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CHRISTMAS FAMILY MEAL 1

CHRISTMAS FAMILY MEAL 1

MAIN DISH

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BEEF SALPICAO
BEEF STROGANOFF
BEEF WELLINGTON

BEEF SALPICAO

Ingredients:

1/2 kg MONTEREY BEEF TENDERLOIN, cubed
1 tbsp hot sauce
3 tbsp liquid seasoning
3 tbsp Worcestershire sauce
1 tsp pepper
1/3 cup DARI CREME CLASSIC
16 cloves (70 g) garlic, minced (1/3 cup)
1 pc (5 g) finger pepper (siling haba), sliced for topping (optional)

Procedure:

  1. Marinate beef in hot sauce, liquid seasoning, Worcestershire sauce and pepper, for about 5 minutes. Drain and set aside marinade.
  2. Heat margarine in a pan. Sauté garlic over moderate heat until golden brown. Remove half of the garlic from the pan and set aside.
  3. In the same pan, add beef and continue sautéing over high heat until beef turns brown. Add marinade and simmer for another minute.
  4. Transfer to a sizzling plate or serving platter and top with reserved toasted garlic and sliced finger pepper.
Makes 4-6 servings. 
(Yield: 2 cups/1/2 cup per serving)

BEEF STROGANOFF

Ingredients:

1 kg MONTEREY BEEF SUKIYAKI CUT
1 cup (120 g) MAGNOLIA ALL PURPOSE FLOUR
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1 pc (100 g) onion, chopped
1 can (100 g) button mushrooms pieces and stems, drained
2 tbsp tomato paste
4 cups beef stock
1 tsp Worcestershire sauce
1 tbsp iodized fine salt
1/4 tbsp pepper
1/2 cup (120 g) sour cream
1/2 cup (60 g) grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Dredge beef in flour. Make sure all pieces are coated well.
  2. In a pan, melt butter then sauté onion until tender.
  3. Add beef slowly to brown on sides and then add mushrooms, tomato paste and beef stock. Bring to boil.
  4. Add Worcestershire sauce, salt and pepper. Simmer covered over low heat until beef is tender.
  5. Add sour cream and cheese. Simmer once.

Makes 8 servings.

BEEF WELLINGTON

Ingredients:

1 bunch (8 g) parsley, finely chopped (1/4 cup)
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup red wine (optional)
1 pc (80 g) white onion, finely chopped (1/2 cup)
1 can (284 g) canned mushrooms, drained and finely chopped
6 pc (840 g) MONTEREY BEEF TENDERLOIN MEDALLIONS, about 1" thick
iodized fine salt and pepper to taste
1 pack (320 g) store-bought puff pastry sheet
1 pc MAGNOLIA BROWN EGG, use egg whites only

Procedure:

  1. Preheat oven to 425°F.
  2. Cook first 5 ingredients in a sauté pan over medium heat until all liquid is absorbed and mixture resembles a paste.
  3. Season steaks with salt and pepper on both sides. Cover top of the steaks with mushroom mixture.
  4. Cover the steaks with puff pastry to form square like pockets. Seal ends tightly and brush top of pastry dough with egg wash.
  5. Bake on a rack uncovered for 25 minutes. Serve.

Makes 6 servings.

CHRISTMAS FAMILY MEAL 1

ACCOMPANIMENT

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CHEESY VEGETABLE RICE
PAELLA VALENCIANA
TOMATO RICE

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. 

PAELLA VALENCIANA

Ingredients:

1 (210 g) can PUREFOODS CHORIZO BILBAO STYLE, sliced
1/2 cup virgin olive oil  
1/2 kg MAGNOLIA CHICKEN STATION ADOBO CUT
1 tbsp chopped garlic
1 cup chopped onions
2 cups Thai jasmine rice
1/4 tsp saffron
100g cup canned diced tomatoes
1/2 cup tomato sauce
2-1/2 cups chicken stock
iodized fine salt and pepper to taste
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 cup sliced Baguio beans
1/2 cup green bell pepper, sliced into strips
1/2 cup green peas
2 pc MAGNOLIA BROWN EGGS, hard cooked, peeled and sliced into wedges
1 pc lemon wedges

