MAGNOLIA DAIRY CHRISTMAS MEALS

MAGNOLIA DAIRY CHRISTMAS MEALS

MAIN

BACON AND CHICKEN ALFREDO PASTA

Ingredients:

2 tbsp GOLDEN FRY PALM OIL
1/2 cup diced PUREFOODS CLASSIC BACON HONEYCURED
1 tsp minced garlic
1 cup sliced fresh button mushrooms
1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS, cubed
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1 cup chicken stock
2 tsp nutmeg
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/4 kg spaghetti noodles, cooked according to package directions
1/2 tsp iodized fine salt
1/4 tsp pepper
1 (165 g) pack MAGNOLIA CHEDDAR CHEESE, grated

Procedure:

  1. In a saucepan, heat oil and cook bacon until slightly browned and then add garlic, mushrooms, and chicken. Sauté for 3 to 4 minutes. Set aside.
  2. Using the same pan, melt butter. Add flour and stir to form a paste. Gradually add chicken stock, nutmeg and cream then season with salt and pepper. Lower heat and simmer until mixture coats the back of the spoon, stirring occasionally.
  3. Add sauteed bacon-chicken mixture then pour over cooked pasta. Top with cheese just before serving.

Makes 5 servings

(Yield: 2 cups sauce)

BAKED BEEF & CHEESE ROLL UPS

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER SALTED
1 cup chopped onions
1/2 kg MAGNOLIA GROUND BEEF
1 tsp chili powder
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 tsp lemon juice
1 (165 g) pack MAGNOLIA QUICKMELT CHEESE, grated
12 pc store-bought 6" flour tortillas

Sauce

1/2 cup chopped green bell peppers
1 (400 mL) can chunky tomato sauce
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp iodized fine salt
1 tsp pepper
1 tsp hot sauce

Procedure:

  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.

BEEF LASAGNA POTLUCK

Ingredients:

12 sheets instant lasagna (no need to pre-cook)
1 cup grated Parmesan cheese
1 (185 grams) pack grated MAGNOLIA QUICKMELT CHEESE

Meat Sauce

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp olive oil
1 pc onion, chopped
1 pc carrot, peeled and diced
1 stalk celery, diced
400 grams MONTEREY GROUND BEEF
1/2 cup red wine (optional)
2 cups crushed Italian plum tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1-1/2 cups beef stock*
1/4 cup chopped parsley
iodized fine salt and pepper to taste

White Sauce

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1 (1 L) pack MAGNOLIA FRESH MILK
1/4 tsp ground nutmeg
iodized fine salt and pepper to taste

Procedure:

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

BEEF SALPICAO

Ingredients:

1/3 cup MAGNOLIA DARI CRÈME CLASSIC
1/2 kg beef tenderloin, cubed
2 tbsp hot sauce
3 tbsp liquid seasoning
3 tbsp Worcestershire sauce
1 tsp pepper
1/3 cup minced garlic
1 pc sliced finger pepper for topping (optional)

Procedure:

  1. Marinate beef in hot sauce, liquid seasoning, Worcestershire sauce and pepper, for about 5 minutes. Drain and reserve marinade.
  2. Heat Magnolia Dari Creme in 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 4-5 servings. 

(Yield: 2 cups/1/2 cup per serving)

BEEF STROGANOFF WITH TWIRL PASTA

Ingredients:

1 kg MONTEREY BEEF SUKIYAKI CUT, sliced
1 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1 (70 g) pc onion, chopped
1/2 cup sliced button mushrooms
2 tbsp tomato paste
4 cups beef stock
1 tsp Worcestershire sauce
1 tsp iodized fine salt
1/4 tsp pepper
1/2 cup sour cream
1/2 cup grated MAGNOLIA QUICKMELT CHEESE
1/2 kg tri color twirl pasta noodles, cooked according to package directions

Procedure:

  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)

BULGOGI BIBIMBAP BAKE

Ingredients:

1/2 kg MONTEREY MEATS BEEF SUKIYAKI
1/4 cup water
1/4 cup soy sauce
1 tbsp garlic powder
2 tbsp vinegar
2 tbsp sugar
2 tbsp sesame seeds
2 tbsp sesame oil
1 (220 g) pack MAGNOLIA CHEEZEE SQUEEZE
1/4 cup MAGNOLIA REAL MAYONNAISE
4 cups cooked Japanese rice
1 cup store bought kimchi, chopped
2 pc nori sheets, shredded or sliced thinly
1 tbsp toasted sesame seeds
1 (80 g) pc carrots, shredded
2 bundles curly lettuce, rinsed and pat-dried

Procedure:

  1. Preheat oven to 350oF. Combine the first 8 ingredients 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 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.

