Do you love sweet chili and fried rice? If yes, try our Sweet Chili Franks Stir Fry. It is a blend of sweet chili, garlic, vinegar, and fish sauce, mixed with Purefoods Beef Franks, rice and pineapple chunks. This dish is so easy to prepare.
Ingredients
6 pc Purefoods Beef Franks, sliced
2 tbsp oil
2 tbsp garlic, minced
½ cup snow peas, trimmed
2 tbsp brown sugar
¼ cup vinegar
1 cup sweet chili sauce
2 tbsp fish sauce
½ cup pineapple chunks, drained
4 cup cooked rice
¼ cup spring onions, chopped
Procedure
Heat oil in a pan or wok and sauté the garlic. Add in the snow peas and Beef Franks and cook for 2-3 minutes. Add in brown sugar, vinegar, sweet chili sauce, and fish sauce. Bring mixture to a boil then add in the pineapple. Toss in the rice and mix everything well. Top rice with spring onions before serving. Serves 4.
Do you love sweet chili and fried rice? If yes, try our Sweet Chili Franks Stir Fry. It is a blend of sweet chili, garlic, vinegar, and fish sauce, mixed with Purefoods Beef Franks, rice and pineapple chunks. This dish is so easy to prepare.
Ingredients
6 pc Purefoods Beef Franks, sliced
2 tbsp oil
2 tbsp garlic, minced
½ cup snow peas, trimmed
2 tbsp brown sugar
¼ cup vinegar
1 cup sweet chili sauce
2 tbsp fish sauce
½ cup pineapple chunks, drained
4 cup cooked rice
¼ cup spring onions, chopped
Procedure
Heat oil in a pan or wok and sauté the garlic. Add in the snow peas and Beef Franks and cook for 2-3 minutes. Add in brown sugar, vinegar, sweet chili sauce, and fish sauce. Bring mixture to a boil then add in the pineapple. Toss in the rice and mix everything well. Top rice with spring onions before serving. Serves 4.
Aligue and Franks Pasta is a simple yet delicious meal made with Purefoods German Franks. This pasta is jam-packed with all the rich flavors aligue has to offer. It is very easy to prepare and can be served anytime anywhere.
Ingredients
6 pc Purefoods German Franks, sliced
1/3 cup butter
3 tbsp Garlic, minced
2 tbsp cilantro, chopped
500 gram cooked spaghetti noodles
1½ cup store bought Aligue or crab fat
Juice from ½ lemon
Salt to taste
Pepper to taste
Procedure
Melt margarine in a pan and sauté the garlic and German Franks. Add in the aligue and cook for 2-3 minutes. Stir in the lemon juice and season with salt and pepper. Add in the cilantro then toss in the cooked pasta. Serve hot. This recipe serves 4 people.
Bring Italy right into your own home with our Spiced Ham Ragout Pasta. With easy-to-find ingredients and easy-to-follow recipe, you can definitely enjoy a true Italian meal that is deliciously satisfying!
The Recipe:
Ingredients
500g cooked fettucine noodles
2 tbsp olive oil
2 clove garlic, chopped
½ cup button mushrooms, sliced
½ pack spiced cold cuts, sliced into ribbons
¼ cup capers
500g store-bought pasta sauce
½ tsp chili flakes
½ cup MAGNOLIA QUESO DE BOLA, GRATED
¼ cup basil, cut into strips
Procedure
Sauté garlic and mushrooms in olive oil.
Add in ham and capers.
Add in pasta sauce.
Simmer over medium heat. Add in chili flakes.
Toss pasta into sauce.
Top with grated cheese and basil.
Serve while hot.
Bring Italy right into your own home with our Spiced Ham Ragout Pasta. With easy-to-find ingredients and easy-to-follow recipe, you can definitely enjoy a true Italian meal that is deliciously satisfying!
Ingredients
500g cooked fettucine noodles
2 tbsp olive oil
2 clove garlic, chopped
½ cup button mushrooms, sliced
½ pack spiced cold cuts, sliced into ribbons
¼ cup capers
500g store-bought pasta sauce
½ tsp chili flakes
½ cup MAGNOLIA QUESO DE BOLA, GRATED
¼ cup basil, cut into strips
PRINT
Procedure
Sauté garlic and mushrooms in olive oil.
Add in ham and capers.
Add in pasta sauce.
Simmer over medium heat. Add in chili flakes.
Toss pasta into sauce.
Top with grated cheese and basil.
Serve while hot.
If you love barbeque and fried rice, you will love our Barbeque Ham Rice. You can whip it up anytime anywhere. Just bring out your pan, add in all the sauces, and toss the rice with Purefoods Bologna. It is so easy to make and so deliciously satisfying.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
¼ cup margarine with garlic
½ cup store bought barbecue sauce?¼ cup tomato ketchup
4 cup cooked rice?2 tbsp sugar
¼ tsp pepper
¼ cup roasted nuts, chopped, for garnish
Procedure
Melt margarine in a pan then add in the barbecue sauce and ketchup. Bring mixture to a boil then add in the Bologna. Toss in the cooked rice and mix well until rice is well coated with the sauce. Add in the sugar and pepper. Mix well then top with chopped nuts before serving.
If you love barbeque and fried rice, you will love our Barbeque Ham Rice. You can whip it up anytime anywhere. Just bring out your pan, add in all the sauces, and toss the rice with Purefoods Bologna. It is so easy to make and so deliciously satisfying.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
¼ cup margarine with garlic
½ cup store bought barbecue sauce?¼ cup tomato ketchup?4 cup cooked rice?2 tbsp sugar?¼ tsp pepper?¼ cup roasted nuts, chopped, for garnish
Procedure
Melt margarine in a pan then add in the barbecue sauce and ketchup. Bring mixture to a boil then add in the Bologna. Toss in the cooked rice and mix well until rice is well coated with the sauce. Add in the sugar and pepper. Mix well then top with chopped nuts before serving.
If you love barbeque and fried rice, you will love our Barbeque Ham Rice. You can whip it up anytime anywhere. Just bring out your pan, add in all the sauces, and toss the rice with Purefoods Bologna. It is so easy to make and so deliciously satisfying.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices?¼ cup margarine with garlic?½ cup store bought barbecue sauce?¼ cup tomato ketchup?4 cup cooked rice?2 tbsp sugar?¼ tsp pepper?¼ cup roasted nuts, chopped, for garnish
Procedure
Melt margarine in a pan then add in the barbecue sauce and ketchup. Bring mixture to a boil then add in the Bologna. Toss in the cooked rice and mix well until rice is well coated with the sauce. Add in the sugar and pepper. Mix well then top with chopped nuts before serving.
Have a healthy sandwich for lunch! Try our Bologna and Grilled Asparagus Sandwich. It is deliciously made with your favorite pandesal with Purefoods Premium Cold Cuts, grilled asparagus and fresh spices. This dish is so easy to make—just thaw and serve Purefoods Bologna, toast the pandesal, grill the asparagus and voila—a delicious and satisfying sandwich.
The Recipe
Ingredients:
1 pack Purefoods Cold Cuts, Bologna, 20 slices
4 pc large pandesal, split lengthwise, toasted
12 pc grilled asparagus
For the dressing
¼ cup olive oil
1 tbsp honey
1 tbsp apple cider vinegar
1½ tbsp mustard
½ tbsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
Salt, to taste
Pepper, to taste
Procedure
Whisk all dressing ingredients in a bowl. Cover and chill. To assemble sandwich, divide Bologna slices into the 4 pieces of bread. Top with 3 pieces of the grilled asparagus. Drizzle dressing over ham and asparagus. Serve 4 sandwiches.
Have a healthy sandwich for lunch! Try our Bologna and Grilled Asparagus Sandwich. It is deliciously made with your favorite pandesal with Purefoods Premium Cold Cuts, grilled asparagus and fresh spices. This dish is so easy to make—just thaw and serve Purefoods Bologna, toast the pandesal, grill the asparagus and voila—a delicious and satisfying sandwich.
THE RECIPE
Ingredients
1 pack Purefoods Cold Cuts, Bologna, 20 slices
4 pc large pandesal, split lengthwise, toasted
12 pc grilled asparagus
For the dressing
¼ cup olive oil
1 tbsp honey
1 tbsp apple cider vinegar
1½ tbsp mustard
½ tbsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
Salt, to taste
Pepper, to taste
Procedure
Whisk all dressing ingredients in a bowl. Cover and chill. To assemble sandwich, divide Bologna slices into the 4 pieces of bread. Top with 3 pieces of the grilled asparagus. Drizzle dressing over ham and asparagus. Serve 4 sandwiches.
Have a healthy sandwich for lunch! Try our Bologna and Grilled Asparagus Sandwich. It is deliciously made with your favorite pandesal with Purefoods Premium Cold Cuts, grilled asparagus and fresh spices. This dish is so easy to make—just thaw and serve Purefoods Bologna, toast the pandesal, grill the asparagus and voila—a delicious and satisfying sandwich.
The Recipe
Ingredients:
1 pack Purefoods Cold Cuts, Bologna, 20 slices
4 pc large pandesal, split lengthwise, toasted
12 pc grilled asparagus
For the dressing
¼ cup olive oil
1 tbsp honey
1 tbsp apple cider vinegar
1½ tbsp mustard
½ tbsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
Salt, to taste
Pepper, to taste
Procedure
Whisk all dressing ingredients in a bowl. Cover and chill. To assemble sandwich, divide Bologna slices into the 4 pieces of bread. Top with 3 pieces of the grilled asparagus. Drizzle dressing over ham and asparagus. Serve 4 sandwiches.
Have a healthy sandwich for lunch! Try our Ham and Grilled Asparagus Sandwich. It is deliciously made with your favorite pandesal with Purefoods Premium Cold Cuts, grilled asparagus and fresh spices. This dish is so easy to make—just thaw and serve Purefoods Bologna, toast the pandesal, grill the asparagus and voila—a delicious and satisfying sandwich.
THE RECIPE
Ingredients
1 pack Purefoods Cold Cuts, Bologna, 20 slices
4 pc large pandesal, split lengthwise, toasted
12 pc grilled asparagus
For the dressing
¼ cup olive oil
1 tbsp honey
1 tbsp apple cider vinegar
1½ tbsp mustard
½ tbsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
Salt, to taste
Pepper, to taste
Procedure
Whisk all dressing ingredients in a bowl. Cover and chill. To assemble sandwich, divide Bologna slices into the 4 pieces of bread. Top with 3 pieces of the grilled asparagus. Drizzle dressing over ham and asparagus. Serve 4 sandwiches.
Have a healthy sandwich for lunch! Try our Ham and Grilled Asparagus Sandwich. It is deliciously made with your favorite pandesal with Purefoods Premium Cold Cuts, grilled asparagus and fresh spices. This dish is so easy to make—just thaw and serve Purefoods Bologna, toast the pandesal, grill the asparagus and voila—a delicious and satisfying sandwich.
THE RECIPE
Ingredients
1 pack Purefoods Cold Cuts, Bologna, 20 slices
4 pc large pandesal, split lengthwise, toasted
12 pc grilled asparagus
For the dressing
¼ cup olive oil
1 tbsp honey
1 tbsp apple cider vinegar
1½ tbsp mustard
½ tbsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
Salt, to taste
Pepper, to taste
Procedure
Whisk all dressing ingredients in a bowl. Cover and chill. To assemble sandwich, divide Bologna slices into the 4 pieces of bread. Top with 3 pieces of the grilled asparagus. Drizzle dressing over ham and asparagus. Serve 4 sandwiches.
Have a healthy sandwich for lunch! Try our Ham and Grilled Asparagus Sandwich. It is deliciously made with your favorite pandesal with Purefoods Premium Cold Cuts, grilled asparagus and fresh spices. This dish is so easy to make—just thaw and serve Purefoods Bologna, toast the pandesal, grill the asparagus and voila—a delicious and satisfying sandwich.
THE RECIPE
Ingredients
1 pack Purefoods Cold Cuts, Bologna, 20 slices
4 pc large pandesal, split lengthwise, toasted
12 pc grilled asparagus
For the dressing
¼ cup olive oil
1 tbsp honey
1 tbsp apple cider vinegar
1½ tbsp mustard
½ tbsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
Salt, to taste
Pepper, to taste
Procedure
Whisk all dressing ingredients in a bowl. Cover and chill. To assemble sandwich, divide Bologna slices into the 4 pieces of bread. Top with 3 pieces of the grilled asparagus. Drizzle dressing over ham and asparagus. Serve 4 sandwiches.
Pan Fried Teriyaki Pork Steak has the tangy flavorings of the teriyaki sauce and is an excellent complement to the grilled flavor of thick, juicy pork chops
The Recipe
Ingredients:
5Tbsp soy sauce
2Tbsp ginger
5 pcs. MONTEREY PORK STEAK
1/2 cup brown sugar
2Tbsp. sesame seeds
1Tbsp DARI CRÈME CLASSIC
1 TBSP. MAGNOLIA NUTIR-OIL VEGETABLE OIL
Procedure:
Make a marinated mixture in a bowl. Combine the brown sugar, soy sauce, grated ginger, sesame seed then mix
Transfer the pork steak to a freezer bag then pour the marinated mixture into the bag, then shake it well. When finished, but the bag in the freezer and let it marinate for at least 15 minutes.
In cooking the pork steak, ready a pan with heated oil and melted butter. When the pan is hot enough add the pork steak and fry until cooked.
Chicken Soup is not only proven to be good for the soul, but also great for people who feel ill. Enjoy our version of this classic soup recipe, given a hearty twist with the addition of tomatoes along with other herbs and spices.
The Recipe
Ingredients:
250g MAGNOLIA CHICKEN BREAST FILLET, cut into cubes
½ cup White onions, chopped
½ cup Carrots, diced
½ cup Potatoes, diced
½ cup Celery stalks, cut into ¼” length
1 cup Fresh asparagus, sliced 1” thick
½ cup Stewed tomatoes
5 cups Chicken stock
Pinch of dried oregano
Pinch of dried basil
¼ cup Cooking oil
2/3 cup MAGNOLIA CHEDDAR CHEESE, grated
Salt and pepper to taste
Procedure:
Heat oil in pan. Sauté onions then add the carrots, potatoes and stewed tomatoes. Pour chicken stock and let simmer for 5 minutes.
Add cubed chicken meat, celery and asparagus. Season with salt, pepper and spices. Cook over moderate fire until done.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Pork chops are always best sellers, but have you ever tried them with apple sauce? This classic recipe brings out the best in your pork chop as the sweetness of the apple sauce enhances the natural flavor of pork. Let Chef Maricel show you how pork and apple sauce get together.
The Recipe
Ingredients:
1 kilo 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. Saute 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.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Pork chops are always best sellers, but have you ever tried them with apple sauce? This classic recipe brings out the best in your pork chop as the sweetness of the apple sauce enhances the natural flavor of pork. Let Chef Maricel show you how pork and apple sauce get together.
The Recipe
Ingredients:
1 kilo 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. Saute 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.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Pan Fried Teriyaki Pork Steak has the tangy flavorings of the teriyaki sauce and is an excellent complement to the grilled flavor of thick, juicy pork chops
The Recipe
Ingredients:
5Tbsp soy sauce
2Tbsp ginger
5 pcs. MONTEREY PORK STEAK
1/2 cup brown sugar
2Tbsp. sesame seeds
1Tbsp DARI CRÈME CLASSIC
1 TBSP. MAGNOLIA NUTIR-OIL VEGETABLE OIL
Procedure:
Make a marinated mixture in a bowl. Combine the brown sugar, soy sauce, grated ginger, sesame seed then mix
Transfer the pork steak to a freezer bag then pour the marinated mixture into the bag, then shake it well. When finished, but the bag in the freezer and let it marinate for at least 15 minutes.
