BACKYARD PICNIC FAMILY MEAL 1

BACKYARD PICNIC FAMILY MEAL 1

MAIN DISH

CHICKEN BARBECUE WRAPS

Ingredients:

1/4 cup MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL
1 cup sliced red bell peppers
4 cups flaked leftover roast chicken
1 cup store bought barbecue sauce
8 pc flour tortillas
1 (120 g) pack MAGNOLIA CHEEZEE SQUEEZE
1/4 cup chopped parsley

Procedure:

  1. Heat oil in a pan over medium heat. Add  bell peppers and cook until tender. Add  chicken together with barbecue sauce. Mix well.
  2. To assemble, place chicken filling in the middle of the tortillas. Roll tortillas into cone shapes then drizzle warm cheese into the filling. Garnish with parsley.

Makes 8 servings.

BARBECUE RIBS

Ingredients:

1 kg MONTEREY BABY BACK RIBS

Marinade

1-1/2 cups ketchup
1/4 cup MAGNOLIA BUTTER-LICIOUS!
2 tbsp char siu sauce
1/4 cup soy sauce
3 tbsp honey or brown sugar
2 cloves garlic, crushed
1 tsp pepper
4 tsp rosemary
1/4 tsp thyme

Procedure:

  1. Combine marinade ingredients in a bowl. Marinate ribs for an hour.
  2. Put ribs with marinade in a saucepan with one cup water. Cover and boil until tender, about 40-45 minutes.
  3. Remove ribs and allow marinade to simmer uncovered to reduce sauce.  Meanwhile, charcoal broil ribs and brush with marinade occasionally while grilling.
  4. Once cooked, brush ribs with cooked sauce (barbecue sauce) just before serving.
Makes 7-8 servings.

BARBEQUE PLATTER

Ingredients:

1/2 kg MONTEREY SKEWERED PORK BARBECUE
1/2 kg MONTEREY BARBECUE PORKCHOPS
3 pc corn
2 pc white onion, sliced
2 pc bell peppers, sliced

Procedure:

  1. Grill barbecue and porkchops over hot coals until cooked through.
  2. Do the same with the vegetables.
  3. Arrange grilled items and vegetables on a platter. Serve
Makes 3-4 servings.

BACKYARD PICNIC FAMILY MEAL 1

ACCOMPANIMENT

CHICKEN TURMERIC RICE

Ingredients:

1/4 cup MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
2 (100 geach) pc potatoes, cubed
1 cup shredded leftover chicken adobo, reserve adobo sauce
4 cloves garlic, crushed
1 tbsp turmeric powder
1 pc chicken bouillon cube
1/4 tsp pepper
1 (160 grams) bundle mustasa leaves, cut into 2 inch length pieces
4 cups cooked rice

Procedure:

  1. Heat half of oil in a large pan then fry potatoes until cooked. Add chicken adobo and sauté. Set aside.
  2. In the same pan, add remaining oil and sauté garlic, turmeric powder, chicken cube and pepper. Add reserve adobo sauce and simmer for 2 minutes.
  3. Add mustasa leaves and cook until bright in color. Add rice and toss well.
  4. Arrange on a serving plate and top with chicken and potato mixture.

Makes 6 servings.

Option: You can also toss the chicken and potatoes in the rice. 

CHEESY VEGETABLE RICE

Ingredients:

Rice

1 tbsp MAGNOLIA GOLD BUTTER SALTED
1/4 cup finely chopped onions
1 tsp finely chopped garlic
2 cups cooked rice
1 (235 g) pack cup MAGNOLIA CHEEZEE SQUEEZE CHEDDAR

Stir-Fried Vegetables

1 tsp MAGNOLIA GOLD BUTTER SALTED
1/2 cup chopped and boiled Baguio beans
1/2 cup chopped and boiled carrots
1/2 cup canned corn kernels
1/8 tsp iodized fine salt

Procedure:

  1. Heat butter in a non-stick pan and sauté onions and garlic. Add cooked rice. Stir in cheese. Set aside and keep warm.
  2. To prepare stir-fried vegetables, heat butter in a pan and stir-fry add beans, carrots, corn and salt on medium flame for 1 to 2 minutes.
  3. Stir sautéed vegetables in cheese-rice mixture. Serve hot.
Makes 3 servings. 