CARBONARA

Ingredients:

1/4 cup DARI CREME CLASSIC
1 tbsp minced garlic
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1 cup chicken stock
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (200 g) pack bacon, chopped
1/4 cup sliced button mushrooms
1/8 tsp pepper
1 tbsp chopped parsley
1/4 kg spaghetti, cooked according to package directions
1/2 cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  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.

CARBONARA WITH QUESO DE BOLA

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1 tbsp minced garlic
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1 pc chicken bouillon cube, dissolved in 1 cup water
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (200 g) pack PUREFOODS CLASSIC BACON HONEYCURED, fried and chopped
1 (400 g) can button mushrooms pieces and stems, drained
1 tbsp chopped parsley
1/8 tsp pepper
1/4 kg spaghetti, cooked according to package directions
1/2 cup grated MAGNOLIA QUESO DE BOLA

Procedure:

  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.  

CHEESY BAKED MACARONI

Ingredients:

2 tbsp MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
4 cloves garlic, finely crushed
1/2 kg MONTEREY LEAN GROUND BEEF
1/2 kg Filipino or sweet style tomato sauce
2-1/2 tsp iodized fine salt
1 tsp pepper
8 (900 g) cups cooked macaroni (400 g raw)

White Sauce:

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
2 (250 mL each) packs MAGNOLIA ALL-PURPOSE CREAM
2 (200 mL each) packs MAGNOLIA FULL CREAM MILK
2 (165 g each) packs grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  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

CHEESY POTATO SAUSAGE CASSEROLE

Ingredients:

2 tbsp MAGNOLIA BUTTER-LICIOUS!
1 (100 g) pc white onion, sliced
4 cloves garlic, chopped
1 (2 pc) pack PUREFOODS DELI CHEESE HUNGARIAN SAUSAGE, cubed
350 grams potatoes, cubed
1 (250 mL) packs MAGNOLIA ALL-PURPOSE CREAM
1 (165 g) pack MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

  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)  

CREAMY FILIPINO STYLE SPAGHETTI

Ingredients:

1 (200 g) pack spaghetti, cooked according to package directions
1/4 cup grated MAGNOLIA CHEEZEE

Sauce

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1 (60 g) pc onion, cubed
6 cloves garlic, crushed
1 (100 g) pc carrot, chopped
1 (80 g) pc celery, chopped
1/4 kg MONTEREY GROUND BEEF
4 pc PUREFOODS TENDER JUICY HOTDOG CLASSIC, sliced
1 (198 g) can button mushrooms pieces and stems, drained
1 (320 g) pack banana ketchup
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM

Procedure:

  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)

GOLDEN FRIED CHICKEN

Ingredients:

1/2 cup MAGNOLIA DARI CRÈME CLASSIC
1 (5 pc) kg MAGNOLIA CHICKEN STATION RECADO CUT
2 tbsp vinegar
1/2 tsp iodized fine salt
1 pc MAGNOLIA BROWN EGG
1 cup cornstarch
1 (950 mL) pack MAGNOLIA NUTRI OIL, for frying

Procedure:

  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.

 

PORK TENDERLOIN WITH CREAMY CHEESE SAUCE

Ingredients:

1/2 kg MONTEREY PORK TENDERLOIN, sliced into 5
6 cloves garlic, chopped
4 tbsp Worcestershire sauce
1/3 cup MAGNOLIA GOLD BUTTER UNSALTED
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (198 g) can button mushrooms, drained and sliced
120 grams MAGNOLIA QUESO DE BOLA
1 tbsp chopped parsley

Procedure:

  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.

