DINNER PARTY 1

DINNER PARTY 1

APPETIZER

FIESTA HAM CANAPES

Ingredients:

1/2 cup SAN MIGUEL CERVEZA NEGRA
1 tbsp honey
1 pc mini baguette, sliced thinly
1/4 cup MAGNOLIA REAL MAYONNAISE
2 tbsp chopped dill sprigs*
1 (50 g) bundle curly lettuce
1 (200 g) pack PUREFOODS FIESTA HAM SLICES

Procedure:

  1. In a bowl, combine cerveza negra and honey. Dip baguette slices. Arrange on a baking tray. Bake in the oven set at 350°F for 10 minutes.
  2. In another bowl, mix together mayonnaise and dill. Refrigerate.
  3. To prepare canapes, spread dill mayo on toast. Top with lettuce and ham.

Makes 8 servings. 

*Can be bought in the herbs section of the supermarket

OYSTERS ROCKEFELLER

Ingredients:

1 tbsp olive oil
4 cloves garlic, minced
1-1/2 cups spinach leaves, blanched, squeezed dry then finely chopped
1/4 cup MAGNOLIA CREAM CHEESE, softened
2 tbsp MAGNOLIA ALL PURPOSE CREAM
2 tbsp MAGNOLIA FRESH MILK
iodized fine salt and pepper to taste
pinch ground nutmeg
6 pc large fresh oysters in half shell, rinsed and cleaned
1/4 cup grated MAGNOLIA CHEDDAR CHEESE
1/4 cup grated MAGNOLIA QUICKMELT CHEESE
3 pc lemon wedges

Procedure:

  1. Preheat oven to 400°F.
  2. In a small pan, sauté garlic in olive oil until soft but not burned. Add spinach, cream cheese, cream and milk. Mix over low heat for 5 minutes or until smooth. Season with salt, pepper and nutmeg. Set aside.
  3. Place oysters in an oven proof baking dish. Spoon spinach mixture on top of oysters then top with cheddar and Quickmelt cheese.
  4. Bake for 10-15 minutes or until cheese has melted.
  5. Place the baked oysters on a plate filled with rock salt then place lemon wedges on the side.
Makes 2-3 servings.

MUSHROOM CANAPES

Ingredients:

1 (200 g) bar MAGNOLIA BUTTER-LICIOUS!
1/2 cup chopped button mushrooms
1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
2 pc MAGNOLIA BROWN EGGS, use egg yolks only
1 tbsp chopped white onion
10 pc toasted bread slices/rounds or crackers

Procedure:

  1. Melt Butter-licious! in a pan. Sauté mushrooms for about 2 minutes. Remove from heat and set aside.
  2. In a bowl, mix cream cheese, egg yolks and onions. Add mushrooms and mix well.
  3. Spread mushroom mixture on bread and toast for 2 to 4 minutes.
Makes 5 to 6 servings.

DINNER PARTY 1

SALAD

CHICKEN WALDORF SALAD

Ingredients:

1 cup MAGNOLIA REAL MAYONNAISE
2 pc MAGNOLIA CHICKEN STATION CHICKEN BREAST FILLETS, skinless, boiled and cut into chunks
1/4 cup cubed MAGNOLIA CHEDDAR CHEESE
1/4 cup pickle relish
2 pc red apples, diced
3/4 cup coarsely chopped walnuts
iodized fine salt and pepper to taste

Procedure:

  1. Combine ingredients in a mixing bowl. Chill before serving.
  2. Optional: Line salad plate or bowl with lettuce leaves before serving.
Makes 2-3 servings. 

PASTA SALAD WITH RED BELL PEPPER

Ingredients:

200 g salad macaroni, cooked according to package directions

Dressing:

3 pc medium red bell peppers
1 tbsp minced garlic
1/2 cup olive oil
1 tbsp fresh lemon juice
1/4 cup grated MAGNOLIA EDAM CHEESE
2 (150 g each) cans PUREFOODS CHICKEN IN BROTH, drained

Procedure:

 
  1. Roast bell peppers until browned on all sides. Peel skin and remove seeds.
  2. Place bell peppers and garlic then slowly add olive oil in a blender while processing.
  3. Add lemon juice and cheese. Blend well. Pour dressing onto pasta and mix well.
  4. Flake chicken chunks and add to pasta. Mix well.
Makes 3 servings.