Procedure:

  1. Sauté chorizo in olive oil for 3 minutes in a paellera or wide pan. Remove and set aside.
  2. Slightly brown the chicken in the same pan. Remove and set aside.
  3. Using the same pan, sauté onions until slightly transparent. Add garlic and continue to sauté for 3-4 minutes. Mix in rice, saffron and paprika. Toss well.
  4. Add diced tomatoes, tomato sauce, chicken stock and mix well. Season with salt and pepper. Add chorizo and chicken back into the pan.
  5. Cover pan with aluminum foil, lower heat, and allow rice and chicken to cook.
  6. After 30 minutes, remove foil and top the vegetables on the rice (except the green peas).
  7. Cover once again with foil and allow vegetables to cook for about 5-7 minutes.
  8. Meats and vegetables are done, add the green peas.
  9. Arrange cooked egg wedges on top and serve with lemon wedges.
 

TOMATO RICE

Ingredients:

2 kgs tomato
7 kgs Japanese rice, cooked
4 cloves garlic, crushed finely and fried
pinch pepper
pinch salt
1 cup canola oil
1 pc Knorr chicken cube

Procedure:

  1. Put canola oil until it's hot then add tomato after a few minutes.
  2. When the tomatoes are juicy, place the rice. Mix well.
  3. Season with salt, pepper, and garlic after few minutes then add chicken cubes.
Makes 10 servings.  

CHRISTMAS FAMILY MEAL 1

DESSERT

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CHOCO ALMOND CUPCAKES
FLOURLESS CHOCOLATE CUPCAKES
FRUIT SALAD SUPERB

CHOCO ALMOND CUPCAKES

Ingredients:

4-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
1 tsbp iodized fine salt
1 tsp baking soda
3/4 cup cocoa powder
3 cups water
3 tbsp cane vinegar
4 drops almond extract
1 tsp vanilla extract
1/2 tbsp almond extract
1 (200 g) bar DARI CREME BUTTERMILK, melted
3-3/4 cups brown sugar

Procedure:

  1. Preheat oven to 350°F.
  2. In a bowl, combine flour, salt, baking soda and cocoa powder. Set aside.
  3. In a separate bowl, combine water, vinegar, vanilla and almond extracts. Set aside.
  4. In another bowl, combine margarine and brown sugar. Mix well. Add flour mixture to the liquid mixture. 
  5. Pour batter into muffin tins until 3/4 full. Bake for 18 to 20 minutes.

Makes 45 pieces.  

FLOURLESS CHOCOLATE CUPCAKES

Ingredients:

1 cup MAGNOLIA GOLD BUTTER
1 cup chopped semisweet chocolates
1/2 cup cocoa powder, sifted
4 pc MAGNOLIA BROWN EGGS
1-1/4 cups sugar
1 tbsp SAN MIG COFEE BARAKO, dissolved in 2 tbsp water
powdered sugar for dusting

Procedure:

  1. Preheat oven to 350°F. Line muffin pans with baking cups.
  2. In a bowl, combine butter, chocolates and cocoa powder. Melt the mixture over double boiler. Set aside.
  3. Beat eggs and sugar then add coffee mixture. Fold into chocolate mixture.
  4. Pour into paper lined muffin pans.
  5. Bake for 20 minutes or until done. Dust with powdered sugar.
Makes 1 dozen.

FRUIT SALAD SUPERB

Ingredients:

1/2 cup MAGNOLIA CREAM CHEESE, softened
1/4 cup condensed milk
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1 (850 g) can canned fruit cocktail, drained
1 cup nata de coco
1/2 cup cubed MAGNOLIA CHEEZEE
1/4 cup cherries in syrup, drained
1/2 cup walnuts

Procedure:

  1. Combine cream cheese, condensed milk, and cream until well blended.
  2. Mix in fruit cocktail, nata de coco and cheese. Top with cherries and walnuts. Chill.

Makes 8 servings.

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