RIB EYE STEAKS ALA POBRE

Ingredients:

5 pc MONTEREY RIB EYE STEAKS, sliced 1/2 inch thick
1/4 tsp iodized fine salt
1/4 tsp pepper
3 tbsp MAGNOLIA GOLD BUTTER SALTED

Gravy

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
3 tbsp chopped garlic
3 tbsp MAGNOLIA ALL PURPOSE FLOUR
3 cups beef stock
1 tbsp Worcestershire sauce
2 tbsp soy sauce

Procedure:

  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)

SHRIMP PASTA IN CREAMY TOMATO SAUCE

Ingredients:

3 tbsp MAGNOLIA GOLD BUTTER SALTED
5 cloves garlic, sliced
1/2 kg shrimps, peeled
1 (28 g) pack tomato paste
1 (210 g) can crushed tomatoes
1-1/2 tsp iodized fine salt
1/2 tsp white pepper
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (400 g) pack penne noodles, cooked according to package directions
1 (165 g) tbsp MAGNOLIA CHEDDAR CHEESE, grated (optional)

Procedure:

  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

SHRIMP SCAMPI PASTA

Ingredients:

1/2 kg shrimps (suahe), shelled and deveined
1/4 tsp iodized fine salt
1/4 tsp pepper
1/4 cup MAGNOLIA GOLD BUTTER SALTED
3 tbsp minced garlic
1 tsp lemon juice
2 tsp chopped parsley
1 (200 g) pack spaghetti noodles, cooked according to package directions
1/2 cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  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.

Makes 5 servings

(Yield 4-1/2 cups)

THREE CHEESE BAKED FISH

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 tsp chopped garlic
1 (185 g) pack MAGNOLIA QUICKMELT CHEESE, grated
1/2 cup grated, MAGNOLIA CHEEZEE
1/2 cup MAGNOLIA CREAM CHEESE, softened
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
3 cups spinach leaves, blanched
1/4 tsp iodized fine salt
1 kg salmon fillet

Procedure:

  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

TOASTED HAM AND PANDESAL

Ingredients:

1/4 cup MAGNOLIA DARI CREME BUTTERMILK
4 pc large pandesal, split lengthwise
4 tbsp MAGNOLIA REAL MAYONNAISE
2 (250 g each) packs ham slices
4 pieces lettuce leaves

Procedure:

  1. Spread Magnolia Dari Creme 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.

MAGNOLIA DAIRY CHRISTMAS MEALS

ACCOMPANIMENT

3-CHEESE DIP WITH SPANISH SARDINES

Ingredients:

1 (240 g) bottle Spanish sardines, drained and flaked
1/2 cup MAGNOLIA CREAM CHEESE, softened
1/2 cup grated MAGNOLIA QUESO DE BOLA
1/2 cup grated MAGNOLIA CHEEZEE
1/4 cup MAGNOLIA REAL MAYONNAISE
1 cup chopped green onions
1/2 cup MAGNOLIA GOLD BUTTER SALTED, melted

Procedure:

  1. In a bowl, combine sardines, cream cheese, grated cheese, mayonnaise and green onions until smooth.
  2. Transfer to a sterilized jar and pour melted butter. Cover and chill until use.

Yield: 2 cups spread

CHEESY POTATO SAUSAGE CASSEROLE

Ingredients:

2 tbsp MAGNOLIA BUTTER-LICIOUS!
1 (100 g) pc white onion, sliced
4 cloves garlic, chopped
1 (2 pc) pack PUREFOODS DELI CHEESE HUNGARIAN SAUSAGE, cubed
350 grams potatoes, cubed
1 (250 mL) packs MAGNOLIA ALL-PURPOSE CREAM
1 (165 g) pack MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

  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)  

HAM AND QUESO DE BOLA CROQUETTES

Ingredients:

1/2 kg potatoes, washed, boiled and mashed
4 pc PUREFOODS COOKED HAM, cut into small squares
1 (20 g) bundle green onions, chopped
3 pc MAGNOLIA BROWN EGGS, beat 2 eggs
1/2 tsp iodized fine salt
1/4 cup pepper
150 g MAGNOLIA QUESO DE BOLA, cut into half inch cubes (about 20 pc)
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1-1/2 cups breadcrumbs
2 cups GOLDEN FRY PALM OIL

Procedure:

  1. Combine potatoes, ham, green onions, 1 egg, salt and pepper. Mix well.
  2. Scoop every 2 tbsp of potato mixture and place a cheese cube in the center, and then form into balls.
  3. Roll potato balls in flour, beaten eggs, and breadcrumbs.
  4. Deep fry croquettes in hot oil over medium heat until golden brown. Drain excess oil on paper towels.  