In cooking the pork steak, ready a pan with heated oil and melted butter. When the pan is hot enough add the pork steak and fry until cooked.
250g MAGNOLIA CHICKEN BREAST FILLET, cut into cubes
½ cup White onions, chopped
½ cup Carrots, diced
½ cup Potatoes, diced
½ cup Celery stalks, cut into ¼” length
1 cup Fresh asparagus, sliced 1” thick
½ cup Stewed tomatoes
5 cups Chicken stock
Pinch of dried oregano
Pinch of dried basil
¼ cup Cooking oil
2/3 cup MAGNOLIA CHEDDAR CHEESE, grated
Salt and pepper to taste
Procedure:
Heat oil in pan. Sauté onions then add the carrots, potatoes and stewed tomatoes. Pour chicken stock and let simmer for 5 minutes.
Add cubed chicken meat, celery and asparagus. Season with salt, pepper and spices. Cook over moderate fire until done.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
<
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
<
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Try your favorite egg salad sandwich with our Purefoods Salami. It’s so easy to make. Just make the egg salad, thaw Purefoods Cold Cuts Salami, and assemble in a sandwich. This dish is perfect for any meal occasion and is perfect as a baon in school or offices.
The Recipe
Ingredients:
2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves
Procedure:
1. In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine.
2. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread.
3. Serve at once or cover and refrigerate until ready to serve.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
One of the best comfort foods because it is heavy and filling. Garnished with the onions, peppers and other spices this is one recipe that will keep you full-filled. Let Chef John show you how to make your own home-made meatloaf.
The Recipe
Ingredients:
1 kilo MONTEREY GROUND BEEF
1 can PUREFOODS CHORIZO BILBAO
1 cup tomato sauce
1 cup fine bread crumbs
1 pc. egg, slightly beaten
1 cup white onions, chopped
2 tsp Worcestershire sauce
1 tsp Thyme
½ tsp minced garlic
2 tsp salt
¼ tsp ground black pepper
1 tbsp brown sugar
1 tsp mustard
The Procedure:
Pre-heat oven to 350 degrees Fahrenheit.
Place chorizo in a food processor until coarsely chopped. Transfer to a bowl and mix with beef, ¾ cup tomato sauce, bread crumbs, egg, onion, Worcestershire sauce, thyme, garlic, salt and pepper. Place the mixture into a 10 X 4 inch loaf pan. In another bowl, combine brown sugar, mustard and the remaining tomato sauce. Mix well. Using a pastry brush, brush the mixture on the surface of the meat loaf.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
One of the best comfort foods because it is heavy and filling. Garnished with the onions, peppers and other spices this is one recipe that will keep you full-filled. Let Chef John show you how to make your own home-made meatloaf.
The Recipe
Ingredients:
1 kilo MONTEREY GROUND BEEF
1 can PUREFOODS CHORIZO BILBAO
1 cup tomato sauce
1 cup fine bread crumbs
1 pc. egg, slightly beaten
1 cup white onions, chopped
2 tsp Worcestershire sauce
1 tsp Thyme
½ tsp minced garlic
2 tsp salt
¼ tsp ground black pepper
1 tbsp brown sugar
1 tsp mustard
The Procedure:
Pre-heat oven to 350 degrees Fahrenheit.
Place chorizo in a food processor until coarsely chopped. Transfer to a bowl and mix with beef, ¾ cup tomato sauce, bread crumbs, egg, onion, Worcestershire sauce, thyme, garlic, salt and pepper. Place the mixture into a 10 X 4 inch loaf pan. In another bowl, combine brown sugar, mustard and the remaining tomato sauce. Mix well. Using a pastry brush, brush the mixture on the surface of the meat loaf.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
THE RECIPE
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
½ pack Purefoods Cold Cuts, Salami, 10 slices
4 pc ciabatta bread, split, and slightly toasted
½ cup red bell pepper, roasted and chopped
½ cup green bell pepper, roasted and chopped
½ cup yellow bell pepper, roasted and chopped
8 slice tomato
1 cup cheddar cheese, grated
½ cup store bought Italian dressing
Procedure
To assemble the sandwich, place evenly the cold cuts, bell peppers, tomatoes, and cheese into 4 ciabatta breads. Drizzle Italian dressing and serve. Serves 4.
Fried rice is one of those quick meals which can be done anytime anywhere. Try it with Purefoods Salami and peas. It is so easy to make. Just prepare the ingredients and toss them in one pan. It’s a delicious and satisfying meal that can serve 4 people.
Ingredients
½ pack Purefoods Cold Cuts, Salami, 10 slices cubed
1/3 cup margarine
¼ cup white onion, chopped
¼ cup green peas
4 cup cooked rice
½ cup leeks, finely sliced
2 pc egg, beaten
salt to taste
Procedure
Melt margarine in a pan or wok. Sauté onions until soft then add in the Salami and green peas. Add in the cooked rice and mix altogether. Make a well in the middle of the pan then add there the beaten eggs. Let the eggs cook and slightly set then mix everything with the rice. Season everything with salt to taste. Top with leeks before serving.
Try our Ham Teriyaki Fried Rice—a dish inspired by the Land of the Rising Sun. It is so quick and easy to make. You can whip it up anytime and anywhere. Just sauté all the ingredients in a pan and Voila!— a delicious full meal Oriental-style.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
¼ cup margarine
½ cup bean sprouts
1/3 cup soy sauce
2 tbsp grated ginger
1/3 cup brown sugar
2 tbsp sesame seeds
4 cup cooked rice
1/3 cup spring onions, chopped
Procedure
Melt margarine in a large pan or wok. Sauté bean sprouts together with the Bologna. Add in soy sauce, ginger, brown sugar, and sesame seeds. Bring mixture to a boil then add in the rice. Mix everything well. Top rice with spring onions. Serves 4.
Try our Ham Teriyaki Fried Rice—a dish inspired by the Land of the Rising Sun. It is so quick and easy to make. You can whip it up anytime and anywhere. Just sauté all the ingredients in a pan and Voila!— a delicious full meal Oriental-style.
Ingredients
½ pack Purefoods Cold Cuts, Bologna, 10 slices
¼ cup margarine
½ cup bean sprouts
1/3 cup soy sauce
2 tbsp grated ginger
1/3 cup brown sugar
2 tbsp sesame seeds
4 cup cooked rice
1/3 cup spring onions, chopped
Procedure
Melt margarine in a large pan or wok. Sauté bean sprouts together with the Bologna. Add in soy sauce, ginger, brown sugar, and sesame seeds. Bring mixture to a boil then add in the rice. Mix everything well. Top rice with spring onions. Serves 4.
You will the taste of the Caribbean with this dish! It is rich in flavor because of all the fresh ingredients tossed into one delectable sensation. It is made with onions, ginger, green peas, rice, ripe bananas and Purefoods Spiced Ham. It is easy to make and oh-so-deliciously-satisfying.
Ingredients
½ pack Purefoods Cold Cuts, Spiced Ham, cubed
¼ cup margarine
½ cup red onion, finely chopped
1 tbsp ginger, finely chopped
½ cup red bell pepper, seeded and cubed
½ cup green peas
½ tsp curry powder
½ tsp kasubha
4 cup cooked rice
4 pc ripe banana saba, fried and sliced
½ tsp salt
pinch of pepper
Procedure
Melt margarine in a wok. Saute onions and ginger until fragrant. Add in the bell peppers, peas, and Spiced Ham. Add in the curry powder and kasubha. Toss in the cooked rice. Mix everything well and season with salt and pepper. Top rice with fried saba. Serves 4.
You will the taste of the Carribean with this dish! It is rich in flavor because of all the fresh ingredients tossed into one delectable sensation. It is made with onions, ginger, green peas, rice, ripe bananas and Purefoods Spiced Ham. It is easy to make and oh-so-deliciously-satisfying.
Ingredients
½ pack Purefoods Cold Cuts, Spiced Ham, cubed
¼ cup margarine
½ cup red onion, finely chopped
1 tbsp ginger, finely chopped
½ cup red bell pepper, seeded and cubed
½ cup green peas
½ tsp curry powder
½ tsp kasubha
4 cup cooked rice
4 pc ripe banana saba, fried and sliced
½ tsp salt
pinch of pepper
Procedure
Melt margarine in a wok. Saute onions and ginger until fragrant. Add in the bell peppers, peas, and Spiced Ham. Add in the curry powder and kasubha. Toss in the cooked rice. Mix everything well and season with salt and pepper. Top rice with fried saba. Serves 4.
12 pc 6-inch flour tortillas
1 cup store bought chili con karne
1 pack PUREFOODS PREMIUM COLD CUTS, SPICED
1 cup store bought salsa
¼ cup jalapeno peppers, sliced
1 cup cheezee spread, warmed
½ cup sour cream
Procedure:
Preheat oven to 375F.
To assemble the enchiladas, place 1 tortilla then spoon some chili con karne. Add another torilla then place the cold cuts. Add another layer of tortilla then some salsa and chopped jalapenos. Cover with the last layer of tortilla. Do this for 3 times. Place the assembled lasagnas in an ovenproof baking dish. Top lasagnas with sour cream and cheezee spread. Bake in the oven for 15-20 minutes until cheese has turned golden brown. Serve hot.
Cook pasta according to package directions. Set aside.
Place olive oil in a pan and sauté garlic and onions. Add ham and shrimp and cook until tender. Add spinach and continue to sauté. Season with rosemary, pepper flakes, salt and pepper. Pour wine and cream. Toss cooked pasta and cheese.
Cook pasta according to package directions. Set aside.
Place olive oil in a pan and sauté garlic and onions. Add ham and shrimp and cook until tender. Add spinach and continue to sauté. Season with rosemary, pepper flakes, salt and pepper. Pour wine and cream. Toss cooked pasta and cheese.
500g cooked fettucine noodles
2 tbsp olive oil
2 clove garlic, chopped
½ cup button mushrooms, sliced
½ pack spiced cold cuts, sliced into ribbons
¼ cup capers
500g store-bought pasta sauce
½ tsp chili flakes
½ cup MAGNOLIA QUESO DE BOLA, GRATED
¼ cup basil, cut into strips
PRINT
Procedure
Sauté garlic and mushrooms in olive oil.
Add in ham and capers.
Add in pasta sauce.
Simmer over medium heat. Add in chili flakes.
Toss pasta into sauce.
Top with grated cheese and basil.
Serve while hot.
½ cup green, yellow, and red bell peppers, roasted and sliced
250 gram cooked fussili pasta
1-1½ store bought Italian dressing
Salt to taste
Pepper to taste
¼ cup cilantro sprigs
Procedure:
In a bowl, combine the first 5 ingredients and mix well. Slowly add in the Italian dressing until desired taste has been reached. Season with salt and pepper to taste. Garnish with fresh cilantro sprigs.
½ cup green, yellow, and red bell peppers, roasted and sliced
250 gram cooked fussili pasta
1-1½ store bought Italian dressing
Salt to taste
Pepper to taste
¼ cup cilantro sprigs
Procedure:
In a bowl, combine the first 5 ingredients and mix well. Slowly add in the Italian dressing until desired taste has been reached. Season with salt and pepper to taste. Garnish with fresh cilantro sprigs.
Want something more than a grilled cheese sandwich? Try our Spiced Ham & Cheese Panini. The Panini is filled with tomatoes, mushrooms, Purefoods Spiced Ham and cheese that melt in your mouth! It’s so easy to make and can be for any meal occasion.
Spread mayonnaise on the inside of the bread. Place tomatoes, mushrooms, cheese and Spiced Ham. Spread butter on the outsides of the bread. Repeat to make a total of four sandwiches. Heat a Teflon pan and pan-grill the sandwiches until outside is crispy, around 1-2 minutes. Serves 4.
Want something more than a grilled cheese sandwich? Try our Spiced Ham & Cheese Panini. The Panini is filled with tomatoes, mushrooms, Purefoods Spiced Ham and cheese that melt in your mouth! It’s so easy to make and can be for any meal occasion.
Spread mayonnaise on the inside of the bread. Place tomatoes, mushrooms, cheese and Spiced Ham. Spread butter on the outsides of the bread. Repeat to make a total of four sandwiches. Heat a Teflon pan and pan-grill the sandwiches until outside is crispy, around 1-2 minutes. Serves 4.
Want something different with your rice? Try our Louisiana Creole inspired dish—Creamy Franks Jambalaya. Rice is cooked in creamy spaghetti meat sauce, mushroom and Purefoods Cheese Franks, producing that sweet delicious taste your family loves.
Ingredients
6 pc Purefoods Cheese Franks, sliced
¼ cup margarine
1 cup canned button mushrooms, drained and sliced
1 can spaghetti meat sauce
1 cup all purpose cream
4 cup cooked rice, packed
Procedure
Melt margarine in a pan or wok. Sauté the mushrooms and Cheese Franks. Add in spaghetti sauce and bring to a boil. Add in cream then bring to a simmer and mix well. Add in the rice and mix well. Serves 4.
Having a barbecue in your backyard? This quick and simple Barbecued Franks with Caramelized Onions will knock you off from your feet! The combination of high quality beef and caramelized onions brings a deep, rich, sweet and meaty flavor that beef lovers long for. It’s so easy and so much fun to make!
Ingredients
6 pc Purefoods Beef Franks
6 pc mini baguette, split
2 tbsp oil
2 cup white onions, sliced thinly
2 tbsp balsamic vinegar
2 tbsp sugar
¼ cup mustard
2 tbsp flat leaf parsley
Procedure
Sauté onions in oil over medium heat. Add balsamic vinegar and sprinkle sugar over onions. Continue to cook to caramelize onions for about 10-15. Remove from heat. Set aside. Grill Beef Franks for about 3-5 minutes. Sandwich in baguettes then top with caramelized onions, mustard and some flat leaf parsley. Serve while hot. Each recipe serves 6.
Want comfort food that is delicious and easy to make during the cold weather? Try our Baked Franks and Gravy Casserole. This dish is a Beef Franks, rice and broccoli recipe, made with gravy and cheese. It is a savory and flavorful meal to be enjoyed with family and friends.
Ingredients
6 pc Purefoods German Franks
4 cup cooked rice
¼ cup butter
1 cup broccoli florets, blanched
1 pack instant gravy mix, cooked in
water, according to package directions
¼ cup toasted garlic
1-100 gram bar cheese, grated
Procedure
Preheat oven to 375F on broil setting. Place cooked rice in an ovenproof casserole. Set aside. Melt butter in a pan and panfry sliced German Franks. Add in the broccoli and cook for 2-3 minutes. Place mixture on top of rice. In a saucepot, cook gravy mix in water according to package directions. Add in toasted garlic. Pour gravy on top of the sausage mixture. Sprinkle grated cheese on top of the casserole then bake in the oven for 10-15 minutes or until cheese has melted and turns golden brown. Serves 4.
Want something different with your rice? Try our Louisiana Creole inspired dish—Creamy Franks Jambalaya. Rice is cooked in creamy spaghetti meat sauce, mushroom and Purefoods Cheese Franks, producing that sweet delicious taste your family loves.
