5 pcs. Dried Chinese mushrooms, soaked in water
1 pc. Carrot, sliced
1 pc. Finger pepper, sliced
¼ cup Sesame seeds, toasted
Salt and pepper
2 tbsp. Sesame oil
Leeks for garnish

Procedure:

Sauté garlic and onions in butter. Add beef and cook until brown. Add wine, soy sauce, sugar, honey and enough water to cover meat. Let boil then simmer until meat is tender (or pressure cook for 30 minutes). When meat is tender, add mushrooms, carrots, finger pepper and sesame seeds. Continue cooking until half of the liquid has evaporated. Season with salt and pepper. Pour in sesame oil and remove from heat. Garnish with leeks and additional toasted sesame seeds. 

Makes 8 servings.

Mandarin Chicken

Sharing with you a simple recipe that I’m sure you’ll love it.


Mandarin Chicken is a Chinese dish made of chicken dipped and cooked in a special batter and covered in a delicious sauce. It is much like sweet and sour chicken, but with a unique twist of course. Great for lunch or dinner. Easy to cook. By making this, you’ll be pro in no time.


Full recipe below. Join our fan page for quick tips and cooking demos. Happy cooking! :9

Ingredients:

1 (500 gm) pack Magnolia Chicken Breasts fillet, sliced into strips
salt and ground black pepper
cooking oil for deep frying

Batter:
2/3 cup cornstarch
1/2 cup all purpose flour
1 tbsp baking powder
½ tsp salt
1/4 tsp ground black pepper
½ cup
cold water

Sauce:
¼ cup banana catsup
¼ cup vinegar
½ cup + 2 tbsp sugar
1 ½ tsp salt
1 cup water
2 tbsp cornstarch, dissolved in 3 tbsp water

Topping:
chopped spring onions
toasted sesame seeds

Procedure:

Season chicken strips with salt and pepper. Set aside.

Combine all batter ingredients. Mix well to achieve a smooth, thick mixture. Dip chicken pieces into batter and deep fry in hot oil until chicken turns golden and is cooked through (about 5 minutes). Drain in paper towels. Set aside. In a saucepan, combine sauce ingredients (except last 2 ingredients). Let boil then stir in cornstarch mixture. Continue to cook until mixture thickens. Just before serving, stir in chicken pieces into warm sauce. Mix well.


Sprinkle with spring onions and sesame seeds. Serve immediately.

Pork and Mushroom Risotto

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based; many kinds include parmesan cheese, butter and onion. It is one of the most common ways of cooking rice in Italy.

Risotto is normally a primo (first course) served on its own before the main course, but risotto alla milanese is often served together with ossobuco alla milanese.

That is how Risotto defines itself. Now, I will share with you a simple recipe that I’m sure, you can make it without having a hard time.

Pork and Mushroom Risotto has rich, creamy mushroom risotto with pork, butter and mushrooms. It's easy enough to do, and you can prepare other things while keeping the corner of your eye on the risotto. The result is so worth the effort.


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Ingredients:

100g MONTEREY PORK TENDERLOIN, strips
2 cups Beef Stock
2Tbsp. Shitake mushroom, soaked in warm water
2Tbsp. Shallots, chopped
1t. garlic, chopped
1/4 cup MAGNOLIA GOLD BUTTER
200g Dinorado rice
3 cups water
2Tbsp. carrots, small dice
2Tbsp. green peas
1/2 cup white wine
Salt and pepper

Procedure:

In a saucepot, melt butter. Sauté shallots and garlic. Add mushrooms and pork. Cook and stir until pork changes color. Add rice and mix well. Slowly pour in the wine. Stir occasionally. When mixture begins to dry, add broth little by little while continuously stirring. Repeat procedure until rice is slightly puffed. Add carrots and peas. Cook until rice is al dente. Season with salt and pepper if desired.

Serves 4.