Makes 6 servings.

(Yield 20 pieces/3 pc per serving)

KOREAN CREAM CHEESE GARLIC BREAD

Ingredients:

Garlic Butter

1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED, melted
1/2 cup minced garlic
1/8 cup condensed milk
1 tbsp honey
1 tbsp chopped parsley
2 pc MAGNOLIA BROWN EGGS

Cream Cheese Filling

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup MAGNOLIA ALL-PURPOSE CREAM
3 tbsp powdered sugar

Buns

12 pc store bought burger buns

Procedure:

  1. Preheat oven to 350°F. Line baking pans with baking/wax paper. Set aside.
  2. Make the garlic butter by combining all ingredients in a bowl and set aside.
  3. Make the cream cheese filling by beating cream cheese, cream and powdered sugar until light. Transfer to a piping bag and set aside.
  4. To assemble, slice bread into 8 sections without cutting through. Pipe cream cheese filling in between the slices. Spoon/brush the garlic butter mixture over the bread. Bake for 10-12 minutes until browned.

Makes 12 pieces.

QUESO DE BOLA SUPREME SAUCE

Ingredients:

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1 (50 g) pc onion, chopped
1 (25 g) pc celery, finely chopped
1 (25 g) pc bell pepper, finely chopped
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/2 cup grated MAGNOLIA QUESO DE BOLA
1 tsp lemon zest

Procedure:

  1. To make sauce, heat butter in a sauce pan over medium heat. Sauté onion, celery and bell pepper.
  2. Stir in cream, cheese, and lemon zest. Let simmer and constantly stir until sauce thickens. Set aside.    

Makes 1-1/2 cups. 

SCALLOPED POTATOES WITH HAM, MUSHROOMS AND CHEESE

Ingredients:

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
6 cloves garlic, chopped
1 (200 g) pack fresh mushrooms, sliced
1 (250 g) pack PUREFOODS COOKED HAM, sliced into squares
2 (250 mL each) pack MAGNOLIA ALL-PURPOSE CREAM
4 (200 g) pc potatoes, sliced thinly
1/2 cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Preheat oven to 350°C.
  2. Melt butter and sauté garlic and mushrooms until tender. Add ham and cream. Let simmer for 2 minutes. Set aside.
  3. In an ovenproof dish, arrange sliced potatoes then top with cream mixture. Finish with cheese and bake for 30 minutes or until potatoes are tender.

Makes 12 servings.

TAHONG IN GOLDEN CREAM SAUCE

Ingredients:

1/2 cup MAGNOLIA DARI CRÈME CLASSIC
1/4 cup crushed garlic
2 tbsp sliced ginger
1/2 cup chopped red onions
2 kg mussels (tahong), washed and bearded
1-1/2 cups water or lime soda
1 tsp iodized rock salt
1 tsp pepper
1 tbsp chopped or snipped parsley for garnish

Procedure:

  1. In a pot, add Magnolia Dari Creme, garlic & ginger and cook until garlic turns brown.
  2. Add onions, and saute for a few seconds, and then add tahong, water, salt & pepper.
  3. Cover and let boil until shells open in a few minutes.
  4. Transfer to a serving bowl. Discard unopened shells. Top with parsley.

Makes 5 servings.

MAGNOLIA DAIRY CHRISTMAS MEALS

DESSERT

BANANA CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Ingredients:

2 cups MAGNOLIA ALL PURPOSE FLOUR
2 tsp sifted baking soda
1/4 tsp iodized fine salt
2 tsp cinnamon powder
1 cup sugar
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED, melted
4 pc MAGNOLIA BROWN EGGS
1-1/2 cups grated carrots
1 cup drained crushed pineapple
1 cup packed brown sugar
1/2 cup mashed ripe lakatan bananas

Frosting

2 (225 g each) packs MAGNOLIA CREAM CHEESE, cut up
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED, cut up
1 cup powdered sugar

Procedure:

  1. Preheat oven to 350°F. Line 2 muffin pans with muffin liners. Set aside.
  2. In a large mixing bowl, combine ingredients. Mix with a wooden spoon or rubber scrapper until well blended.
  3. Pour mixture into the prepared pan about 3/4 full. Bake for 20-25 minutes. Let cool.
  4. In a bowl, beat cream cheese and butter until fluffy. Lower speed and then add powdered sugar. Continue beating until well combined. Place in piping bag and frost each cupcake with a rosette tip.

