1. Melt butter in a saucepan. Sauté onions and ground beef. Cook until beef turns brown. Add chili powder and continue to cook until mixture is almost dry. Meanwhile, combine cream and lemon juice. Set aside.
2. Remove beef from pan and transfer to a bowl. Stir in half of the grated cheese and half of cream mixture. Mix well and set aside.
3. In the same pan, sauté bell peppers until tender. Add tomato sauce and spices. Let simmer then remove from heat.
4. Preheat oven to 350°F. Divide beef mixture evenly. Place meat in the center of each flour tortilla and roll to secure filling. Arrange rolls side by side in a baking dish.
5. Pour sauce over enchiladas and add remaining cream and grated cheese. Bake for 25-30 minutes.

Makes 6 servings.

MEAT SAUCE:

1. Heat butter and olive oil in a large skillet.
2. Add the vegetables and cook over medium heat for 10 minutes or until vegetables are tender.
3.  Add beef and simmer, stirring frequently to break up lumps. Add red wine, tomatoes and tomato paste. Season with oregano and allow to simmer for 30 minutes. Add stock.
4. Add parsley then season with salt and pepper. Set aside.

WHITE SAUCE:

1.   Melt butter in a medium saucepan. Add flour and cook stirring for 1 to 2 minutes. Add milk gradually, whisking vigorously after each addition. Bring to a boil and cook stirring continuously until smooth.
2.   Add nutmeg. Season with salt and pepper to taste. Remove from heat.

ASSEMBLY:

1. Preheat oven to 350°F.
2.  Spread 1/3 of meat sauce on bottom of baking dish. Spread about 3/4 cup of white sauce on top of meat sauce then arrange 4 sheets of lasagna. Repeat 2 times then cover top layer with remaining white sauce. Sprinkle parmesan and grated cheese on top.
3.   Bake for 40 to 45 minutes or until pasta is tender when pierced with a knife. Allow to stand 10 minutes before serving.

Makes 10 servings. 

*Beef stock: make by dissolving beef cubes or by boiling beef bones

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.

1. Dredge beef in flour, making sure all pieces are well coated.
2. In a pan, melt butter then sauté onion until tender.
3. Add beef gradually and sauté. Add mushrooms, tomato paste and beef stock. Lower heat and let simmer then add Worcestershire sauce, salt and pepper. Simmer covered over low heat until beef is tender. Stir in sour cream and cheese.
4. Mix in pasta and top with remaining cheese. 

Makes 5 servings.

(Yield 5-1/2 cups)

1. Preheat oven to 350ºF. Combine beef, water, soy sauce, garlic powder, vinegar, sugar, 2 tbsp sesame seeds and sesame oil in a bowl and set aside for 15 minutes.
2. In a large pan, cook meat over medium heat for 5 minutes or until cooked through. Set aside.
3. In a bowl, combine cheese sauce and mayonnaise. Set aside.
4. Combine rice and kimchi and place in an 8x5x2 inch ovenproof baking dish. Top with meat and cheese mixture. Bake for 15 minutes or until top has browned.
5. Top with nori sheets and remaining sesame seeds just before serving. Serve with carrot and lettuce.

Makes 20 servings
Yield: 1 8x5x2 inch pan

Tip/s:

• You may also use an oven toaster and adjust pan size. Bake for 5 minutes or until top has browned.
• Drizzle with mayonnaise on top.

1. In a pan, fry bacon in its own fat. Set aside.
2. In the same pan, melt Magnolia Dari Creme Classic and saute garlic. Gradually add flour while stirring until mixture thickens or paste forms.
3. Add chicken stock and stir continuously to prevent lump formation.
4. Add cream and cook for about 5 minutes, stirring continuously. Add bacon, mushrooms, pepper and parsley. Mix well.
5. Add cooked pasta and mix until well blended. Transfer to platter and top with cheese.

Makes 5 servings.

1. In a saucepan, melt butter then sauté garlic. Add flour and stir to form a paste. Add chicken stock and whisk occasionally to prevent lump formation. Cook until thick.
2. Add cream and simmer for 5 minutes. Add bacon and mushrooms.Season with pepper and add parsley.
3. Toss spaghetti with cream sauce just before serving. Transfer to a serving dish and top with cheese.

Makes 5 servings.  