Ingredients
6 pc Purefoods Cheese Franks, sliced
¼ cup margarine
1 cup canned button mushrooms, drained and sliced
1 can spaghetti meat sauce
1 cup all purpose cream
4 cup cooked rice, packed
Procedure
Melt margarine in a pan or wok. Sauté the mushrooms and Cheese Franks. Add in spaghetti sauce and bring to a boil. Add in cream then bring to a simmer and mix well. Add in the rice and mix well. Serves 4.
Are you looking into making a Hickory dish? Try our Franks Hickory Rice. It’s a fun and easy dish to prepare. Just place mix everything in a pan and in less than 5 minutes you will have a delicious dish to serve to family and friends.
Ingredients
½ pack Purefoods Beef Franks, sliced
¼ cup margarine with garlic
¼ cup white onion, sliced
½ cup whole corn kernels, drained
1 cup store bought barbecue sauce, hickory flavor
4 cup cooked rice
2 tbsp sugar
¼ tsp pepper
¼ cup roasted nuts, chopped, for garnish
Procedure
Melt margarine in a pan then sauté onions and corn. Add in the barbecue sauce. Bring mixture to a boil then add in the Beef Franks. Toss in the cooked rice and mix well until rice is well coated with the sauce. Add in the sugar and pepper. Mix well then top with chopped nuts before serving. Serves 4.
If you’re looking for the savory taste of tomatoes and cheese, look no further! Try our Franks Parmigiana Rice. This dish is made with Purefoods Turkey Franks, rice, garlic, onions, bell peppers, crushed tomatoes, black olives and cheese! Aside from being oh-so-wonderfully-delicious, it is so easy to make.
Ingredients
6 pc Purefoods Smoked Turkey Franks
2 tbsp oil
2 tbsp garlic, finely chopped
¼ cup onion, chopped
1 cup green bell pepper, seeded and sliced into strips
4 cup cooked rice
½ cup parmesan cheese, grated
1 can crushed tomatoes
¼ cup black olives, sliced
1 tbsp sugar
Salt to taste
Pepper to taste
Procedure
Heat oil in a pan. Sauté garlic and onions. Add in the bell peppers and franks and cook until bell peppers are soft. Add in the crushed tomatoes. Bring sauce to a boil then back to simmer. Add in the sugar, salt, and pepper. Turn off fire then add in the olives. Pour mixture on top of the rice the sprinkle parmesan cheese on top before serving. Serves 4.
Franks Fettuccine is an easy recipe filled with cheesy goodness. The flavors of the rich and hearty pasta sauce and Purefoods Cheese Franks blend well together and provide a sensational experience that will delight the palette. You can easily whip it up for any meal occasion.
Ingredients
6 pc Purefoods Cheese Franks, sliced
¼ cup butter
¼ cup white onions, chopped
1 tbsp garlic, minced
½ cup chicken stock
1 cup all purpose cream
½ cup cheese, grated
2 tbsp parsley, chopped
500 gram cooked fettuccini noodles
½ cup cheese, grated
Procedure
Melt butter in a large pan and sauté onion and garlic. Add in Cheese Franks. Pour in chicken stock and cream. Mix well and bring to a boil. Lower heat to simmer then add in the cheese and cook until cheese has melted. Add in the parsley then toss in the cooked pasta. Sprinkle cheese on top before serving. Serves 4.
Want something different? Try our Kung Pao Franks Pasta. It is another quick pasta recipe that’s hot & spicy yet savory with caramel goodness. The fiery and robust flavor and the contrasting textures of the peanuts make this dish an amazing meal for beef lovers.
Ingredients
6 pc Purefoods Beef Franks
1 tbsp garlic, minced
½ cup shiitake mushrooms, sliced
2 tbsp oil
¼ cup soy sauce
½ cup sweet chili sauce
2 tbsp brown sugar
2 tbsp vinegar
1 cup water
¼ cup peanuts
500 gram cooked spaghetti noodles
Procedure
In a pan over medium heat, add the oil and sauté the garlic. Add in the mushrooms and Beef Franks. Add the soy sauce, sweet chili, sugar, vinegar, and water. Bring everything to a boil until sauce slightly thickens. Add in the peanuts then toss in the cooked pasta. Serves 4.
Aligue and Franks Pasta is a simple yet delicious meal made with Purefoods German Franks. This pasta is jam-packed with all the rich flavors aligue has to offer. It is very easy to prepare and can be served anytime anywhere.
Ingredients
6 pc Purefoods German Franks, sliced
1/3 cup butter
3 tbsp Garlic, minced
2 tbsp cilantro, chopped
500 gram cooked spaghetti noodles
1½ cup store bought Aligue or crab fat
Juice from ½ lemon
Salt to taste
Pepper to taste
Procedure
Melt margarine in a pan and sauté the garlic and German Franks. Add in the aligue and cook for 2-3 minutes. Stir in the lemon juice and season with salt and pepper. Add in the cilantro then toss in the cooked pasta. Serve hot. This recipe serves 4 people.
Aligue and Franks Pasta is a simple yet delicious meal made with Purefoods German Franks. This pasta is jam-packed with all the rich flavors aligue has to offer. It is very easy to prepare and can be served anytime anywhere.
Ingredients
6 pc Purefoods German Franks, sliced
1/3 cup butter
3 tbsp Garlic, minced
2 tbsp cilantro, chopped
500 gram cooked spaghetti noodles
1½ cup store bought Aligue or crab fat
Juice from ½ lemon
Salt to taste
Pepper to taste
Procedure
Melt margarine in a pan and sauté the garlic and German Franks. Add in the aligue and cook for 2-3 minutes. Stir in the lemon juice and season with salt and pepper. Add in the cilantro then toss in the cooked pasta. Serve hot. This recipe serves 4 people.
Want a figure friendly pasta dish? Try our Creamy Franks Pesto Pasta! Delectable Purefoods Turkey Franks is cooked with creamy pesto sauce to provide that zest of richly blended flavors. It is easy to prepare and you can indulge in it as much as you want without feeling guilty.
Ingredients
6 pc Purefoods Smoked Turkey Franks, sliced ¼ cup butter 1 cup store bought pesto sauce ½ cup all purpose cream ¼ cup chopped toasted nuts 500 gram cooked spaghetti noodles ¼ cup parmesan cheese grated
Procedure
Melt butter in a pan and cook Turkey Franks. Add in the pesto sauce and cream. Bring to a boil then add the nuts. Toss in the pasta then top with parmesan cheese before serving. Serves 4.
Are you craving for something spicy and tangy? Try our Turkey Putanesca. It is a delicious dish that blends garlic, onions, peppers, tomatoes, olives, fresh basil, Purefoods Turkey Franks, creating a memorable experience for individuals who have that discerning taste.
Ingredients
6 pc Purefoods Smoked Turkey Franks, sliced
2 tbsp olive oil
¼ cup white onion, chopped
1 tbsp garlic minced
½ cup red and green bell peppers, cubed
2 cup crushed tomatoes
¼ cup black olives, sliced
500 gram cooked angel hair pasta
½ cup parmesan cheese, grated
¼ cup fresh basil, chiffonade
Salt to taste
Pepper to taste
Procedure
In a pan, heat olive oil and sauté the onions and garlic. Add in the bell pepper and cook until soft. Add in Turkey Franks. Pour in the crushed tomatoes and bring sauce to a boil. Bring back to a simmer then add in the olives and basil. Season the sauce with salt and pepper. Add in the pasta and toss well. Sprinkle parmesan cheese on top before serving. Serves 4.
Want to showcase a unique sandwich in your party? Try serving our Monte Cristo Franks. Served with strawberry jam and cheese, this delectable hotdog sandwich mellows different flavors to create a rich and delicious tang. It sounds crazy but crazy can be quite tasty!
Ingredients
6 pc Purefoods Cheese Franks
¾ cup unsalted butter
6 pc hotdog buns, halved lengthwise
2-160 gram strawberry jam
1 cup cheese spread
Procedure
Spread butter on both sides of the hotdog buns. In a flat skillet over low heat, gently toast the hotdog buns, butter side down. Cook until crisp and slightly golden in color. Spread jam on the base of the buns then squeeze some cheese spread onto jam. Place Cheese Franks then cover with the top of the bun. Serves 6.
Want to showcase a unique sandwich in your party? Try serving our Monte Cristo Franks. Served with strawberry jam and cheese, this delectable hotdog sandwich mellows different flavors to create a rich and delicious tang. It sounds crazy but crazy can be quite tasty!
Ingredients
6 pc Purefoods Cheese Franks
¾ cup unsalted butter
6 pc hotdog buns, halved lengthwise
2-160 gram strawberry jam
1 cup cheese spread
Procedure
Spread butter on both sides of the hotdog buns. In a flat skillet over low heat, gently toast the hotdog buns, butter side down. Cook until crisp and slightly golden in color. Spread jam on the base of the buns then squeeze some cheese spread onto jam. Place Cheese Franks then cover with the top of the bun. Serves 6.
Want a Chili Dog? Try our Crisp Cheese and Chili Franks. It is made with Purefoods Beef Franks topped with your favorite chili con carne sauce and crispy cheese that melts in your mouth. This dish will surely delight the senses with the explosion of rich flavors.
Ingredients
6 pc Purefoods Beef Franks
6 pc hotdog buns
1-185 gram bar cheese, cut into 12 slices
½ cup all-purpose flour
2 pc egg, beaten
1 cup Japanese breadcrumbs
2 cup oil
1 cup sautéed mushrooms
1 cup store bought chili con carne
Procedure
To make the crisp cheese, dredge cheese slices in flour, then dip in egg then coat with breadcrumbs. Deep-fry in hot oil until golden brown. Set aside. To assemble, place Beef Franks into buns, top equally with sautéed mushrooms and chili con carne. Top the sandwiches with 2 slices each of the crisp cheese. Serve while hot. This recipe makes 6 sandwiches.
Want a unique and healthy sandwich? Try our Turkey Franks with Malunggay Pesto Sauce. The flavorful pesto sauce is made with malunggay leaves, giving it that nutritious kick. Purefoods Turkey Franks, which has less fat, topped with malunggay pesto sauce, provides a wonderful combustion of rich flavors destined to satisfy your craving for a healthy and hearty meal.
Ingredients
6 pc Purefoods Smoked Turkey Franks
6 pc mini baguette or hotdog buns
For the pesto
50 gram fresh malunggay leaves
1/3 cup olive oil
2 tsp garlic, minced
2 tbsp pine nuts, slightly toasted
3 tbsp parmesan cheese
¼ tsp salt
pinch ground white pepper
Procedure
To make the pesto, wash malunggay leaves well. Pat dry before using. Combine all ingredients in a food processor. Puree until smooth. Adjust seasoning according to taste. Cook Turkey Franks with some water over medium heat for 3-5 minutes. Put in buns then drizzle some malunggay pesto. Serves 6.
Having a barbecue in your backyard? This quick and simple Barbecued Franks with Caramelized Onions will knock you off from your feet! The combination of high quality beef and caramelized onions brings a deep, rich, sweet and meaty flavor that beef lovers long for. It’s so easy and so much fun to make!
Ingredients
6 pc Purefoods Beef Franks
6 pc mini baguette, split
2 tbsp oil
2 cup white onions, sliced thinly
2 tbsp balsamic vinegar
2 tbsp sugar
¼ cup mustard
2 tbsp flat leaf parsley
Procedure
Sauté onions in oil over medium heat. Add balsamic vinegar and sprinkle sugar over onions. Continue to cook to caramelize onions for about 10-15. Remove from heat. Set aside. Grill Beef Franks for about 3-5 minutes. Sandwich in baguettes then top with caramelized onions, mustard and some flat leaf parsley. Serve while hot. Each recipe serves 6.
Emerald Franks is our classic hotdog sandwich inspired by the taste of Europe. Purefoods German Franks is served in a sliced bun, and garnished with delicious rich ingredients—onions and cabbage dipped in mustard and vinegar. This dish is fun, delicious and easy to make.
Ingredients
6 pc Purefoods German Franks
6 pc hotdog bun, split
200 gram Purefoods Honeycured Bacon
½ cup white onion, chopped
4 cup cabbage, thinly shredded
½ tbsp mustard
1 tbsp vinegar
Salt and pepper to taste
Procedure
Place chopped bacon on a medium-sized frying pan. Cook until crisp and fat is rendered. Take out bacon from fat. Reserve the bacon oil. In the same pan, sauté onions until translucent. Add cabbage and cook until slightly wilted. Add mustard and vinegar then mix in crispy bacon. Season with salt and pepper to taste. To assemble, place German Franks into hotdog buns then top with the cabbage mixture. Serves 6.
Emerald Franks is our classic hotdog sandwich inspired by the taste of Europe. Purefoods German Franks is served in a sliced bun, and garnished with delicious rich ingredients—onions and cabbage dipped in mustard and vinegar. This dish is fun, delicious and easy to make.
Ingredients
6 pc Purefoods German Franks
6 pc hotdog bun, split
200 gram Purefoods Honeycured Bacon
½ cup white onion, chopped
4 cup cabbage, thinly shredded
½ tbsp mustard
1 tbsp vinegar
Salt and pepper to taste
Procedure
Place chopped bacon on a medium-sized frying pan. Cook until crisp and fat is rendered. Take out bacon from fat. Reserve the bacon oil. In the same pan, sauté onions until translucent. Add cabbage and cook until slightly wilted. Add mustard and vinegar then mix in crispy bacon. Season with salt and pepper to taste. To assemble, place German Franks into hotdog buns then top with the cabbage mixture. Serves 6.
Emerald Franks is our classic hotdog sandwich inspired by the taste of Europe. Purefoods German Franks is served in a sliced bun, and garnished with delicious rich ingredients—onions and cabbage dipped in mustard and vinegar. This dish is fun, delicious and easy to make.
Ingredients
6 pc Purefoods German Franks
6 pc hotdog bun, split
200 gram Purefoods Honeycured Bacon
½ cup white onion, chopped
4 cup cabbage, thinly shredded
½ tbsp mustard
1 tbsp vinegar
Salt and pepper to taste
Procedure
Place chopped bacon on a medium-sized frying pan. Cook until crisp and fat is rendered. Take out bacon from fat. Reserve the bacon oil. In the same pan, sauté onions until translucent. Add cabbage and cook until slightly wilted. Add mustard and vinegar then mix in crispy bacon. Season with salt and pepper to taste. To assemble, place German Franks into hotdog buns then top with the cabbage mixture. Serves 6.
Emerald Franks is our classic hotdog sandwich inspired by the taste of Europe. Purefoods German Franks is served in a sliced bun, and garnished with delicious rich ingredients—onions and cabbage dipped in mustard and vinegar. This dish is fun, delicious and easy to make.
Ingredients
6 pc Purefoods German Franks
6 pc hotdog bun, split
200 gram Purefoods Honeycured Bacon
½ cup white onion, chopped
4 cup cabbage, thinly shredded
½ tbsp mustard
1 tbsp vinegar
Salt and pepper to taste
Procedure
Place chopped bacon on a medium-sized frying pan. Cook until crisp and fat is rendered. Take out bacon from fat. Reserve the bacon oil. In the same pan, sauté onions until translucent. Add cabbage and cook until slightly wilted. Add mustard and vinegar then mix in crispy bacon. Season with salt and pepper to taste. To assemble, place German Franks into hotdog buns then top with the cabbage mixture. Serves 6.
Try our Hearty Subwich! It’s filled with so much fresh goodies and is destined to satisfy your craving of a delicious full meal. This sandwich is perfect all-day round—breakfast, lunch, snacks and dinner. It is easy to make—just create the sauce and assemble the sandwich.