Makes 24 cupcakes.

BASQUE BURNT CHEESECAKE

Ingredients:

2 (225 g each) bars MAGNOLIA CREAM CHEESE, softened
3/4 cup sugar
3 pc MAGNOLIA BROWN EGGS
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/2 tsp vanilla extract
1-1/2 tbsp MAGNOLIA ALL PURPOSE FLOUR

Procedure:

  1. Preheat oven to 400°F. Line an 8 inch round pan with parchment paper, making sure parchment is at least 2" above top of pan on all sides. Set aside.
  2. Using an electric mixer on medium speed, beat cream cheese and sugar in a bowl until light and fluffy (around 10 minutes). Add eggs one at a time, followed by cream and vanilla.
  3. Lower speed, and then gradually add flour to the batter a little at a time. Mix until well combined. Pour batter into prepared baking pan.
  4. Bake until golden brown on top and very jiggly in the center (around 40 minutes).
  5. Let cool slightly (expect it to fall drastically as it cools), then unmold. Cool completely before serving.

Makes 6-8 servings.

(Yield: One cake pan)

BIBINGKA

Ingredients:

1/2 cup MAGNOLIA DARI CRÈME CLASSIC
2-1/4 cups MAGNOLIA ALL PURPOSE FLOUR
1 cup sugar
1 tsp iodized fine salt
2 tsp baking powder
7 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
1 cup water
1/2 tsp cream of tartar
3/4 cup sugar

Topping

1/2 cup MAGNOLIA DARI CRÈME CLASSIC
3 pc salted eggs, peeled and sliced
1 (165 g) pack MAGNOLIA CHEEZEE, grated
1 cup grated coconut

Procedure:

  1. Preheat oven to 350°F. Grease and line 18 pc (3x3 inch) round pans with banana leaves. Set aside. Meanwhile, combine flour, sugar, salt and baking powder. Set aside.
  2. In a separate bowl, combine egg yolks, water and Magnolia Dari Creme. Mix well. Add flour mixture until free from lumps. Set aside.
  3. Beat eggs whites with cream of tartar until foamy. Gradually add sugar, one tablespoon at a time and continue to beat until stiff but not dry. Fold meringue into the batter.
  4. Pour mixture into prepared pans. Top with salted eggs and grated cheese.
  5. Bake for 30 minutes or until done. Brush with softened Magnolia Dari Creme and serve with grated coconut.

Makes 18 pieces.

BIBINGKA CHEESECAKE

Ingredients:

Crust

3-1/4 cups finely crushed LA PACITA GRAHAM CRACKERS
1/4 cup brown sugar
1 tsp cinnamon powder
1 tsp MAGNOLIA GOLD BUTTER UNSALTED, melted

Filling

2 (225 g each) packs MAGNOLIA CREAM CHEESE
1 cup sugar
2 tsp vanilla extract
1/2 tsp lemon juice
1 tsp grated lemon rind
8 pc MAGNOLIA BROWN EGGS, use only 5 eggs and 3 egg yolks
1/2 cup coconut cream
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/4 cup MAGNOLIA ALL PURPOSE FLOUR

Topping

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED, softened
1/2 cup shaved MAGNOLIA QUESO DE BOLA
2 tbsp muscovado sugar
2 pc salted egg, sliced
1/4 cup toasted desiccated coconut

Procedure:

  1. Preheat oven to 275°F and line with aluminum foil one 9 inch diameter ring mold pan. Set aside.
  2. To make the crust, combine ingredients in a mixing bowl. Mix well. Press mixture onto bottom of prepared pan. Set aside.
  3. To make the filling, beat cream cheese and sugar until light and fluffy. Add vanilla, lemon juice, lemon rind, eggs, cream and flour. Beat until smooth. Fold in cheese. Pour into prepared pan.
  4. Place pan on top of a large shallow pan half-filled with water. Bake for 30 minutes top with salted eggs and continue baking for additional 45 minutes. Turn oven off and leave cheesecake inside the oven for 30 minutes more, and then cool completely.
  5. Chill for at least 4 hours before unmolding the cheesecake. Brush with butter and top with shaved cheese, desiccated coconut. Sprinkle with muscovado sugar.