Cheesy Garlic Chicken Lollipops

Cheesy Garlic Chicken lollipops are made from the middle and sometimes inner segments of chicken wings combined with the delightful flavor of cheese and spiced with garlic this treat is sure to please the kids and adults alike. The middle segment has one of the two bones removed and the flesh on the segments is pushed to one end of the bone which makes it look like a lollipop. These are then coated in a spicy red batter and deep fried. This recipe is also a popular item in Indian Chinese cuisine, served with Sichuan sauce. Great for picnics and cook outs. Your family and friends will surely love it.

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Ingredients:

8 pc MAGNOLIA CHICKEN LOLLIPOPS (available at Magnolia Chicken Station)
1 tsp salt
½ tsp black pepper
2 cup all-purpose flour
1 pc egg, beaten
1 liter Magnolia Nutri-Oil for deep-frying
1/2 cup Magnolia Gold Butter
1 ½ T minced garlic
1/3 cup Magnolia Cheddar Cheese, grated

Procedure:

Season chicken lollipops with salt and pepper. Dredge in flour, then in beaten egg then in flour again. Deep fry chicken pieces. Set aside.

In a sauce pan, melt butter. Sauté garlic for a 1-2 minutes, just to soften garlic. Turn heat off and add grated cheese. Dip chicken lollipops in the butter sauce or pour the sauce on top of the chicken.


Makes 8 pieces.

Chicken a la Cubana

Sharing with you a quick and easy dish that you and your family will love.


Chicken ala Cubana is a higlight of food specialties in the tropical regions of the world. This recipe's origin was said to be from Spain and was adapted to other parts of the world. It consists of rice, ground chicken sautéed with onions, garlic, tomato sauce, diced potatoes and diced carrots, a fried egg and a native plantain, sliced length-wise and fried.

Full recipe below. Join our fan page for quick tips and cooking demos. Happy cooking! :9

Ingredients:

2 T oil
1 T minced garlic
¼ cup chopped onions
½ kilo Magnolia Ground Chicken
1 cup red and green bell pepper, diced
1/2 cup diced potatoes
¼ cup raisins
2 T soy sauce
2/3 cup tomato sauce
¼ tsp salt
¼ tsp ground black pepper
fried egg
grilled saging na saba (native plantain)

Procedure:

Sauté garlic and onions in hot oil. Add ground chicken and cook until chicken is cooked. Add bell pepper, potatoes and raisins. Cook for about 5 minutes. Season with soy sauce, tomato sauce, salt and pepper. Serve with fried egg and grilled bananas. Serves 6.

Beef Rendang

Rendang originated from an Indonesian ethnic groups dish, and is now commonly served across the country. Traditionally Rendang was made from beef slowly cooked in coconut milk and spices. But this Filipino rendition of Rendang proves to be a tasty meal even if it was made in less time.


A simple recipe made easy for you, for your family and friends. Grab your apron and make one now!


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Ingredients:

4 T Chopped Onions
1 T Chopped Ginger
1 pc Chopped Garlic
3 T Magnolia Nutri Oil Vegetable Oil
1/2 Kilo Monterey Beef Sirloin, sliced into 1/2 inch cubes
1 1/2 C Coconut milk
4 stalks Lemon Grass
2 T Sour Cream1 1/2 tsp Turmeric
1/4 Magnolia Gold Butter

1 1/2 tsp Salt and Pepper to taste

Procedure:

Combine onions, ginger, chili pepper, and garlic into a mortar and pestle. Pound into a smooth paste. Heat oil a pot. Sauté prepared paste until aromatic. Stir in the beef. When brown, add coconut milk and lemon grass. Cook over moderate heat until beef is tender. Stir in the sour cream, turmeric, salt and pepper to taste. Continue to cook until sauce thickens. Stir in the butter and remove from heat.

Embutido

An embutido (Spanish and Brazilian Portuguese) or enchido (European Portuguese) is a type of sausage found in Spain, Portugal, the Philippines, and Central and South America.

It generally contains hashed meat, generally pork, seasoned with aromatic herbs or spices that are served wrapped in the skin of the pig’s intestines.

Mass-produced sausages of these types are often wrapped in a type of artificial, sometimes edible skin. Although the Filipino longaniza is roughly equivalent to the traditional embutido, there is another Filipino dish that shares the same name, but is better described as a kind of steamed meatloaf and lacks a casing.

