Ingredients:
pepper | ||
1-1/2 | kg | MONTEREY SKINLESS PORK BELLY, bone-in and sliced |
2 | pc | white onions, quartered |
1 | tbsp | peppercorns |
4 | cloves | garlic, crushed |
1 | pc | bay leaf (laurel) |
enough water to cover pork belly |
2 | tbsp | MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL |
1 | pc | white onion, finely chopped |
3 | cloves | garlic, minced |
1 | tsp | iodized fine salt |
1/2 | tsp | pepper |
1-1/4 | tsp | chili powder |
1 (800 g) | can | whole peeled tomatoes, pureed with juice |
3/4 | cup | water |
1/4 | cup | brown sugar |
1/4 | cup | tomato ketchup |
2 | tbsp | cider vinegar |
1/8 | tsp | iodized fine salt |
1/4 | tsp | pepper |
Procedure:
Makes 6 to 8 servings.
Ingredients:
1/2 | cup | minced garlic |
1 (380 g) | can | PUREFOODS CORNED BEEF |
1 | cup | diced fresh tomatoes |
2 | tbsp | MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL |
1 (500 g) | pack | spaghetti sauce |
iodized fine salt, pepper, cayenne and sugar to taste | ||
1 (500 g) | pack | spaghetti noodles, cooked according to package directions |
grated MAGNOLIA CHEEZEE, for topping |
Procedure:
Ingredients:
1/2 | cup | MAGNOLIA GOLD BUTTER SALTED |
1/4 | cup | light syrup |
1/4 | cup | powdered milk |
2 cups + 2 | tbsp | MAGNOLIA ALL PURPOSE FLOUR |
1/2 | tsp | baking powder |
3 | pc | MAGNOLIA BROWN EGGS |
2 | cups | brown sugar |
1/2 | cup | MAGNOLIA FULL CREAM MILK |
1 | tsp | vanilla extract |
1/2 | cup | chopped walnuts |
Procedure:
1. Preheat oven to 325°F. Grease and line a 9"x13" baking pan with foil or baking paper. Set aside. 2. Melt butter with light syrup in a saucepan over low heat. Set aside to cool. 3. In a bowl, sift powdered milk, flour and baking powder. Set aside. 4. In a bowl, beat eggs and brown sugar until mixture is foamy and light brown in color. Add butter mixture then add the dry ingredients. 5. Pour milk, vanilla and walnuts. Mix until well blended. Pour into prepared pan and bake for 30-40 minutes. Cool then cut into bars.
Makes 40 pieces.