1. Preheat oven to 400°F.
2. In a saucepan, heat oil and sauté garlic then beef for one minute or until beef changes in color. Add tomato sauce and simmer for 2 minutes. Season with salt and pepper. Simmer covered for 10 minutes over low heat. Fold in macaroni. Transfer to an ovenproof dish.
3. Make the white sauce by melting the butter in a saucepan. Add flour while whisking and cook for 1 minute over medium heat.
4. Add cream and half of the cheese while continuously whisking the mixture. Simmer for 2 minutes over low heat or until thick. Spread on top of macaroni mixture.
5. Top with remaining cheese and bake in the oven for 10 minutes or until cheese has melted and top layer has browned slightly.

Makes 9 servings

1. Set oven toaster or oven to high.
2. Heat oil in pan and sauté onion and garlic for 1 minute.
3. Add sausages and potatoes. Sauté for about 5 minutes or until potatoes brown.
4. Pour cream and simmer for 5 minutes. Transfer to an oven proof dish and top with cheese.
5. Bake for 5-10 minutes or until cheese melts and browns. Rest for 5 minutes before serving.

Makes 8 servings. (Yield: 4 cups mixture/1/2 cup per serving)  

1. Heat butter in a pan. Sauté onion, garlic, carrot and celery. Add beef and cook until meat changes in color.
2. Add hotdogs, mushrooms, ketchup and cream. Simmer for 5 minutes, over low heat, stirring occasionally.
3. Top or toss with cooked pasta. Sprinkle with grated cheese. 

Makes 6 servings.
(Yield: 6 1/2 cups)

1. Combine Magnolia Chicken Station Recado Cut, vinegar, iodized fine salt, Magnolia Brown Egg, and cornstarch in a bowl. Mix well.
2. Deep-fry chicken in hot oil until golden brown. Drain excess oil on paper towels. Set aside.
3. In a wok, melt Magnolia Dari Creme and then add fried chicken. Toss until all chicken pieces are covered with Magnolia Dari Creme. Serve immediately.

Makes 5 servings.

1. Marinate pork tenderloin with garlic and 3 tablespoons of Worcestershire sauce for at least 30 minutes.
2. Melt margarine in a hot pan over medium heat. Brown pork, and then add marinade. Cook for 3 minutes on each side.
3. Add cream, mushrooms, and remaining Worcestershire sauce. Grate half of the cheese and stir into the sauce. Let simmer and cook covered until pork is fully cooked.
4. Use a peeler to make cheese shavings with the remaining cheese. Top before serving, and garnish with parsley. 

Makes 5 servings.

1. Season steaks with salt and pepper on both sides.
2. Heat grill pan over high heat and brush with butter. When grill pan is smoking hot, reduce heat to medium and cook steaks according to desired doneness. Set aside.
3. To make gravy, heat butter in a medium size sauce pan and sauté garlic until golden brown. Set aside. In the same pan, whisk in flour, beef stock, Worcestershire sauce and soy sauce. Whisk until smooth and lump-free. Add garlic chips and mix well.
4. Pour gravy just before serving steaks or serve on the side.

Makes 5 servings.

(Yield: 2 cups gravy)

1. Season shrimps with salt and pepper. Set aside.
2. In a wok, melt butter and sauté garlic.  Add shrimps and lemon juice and sauté until shrimps turn orange in color. Sprinkle with parsley.
3. Toss in pasta and serve with grated cheese.

1. Melt butter in a pan and sauté garlic for 1 minute. Add shrimps and sauté until orange in color. Add tomato paste and crushed tomatoes. Let simmer for 10 minutes until sauce has reduced. Season with salt and pepper. Turn off heat and then add cream.
2. Toss in cooked penne pasta. Transfer to a serving platter and top with grated cheese.  

Makes 5 servings

Yield: 5-1/2 cups

1. Preheat oven to 350°F. Using a pastry brush, spread butter at bottom and sides of a large 8x12 inch ovenproof dish.
2. In a bowl, combine, garlic, cheese, cream cheese and cream. Mix well until smooth.
3. Spread spinach at the bottom of the baking dish.
4. Season fish with salt and arrange fish on top of the spinach followed by cheese mixture.
5. Cover fish with foil and bake for 30-40 minutes. Remove foil in the last 8 to 10 minutes of baking.

Makes 10 serving

1. Spread margarine on both sides of pandesal. Place inside oven toaster and toast for about 1-2 minutes. Set aside.
2. Spread mayonnaise on one side of pandesal and place two pieces of ham slices on bread. Top with lettuce leaves and sandwich with another piece of pandesal.

Makes 4 servings.