Embutido is one dish that Filipinos love. Served breakfast, lunch or dinner. Great for your kids baon too.

Full recipe below. Join our fan page for quick tips and cooking demos. Happy cooking! :9

Ingredients:

1/2 kilo Monterey Ground Pork
1 –210 gm can Purefoods Vienna Sausage, drained and mashed
1/4 cup Raisins
3 pcs Eggs
1/2 cup Magnolia Cheezee, grated
2 tbsps Chopped green bell pepper
1/4 cup Finely chopped carrots
Salt and pepper to taste

Procedure:

In a bowl, combine all the ingredients and mix until well-blended. Divide the mixture into 3 then wrap in aluminum foil or plastic. Roll tightly and seal the ends. Place in a steamer and cook until done (about 45 minutes). Cool, slice then serve. Makes 3 rolls.

Creole Chicken

Creole Chicken is a spicy recipe or dish made especially with tomatoes, peppers, onions, celery and seasonings, and often served with rice. Put all ingredients into a slow cooker and let it simmer all day. This is perfect for lunch or dinner and for sure, your family will love it.

So, what are you waiting for? Grab your apron and start cooking.

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Ingredients:

1 pack Magnolia Chicken Thigh 
1 ½ tsp salt
¼ tsp pepper

2 tbsp olive oil
2 cloves garlic, minced
½ cup onions, cubed
1/2 cup green bell pepper, cubed
½ cup red bell pepper, cubed
100 g PF Honeycured bacon
¼ cup white wine
425 g can chunky tomatoes in can
2/3 cup water
½ tsp oregano
½ tsp thyme
½ tsp cumin
2 tsp hot sauce
100 g baguio beans

Procedure:

Rub chicken with salt and pepper. In a skillet heat olive oil and sear chicken cut-ups. Set aside.

Using the same pan sauté garlic, onions and bell peppers. Add bacon and cook until color changes. Return chicken to the skillet and pour the wine, chunky tomatoes and water. Add oregano, thyme, cumin and hot sauce. Bring to a boil then reduce heat and simmer until chicken is cooked through. Add the baguio beans and continue cooking for 2-3 mins.


Makes 6-8 servings.

Chicken Mushroom Bruschetta

Chicken Mushroom Bruschetta is a Filipino rendition of Bruschetta, an Italian appetizer which dates back to at least the 15th century from central Italy which consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Filipino variations of this dish such as the Chicken Bruschetta may include mushroom, shallots, garlic and thyme topped with red pepper, tomato and other vegetables. This dish can be served as a snack or appetizer.


What are you waiting for?! Grab your apron and make one now. Your family and friends will love it for sure. See full recipe below.


For quick tips and cooking demos, join our fan page. Happy cooking! :9

Ingredients:

2 pc MAGNOLIA CHICKEN BREAST FILLET, cubed

½ tsp salt
¼ tsp ground black pepper
3 Tbsp MAGNOLIA NUTRI-OIL
1 Tbsp MAGNOLIA GOLD BUTTER
1 cup shiitake mushroom, cubed
1 ½ Tbsp chopped shallots
1 ½ tsp minced garlic
½ tsp dried thyme
¼ cup white wine
½ cup chicken stock (may use chicken bouillon cube)
1 cup all purpose cream
1 ½ Tbsp flour
1 12-inch French bread, sliced diagonally
½ cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

Season chicken cubes with salt and pepper. In a medium saucepan, heat 2 Tablespoons of oil and pan-fry the cubed chicken. Set aside.

In the same pan, heat butter and remaining oil. Saute shallots then garlic. Turn up heat to high then add thyme and mushrooms. Let mushrooms brown. Add white wine and let reduce to half its original amount. Decrease heat to medium and add chicken stock, cream and cooked chicken. Add flour and let simmer until thick.

Prepare 12 slices of French bread. Top bread with chicken-mushroom filling and cheese. Toast for 4-5 minutes or until cheese melts.

Makes 12 pieces.

