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 meat and set aside marinade.
2. Heat margarine in a pan and sauté garlic over moderate heat until golden brown.
3. Remove half of the garlic from the pan and set aside.
4. In the same pan, add beef and continue sautéing over high heat until beef turns brown.
5. Add marinade and simmer for another minute.
6. Transfer to a sizzling plate or serving platter and top with reserved toasted garlic and sliced finger pepper.
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:
Makes 3 servings.
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:
Makes 45 pieces.
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