The Recipe
Ingredients:
½ pack Purefoods Cold Cuts, Spiced Ham, 10 slices
½ pack Purefoods Cold Cuts, Bologna, 10 slices
4 pc hotdog buns, split
1 bar cheese, sliced
6 slice tomato
2 cup lettuce, shredded
For the honey mustard sauce
½ cup mayonnaise
½ cup sour cream
3 tbsp mustard
3 tbsp honey Procedure:
Procedure
To make the honey mustard sauce, combine all ingredients in a bowl. Mix well. Chill until ready to use. Brush split side of each bun with the prepared honey mustard sauce. Arrange lettuce, hams, cheese and tomatoes on top. Serves 4.
Try our Hearty Subwich! It’s filled with so much fresh goodies and is destined to satisfy your craving of a delicious full meal. This sandwich is perfect all-day round—breakfast, lunch, snacks and dinner. It is easy to make—just create the sauce and assemble the sandwich.
The Recipe
Ingredients:
½ pack Purefoods Cold Cuts, Spiced Ham, 10 slices
½ pack Purefoods Cold Cuts, Bologna, 10 slices
4 pc hotdog buns, split
1 bar cheese, sliced
6 slice tomato
2 cup lettuce, shredded
For the honey mustard sauce
½ cup mayonnaise
½ cup sour cream
3 tbsp mustard
3 tbsp honey Procedure:
Procedure
To make the honey mustard sauce, combine all ingredients in a bowl. Mix well. Chill until ready to use. Brush split side of each bun with the prepared honey mustard sauce. Arrange lettuce, hams, cheese and tomatoes on top. Serves 4.
12 pc 6-inch flour tortillas
1 cup store bought chili con karne
1 pack PUREFOODS PREMIUM COLD CUTS, SPICED
1 cup store bought salsa
¼ cup jalapeno peppers, sliced
1 cup cheezee spread, warmed
½ cup sour cream
Procedure:
Procedure
Preheat oven to 375F.
To assemble the enchiladas, place 1 tortilla then spoon some chili con karne. Add another torilla then place the cold cuts. Add another layer of tortilla then some salsa and chopped jalapenos. Cover with the last layer of tortilla. Do this for 3 times. Place the assembled lasagnas in an ovenproof baking dish. Top lasagnas with sour cream and cheezee spread. Bake in the oven for 15-20 minutes until cheese has turned golden brown. Serve hot.
Try our Hearty Subwich! It’s filled with so much fresh goodies and is destined to satisfy your craving of a delicious full meal. This sandwich is perfect all-day round—breakfast, lunch, snacks and dinner. It is easy to make—just create the sauce and assemble the sandwich.
The Recipe
Ingredients:
½ pack Purefoods Cold Cuts, Spiced Ham, 10 slices
½ pack Purefoods Cold Cuts, Bologna, 10 slices
4 pc hotdog buns, split
1 bar cheese, sliced
6 slice tomato
2 cup lettuce, shredded
For the honey mustard sauce
½ cup mayonnaise
½ cup sour cream
3 tbsp mustard
3 tbsp honey Procedure:
Procedure
To make the honey mustard sauce, combine all ingredients in a bowl. Mix well. Chill until ready to use. Brush split side of each bun with the prepared honey mustard sauce. Arrange lettuce, hams, cheese and tomatoes on top. Serves 4.
Having a Mexican themed party at home? Bring out the margarita and the Baked Mexican Bean Rice! The combination of Purefoods Spiced Ham and chili con carne provides an explosion of rich delicious flavors that will satisfy your craving for chili. It’s perfect for a party because it is fun eat and a unique dish.
The Recipe
Ingredients:
½ pack Purefoods Cold Cuts, Spiced Ham, 10 slices quartered
¼ cup margarine
1 cup store bought chili con carne
½ cup canned red kidney beans
4 cup cooked rice
1-100 gram bar cheese, grated
1 tbsp cilantro, finely chopped
Salt to taste
Pepper to taste Procedure:
Preheat oven to 375F on broil setting. Melt margarine in a pan or wok. Pan-fry Spiced Ham then add in the chili con carne, and kidney beans. Add in the cooked rice and cilantro. Season rice with salt and pepper. Place bean rice in an ovenproof serving ware. Add cheese on top of the rice then bake in the oven for 10-15 minutes or until the cheese has melted and turned golden brown. Serve immediately. Each recipe serves 4.
Having a Mexican themed party at home? Bring out the margarita and the Baked Mexican Bean Rice! The combination of Purefoods Spiced Ham and chili con carne provides an explosion of rich delicious flavors that will satisfy your craving for chili. It’s perfect for a party because it is fun eat and a unique dish.
The Recipe
Ingredients:
½ pack Purefoods Cold Cuts, Spiced Ham, 10 slices quartered
¼ cup margarine
1 cup store bought chili con carne
½ cup canned red kidney beans
4 cup cooked rice
1-100 gram bar cheese, grated
1 tbsp cilantro, finely chopped
Salt to taste
Pepper to taste Procedure:
Preheat oven to 375F on broil setting. Melt margarine in a pan or wok. Pan-fry Spiced Ham then add in the chili con carne, and kidney beans. Add in the cooked rice and cilantro. Season rice with salt and pepper. Place bean rice in an ovenproof serving ware. Add cheese on top of the rice then bake in the oven for 10-15 minutes or until the cheese has melted and turned golden brown. Serve immediately. Each recipe serves 4.
Menudo was originally a Spanish soup served during special occasions. The Filipino style of Menudo varies a bit from this soup dish but is still makes for a really good viand. Pork menudo is a Philippine classic as well. Learn to cook this Pinoy classic here.
The Recipe
Ingredients:
1 tbsp soy sauce
juice from 3 pieces calamansi
500 grams MONTEREY PORK Menudo Cut
¼ cup DARI CRÈME Classic MARGARINE
1 tsp minced garlic
½ cup chopped onions
1 cup green bell pepper, cut into cubes
1 cup tomato sauce
1 cup water
1 piece bay leaf (laurel)
½ tsp ground black pepper
150 grams MONTEREY PORK LIVER, cut into cubes
1 cup potatoes, cut into cubes
½ cup carrots, cut into cubes
salt to taste
Procedure:
Marinate pork in soy sauce and calamansi juice. Set aside for at least 1 hour in the refrigerator.
In a saucepan, melt Dari Creme. Saute garlic and onions and add marinated pork. When meat changes in color, add bell peppers. Mix well. Pour tomato sauce and water. Let boil and simmer, while covered until meat is tender. Add bay leaf, pepper, liver, potatoes and carrots. Mix well. Let simmer 10 minutes more or until potatoes are tender. Season with salt to taste.
This chicken pomelo salad is just another example of the various cooking techniques and innovations that are being performed with the 21st century cooking. This mix of the tangy-sweet taste of pomelo combined with the tasty meat of grilled chicken breasts is an exotic delight that you should not miss.
The Recipe
Ingredients:
3 Tbsp shredded coconut
2 Tbsp freshly squeezed lime juice
1 ½ Tbsp fish sauce
1 ½ Tbsp sugar
2 cup pomelo, peeled and cut into chunks
1 cup Magnolia Chicken Station, Chicken Breast Fillet, boiled and cut
Into ½ inch cubes
2 Tbsp roasted peanuts, coarsely chopped
1 tsp coarsely chopped shallots
1 Tbsp fresh cilantro, chopped
6 pc romaine or iceberg lettuce leaves
Procedure:
Toast shredded coconut in a small, dry frying pan over medium-high heat for 3-4 minutes or until rich, soft brown. Set aside.
In a medium bowl, combine lime juice, fish sauce and sugar. Stir until sugar dissolves. Add the pomelo, chicken chunks, peanuts, shallots, cilantro and coconut. Toss until well combined. Serve with the lettuce on the side.
One of the best comfort foods because it is heavy and filling. Garnished with the onions, peppers and other spices this is one recipe that will keep you full-filled. Let Chef John show you how to make your own home-made meatloaf.
The Recipe
Ingredients:
1 kilo MONTEREY GROUND BEEF
1 can PUREFOODS CHORIZO BILBAO
1 cup tomato sauce
1 cup fine bread crumbs
1 pc. egg, slightly beaten
1 cup white onions, chopped
2 tsp Worcestershire sauce
1 tsp Thyme
½ tsp minced garlic
2 tsp salt
¼ tsp ground black pepper
1 tbsp brown sugar
1 tsp mustard
The Procedure:
Pre-heat oven to 350 degrees Fahrenheit.
Place chorizo in a food processor until coarsely chopped. Transfer to a bowl and mix with beef, ¾ cup tomato sauce, bread crumbs, egg, onion, Worcestershire sauce, thyme, garlic, salt and pepper. Place the mixture into a 10 X 4 inch loaf pan. In another bowl, combine brown sugar, mustard and the remaining tomato sauce. Mix well. Using a pastry brush, brush the mixture on the surface of the meat loaf.
Taste that yummy grilled island food flavor in this Jamaican Jerk Pork dish. The easy recipe allows you to store the uncooked meat before grilling. It’s perfect to prepare before an outing and serve at a beach cook out!
The Recipe
Ingredients:
1 kilo MONTEREY PORK TENDERLOIN, sliced into medallions STAR GARLIC MARGARINE for brushing
Rub:
2 tsp thyme
1 tsp allspice
1 tsp brown sugar
½ tsp salt
½ tsp cracked black pepper
½ tsp cayenne
¼ tsp sage
4 cloves garlic, minced
Procedure:
Combine rub ingredients in a bowl. Mix well and add sliced Monterey Pork tenderloin. Mix well and keep in the refrigerator for at least 2 hours.
Pre-heat grill or grill pan. Brush surface with Star Garlic Margarine. Add pork medallions and cook thoroughly over moderate heat. If too dry, brush with Star margarine.
Makes 6 to 8 servings.
*May be substituted with Monterey sliced Pork Belly, Monterey Porkchops or Monterey Pork Steaks.
Aside from the Juicy taste of the Chicken Fingers , the aioli sauce gives garlicky flavor that you cannot ressist to dip. Try it
The Recipe
Ingredients:
½ kilo Magnolia Chicken Station, vanilla chicken fingers
oil for deep frying
Sauce:
2 tbsp minced garlic
3 tbsp calamansi juice
½ tsp Worcestershire sauce
1/4 tsp salt
freshly ground black pepper
½ cup mayonnaise
1 tbsp chopped parsley
Procedure:
Deep fry chicken fingers and set aside
To prepare sauce, combine all ingredients together. Chill then serve together with chicken fingers
Bulalo Steak Ala Pobre has a delectable sauce which makes it very tasty. This part of the beef is also a Filipino favorite as it is juicy, warm and tender. Cooked this way, the beef’s flavor is enhanced even more!
The Recipe
Ingredients:
3 piece MONTEREY BEEF SHANKS, cut into 2” thick slices
2 piece onions, quartered
2 tbsp peppercorns
5 cup water
3 tbsp Magnolia Gold Butter
1 tbsp garlic, minced
2 piece onion, diced
1 cup mushrooms, sliced
3 tbsp Purefoods Baron All Purpose Flour
2 tbsp liquid seasoning
2 cup beef stock (from where the meat was cooked)
¼ cup browned garlic, for topping
Procedure:
In a large saucepot, combine beef shanks, onions, peppercorns and water. Let boil then reduce heat to low. Cover. Cook meat until fork tender. Transfer
In another saucepot, melt butter and sauté garlic, onions and sliced mushrooms. Add in flour and mix well. Add liquid seasoning and beef stock. Stir until well combined and until mixture simmers. Put meat into sauce and allow to simmer over low heat for another 20 minutes. Transfer meat into serving plates and pour sauce over. Sprinkle with browned garlic.
The term “Tex Mex” refers to a regional American cuisine that mixes together ingredients available in the United States with the flavors of Mexican cuisine. This guide includes a video in which Chef Jon will show us how to make a Tex Mex Chicken Salad. Enjoy!
The Procedure
Ingredients:
3 pc Magnolia Chicken Station Chicken Breast Fillet
salt and pepper to taste
½ cup store bought salsa
2 pc flour tortilla, toasted and cut into wedges
4 cup romaine lettuce
4 pc green tomatoes, cut into bite-sized pieces
Season chicken breasts with salt and pepper. Cook on the grill or pan grill until fully cooked but not dry. Cut into cubes. Set aside.
Toss salsa, flour tortilla, lettuce and green tomatoes together. Top with chicken pieces.
This tangy, Salt and Pepper Pork Spareribs recipe will surely add some kick to your kids’ baon or your house parties! Surprise everyone with your culinary skills with this delightful dish!
The Recipe
Ingredients:
1 kilo Monterey Pork Spareribs, cut into small serving pieces
Marinade:
½ cup Chinese rice wine
¼ cup dark soy sauce
¼ cup rice vinegar
6 clove garlic, minced
1½ tbsp sugar
½ tsp five spice powder
½ tsp salt
½ white pepper
Magnolia Nutri-oil Palm Olil for deep-frying
2 tbsp salt
1 tbsp cracked black peppercorns
1 tsp sili labuyo, sliced and seeds removed
1 tbsp green chili fingers, sliced and seeds removed
2 tbsp red bell pepper, finely chopped
2 tbsp green bell pepper, finely chopped
1 tbsp brown sugar
Procedure:
In a large bowl, combine all marinade ingredients together with the pork spareribs. Marinade for a good 2 hours covered tightly inside the refrigerator.
In a large frying pan, heat oil to 375F. Deep-fry spareribs until crisp and well browned. Set aside and pat with paper towels to remove any excess oils.
In a separate pan over high heat, combine salt, cracked peppercorns, sili labuyo, and finger chili. Cook until aromatic and the spices slightly toasted. Add in red and green bell peppers and brown sugar; add back the cooked spareribs. Quickly toss the spareribs until well coated with the spices and chilies. Turn off fire and serve immediately.
Tokwa at Sisig or Tokwa’t Sisig as it is more commonly called, is an original dish in Filipino cuisine that contains fried and sizzled chopped bits of pork head and liver and dried tofu or tokwa. The combination of the tofu with the sisig is what makes this dish unique, as both dishes complement one another like never before.
The Recipe
Ingredients:
1 pack MONTEREY SISIG
4 pc tokwa
1/3 cup Cooking oils
1/3 cup Sliced white onions
Vinegar dressing:
¼ cup Purefoods Supremo vinegar
¼ cup Water
2 tbsp Soy sauce
1 tbsp sugar
Procedure:
Cook sisig according to package directions. Fry tokwa and slice into cubes. Toss together sisig, tokwa and onions. Pour vinegar dressing.
Makes 4 to 6 servings.
Chicken Adobo sa Gata is just another original Filipino rendition of this classic Philippine dish. In this edition adobo is combined with the all-time favorite Filipino ingredient “gata” or coconut milk.
The Recipe
Ingredients:
500 gm Magnolia Chicken Station Adobo Cut
3 tbsp Magnolia Nutri-Oil
1 tbsp garlic, minced
1 pc onion, chopped
½ cup Purefoods Supremo Vinegar
2 tsp salt
1 tsp whole peppercorns
1 cup coconut cream (gata – unang piga)
1 pc finger pepper
Procedure:
Heat oil in a pan. Saute garlic and onions. Add chicken pieces and cook until color changes. Add vinegar, salt and peppercorn and cook over moderate heat until sauce is reduced to half its original amount. Do not stir until mixture boils. Add coconut cream and finger pepper and let simmer for 10 minutes over low heat, until sauce slightly thickens. Adjust seasoning if necessary.