Pork Tonkatsu

Pork Tonkatsu is a deep fried pork cutlet that most Japanese restaurants always have in their menu. This dish is good with a hot bowl of rice and tonkatsu sauce. Now you can serve this dish right in the comfort of your own kitchen!
Full recipe below. Join our fan page for quick tips and cooking demos.
Happy cooking! :9

Ingredients

10 pcs. MONTEREY PORK LOIN STEAK or PORK CUTLETS, boneless
salt & pepper to taste
1 and 1/2 cup all purpose flour
2 beaten egg
1 1/2 cup Japanese bread crumbs
cabbage, shredded thinly
lemon wedges
cooking oil for deep-frying
commercially available Tonkatsu or Barbecue sauce

Procedure

Score the fat of the pork chops to prevent from curling. Lightly salt and pepper the chops on both sides, then dredge in flour. Shake off any excess flour, dip in beaten egg. Next press the chops firmly into the breadcrumbs making sure that all surfaces are well coated. Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using.

Deep-fry the porkchop in oil, turning once or twice until cooked through and golden brown, approximately 4-5 minutes. The coating should be quite crisp. Drain on a clean towel, then cut into 1-inch strips, keeping the original shape of the chop.


Serving Suggestion:
Place shredded cabbage over half of a warm serving plate. Place the porkchop on top of the cabbage toward the center of the plate. Serve the sauce in a separate small dish for dipping. Garnish with lemon wedges.


Serve Tonkatsu or barbecue sauce with fried pork cutlet. Makes 10 servings.

Taco Salad

Taco Salad is a refreshing dish that combines ground beef with onions, tomatoes and vegetables. Ideal for diet-conscious people and those who want a quick and easy to prepare dish that's enjoyable for everyone to share!

Full recipe below. Join our fan page for quick tips and cooking demos.

Happy cooking! :9

Ingredients:

1 tbsp Dari-Crème
¼ cup Chopped onion
¼ kilo Monterey ground beef
1 tbsp Chili powder
1 cup Whole kernel corn, canned or frozen
1 cup Tomatoes, cut into cubes
2 tbsps Tomato sauce
1 tsp Sugar
½ tsp Ground oregano
½ tsp Salt
½ tsp Pepper
Taco shell
Lettuce, shredded
Sliced tomatoes
Coarsely grated Magnolia Cheddar

Procedure:

Heat margarine in a work. Add beef and onion. Stir-fry over high heat, until beef is no longer pink. Stir in chili powder, corn, tomatoes, tomato sauce, sugar, oregano, salt and pepper. Bring to boil. Lower heat, cover and simmer for about 10 minutes. Top taco shell with ground beef mixture, lettuce and tomatoes. Top with coarsely grated cheese.

Makes 4 servings.

Minced Pork in Lettuce Leaf

Here is one healthy recipe to give your family and friends a treat. Good for your kids baon too.


Minced Pork in Lettuce Leaf is a very tasty, quick and easy recipe to throw together. Served in lettuce leaves as a great low carb meal, but if you have no qualms about carbs it is also great served with noodles. Learn how to do this easy recipe here.


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Ingredients:

1/2 cup singkamas, chopped
1/4 tsp. ground black pepper
1/4 cup Hoisin sauce
6Tbsp. water
2Tbsp. carrots 
250g MONTEREY LEAN GROUND PORK
2Tbsp. MAGNOLIA NUTRI-OIL VEGETABLE OIL
2Tbsp. spring onions, chopped
100g. Bihon, deep fried 
1Tbsp. cornstarch
1Tbsp. water
1 head Iceberg lettuce

Procedure:

Heat oil in a pan. Sauté pork until it changes color. Add carrots and mix well. Add water, Hoisin sauce and pepper. Let simmer then add singkamas. Cook over moderate heat for 2 minutes. Add slurry (water and cornstarch mixture) into the mixture and simmer for a few minutes or until cornstarch is cooked. Combine meat mixture and crispy, fried bihon. Spoon mixture on top of lettuce leaf and top with additional fried bihon as garnish.