Makes 8-12 serving.

BREAD AND BUTTER PUDDING

Ingredients:

2 pc MAGNOLIA BROWN EGGS
1/2 cup MAGNOLIA FRESH MILK
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
1/4 cup sugar
pinch iodized fine salt
2 cups cubed white bread or baguette
2 tbsp MAGNOLIA GOLD BUTTER for greasing

Topping

1/4 cup light brown sugar
1 tbsp cinnamon powder
1/4 cup coarsely chopped nuts (walnuts or cashew)

Sauce

2 pc MAGNOLIA BROWN EGGS, egg yolks only
3 tbsp sugar
1/2 cup MAGNOLIA FRESH MILK
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED

Procedure:

  1. Preheat oven toaster. Grease loaf pan or baking dish that will fit in an oven toaster. Set aside.
  2. In a bowl, combine beaten eggs, milk, cream, sugar and salt. Blend well. Set aside.
  3. In another bowl, combine brown sugar, cinnamon powder and chopped nuts (walnuts or cashew).
  4. To assemble, place bread cubes into prepared pan. Pour milk mixture then top with cinnamon nut mixture. Bake for 20 minutes in the oven toaster.
  5. Combine sauce ingredients in a saucepan. Cook over moderate heat stirring constantly. Serve with pudding.

Makes 2-3 servings.   

BUKO PANDAN SURPRISE

Ingredients:

3-5 pc pandan leaves, boiled in 4 cups of water and strained
1 (10 g) pack green gulaman powder
2 tbsp sugar

Dressing

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (400 g) can condensed milk
2 cups shredded buko meat
1 (200 g) can corn kernels, drained

Procedure:

  1. Combine pandan water and gulaman in a saucepan and simmer until gulaman has dissolved, stirring continuously. Transfer mixture into a pan and set aside until gulaman has fully set. Once set, cut into small cubes and place in a bowl. Set aside.
  2. In a  bowl, combine cream and condensed milk. Mix well and then add buko, corn and gulaman. Chill before serving.

Makes 6 servings.

(Yield: 6 1/2 cups)

CARAMEL CREME CAKE

Ingredients:

Chiffon cake

1-1/8 cups MAGNOLIA ALL PURPOSE FLOUR
1-1/2 tsp baking powder
1/2 tsp iodized fine salt
3/4 cup sugar
1/4 cup corn oil
4 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
6 tbsp water
1/4 tsp cream of tartar

Caramel frosting and filling

1 tbsp MAGNOLIA DARI CREME BUTTERMILK
3 pc MAGNOLIA BROWN EGG, use egg yolks only
1-2/3 cups MAGNOLIA FRESH MILK
1/4 cup cornstarch
1/2 cup sugar
1/4 cup water
1 tsp vanilla extract

Buttercream frosting

1 (200 g) pack MAGNOLIA DARI CREME BUTTERMILK
2 pcs MAGNOLIA BROWN EGGS, use egg whites only
1/8 cup sugar

Procedure:

  1. Preheat oven to 370°F. Grease an 8-inch round pan. Set aside.
  2. For the chiffon cake, combine flour, baking powder, salt, half of sugar (about 6 tbsp), oil, egg yolks, and water. Mix and set aside. In a separate bowl, beat whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage. 
  3. Combine the two mixtures by carefully folding in egg white foam into cake batter until fully incorporated. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. When cool, cut into two horizontally and set aside.
  4. For the caramel frosting, combine egg yolks, milk, and cornstarch. Mix and set aside. In a saucepan, boil sugar until amber in color. Slowly add yolk mixture and cook until thick, mixing continuously. Add Magnolia Dari Creme and vanilla. Place 1/3 of caramel mixture in between cakes. Cover chiffon cake with caramel.
  5. For the buttercream frosting, combine egg whites and sugar in a bowl. Set over bain marie (water bath) and mix until sugar melts. Remove from heat. Beat mixture until stiff peak forms. Gradually add Magnolia Dari Creme and continue beating until light and fluffy. Decorate top of cake. 

Makes 6-8 servings

Tip/s:

  • Add sprinkles and gumpaste decors and create your own design.