Originating in La Paz Iloilo where this dish was first concocted. This dish has been the favorite of many Ilonggos and foreigners alike. Amongst other noodle dishes this is one that truly stands out. Special, Super special to mega special, its description is just out of bounds. Chef Peach shows us how this enticing dish is made.
The Recipe
Ingredients:
4 and 1/4 cups water
4 cups beef broth
1 Tbsp. patis
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)
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.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, spring onions and toasted garlic.
A salad that was created some time between 1893 and 1896 at the Waldorf Hotel in New York City and easily became popular. This specialty consists of raw apples, celery, grapes and walnuts, dressed in mayonnaise. Chef Jon shows us how simple this recipe is to create.
The Recpie
Ingredients:
2 pcs red apples
2 tsps sugar
2 tsps fresh lemon juice
2 stalks celery, coarsely chopped
½ cup walnuts, coarsely chopped
2 tbsps mayonnaise
¼ cup all purpose cream, whipped
2/3 cup Magnolia Chicken breasts, cooked and cubed pinch of salt and pepper
Procedure:
Cut apples into 1” cubes. Place in a bowl then add sugar and lemon juice. Toss then add celery and walnuts. Set aside. In another bowl, combine mayonnaise and cream. Mix well then add apples and chicken breasts. Toss to distribute dressing evenly. Season with salt and pepper. Chill then serve.
Sotanghon noodles is the Filipino name for the mung bean thread noodles. In other countries it is known as cellophane noodles or chinese vermicelli noodles
In the Philippines, Sotanghon is usually added to a chicken soup dish. But you may not know this healthy noodles can also be used as a main ingredients for your pancit.
The Recipe
Ingredients:
Stock:
1 pc onion, quartered
1 pc carrot, cut into cubes
2 stalks onion leeks, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 kg MAGNOLIA FRESH CHICKEN, quartered
10 cup water
Pancit:
¼ cup MAGNOLIA NUTRI OIL
2 tbsp minced garlic
1/3 cup chopped onions
1 cup wood ear mushrooms (tengang daga),
soaked in warm water and sliced
½ cup celery, julienne
½ cup carrots, julienne
200 gm sotanghon, soaked in tap water for 10 minutes
1 tsp salt
2 tbsp patis
½ tsp ground black pepper Topping:
fried minced garlic
chopped spring onions
Procedure:
Combine onion, carrot, leeks, celery, chicken and water in a stockpot. Cover and let boil. Continue to simmer until chicken is tender and cooked through. Remove chicken from broth and flake the meat. Strain the broth. Mash the vegetables through a sieve to get all the flavor.
In a wok, heat oil and sauté garlic and onions. Add mushrooms, celery and carrots. Add flaked chicken meat, and sotanghon. Pour chicken stock and season with salt, patis and pepper. When noodles are tender, remove from heat and transfer to a serving dish. Top with fried garlic and chopped spring onions.
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.
The Recipe
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. Saute 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 continuosly 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
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. Learn how to do it with this video and recipe.
The Recipe
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
2 tbsp Chopped parsley
Sauce:
2 tbsp Olive oil
2tbsp 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
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.
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! Click the video to see how to prepare this salad!
The Recipe
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.
Perceived as the Filipino counterpart to “Pasta”, the term “Pancit” refers to the starchy noodles used in most local dishes. In this recipe, Chef John Chua makes use of grated young Coconut meat (Buko) as a substitute for Pancit. A great source of vitamins and a potent stress buster, enjoy Buko paired with Magnolia chicken in this great recipe that is perfect for all occasion.
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 con
The Recipe
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.
return to the home page
tains hashed meat, generally pork, seasoned with aromatic herbs or spices.
This unique recipe of Pork and Bean Curd Guisado is an interestng mix of pork and beans. It makes for a healthy and light but equally satisfying viand! Try this if you’re in a hurry or want a tasty packed lunch that has everything. You won’t be disappointed.
The Recipe
Ingredients:
2Tbsp. MAGNOLIA NUTRI-OIL VEGETABLE OIL
1tsp garlic, minced
2TBSP. white onion
2TSBP. Shrimps (medium)
150g. MONTEREY GROUND PORK
2TBSP Oyster sauce
1TBSP rice wine
1/4 cup firm tofu
2TBSP kinchay
Salt and pepper to taste
Procedure:
1. Heat pan and pour oil. Saute onions, garlic, shrimp and pork.
2. Allow pork to change color. Add tofu, rice wine, then the Oyster sauce.
3. Season with salt and pepper.
4. Serves 2-3.
Menudo was originally a Spanish soup served during special occasions. The Filipino style of Menudo varies a bit from this soup dish but is still makes for a really good viand. Pork menudo is a Philippine classic as well. Learn to cook this Pinoy classic here.
The Recipe
Ingredients:
1 tbsp soy sauce
juice from 3 pieces calamansi
500 grams MONTEREY PORK Menudo Cut
¼ cup DARI CRÈME Classic MARGARINE
1 tsp minced garlic
½ cup chopped onions
1 cup green bell pepper, cut into cubes
1 cup tomato sauce
1 cup water
1 piece bay leaf (laurel)
½ tsp ground black pepper
150 grams MONTEREY PORK LIVER, cut into cubes
1 cup potatoes, cut into cubes
½ cup carrots, cut into cubes
salt to taste
Procedure:
Marinate pork in soy sauce and calamansi juice. Set aside for at least 1 hour in the refrigerator.
In a saucepan, melt Dari Creme. Saute garlic and onions and add marinated pork. When meat changes in color, add bell peppers. Mix well. Pour tomato sauce and water. Let boil and simmer, while covered until meat is tender. Add bay leaf, pepper, liver, potatoes and carrots. Mix well. Let simmer 10 minutes more or until potatoes are tender. Season with salt to taste.
Ribs and Wings Oriental with it’s simple cooking procedure and deliciously out-of-this-world taste. This dish will surely not let you down.
The Recipe
Ingredients:
1 kilo Monterey Pork Ribs (chopped lengthwise)
1 kilo Magnolia Chicken wings, cut into two
1 ½ cup soy sauce
1 ½ cup brown sugar
1 tbsp sesame oil
¼ cup cooking oil
1 clove garlic, crushed
1 inch ginger, cut into small lengthwise
2 cup water (add some more if sauce thickens)
¼ cup McCormick sesame seeds, toasted
onion leaves for topping & sidings
Procedure:
Mix soy sauce, brown sugar and sesame oil together and set aside.
Put the ¼ cup cooking oil in a heavy skillet (preferably Teflon) and pan fry the chicken wings and set aside. From the oil left in the skillet, sauté garlic and ginger then put the ribs. Turn the meat until all becomes white. Pour soy sauce-sugar & sesame oil mixture and water into ribs. Cover the pan and let it simmer until the ribs is cooked. You open the skillet once in a while and turning the meat until the sauce mixes well with the meat. You may add another ¼ to ½ cup of water if the sauce thickens so soon. When the ribs is cooked, mix the pan fried chicken and let it simmer until the meat are tender and sauce thickens. When meat are tender, pour half of the sesame seed and stir again.
When serve, sprinkle the remaining sesame seed and onion leaves on top.
Southern cuisine generally refers to food coming from the states south of the Mason-Dixon Line and extending west to Texas. Soul food, Creole, and Cajun are examples of Southern cuisine. In this episode, Chef Jon teaches us how to make fried chicken, southern style!
Batter:
2 pcs Eggs, slightly beaten
1 tbsp oil
¾ cup all purpose flour
½ cup + 2 tbsps milk
Breading/Coating:
½ cup all purpose flour
1 tsp pepper
The Procedure
Wash chicken well. Pat-dry in paper towels. Set aside. In a bowl, combine all marinade ingredients (except milk) together. Marinate chicken in mixture then refrigerate overnight. Pressure cook chicken with marinade and milk until tender. In another bowl, mix eggs, oil and milk. Add flour and whisk together all ingredients until smooth in consistency. In another bowl, combine flour and pepper. Set aside.
Heat oil in a deep fat fryer. Remove chicken from marinade and pat dry. Coat with prepared batter then with breading. Deep fry in hot oil until golden brown in color. Serve hot.
Roast Beef Pasta is a classic yet unique take on the traditional European pasta dishes. The Roast Beef chunks blended in with the pasta and sauce make this dish all the more tasty, appetizing and satisfying. Add a twist to your fettuccine with this recipe.
The Recipe
Ingredients:
200 g uncooked fettuccine noodles
½ kilo Monterey Beef, Sukiyaki cut
¼ tsp salt
pinch pepper
¼ cup Magnolia Gold Butter, unsalted
For the sauce:
1/3 cup Magnolia Gold Butter, unsalted
¼ cup Purefoods Baron All-Purpose Flour
1 pc red bell pepper, diced
2 cup beef stock
1 tsp liquid seasoning
½ cup Magnolia Cheddar Cheese, grated
2 tbsp parsley, chopped
Procedure:
Cook fettuccine according to package directions; set aside. Season beef with salt and pepper then lightly pan-fry in butter just until brown; about 1 minute. Do not overcook the beef. Set aside.
To make the sauce, melt butter in a saucepan. Whisk in the flour making sure no lumps are formed. Add in the bell pepper and cook for a minute. Gradually add the beef broth then simmer until slightly thickened. Add in the beef together with its juices and let simmer with the gravy sauce for 5 minutes over low heat. Adjust seasoning according to taste.
Pour over roast beef mixture over pasta. Serve hot topped with grated cheese and parsley.
Menudo was originally a Spanish soup served during special occasions. The Filipino style of Menudo varies a bit from this soup dish but is still makes for a really good viand. Pork menudo is a Philippine classic as well. Learn to cook this Pinoy classic here.
The Recipe
Ingredients:
1 tbsp soy sauce
juice from 3 pieces calamansi
500 grams MONTEREY PORK Menudo Cut
¼ cup DARI CRÈME Classic MARGARINE
1 tsp minced garlic
½ cup chopped onions
1 cup green bell pepper, cut into cubes
1 cup tomato sauce
1 cup water
1 piece bay leaf (laurel)
½ tsp ground black pepper
150 grams MONTEREY PORK LIVER, cut into cubes
1 cup potatoes, cut into cubes
½ cup carrots, cut into cubes
salt to taste
Procedure:
Marinate pork in soy sauce and calamansi juice. Set aside for at least 1 hour in the refrigerator.
In a saucepan, melt Dari Creme. Saute garlic and onions and add marinated pork. When meat changes in color, add bell peppers. Mix well. Pour tomato sauce and water. Let boil and simmer, while covered until meat is tender. Add bay leaf, pepper, liver, potatoes and carrots. Mix well. Let simmer 10 minutes more or until potatoes are tender. Season with salt to taste.
A casserole is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a “casserole dish” such as this dish.
Learn to make a home cooked meal of Pork Estofado just by following these simple steps. It’s quick and easy!
Filipino Pork Estofado is a pork dish similar to Pork Adobo but is slightly sweeter and is cooked quite differently with more vegetables such as olives, mushrooms and sometimes even bananas.
Sotanghon noodles is the Filipino name for the mung bean thread noodles. In other countries it is known as cellophane noodles or chinese vermicelli noodles
In the Philippines, Sotanghon is usually added to a chicken soup dish. But you may not know this healthy noodles can also be used as a main ingredients for your pancit.
The Recipe
Ingredients:
Stock:
1 pc onion, quartered
1 pc carrot, cut into cubes
2 stalks onion leeks, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 kg MAGNOLIA FRESH CHICKEN, quartered
10 cup water
Pancit:
¼ cup MAGNOLIA NUTRI OIL
2 tbsp minced garlic
1/3 cup chopped onions
1 cup wood ear mushrooms (tengang daga),
soaked in warm water and sliced
½ cup celery, julienne
½ cup carrots, julienne
200 gm sotanghon, soaked in tap water for 10 minutes
1 tsp salt
2 tbsp patis
½ tsp ground black pepper Topping:
fried minced garlic
chopped spring onions
Procedure:
Combine onion, carrot, leeks, celery, chicken and water in a stockpot. Cover and let boil. Continue to simmer until chicken is tender and cooked through. Remove chicken from broth and flake the meat. Strain the broth. Mash the vegetables through a sieve to get all the flavor.
In a wok, heat oil and sauté garlic and onions. Add mushrooms, celery and carrots. Add flaked chicken meat, and sotanghon. Pour chicken stock and season with salt, patis and pepper. When noodles are tender, remove from heat and transfer to a serving dish. Top with fried garlic and chopped spring onions.
Taste that yummy grilled island food flavor in this Jamaican Jerk Pork dish. The easy recipe allows you to store the uncooked meat before grilling. It’s perfect to prepare before an outing and serve at a beach cook out!
The Recipe
Ingredients:
1 kilo MONTEREY PORK TENDERLOIN, sliced into medallions STAR GARLIC MARGARINE for brushing
Rub:
2 tsp thyme
1 tsp allspice
1 tsp brown sugar
½ tsp salt
½ tsp cracked black pepper
½ tsp cayenne
¼ tsp sage
4 cloves garlic, minced
Procedure:
Combine rub ingredients in a bowl. Mix well and add sliced Monterey Pork tenderloin. Mix well and keep in the refrigerator for at least 2 hours.
Pre-heat grill or grill pan. Brush surface with Star Garlic Margarine. Add pork medallions and cook thoroughly over moderate heat. If too dry, brush with Star margarine.
Makes 6 to 8 servings.
*May be substituted with Monterey sliced Pork Belly, Monterey Porkchops or Monterey Pork Steaks.
Treasured Chicken is a special filipino dish. With is golden color and mouth-watering aroma, it is truly rightful to be named as it is. It tastes as good as it looks.
The Recipe
Ingredients:
6 pieces whole chicken breasts, de boned and skinned
2 teaspoons fine salt
1 teaspoon mustard
½ teaspoon pepper
2 tablespoons Magnolia Gold Butter
2 tablespoons chopped onion
½ cup chopped mushroom
¼ cup chopped ham
1/3 cup Magnolia Cheddar Cheese
¼ cup full cream milk
4 tablespoons all purpose flour
2 eggs, slightly beaten
¾ cup breadcrumbs
oil for frying
Procedure:
Flatten breasts with a wooden mallet and divided into half. Set aside. Combine salt, mustard and pepper. Rub on chicken meat and set aside.
In a saucepan, melt butter over moderate heat. Sauté onions until almost brown. Add mushrooms and ham. Stir fry for at least 30 seconds, lower flame and add grated cheese and milk. Let cheese melt, while stirring to prevent scourching. When done, transfer to a flat dish and cool. Divide cheese mixture into 12 portions.
Line breast flat in a plate and place cheese mixture at the center. Roll carefully tucking the edges. Roll in flour, then dip carefully in egg. Roll in breadcrumbs and then fry in moderately hot oil. When done, drain oil with paper towel. Serve hot.
Sotanghon noodles is the Filipino name for the mung bean thread noodles. In other countries it is known as cellophane noodles or chinese vermicelli noodles
In the Philippines, Sotanghon is usually added to a chicken soup dish. But you may not know this healthy noodles can also be used as a main ingredients for your pancit.
The Recipe
Ingredients:
Stock:
1 pc onion, quartered
1 pc carrot, cut into cubes
2 stalks onion leeks, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 kg MAGNOLIA FRESH CHICKEN, quartered
10 cup water
Pancit:
¼ cup MAGNOLIA NUTRI OIL
2 tbsp minced garlic
1/3 cup chopped onions
1 cup wood ear mushrooms (tengang daga),
soaked in warm water and sliced
½ cup celery, julienne
½ cup carrots, julienne
200 gm sotanghon, soaked in tap water for 10 minutes
1 tsp salt
2 tbsp patis
½ tsp ground black pepper Topping:
fried minced garlic
chopped spring onions
Procedure:
Combine onion, carrot, leeks, celery, chicken and water in a stockpot. Cover and let boil. Continue to simmer until chicken is tender and cooked through. Remove chicken from broth and flake the meat. Strain the broth. Mash the vegetables through a sieve to get all the flavor.