Chicken Empanada

This chicken empanada is surely a treat to look forward to. Best for merienda, empanada has been one of the Filipino favorites with its delightful combination of meat, carrots, potatoes and spices. The empanada originated from the Spanish and Portuguese stuffed bread or pastry, also known as "impanata". The name is coined from the verb empanar, meaning to wrap or coat in bread. Chicken empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of many things such as meat or vegetables.

Chicken empanada is the best treat you can have for yourself, for your family and for your guests. A simple recipe is made easy for you. You can never go wrong. You’ll be a pro in no time.

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Ingredients:

For the crust:

4 cup Purefoods Baron All-Purpose Flour
1 tbsp baking powder
1 tsp salt
½ cup Star Margarine classic
½ cup shortening
½-3/4 cup cold water


For the filling:
½ kilo Magnolia Chicken Station Chicken Breast Fillet, sliced into small cubes
3 tbsp Magnolia Nutri-oil
1 tbsp garlic, minced
1 pc white onion, chopped
2 cup potatoes, boiled and mashed
2 cup pickle relish
1 tbsp liquid seasoning
1/3 cup mayonnaise
Salt and pepper to taste

Procedure:

To make the crust, combine all dry ingredients and set aside. Cut in margarine and shortening until mixture resembles pea-sized grains. Add water gradually until all of the ingredients are well hydrated. Chill the dough for 30 minutes. Thinly roll out the dough into a sheet then roll it up to resemble a log. Trim edges then cut into 40 grams per portion, crosswise. Roll out thinly again into flat rounds, and place the filling inside and seal very well.

For the filling, boil chicken on a medium sauce pan until done. Shred chicken and set aside. Heat oil in a sauté pan and sauté garlic and onions. Add cooked chicken and cook for about 3 minutes. Add liquid seasoning and pickles and mix very well. Add in the cooked mashed potatoes and mayonnaise. Season with salt and pepper. Remove from heat and chill until ready to use.

To assemble, roll out dough into a thin sheet and using round cookie cutters, cut the dough into serving portion. Place a tablespoon of filling in the middle of the dough then combine all edges of the dough and press using fingers. Do the same with the rest. Let empanadas freeze for about 15-20 minutes. Heat oil for deep frying. Fry oil until nice and golden brown.

Pork Chops with Apple Sauce

I am an apple lover. I eat it. I drink it. It is rich in vitamins and is amongst the most valuable of the anti-scorbutic fruits for relieving scurvy. Why am I telling you this? Because, I want to share with you a simple recipe that is inclined to what I said and for sure, you and your family will enjoy.


Pork chops are always best sellers, but have you ever tried your Pork chops with apple sauce? This classic recipe of brings out the best in your pork chop as the sweetness of the apple sauce enhances the natural flavor of pork.

For quick tips and cooking demos, join our fan page. Enjoy!


Happy cooking! :9

Ingredients:

1 k Monterey Boneless Porkchops
3 tbsp soy sauce
1 tbsp sugar
½ tsp salt
¼ tsp pepper
1 pc. star anise
1 pc. bay leaf
1 tsp ginger, grated
¼ cup Magnolia Nutri-oil
2 tbsp Magnolia Gold Butter

Apple sauce:
1/4 cup Magnolia Gold Butter
3 tbsp red onions, chopped
¼ cup brown sugar
2 tsp five spice (ngohiong)
2 pcs green apples, peeled, cored and diced
2 tbsp all purpose flour
2 cups apple juice
salt and pepper to taste

Procedure:

In a bowl combine soy sauce, sugar, salt, pepper, star anise, bay leaf and ginger. Pound pork chops and marinate in the soy sauce mixture for 20 minutes. Pan fry pork chops in oil and butter.
Meanwhile prepare apple sauce. Place half of the butter in a skillet. Sauté onions until light brown. Add sugar, five spice and diced apples. Add flour. Cook for 3 minutes and add the apple juice. Season with salt and pepper. Cook until liquid is reduced by half. Finish off with the remaining Magnolia gold. Serve porkchops with apple sauce.

Make 6 servings.