DINNER PARTY 1

MAIN DISH 1

LENGUA CON CHAMPIGNON

Ingredients:

2 tbsp chopped garlic
1 cup chopped onions
1/2 cup chopped green bell peppers
3 tbsp olive oil
2 cups broth
1 cup mushrooms, sliced
1 (400 g) can cream of mushroom soup
1/2 cup MAGNOLIA ALL PURPOSE CREAM
1 cup green peas
2 cups cubed potatoes
1 tsp iodized fine salt
1 tsp pepper
1 pc MONTEREY OX TONGUE, cleaned and boiled until tender then cubed

Procedure:

  1. Sauté garlic, onions and bell peppers in olive oil.
  2. Add broth, mushrooms, cream of mushroom soup, cream, green peas and potatoes. Season with salt and pepper.
  3. Once simmering, add cubed ox tongue. Simmer until potatoes are done.
Makes 6 servings

BEEF MORCON

Ingredients:

1 kg MONTEREY BEEF SIRLOIN, cut morcon style and divide into 4
2 tbsp calamansi juice
1/2 cup soy sauce
4 pc PUREFOODS TENDER JUICY HOTDOG CLASSIC
2 pc large whole pickle, sliced into 8 strips
1 pc MAGNOLIA BROWN EGG, hard-boiled, peeled then sliced into quarters
1 pc small carrot, sliced into 8 strips
3 tbsp MAGNOLIA ALL PURPOSE FLOUR
1/4 cup MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
1 cup chopped white onions
1 tsp minced garlic
2 L water, enough to cover meat roll
1 pc bay leaf (laurel)
1 (200 mL) pack tomato sauce
1 cup chopped red and green bell peppers
1/4 tsp iodized fine salt

Procedure:

  1. Marinate beef in calamansi juice and soy sauce for at least 1 hour in the refrigerator. 
  2. Arrange hotdogs, pickle, eggs and carrot on beef. Roll neatly then secure with a string. Dredge meat roll in flour then brown in hot oil. Remove from pan.
  3. In the same pan, sauté onions and garlic. Add water and bay leaf. Return meat and cook covered, stirring occasionally over low heat for about 45 minutes or until beef is tender. Remove beef rolls and let rest for 10 minutes. Remove string then slice beef.
  4. In the same pan, set aside stock leaving about 2 ccups. Add tomato sauce and liver spread. Let simmer until sauce thickens, then add bell peppers. Adjust seasoning with salt. 
  5. Slice beef, then arrange on a serving container topped with sauce.

Makes 8 servings.

Yield: 4 beef rolls (6 slices/roll), 2 cups sauce

DINNER PARTY 1

MAIN DISH 2

STEAMED FISH WITH LEMON BUTTER SAUCE

Ingredients:

1 kg red lapu-lapu
1 (100 grams) bar MAGNOLIA GOLD BUTTER SALTED mixed with 1 tsp iodized rock salt and 1 tsp pepper
12 stalks dill leaves or spring onions or celery
2 pc lemons, sliced into thin rings

Procedure:

  1. Clean, scale, and score fish on both sides. Rub butter mixture all over fish. Insert dill leaves on slits of fish.
  2. Arrange lemon slices on a sheet of aluminium foil big enough to cover fish. Put fish and top remaining lemon slices. Loosely close foil. Steam over high heat for about 15 minutes or until fish has cooled.

Makes 8 to 10 servings.

Tip: You can substitute dill leaves with spring onions or celery.

FISH CAKES WITH RIPE MANGO SALSA

Ingredients:

1 cup MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL for frying

Fish Cakes

1 cup poached* white fish fillet (lapu-lapu or any white fish meat)
1 (165 g) pack grated MAGNOLIA QUICKMELT CHEESE
1 cup coarsely mashed potatoes
1/4 cup fine breadcrumbs
2 tbsp chopped green onions
1/2 tsp iodized fine salt
1/2 tsp pepper
1/4 tsp paprika
1/4 tsp chili powder
1 tsp lemon juice
1 pc MAGNOLIA BROWN EGG, slightly beaten

Breading

1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1 pc MAGNOLIA BROWN EGG, slightly beaten
1/2 cup breadcrumbs

Salsa

2/3 cup diced dried mangoes
1/4 cup chopped white onions
1/2 cup diced ripe tomatoes
1 tbsp chopped cilantro (wansoy) leaves
2 tsp lemon juice
2 tsp sugar
pinch iodized fine salt

*to cook in little liquid using low heat

Procedure:

  1. Combine fish cake ingredients in a bowl. Form into 2" balls (about 50 g each).  Chill to set, about 30 minutes.
  2. Dredge formed cakes in flour, dip in egg, and then coat with breadcrumbs. Pat down to flatten sides and to resemble the shape of mini-cake.
  3. Heat oil in pan then fry fish cakes until golden browned each side, about 3-5 minutes. Remove from heat and drain oil. Serve with mango salsa on the side.
  4. Salsa: Combine ingredients in a bowl and mix well.
 