In a wok, heat oil and sauté garlic and onions. Add mushrooms, celery and carrots. Add flaked chicken meat, and sotanghon. Pour chicken stock and season with salt, patis and pepper. When noodles are tender, remove from heat and transfer to a serving dish. Top with fried garlic and chopped spring onions.
Chicken Adobo sa Gata is just another original Filipino rendition of this classic Philippine dish. In this edition adobo is combined with the all-time favorite Filipino ingredient “gata” or coconut milk.
The Recipe
Ingredients:
500 gm Magnolia Chicken Station Adobo Cut
3 tbsp Magnolia Nutri-Oil
1 tbsp garlic, minced
1 pc onion, chopped
½ cup Purefoods Supremo Vinegar
2 tsp salt
1 tsp whole peppercorns
1 cup coconut cream (gata – unang piga)
1 pc finger pepper
Procedure:
Heat oil in a pan. Saute garlic and onions. Add chicken pieces and cook until color changes. Add vinegar, salt and peppercorn and cook over moderate heat until sauce is reduced to half its original amount. Do not stir until mixture boils. Add coconut cream and finger pepper and let simmer for 10 minutes over low heat, until sauce slightly thickens. Adjust seasoning if necessary.
250g MAGNOLIA CHICKEN BREAST FILLET, cut into cubes
½ cup White onions, chopped
½ cup Carrots, diced
½ cup Potatoes, diced
½ cup Celery stalks, cut into ¼” length
1 cup Fresh asparagus, sliced 1” thick
½ cup Stewed tomatoes
5 cups Chicken stock
Pinch of dried oregano
Pinch of dried basil
¼ cup Cooking oil
2/3 cup MAGNOLIA CHEDDAR CHEESE, grated
Salt and pepper to taste
Procedure:
Heat oil in pan. Sauté onions then add the carrots, potatoes and stewed tomatoes. Pour chicken stock and let simmer for 5 minutes.
Add cubed chicken meat, celery and asparagus. Season with salt, pepper and spices. Cook over moderate fire until done.
A braised dish made out of marinated pork. Pork asado is originally a Chinese recipe that has a version made by Filipinos. Also amongst the all time favorites pork asado is surprisingly easy to make as Chef John teaches us how to do it. It’s an absolutely brilliant meal and will feed as many as you need (if you scale up the ingredient list!). It goes well with a variety of other Filipino dishes, so you can combine it with a wide variety of meals or include it as part of a buffet.
It’s only the tip of the iceberg with regards to Filipino cooking, and you’ll soon find that whether you’re making a meal for ten or just looking for the ideal lunch while you play some FoxyBingo or spend some quiet midday time with a loved one, it’s a great dish to have on your recipe list. The ingredients should be easy enough to find, and the finished product is tasty with a malleable recipe that allows you to find your perfect balance of ingredients.
The Recipe
Ingredients:
2 tbsp five spice powder
2 tbsp black peppercorn, finely ground
2 tbsp ginger, finely chopped
¾ cup light soy sauce
1/3 cup oyster sauce
¼ cup rice wine
½ tbsp sesame oil
½ cup sugar
1 tsp red food coloring
2 kg Monterey Pork Liempo
4 tbsp honey
Procedure:
Combine ingredients and mix until sugar is dissolved. Marinate liempo for at least 4 hours or overnight.
Roast over a rack at 300F for 15 minutes and brush with honey. Let it cool. When cool enough to handle, slice thinly and serve.
A braised dish made out of marinated pork. Pork asado is originally a Chinese recipe that has a version made by Filipinos. Also amongst the all time favorites pork asado is surprisingly easy to make as Chef John teaches us how to do it. It’s an absolutely brilliant meal and will feed as many as you need (if you scale up the ingredient list!). It goes well with a variety of other Filipino dishes, so you can combine it with a wide variety of meals or include it as part of a buffet.
It’s only the tip of the iceberg with regards to Filipino cooking, and you’ll soon find that whether you’re making a meal for ten or just looking for the ideal lunch while you play some FoxyBingo or spend some quiet midday time with a loved one, it’s a great dish to have on your recipe list. The ingredients should be easy enough to find, and the finished product is tasty with a malleable recipe that allows you to find your perfect balance of ingredients.
The Recipe
Ingredients:
2 tbsp five spice powder
2 tbsp black peppercorn, finely ground
2 tbsp ginger, finely chopped
¾ cup light soy sauce
1/3 cup oyster sauce
¼ cup rice wine
½ tbsp sesame oil
½ cup sugar
1 tsp red food coloring
2 kg Monterey Pork Liempo
4 tbsp honey
Procedure:
Combine ingredients and mix until sugar is dissolved. Marinate liempo for at least 4 hours or overnight.
Roast over a rack at 300F for 15 minutes and brush with honey. Let it cool. When cool enough to handle, slice thinly and serve.
Fix up some Braised Beef using Monterey Beef Kamto garnished with spring onions in this one-minute how-to video with Chef Martin of the San Miguel Culinary Center. It’s simple and easy enough to learn. Braised Beef is basically a braised dish made from beef cuts marinated in a delicious sauce. It is a common Chinese dish, though it has been adapted into several cultures including the Filipino cuisines. This recipe offers easy to find ingredients combined with simple instructions. You don’t need to be a great cook to whip up a great meal. Just follow these easy steps!
The Recipe
Ingredients
1 kilo
Monterey Beef Kamto, cut into 1 inch cubes
¼ cup
soy sauce
¼ cup
rice wine
¼ cup
sugar
2 pcs
star anise
1 tbsp
chili garlic sauce
6 cups
water
2 pcs (med)
purple onions, quartered
2 tbsps
cornstarch, dissolved in
3 tbsps
Water
2 tsps
sesame oil
The Procedure:
Place cubed beef in a large pot. Add the seasonings and spices except the last 3 ingredients.Cover the pot and, over high heat, bring to a boil.When mixture has boiled, lower heat and allow to simmer for 2 ½ hours or until meat is fork tender.Add water if necessary.Season with salt and pepper if desired.Add water and cornstarch mixture.When sauce has thickened, remove from heat and add sesame oil.
Treasured Chicken is a special filipino dish. With is golden color and mouth-watering aroma, it is truly rightful to be named as it is. It tastes as good as it looks.
The Recipe
Ingredients:
6 pieces whole chicken breasts, de boned and skinned
2 teaspoons fine salt
1 teaspoon mustard
½ teaspoon pepper
2 tablespoons Magnolia Gold Butter
2 tablespoons chopped onion
½ cup chopped mushroom
¼ cup chopped ham
1/3 cup Magnolia Cheddar Cheese
¼ cup full cream milk
4 tablespoons all purpose flour
2 eggs, slightly beaten
¾ cup breadcrumbs
oil for frying
Procedure:
Flatten breasts with a wooden mallet and divided into half. Set aside. Combine salt, mustard and pepper. Rub on chicken meat and set aside.
In a saucepan, melt butter over moderate heat. Sauté onions until almost brown. Add mushrooms and ham. Stir fry for at least 30 seconds, lower flame and add grated cheese and milk. Let cheese melt, while stirring to prevent scourching. When done, transfer to a flat dish and cool. Divide cheese mixture into 12 portions.
Line breast flat in a plate and place cheese mixture at the center. Roll carefully tucking the edges. Roll in flour, then dip carefully in egg. Roll in breadcrumbs and then fry in moderately hot oil. When done, drain oil with paper towel. Serve hot.
250g MAGNOLIA CHICKEN BREAST FILLET, cut into cubes
½ cup White onions, chopped
½ cup Carrots, diced
½ cup Potatoes, diced
½ cup Celery stalks, cut into ¼” length
1 cup Fresh asparagus, sliced 1” thick
½ cup Stewed tomatoes
5 cups Chicken stock
Pinch of dried oregano
Pinch of dried basil
¼ cup Cooking oil
2/3 cup MAGNOLIA CHEDDAR CHEESE, grated
Salt and pepper to taste
Procedure:
Heat oil in pan. Sauté onions then add the carrots, potatoes and stewed tomatoes. Pour chicken stock and let simmer for 5 minutes.
Add cubed chicken meat, celery and asparagus. Season with salt, pepper and spices. Cook over moderate fire until done.
Chicken Adobo sa Gata is just another original Filipino rendition of this classic Philippine dish. In this edition adobo is combined with the all-time favorite Filipino ingredient “gata” or coconut milk.
The Recipe
Ingredients:
500 gm Magnolia Chicken Station Adobo Cut
3 tbsp Magnolia Nutri-Oil
1 tbsp garlic, minced
1 pc onion, chopped
½ cup Purefoods Supremo Vinegar
2 tsp salt
1 tsp whole peppercorns
1 cup coconut cream (gata – unang piga)
1 pc finger pepper
Procedure:
Heat oil in a pan. Saute garlic and onions. Add chicken pieces and cook until color changes. Add vinegar, salt and peppercorn and cook over moderate heat until sauce is reduced to half its original amount. Do not stir until mixture boils. Add coconut cream and finger pepper and let simmer for 10 minutes over low heat, until sauce slightly thickens. Adjust seasoning if necessary.
Taste that yummy grilled island food flavor in this Jamaican Jerk Pork dish. The easy recipe allows you to store the uncooked meat before grilling. It’s perfect to prepare before an outing and serve at a beach cook out!
The Recipe
Ingredients:
1 kilo MONTEREY PORK TENDERLOIN, sliced into medallions STAR GARLIC MARGARINE for brushing
Rub:
2 tsp thyme
1 tsp allspice
1 tsp brown sugar
½ tsp salt
½ tsp cracked black pepper
½ tsp cayenne
¼ tsp sage
4 cloves garlic, minced
Procedure:
Combine rub ingredients in a bowl. Mix well and add sliced Monterey Pork tenderloin. Mix well and keep in the refrigerator for at least 2 hours.
Pre-heat grill or grill pan. Brush surface with Star Garlic Margarine. Add pork medallions and cook thoroughly over moderate heat. If too dry, brush with Star margarine.
Makes 6 to 8 servings.
*May be substituted with Monterey sliced Pork Belly, Monterey Porkchops or Monterey Pork Steaks.
Fix up some Braised Beef using Monterey Beef Kamto garnished with spring onions in this one-minute how-to video with Chef Martin of the San Miguel Culinary Center. It’s simple and easy enough to learn. Braised Beef is basically a braised dish made from beef cuts marinated in a delicious sauce. It is a common Chinese dish, though it has been adapted into several cultures including the Filipino cuisines. This recipe offers easy to find ingredients combined with simple instructions. You don’t need to be a great cook to whip up a great meal. Just follow these easy steps!
The Recipe
Ingredients
1 kilo
Monterey Beef Kamto, cut into 1 inch cubes
¼ cup
soy sauce
¼ cup
rice wine
¼ cup
sugar
2 pcs
star anise
1 tbsp
chili garlic sauce
6 cups
water
2 pcs (med)
purple onions, quartered
2 tbsps
cornstarch, dissolved in
3 tbsps
Water
2 tsps
sesame oil
The Procedure:
Place cubed beef in a large pot. Add the seasonings and spices except the last 3 ingredients.Cover the pot and, over high heat, bring to a boil.When mixture has boiled, lower heat and allow to simmer for 2 ½ hours or until meat is fork tender.Add water if necessary.Season with salt and pepper if desired.Add water and cornstarch mixture.When sauce has thickened, remove from heat and add sesame oil.
Kung Pao chicken is a classic dish in Szechuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo, or palatial guardian. The name “Kung Pao” chicken is derived from this title.
The Recipe
Ingredients:
400 gm Magnolia Chicken Breast Fillet, cut into strips
600 gm Magnolia Chicken Tight Fillet, cut into strips
3 tbsp Magnolia Nutri-oil
4 tsp sesame oil
1/3 cup spring onions, chopped
4 clove garlic, chopped
1 tsp red pepper flakes
1 tsp ginger, minced
2 tbsp rice vinegar
¼ cup rice wine
¼ cup soy sauce
1/3 cup water
1 ½ tbsp sugar
1 cup dry roasted peanuts
Procedure:
Combine chicken thigh fillet, breast fillet and cornstarch in a bowl. Toss to coat the chicken pieces. Set aside.
Heat oils in a non-stick wok on medium heat. Add the chicken pieces and stir fry for 5-7b minutes or until chicken turns white in color. Remove from heat and set aside. In the same pan, add spring onions, garlic, red pepper flakes and ginger. Stir fry for 15-20 seconds. Remove from heat and set aside.
Combine the rice vinegar, rice wine, soy sauce, water and sugar in a small bowl. Stir well until sugar has dissolved. Add mixture to the wok. Return chicken to wok and stir until chicken is well coated. Mix in nuts and spring onion mixture. Heat thoroughly until sauce has thickened slightly. Remove from heat.
This chicken pomelo salad is just another example of the various cooking techniques and innovations that are being performed with the 21st century cooking. This mix of the tangy-sweet taste of pomelo combined with the tasty meat of grilled chicken breasts is an exotic delight that you should not miss.
The Recipe
Ingredients:
3 Tbsp shredded coconut
2 Tbsp freshly squeezed lime juice
1 ½ Tbsp fish sauce
1 ½ Tbsp sugar
2 cup pomelo, peeled and cut into chunks
1 cup Magnolia Chicken Station, Chicken Breast Fillet, boiled and cut
Into ½ inch cubes
2 Tbsp roasted peanuts, coarsely chopped
1 tsp coarsely chopped shallots
1 Tbsp fresh cilantro, chopped
6 pc romaine or iceberg lettuce leaves
Procedure:
Toast shredded coconut in a small, dry frying pan over medium-high heat for 3-4 minutes or until rich, soft brown. Set aside.
In a medium bowl, combine lime juice, fish sauce and sugar. Stir until sugar dissolves. Add the pomelo, chicken chunks, peanuts, shallots, cilantro and coconut. Toss until well combined. Serve with the lettuce on the side.
Bicol Express is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chillies (siling mahaba in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of this dish.
The Recipe
Ingredients:
½ kilo garlic, peeled and roughly chopped
¼ kilo bagoong alamang
½ kilo MONTEREY PORK NAPE (batok), blanched and sliced into small pieces
1 kilo coconut cream
½ kilo finger pepper (siling sigang),sliced diagonally,washed and drained
Procedure:
In a thick saucepan, combine garlic, bagoong alamang, pork batok and coconut cream. Let simmer for 15-20 minutes while continually stirring. Add peppers. Mix and let simmer for another 10 minutes.
This chicken pomelo salad is just another example of the various cooking techniques and innovations that are being performed with the 21st century cooking. This mix of the tangy-sweet taste of pomelo combined with the tasty meat of grilled chicken breasts is an exotic delight that you should not miss.
The Recipe
Ingredients:
3 Tbsp shredded coconut
2 Tbsp freshly squeezed lime juice
1 ½ Tbsp fish sauce
1 ½ Tbsp sugar
2 cup pomelo, peeled and cut into chunks
1 cup Magnolia Chicken Station, Chicken Breast Fillet, boiled and cut
Into ½ inch cubes
2 Tbsp roasted peanuts, coarsely chopped
1 tsp coarsely chopped shallots
1 Tbsp fresh cilantro, chopped
6 pc romaine or iceberg lettuce leaves
Procedure:
Toast shredded coconut in a small, dry frying pan over medium-high heat for 3-4 minutes or until rich, soft brown. Set aside.