RICE COOKER JAMBALAYA HOTDOGS

Ingredients:

2 tbsp MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL
1/2 pc onion, chopped
1 (198 g) can button mushrooms pieces and stems, drained
1/2 kg MONTEREY GROUND PORK
6 pc PUREFOODS TENDER JUICY HOTDOG JUMBO, sliced
1/4 cup tomato ketchup
1 (250 mL) pack MAGNOLIA ALL PURPOSE CREAM
2 cups rice, washed once
1 cup sliced Baguio beans
iodized fine salt and pepper to taste

Procedure:

  1. Heat oil in a small pan. Sauté onion, mushrooms, ground pork and hotdogs. Transfer to a rice cooker.
  2. Add tomato ketchup and simmer. Add cream then bring to a boil and mix well. Add washed rice and cook.
  3. Topped cooked rice with beans and let steam for another 5 minutes. Season with salt and pepper before serving.
Makes 5 servings.

BACKYARD PICNIC FAMILY MEAL 1

DESSERT

CERVEZA NEGRA CHOCOLATE CUPCAKE

Ingredients:

1 cup SAN MIGUEL CERVEZA NEGRA
1 (225 grams) bar MAGNOLIA GOLD BUTTER UNSALTED
3/4 cup cocoa powder
2 cups sugar
1/2 cup sour cream
2 pc MAGNOLIA BROWN EGGS
2-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
2-1/2 tsp baking soda
extra cocoa powder for dusting
crispy candied pili nuts for topping

Frosting

2 cups MAGNOLIA ALL-PURPOSE CREAM
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
2 cups chopped bittersweet chocolate

Procedure:

  1. Preheat oven to 350°F. Line muffin pans with cupcake liners. Set aside.
  2. Pour beer into a large saucepan. Add butter and heat until melted. Add cocoa and sugar. Mix until smooth.
  3. In a large clean bowl, beat sour cream and eggs. Alternately pour in beer mixture, flour and baking soda into the cream mixture. Mix until well combined.
  4. Divide batter and pour into prepared pans. Bake for 30 minutes or until a toothpick inserted comes out clean. Cool on rack.
  5. Top cupcake with prepared frosting. Dust with cocoa powder and garnish with pili nuts. Chill before serving.
FROSTING:
  1.  Heat cream in a saucepan over medium heat. Add butter and continue cooking until melted.
  2. Place chopped chocolates in a bowl. Pour cream mixture and let stand for 2 minutes. Stir until well combined. Chill overnight.
Makes 12 servings. 

CHOCOLATE PANCAKE PUTO

Ingredients:

1 (200 g) pack MAGNOLIA PANCAKE PLUS WITH CHOCOLATE SYRUP
1 (250 mL) pack MAGNOLIA CHOCOLAIT

Procedure:

  1. In a bowl, combine pancake mix with Chocolait and mix well until smooth.
  2. Place into puto molds and drizzle chocolate syrup on top of each.
  3. Place inside a steamer and cook for 8 minutes. When done, allow to cool before removing from molds.
  Makes 3-4 servings.

CHOCO - PEANUT COOKIES

Ingredients:

1 (200 g) pack MAGNOLIA PANCAKE PLUS WITH CHOCOLATE SYRUP
1/4 cup MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL
1 tbsp peanut butter

Procedure:

  1. Combine all ingredients including chocolate syrup and mix very well until it forms a dough.
  2. Shape into half inch balls and flatten them gently on a small tray lined with baking paper and bake in a preheated oven or oven toaster set at 350°F for 5 minutes or until firm.
Makes 16 pieces.