CRABS IN CURRY BUTTER SAUCE

Ingredients:

1/2 kg crabs, boiled then remove upper shell and cut each piece into 2

Sauce

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1 tbsp crushed garlic
1/4 cup chopped red onions
1 tbsp curry powder
1 tsp iodized rock salt
1 tsp pepper
1 cup coconut cream (canned or in tetra pack)

Procedure:

 
  1. Melt butter and add garlic in a wok and cook until garlic turns brown.
  2. Add onions, curry powder, salt, pepper and coconut cream. Mix well.
  3. Add crabs then cover. Simmer over low fire. Cook for about 5 minutes.
  4. Transfer to a serving platter.
Makes 3 servings. 

DINNER PARTY 1

DESSERT

CHOCOLATE MADELEINES

Ingredients:

1 cup cake flour
1/4 cup unsweetened cocoa powder
1 tbsp baking powder
1/4 tsp iodized fine salt
5 pc MAGNOLIA BROWN EGGS
1 cup sugar
1/4 cup MAGNOLIA FRESH MILK
1 tsp vanilla extract
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED, melted and cooled
1 cup chopped white chocolates

Procedure:

  1. In a bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.
  2. In a separate bowl, whisk together eggs, sugar, milk and vanilla just until combined. Slowly add flour mixture and whisk until there are no more lumps in the batter. Slowly incorporate melted butter, while continuously mixing. Cover batter with plastic wrap and let it rest overnight in a chiller.
  3. Preheat oven to 325°F. Grease madeleine molds with butter or shortening. Set aside.
  4. Pour a spoonful of batter into each shell, tap once. Bake in the oven for 10-15 minutes or until it springs to the touch. Remove right away from the molds, and cool on a rack.
  5. In a double boiler, melt white chocolate then dip each of the madeleines vertically and let it set again on a wire rack.
Makes 6 servings.   

COFFEE JELLY TIRAMISU

Ingredients:

COFFEE JELLY

2 (270 g) boxes unflavored gulaman powder
1/2 tbsp SAN MIG COFFEE BARAKO or ESSENSO COFFEE
1 cup sugar
cocoa powder for dusting

CREAM FILLING:

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened and kept at room temperature
2 (250 mL each)) packs MAGNOLIA ALL-PURPOSE CREAM, (1/2 cup kept at room temperature, 1-1/2 cups chilled)
1 cup powdered sugar

Procedure:

  1. Prepare gulaman according to package directions, adding coffee and sugar in the mixture. Let set in a rectangular pan. Cut up jelly into 1/4” cubes. Set aside.
  2. For the cream filling, beat cream cheese with 1/2 cup cream and confectioners’ sugar until smooth. In a separate bowl, beat remaining cream until stiff peaks form. Gently fold into the cream cheese mixture.
  3. To assemble, arrange a single layer of graham on the bottom of a rectangular dish. Add 1/3 of jelly cubes then pour 1/3 of cream filling. Make 2 more layers ending with cream filling. Let set in the chiller for at least 4 hours. Dust with cocoa powder on top before serving.
Makes 12 servings.

GREEN TEA PANNA COTTA WITH BLACK SESAME CRUMBLE

Ingredients:

1 (250 mL) pack MAGNOLIA FRESH MILK
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 tbsp store-bought green tea powder
95 grams panna cotta powder

Crumble

1/4 cup brown sugar
1 cup MAGNOLIA ALL PURPOSE FLOUR
1/4 cup MAGNOLIA BUTTER-LICIOUS, cubed
2 tbsp black sesame seeds
1 cup passion fruit for garnish
mint leaves for garnish

Procedure:

  1. Preheat oven to 350°F.
  2. For the panna cotta, combine milk, cream and green tea powder in a saucepan. Let simmer. Add panna cotta powder and cook for another 2 minutes. Pour into silicone molds. Chill to set.
  3. For the crumble, combine sugar and flour in bowl. Cut in Butterlicious until coarse crumbs are formed. Add sesame seeds. Transfer onto a lined baking tray then bake for 10-15 minutes or until golden brown. Let cool.
  4. Unmold panna cotta then transfer to a serving plate. Top with a spoonful of the crumble then garnish with a spoonful of passion fruit and a sprig of mint leaf.
Makes 8-10 servings.