In a medium bowl, combine lime juice, fish sauce and sugar. Stir until sugar dissolves. Add the pomelo, chicken chunks, peanuts, shallots, cilantro and coconut. Toss until well combined. Serve with the lettuce on the side.
Usually made of by the staples hot cooked rice, barbecued pork, cooked shrimps, scallions, chopped, including green ends, eggs slightly stirred and peas Yang Chow Rice is a popular Cantonese style wok fried rice dish in most Chinese restaurants.
The Recipe
Ingredients:
¼ cup cooking oil
1 tbsp minced garlic
¼ cup chopped onions
¼ cup chopped carrots
1/2 cup Magnolia Ground Chicken
¼ cup green peas
3 cup cooked rice
1 pc egg, slightly beaten
2 tbsp chopped spring onions
1 tsp salt
½ tsp sesame oil
Procedure:
Sauté garlic and onions in hot oil. Add carrots and cook for 30 seconds. Add ground chicken and continue cooking over high heat for another 2 minutes. Add peas and cooked rice. Toss constantly and continue cooking for 3 minutes. Add egg and spring onions. Season with salt and drizzle with sesame oil. Serves 4 – 6.
Grilled Chicken pasta and Coriander and Pesto sauce is a delicious and healthy way to enjoy your coriander and pesto sauce. Add meat and filling your pasta with grilled chicken as well–guilt free! The coriander and pesto sauce likewise add flavor to the grilled chicken pasta in this delicious grilled chicken pasta and coriander and pesto sauce dish.
The Recipe
Ingredients:
1 pack 200g PUREFOODS HONEY CURED BACON, chopped
1 pack MAGNOLIA CHICKEN BREAST FILLETS
Salt and pepper to taste
Sauce:
3 tbsp Dijon mustard
1 cup Fresh coriander leaves (wansoy), loosely packed
1 tbsp Minced garlic
1 cup Toasted cashew nuts, chopped
1 bar MAGNOLIA QUICKMELT CHEESE, grated
2 pc Chicken bouillon cubes
¾ cup Extra virgin olive oil
200g pack Spaghetti noodles
Procedure:
Season chicken breast with salt and pepper; grill in a hot grill pan with oil until done. Remove from heat and cut into thin slices. Set aside.
In frying pan, cook bacon over moderate heat (do not add oil) until crisp and set aside.
Sauce:
Combine mustard, coriander, garlic, cashew, cheese and bouillon cubes in a food processor. Blend until a smooth paste is achieved. While blending, gradually pour in olive oil. Mix well until mixture achieves a smooth texture. Set aside.
Cook pasta according to package directions. To serve, toss chicken, pasta, bacon and sauce in a bowl. Serve immediately.
Treasured Chicken is a special filipino dish. With is golden color and mouth-watering aroma, it is truly rightful to be named as it is. It tastes as good as it looks.
The Recipe
Ingredients:
6 pieces whole chicken breasts, de boned and skinned
2 teaspoons fine salt
1 teaspoon mustard
½ teaspoon pepper
2 tablespoons Magnolia Gold Butter
2 tablespoons chopped onion
½ cup chopped mushroom
¼ cup chopped ham
1/3 cup Magnolia Cheddar Cheese
¼ cup full cream milk
4 tablespoons all purpose flour
2 eggs, slightly beaten
¾ cup breadcrumbs
oil for frying
Procedure:
Flatten breasts with a wooden mallet and divided into half. Set aside. Combine salt, mustard and pepper. Rub on chicken meat and set aside.
In a saucepan, melt butter over moderate heat. Sauté onions until almost brown. Add mushrooms and ham. Stir fry for at least 30 seconds, lower flame and add grated cheese and milk. Let cheese melt, while stirring to prevent scourching. When done, transfer to a flat dish and cool. Divide cheese mixture into 12 portions.
Line breast flat in a plate and place cheese mixture at the center. Roll carefully tucking the edges. Roll in flour, then dip carefully in egg. Roll in breadcrumbs and then fry in moderately hot oil. When done, drain oil with paper towel. Serve hot.
A braised dish made out of marinated pork. Pork asado is originally a Chinese recipe that has a version made by Filipinos. Also amongst the all time favorites pork asado is surprisingly easy to made as Chef John teaches us how to do it.
The Recipe
Ingredients:
2 tbsp five spice powder
2 tbsp black peppercorn, finely ground
2 tbsp ginger, finely chopped
¾ cup light soy sauce
1/3 cup oyster sauce
¼ cup rice wine
½ tbsp sesame oil
½ cup sugar
1 tsp red food coloring
2 kg Monterey Pork Liempo
4 tbsp honey
Procedure:
Combine ingredients and mix until sugar is dissolved. Marinate liempo for at least 4 hours or overnight.
Roast over a rack at 300F for 15 minutes and brush with honey. Let it cool. When cool enough to handle, slice thinly and serve.
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. Learn how to do it with this video and recipe.
The Recipe
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
2 tbsp Chopped parsley
Sauce:
2 tbsp Olive oil
2tbsp 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
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.
A braised dish made out of marinated pork. Pork asado is originally a Chinese recipe that has a version made by Filipinos. Also amongst the all time favorites pork asado is surprisingly easy to made as Chef John teaches us how to do it.
The Recipe
Ingredients:
2 tbsp five spice powder
2 tbsp black peppercorn, finely ground
2 tbsp ginger, finely chopped
¾ cup light soy sauce
1/3 cup oyster sauce
¼ cup rice wine
½ tbsp sesame oil
½ cup sugar
1 tsp red food coloring
2 kg Monterey Pork Liempo
4 tbsp honey
Procedure:
Combine ingredients and mix until sugar is dissolved. Marinate liempo for at least 4 hours or overnight.
Roast over a rack at 300F for 15 minutes and brush with honey. Let it cool. When cool enough to handle, slice thinly and serve.
Fried spring rolls are usually served as an appetizer, in Asian countries. Spring rolls are eaten either fresh or fried depending on the country of origin and may contain varying ingredients depending on the variant of this dish. This dish can be found in several Asian countries, most notably China, Vietnam, Singapore and Indonesia. Its simple recipe and delicious taste is what makes it a popular appetizer. Learn how to make this dish and enjoy it as well.
The Recipe
Ingredients:
1/4 cup white onion, chopped
1/4 cup MONTEREY GROUND PORK
2Tbsp. carrots, chopped
2T Black fungus, chopped
40g Vermicelli noodles, soaked in warm water
1 cup chicken stock
1/4tsp ground black pepper
1tsp white sugar
1 pc. Egg
6 pcs. Vietnamese rice paper , brushed with warm water MAGNOLIA NUTRI-OIL VEGETABLE OIL for frying
Procedure:
Heat pan. Pout oil. Saute onion and ground pork. Add carrots when pork changes color. Add Black fungus and vermicelli noodles. Season with pepper and sugar.Allow the mixture to cool before adding in the egg.Place a teaspoonful on the meat mixture over the softened Vietnamese rice paper. Roll and seal tight. Repeat until mixture is consumed.Deep fry until golden brown in color. Drain and serve.
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. Learn how to do it with this video and recipe.
The Recipe
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
2 tbsp Chopped parsley
Sauce:
2 tbsp Olive oil
2tbsp 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
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.
This Thai Chicken and Rice Combo is a sensational Asian dish staright from the tables of Thailand. Enjoy this exotic mix of chicken and spices in your own home. Get the feel of Thailand with this chicken recipe. The ingredients are readily available in the Philippines too! You do not have to catch that plane to have Thai experience with this Recipe!
The Recipe
Ingredients:
1 – 500 gm pack Magnolia Chicken Thigh Fillet, sliced into strips
½ tsp turmeric powder
1 tbsp chopped garlic
2 tbsp chopped shallots
1 tbsp grated ginger
1 tbsp chopped coriander (wansuy) leaves
1 tbsp chopped lemon grass
20 pc black peppercorns, pounded
½ tsp salt
2 tbsp soy sauce
1 1/3 cup thick coconut milk
cooking oil for frying
Rice:
¼ cup STAR MARGARINE
2 tbsp. minced garlic
1 tbsp + 1 tsp bagoong alamang (shrimp paste)
4 cup cooked rice, packed
Toppings:
Spring onions, chopped peanuts and chopped wansuy
Procedure:
Combine turmeric, garlic, shallots, ginger, coriander leaves, lemon grass, peppercorns and salt. Pound into a smooth paste. Transfer to a shallow dish and add the soy sauce, coconut milk and brown sugar. Mix well and marinate chicken for 30 minutes.
In a wok, heat oil. Pan-fry marinated chicken pieces over medium heat until chicken obtains a toasted effect and is cooked through. Continue cooking until all the chicken pieces are cooked. Remove from heat and set aside. Using the same wok, add Star Margarine and garlic. Saute until lightly toasted. Add bagoong and blend well. Add cooked rice and toss to blend with bagoong well.
Make dipping sauce by bringing leftover marinade to a boil. Season with salt and pepper if needed.
To serve, transfer rice to serving bowls. Arrange chicken on top and sprinkle with chopped peanuts and coriander. Serve with sipping sauce.
Your favorite Mexican dishes have finally come to your own home. Tasty, fun and easy to prepare this wonderful snake or appetizer will surely highlight your gatherings. Combined with a wonderful Chili sauce this is one dish that will sure spice up your parties.
The Recipe
Ingredients:
12 pc flour tortillas, 6” in diameter
Filling
500 gm MONTEREY GROUND BEEF
¼ cup Dari Crème Classic Margarine
1 cup chopped onions
1 tsp chili powder
1 tsp salt
1 tsp ground black pepper
1 tsp cumin
1 – 200 gm bar grated MAGNOLIA QUICKMELT CHEESE, divided
1 cup sour cream, divided
Sauce
½ cup chopped green bell peppers
2 – 400 mL can chunky tomato sauce
1/2 tsp cumin
½ tsp chili powder
½ tsp ground black pepper
½ tsp salt
1 – 2 tbsp hot sauce
The Procedure
Melt margarine in a saucepan. Saute onions and beef. Cook until beef is no longer red. Add chili powder, salt, pepper and cumin. Continue to cook until beef mixture becomes very dry. Using a slotted spoon, remove beef from pan and transfer to a bowl. Stir in half of grated cheese and half of sour cream. Mix well and set aside.
Using the same pan with its oils, saute bell peppers. When softened, add tomato sauce and spices. Season with hot sauce. Allow to boil. Remove from heat.
Assembly
Divide beef mixture evenly between 12 pieces of tortilla. Place meat on the center of the tortilla and roll to secure filling. Arrange tortilla rolls side by side on a baking dish. Set aside. Pour tomato sauce over enchiladas and top with the other half of sour cream and grated cheese. Bake in a pre-heated 350 F oven for 25 to 30 minutes.
Chicken and Corn Pesto Soup is a delicious dish of pesto soup with a twist of chicken and corn, adding body and flavor to this already great soup dish. This chicken pesto soup is filling on its own, but serve it with crusty bread and salad and you’ll have an even heartier meal.
The Recipe
Ingredients:
1 pack cream of chicken powder soup
200 g MAGNOLIA CHICKEN BREAST FILLET, cubed
1/3 cup cream style corn
¼ tsp pepper
1 tbsp pesto
Procedure:
Cook soup according to package directions. While boiling drop chicken cubes and cream style corn. Simmer for 5 minutes or until chicken is tender. Season with salt and pepper. Drop 1 tsp of pesto in each bowl before serving.
Makes 2 – 4 servings.
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! See here how!
The Recipe
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.
Lemongrass chicken curry is a great variation from the famous chicken curry dish. By using lemongrass, we can add an incredible mouth watering aroma to the dish and also add to its flavor and overall quality.
The Recipe
Ingredients
1 Tbsp MAGNOLIA NUTRI-OIL
1 Tbsp minced garlic
2 Tbsp shallots, finely chopped
¼ cup lemongrass (tanglad), pounded and finely chopped
2 Tbsp fish sauce
½ tsp pepper
½ tsp brown sugar
1 tsp mild yellow curry paste or ½ tsp curry powder
500 gm MAGNOLIA CHICKEN MENUDO CUT
3 Tbsp water
½ cup coconut milk (fresh or canned)
1 pc finger chili, seeded and sliced diagonally
3 Tbsp cilantro (wansoy), chopped
1 ½ Tbsp crushed roasted peanuts for topping (optional)
Procedure
In a wok, heat oil and sauté shallots then garlic until fragrant. Add the lemongrass and let sauté for 30 seconds. Add fish sauce, pepper, brown sugar and curry. Add chicken and let cook for 4-5 minutes. Add chicken stock and coconut milk. Bring to a boil then reduce heat to a simmer for 4-5 minutes or until chicken is fully cooked and sauce is thick.
Turn off heat and add chili and cilantro. Mix well. May top with crushed peanuts before serving.
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.
The Recipe
Ingredients:
8 pc MAGNOLIA CHICKEN LOLLIPOPS
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 tbsp 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. Saute 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.
The term “Tex Mex” refers to a regional American cuisine that mixes together ingredients available in the United States with the flavors of Mexican cuisine. This guide includes a video in which Chef Jon will show us how to make a Tex Mex Chicken Salad. Enjoy!
The Procedure
Ingredients:
3 pc Magnolia Chicken Station Chicken Breast Fillet
salt and pepper to taste
½ cup store bought salsa
2 pc flour tortilla, toasted and cut into wedges
4 cup romaine lettuce
4 pc green tomatoes, cut into bite-sized pieces
Season chicken breasts with salt and pepper. Cook on the grill or pan grill until fully cooked but not dry. Cut into cubes. Set aside.
Toss salsa, flour tortilla, lettuce and green tomatoes together. Top with chicken pieces.
Though adobo originated from Spain, it has become one of the Philippines’ main dishes. Like most Filipino dishes adobo has been given that Pinoy touch and has become a beloved classic in Philippine cuisine. Beef Adobo sa Gata is one original Filipino rendition of the dish. Using simple ingredients and easy instructions you can’t go wrong in preparing this dish.
The Recipe
Ingredients
3 tbsps
Magnolia Nutri Oil Vegetable Oil
1 pc (large)
Onions, chopped
1 tbsp
Garlic, minced
½ kilo
Monterey Beef Cubes
¾ cup
Purefoods Supremo Cane Vinegar
2 tsps
Salt
1 tsp
Pepper
1 cup
Water
1 cup
Coconut milk
1 pc
Finger pepper
¼ cup
Coconut cream
The Procedure:
Heat the oil in a deep pan. Sauté onions and garlic. Add beef cubes and cook until color changes.Add vinegar, salt, pepper and cook over moderate heat until sauce is reduced to its original amount.Do not stir until mixture boils.Add water and cook covered until beef is tender.Add coconut milk and finger pepper and allow to simmer for 10 minutes over low heat.Pour in coconut cream and allow to simmer for another 5 minutes over low heat.Adjust seasoning if necessary.
Buttered Fried Chicken is a healthy food choice if you want to prevent heart disease. Oven fried chicken is also a great idea if you want the flavor of a fried chicken recipe without the fat content.
