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BACKYARD PICNIC FAMILY MEAL 1

BACKYARD PICNIC FAMILY MEAL 1

MAIN DISH

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BARBECUE RIBS
BARBEQUE PLATTER
CHICKEN BARBECUE WRAPS

BARBECUE RIBS

Ingredients:

1 kg MONTEREY BABY BACK RIBS

Marinade

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

Procedure:

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

BARBEQUE PLATTER

Ingredients:

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

Procedure:

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

CHICKEN BARBECUE WRAPS

Ingredients:

1/4 cup cooking oil
1 cup sliced red bell peppers
4 cups flaked leftover roast chicken (MAGNOLIA CHICK N' JUICY)
1 cup store bought barbecue sauce
8 pc flour tortillas
1 (120 g) pack MAGNOLIA CHEEZEE SQUEEZE
1/4 cup chopped parsley

Procedure:

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

Makes 8 servings.

BACKYARD PICNIC FAMILY MEAL 1

ACCOMPANIMENT

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CHEESY VEGETABLE RICE
CHICKEN TURMERIC RICE
RICE COOKER JAMBALAYA HOTDOGS

CHEESY VEGETABLE RICE

Ingredients:

2 tbsp DARI CREME CLASSIC
75 grams Baguio beans, boiled and chopped
1 pc (100 g) carrot, boiled and chopped
1/2 cup (85 g) canned corn kernels, drained
1/8 tsp iodized fine salt
1 pc (50 g) onion, chopped
4 cloves garlic, chopped
2 cups cooked rice
1 pack (235 g) MAGNOLIA CHEEZEE SQUEEZE CHEDDAR

Procedure:

  1. Melt 1 tbsp margarine in a pan or wok and saute Baguio beans, carrot and corn for 1-2 minutes. Season with salt. Set aside.
  2. In the same pan, melt remaining margarine and saute onion and garlic until tender.
  3. Add rice, cheese spread and veggies. Mix well. Serve hot.

Makes 3 servings. 

CHICKEN TURMERIC RICE

Ingredients:

1/4 cup cooking oil
2 (100 g each) pc potatoes, cubed
1 cup shredded leftover chicken adobo, reserve adobo sauce
4 cloves garlic, crushed
1 tbsp turmeric powder
1 pc chicken bouillon cube
1/4 tsp pepper
1 (160 grams) bundle mustasa leaves, cut into 2 inch length pieces
4 cups cooked rice

Procedure:

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

Makes 6 servings.

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

RICE COOKER JAMBALAYA HOTDOGS

Ingredients:

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

Procedure:

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

Makes 5 servings.

BACKYARD PICNIC FAMILY MEAL 1

DESSERT

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CERVEZA NEGRA CHOCOLATE CUPCAKES
CHOCO PEANUT COOKIES
CHOCOLATE PANCAKE PUTO

CERVEZA NEGRA CHOCOLATE CUPCAKES

Ingredients:

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

Frosting

1/4 cup + 1 tbsp CERVEZA NEGRA
2 (250 mL each) packs cups MAGNOLIA ALL-PURPOSE CREAM
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 kg bittersweet chocolate block, chopped (2 cups)

Procedure:

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

Makes 12 servings. 

 

Note/s:

This recipe used 1 (330 mL) bottle of SAN MIGUEL BEER CERVEZA NEGRA

CHOCO PEANUT COOKIES

Ingredients:

1 (200 g) pack MAGNOLIA PANCAKE PLUS WITH CHOCOLATE SYRUP
1/4 cup cooking oil
1 tbsp peanut butter

Procedure:

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

Makes 24 pieces.

CHOCOLATE PANCAKE PUTO

Ingredients:

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

Procedure:

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