The Recipe
Ingredients:
1 k MAGNOLIA FRESH CHILLED CHICKEN, cut-ups
1 tbsp calamansi
1 tbsp garlic, chopped
2 tsp ginger, chopped
½ tsp salt
½ tsp pepper Magnolia Nutri-oil for frying
2 pcs. egg, slightly beaten
½ cup cornstarch
½ cup Magnolia Gold Butter, unsalted, melted
Procedure:
Marinate Magnolia Chicken Cut-Ups in calamansi, garlic, ginger, salt and pepper for at least 30 minutes. Dip chicken cut-ups in beaten eggs and roll in cornstarch. Deep fry in Magnolia Nutri-oil until golden and cooked through then drain in paper towels. Toss fried chicken in melted butter. Serve hot.
Makes 6-8 servings.
The term “Tex Mex” refers to a regional American cuisine that mixes together ingredients available in the United States with the flavors of Mexican cuisine. This guide includes a video in which Chef Jon will show us how to make a Tex Mex Chicken Salad. Enjoy!
The Procedure
Ingredients:
3 pc Magnolia Chicken Station Chicken Breast Fillet
salt and pepper to taste
½ cup store bought salsa
2 pc flour tortilla, toasted and cut into wedges
4 cup romaine lettuce
4 pc green tomatoes, cut into bite-sized pieces
Season chicken breasts with salt and pepper. Cook on the grill or pan grill until fully cooked but not dry. Cut into cubes. Set aside.
Toss salsa, flour tortilla, lettuce and green tomatoes together. Top with chicken pieces.
Tender, rich and flavorful. We are just getting started as Chef Maricel shows us how to make the best out of our pork cuts by searing and flavoring pork for this wonderful dish.
The Recipe
Ingredients:
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 slice MONTEREY BONELESS PORK CHOP OR MONTEREY BONELESS PORK LOIN
¼ tsp salt
¼ tsp pepper
1 tbsp all purpose flour
1 cup MAGNOLIA FRESH MILK
1 tsp dried thyme or 4 fresh sprigs thyme
Procedure
Melt butter in skillet. Season pork with salt and pepper. Sear pork until browned on both sides, about 3 minutes per side. Remove pork from heat and transfer to a plate. Pour off fat from skillet and leave only about 3 tbsps of oil. Over medium heat, add flour and pour in milk while whisking. Add thyme. Let simmer over low heat and put back meat pieces in. Let simmer for another 10 minutes over low heat.
To serve, arrange on a platter. Sprinkle with grated Parmesan cheese and drizzle with extra virgin olive oil.
These spicy chicken croquettes are great for parties as finger foods or appetizers before the main course. Quick and simple to make.
The Recipe
Ingredients:
500 grams Mashed potatoes
1 tsp Salt
¼ tsp Ground black pepper
1 tbsp Dari Crème Margarine
1 tbsp Cooking oil
2 tsp Minced garlic
2 tbsp Chopped onions
1 cup Magnolia Ground Chicken
2 tbsp Chili garlic sauce
2 tbsp Tomato sauce
½ tsp Salt
¾ tsp Ground black pepper
½ cup All purpose flour
1 pc. Egg, beaten
½ cup Panko breadcrumbs Magnolia Nutri-oil for deep-frying
Procedure:
Combine mashed potatoes, salt, pepper and margarine. Set aside. Heat oil. Saute minced garlic and chopped onions. Add ground chicken and cook until chicken changes its color. Add chili garlic sauce and tomato sauce. Season with salt and pepper. Combine seasoned mashed potatoes and chicken mixture. Mix well. Get 2 tablespoonfull and form into croquettes. Roll in all purpose flour, dip in beaten egg and roll again in panko breadcrumbs. Freeze overnight. Fry prepared croquettes in hot oil. Cook for 10 –15 minutes or until golden brown. Drain. Makes 24 pieces.
Roast Beef Pasta is a classic yet unique take on the traditional European pasta dishes. The Roast Beef chunks blended in with the pasta and sauce make this dish all the more tasty, appetizing and satisfying. Add a twist to your fettuccine with this recipe.
The Recipe
Ingredients:
200 g uncooked fettuccine noodles
½ kilo Monterey Beef, Sukiyaki cut
¼ tsp salt
pinch pepper
¼ cup Magnolia Gold Butter, unsalted
For the sauce:
1/3 cup Magnolia Gold Butter, unsalted
¼ cup Purefoods Baron All-Purpose Flour
1 pc red bell pepper, diced
2 cup beef stock
1 tsp liquid seasoning
½ cup Magnolia Cheddar Cheese, grated
2 tbsp parsley, chopped
Procedure:
Cook fettuccine according to package directions; set aside. Season beef with salt and pepper then lightly pan-fry in butter just until brown; about 1 minute. Do not overcook the beef. Set aside.
To make the sauce, melt butter in a saucepan. Whisk in the flour making sure no lumps are formed. Add in the bell pepper and cook for a minute. Gradually add the beef broth then simmer until slightly thickened. Add in the beef together with its juices and let simmer with the gravy sauce for 5 minutes over low heat. Adjust seasoning according to taste.
Pour over roast beef mixture over pasta. Serve hot topped with grated cheese and parsley.
Pork Ribs with Tausi makes use of the very tasty tausi also known as black beans. These black beans enhance the flavor of the pork, making this dish a sumptuous viand you simply must try!
The Recipe
Ingredients:
1 kilo Monterey Pork Ribs, Cut into 1/2 inch cubes
½ cup sautéed black tausi
1 pc fresh egg
2 tsps salt
2 tsps sugar
½ cup cornstarch
4 tsps fried garlic
4 tsps sesame oil
1 tsp baking soda
2 tsps hot soy bean paste
3 pcs green pepper strips
1 tsp white pepper
Procedure:
Soak and wash pork ribs in tap water for 30 minutes. Drain. Combine all ingredients in a bowl except green pepper. Meanwhile, prepare steamer. Using soy dishes, arrange pork ribs mixture into it and top with green pepper strips. Steam for 40 minutes. Serve in soy dishes.
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! Yu can even prepare them a day before the event to make for a quick preparation. They are also great with salad.
The Recipe
Ingredients:
1/4 kilo MAGNOLIA CHICKEN LONGGANISA MIX (available at Magnolia Chicken Station)
1 1/2 tbsp oyster sauce
1 1/2 tbsp hoisin sauce
1 1/2 tbsp 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.
Sesame wings is fried chicken 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.
The Recipe
Ingredients:
½ kilo Magnolia Chicken Wings
1/4 cup Worcestershire sauce
1 tbsp 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 tbsp Char siew sauce
¼ cup tomato catsup
1 tbsp 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.
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! Yu can even prepare them a day before the event to make for a quick preparation. They are also great with salad.
The Recipe
Ingredients:
1/4 kilo MAGNOLIA CHICKEN LONGGANISA MIX (available at Magnolia Chicken Station)
1 1/2 tbsp oyster sauce
1 1/2 tbsp hoisin sauce
1 1/2 tbsp 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.
Pork Ribs with Tausi makes use of the very tasty tausi also known as black beans. These black beans enhance the flavor of the pork, making this dish a sumptuous viand you simply must try!
The Recipe
Ingredients:
1 kilo Monterey Pork Ribs, Cut into 1/2 inch cubes
½ cup sautéed black tausi
1 pc fresh egg
2 tsps salt
2 tsps sugar
½ cup cornstarch
4 tsps fried garlic
4 tsps sesame oil
1 tsp baking soda
2 tsps hot soy bean paste
3 pcs green pepper strips
1 tsp white pepper
Procedure:
Soak and wash pork ribs in tap water for 30 minutes. Drain. Combine all ingredients in a bowl except green pepper. Meanwhile, prepare steamer. Using soy dishes, arrange pork ribs mixture into it and top with green pepper strips. Steam for 40 minutes. Serve in soy dishes.
Roast Beef Pasta is a classic yet unique take on the traditional European pasta dishes. The Roast Beef chunks blended in with the pasta and sauce make this dish all the more tasty, appetizing and satisfying. Add a twist to your fettuccine with this recipe.
The Recipe
Ingredients:
200 g uncooked fettuccine noodles
½ kilo Monterey Beef, Sukiyaki cut
¼ tsp salt
pinch pepper
¼ cup Magnolia Gold Butter, unsalted
For the sauce:
1/3 cup Magnolia Gold Butter, unsalted
¼ cup Purefoods Baron All-Purpose Flour
1 pc red bell pepper, diced
2 cup beef stock
1 tsp liquid seasoning
½ cup Magnolia Cheddar Cheese, grated
2 tbsp parsley, chopped
Procedure:
Cook fettuccine according to package directions; set aside. Season beef with salt and pepper then lightly pan-fry in butter just until brown; about 1 minute. Do not overcook the beef. Set aside.
To make the sauce, melt butter in a saucepan. Whisk in the flour making sure no lumps are formed. Add in the bell pepper and cook for a minute. Gradually add the beef broth then simmer until slightly thickened. Add in the beef together with its juices and let simmer with the gravy sauce for 5 minutes over low heat. Adjust seasoning according to taste.
Pour over roast beef mixture over pasta. Serve hot topped with grated cheese and parsley.
Pancit Lomi or just Lomi is actually a Chinese-Filipino soup made with thick egg noodles. It is popular in some parts of Batangas. It usually contains small pieces of meat and has a thick consistency. In this episode, Chef Jon will show us a version of Lomi which uses Magnolia chicken chunks to make this yummy Chunky Chicken Lomi.
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.
The Recipe
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. Saute 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 continuosly 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
Perceived as the Filipino counterpart to “Pasta”, the term “Pancit” refers to the starchy noodles used in most local dishes. In this recipe, Chef John Chua makes use of grated young Coconut meat (Buko) as a substitute for Pancit. A great source of vitamins and a potent stress buster, enjoy Buko paired with Magnolia chicken in this great recipe that is perfect for all occasion.
Originating in La Paz Iloilo where this dish was first concocted. This dish has been the favorite of many Ilonggos and foreigners alike. Amongst other noodle dishes this is one that truly stands out. Special, Super special to mega special, its description is just out of bounds. Chef Peach shows us how this enticing dish is made.
The Recipe
Ingredients:
4 and 1/4 cups water
4 cups beef broth
1 Tbsp. patis
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)
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.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, spring onions and toasted garlic.
Originating in La Paz Iloilo where this dish was first concocted. This dish has been the favorite of many Ilonggos and foreigners alike. Amongst other noodle dishes this is one that truly stands out. Special, Super special to mega special, its description is just out of bounds. Chef Peach shows us how this enticing dish is made.
The Recipe
Ingredients:
4 and 1/4 cups water
4 cups beef broth
1 Tbsp. patis
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)
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.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, spring onions and toasted garlic.
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.
The Recipe
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. Saute 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 continuosly 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
This Spicy Ground Beef Rice recipe will surely take you back to your roots. Great for big gatherings at home or on the road let Chef John take you through the cooking processes step by step.
The Recipe
Ingredients
½ kilo
Monterey Ground Beef
¼ cup
olive oil
1 cup
chopped onion
½ cup
green bell pepper, seeded and chopped
½ cup
tomatoes, seeded and chopped
2 tbsp
cilantro, chopped
1 pc
labuyo
1 cup
long grain white rice
2 ½ cups
beef broth
½ cup
pizza sauce sweet style
½ tsp
chili powder
½ tsp
cumin
½ tbsp
paprika
salt and pepper to taste
The Procedure:
Place oil in a standard rice cooker, heat oil and sauté onions, bell pepper and tomatoes. Cook slightly. Add ground beef and cook until color changes. Add rice, cilantro, siling labuyo and beef broth, mix very well. cover and allow to cook. When done, season with salt and pepper.
Pata Tim is a favorite Chinese influenced Filipino dish. It is made from pork leg that is slowly boiled to make the meat really tender. Its tasty sauce makes this part of the pork much softer and jucier, making it a well known classic in the Philippines.
The Recipe
Ingredients:
1 whole MONTEREY PORK PATA FRONT, about 1.2 kilos
8 pc shiitake mushrooms
3/4 cup light soy sauce
2 pc star anise
1/4 cup sugar
1/4 cup + 2 tbsp sherry
1 bunch spring onions
enough water to cover pata
Procedure:
1. Combine all ingredients in a stockpot. Cook over high heat until mixture comes to a boil.
2. Lower heat to simmering and continue to cook until pata is fork tender, about 4 hours. Add water if necessary.
3. Adjust seasonings as needed.
Perceived as the Filipino counterpart to “Pasta”, the term “Pancit” refers to the starchy noodles used in most local dishes. In this recipe, Chef John Chua makes use of grated young Coconut meat (Buko) as a substitute for Pancit. A great source of vitamins and a potent stress buster, enjoy Buko paired with Magnolia chicken in this great recipe that is perfect for all occasion.
Khao Kluk Kapi is also called Thai Bagoong Rice. This delicious recipe combines the perfect ingredients with rice, bagoong and Magnolia Chicken Tocino to make this tasty and filling meal!
Toppings:
2 tbsp. Dried alamang, fried
¼ cup Toasted peanuts, coarsely, chopped
Sprigs of coriander (wansoy) leaves
5-6 pcs. Shallots, sliced
1 pack MAGNOLIA CHICKEN TOCINO, fried and sliced into strips
½ pc Green mango, julienne
2 pcs. Egg, fried and and sliced into strips
Stalks of spring onion, chopped
Pinch of toasted sesame seeds
Procedure:
Heat margarine in a skillet. Add the shrimp paste and cooked rice. Stir-fry until all ingredients are blended. Place rice on a serving plate, top with other ingredients.
Makes 4 to 6 servings.
Your favorite Mexican dishes have finally come to your own home. Tasty, fun and easy to prepare this wonderful snake or appetizer will surely highlight your gatherings. Combined with a wonderful Chili sauce this is one dish that will sure spice up your parties.
The Recipe
Ingredients:
12 pc flour tortillas, 6” in diameter
Filling
500 gm MONTEREY GROUND BEEF
¼ cup Dari Crème Classic Margarine
1 cup chopped onions
1 tsp chili powder
1 tsp salt
1 tsp ground black pepper
1 tsp cumin
1 – 200 gm bar grated MAGNOLIA QUICKMELT CHEESE, divided
1 cup sour cream, divided
Sauce
½ cup chopped green bell peppers
2 – 400 mL can chunky tomato sauce
1/2 tsp cumin
½ tsp chili powder
½ tsp ground black pepper
½ tsp salt
1 – 2 tbsp hot sauce
The Procedure
Melt margarine in a saucepan. Saute onions and beef. Cook until beef is no longer red. Add chili powder, salt, pepper and cumin. Continue to cook until beef mixture becomes very dry. Using a slotted spoon, remove beef from pan and transfer to a bowl. Stir in half of grated cheese and half of sour cream. Mix well and set aside.
Using the same pan with its oils, saute bell peppers. When softened, add tomato sauce and spices. Season with hot sauce. Allow to boil. Remove from heat.
Assembly
Divide beef mixture evenly between 12 pieces of tortilla. Place meat on the center of the tortilla and roll to secure filling. Arrange tortilla rolls side by side on a baking dish. Set aside. Pour tomato sauce over enchiladas and top with the other half of sour cream and grated cheese. Bake in a pre-heated 350 F oven for 25 to 30 minutes.
/rating_off.png)
Loading ...
/rating_on.png)
Bologna and Salami Antipasti Sandwich is the perfect summer party sandwich! It’s fun to make and does not require cooking at all! It’s so easy to do. You can prepare it 2 hours before your party. Just drizzle the bread with the vinaigrette and place all the ingredients. The flavors of each delicious ingredient melt together into one wonderful sensation.
love to have more recipes pls email to my email account… so very easy to prepare thanks magnolia