MANGO CREAM REF CAKE

Ingredients:

1 (200 g) pack LA PACITA GRAHAM CRACKERS
40 (246 g) pc LA PACITA BROAS
1/2 kg ripe mangoes, cubed

Filling

3 (250 mL each) packs MAGNOLIA ALL-PURPOSE CREAM, chilled overnight
1/4 cup condensed milk

Procedure:

  1. Combine cream with condensed milk. Mix well and set aside.
  2. Spread a bit of cream mixture on the bottom of a 10x8” rectangular pan.
  3. Arrange 20 pieces of graham cracker squares and spread 1/2 cup cream mixture. Layer with broas (about 20 pc) and spread out half of mangoes then 1/2 cup of cream mixture.
  4. Place another layer of graham crackers. Spread 1/2 cup of cream then top with remaining broas and cream followed by remaining mangoes. Crush remaining pack of graham and sprinkle on top.

Makes 12 servings

PASTILLAS DE LECHE CHEESECAKE BAR

Ingredients:

CRUST:

3 cup pasencia cookies, crushed
3/4 cup MAGNOLIA GOLD BUTTER UNSALTED, melted and cooled
1 cup store-bought pastillas de leche, cut into small chunks

FILLING:

1 (225 g) bar MAGNOLIA CREAM CHEESE
1/2 cup sugar
1/2 cup store-bought pastillas de leche, mashed
2 tsp vanilla
1 tsp grated lemon rind
3 pc MAGNOLIA BROWN EGGS
3 pc MAGNOLIA BROWN EGGS, egg yolks only
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/4 cup MAGNOLIA ALL PURPOSE FLOUR

TOPPING:

1 cup dulce de leche or store bought caramel sauce
15 pc store-bought pastillas de leche, cut in half

Procedure:

  1. Preheat oven to 275°F and line a 9” x 13” rectangular baking pan with aluminum foil. Set aside.
  2. Combine crushed cookies and melted butter in a bowl. Press mixture on the bottom of prepared pan. Sprinkle pastillas chunks over prepared crust. Set aside.
  3. Prepare filling by beating cream cheese and sugar until very light and fluffy. Add mashed pastillas de leche and mix until smooth. Add vanilla, lemon juice, lemon rind, eggs, egg yolks, cream and flour. Beat until mixture is smooth. Pour into prepared pan. Bake in a bain marie for about 1 hour. Turn oven off. Leave cheesecake inside oven for 30 minutes more. Cool completely. Chill for at least 4 hours before unmolding.
  4. Spread dulce de leche over cooled cheesecake. Let set in the chiller for at least 4 hours. Cut into 1-1/2” x 2“ bars. Top each bar with a piece of pastillas de leche.Makes 8 to 10 servings.

Makes 8 to 10 servings.

PUTO BUMBONG

Ingredients:

1/2 cup DARI CREME BUTTERMILK, softened
1-3/4 (175 g) cups glutinous rice flour
3/4 cup coconut milk
1 (15 g) tbsp ube flavor & color
1/2 cup grated coconut
1/4 cup muscovado sugar
1/2 cup MAGNOLIA CHEEZEE, grated

Procedure:

  1. Combine glutinous flour, coconut milk and ube flavor in a bowl.
  2. Place inside the refrigerator and chill for about 30 minutes. Meanwhile, prepare steamer and cut 12 pieces of aluminum foil into 8x4 inch pieces. Brush with Magnolia Dari Creme to avoid sticking.
  3. Grate the dough with a cheese grater. Scoop every 3 tbsp of grated dough and place in the middle of the foil. Seal by rolling it into a log shape.
  4. Arrange in steamer and cook for about 10 minutes over medium heat. Remove from steamer and take out from foil.
  5. Brush with Magnolia Dari Creme and top with grated coconut, muscovado sugar and grated cheese.

Makes 12 pieces.

QUESO DE BOLA BAKED CHEESECAKE

Ingredients:

Crust

1-1/2 cups finely crushed LA PACITA GRAHAM CRACKERS
1/4 cup brown sugar
1 tsp cinnamon powder
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED, melted

Filling

2 (225 g each) packs MAGNOLIA CREAM CHEESE
1 cup sugar
2 tsp vanilla extract
1/2 tbsp lemon juice
1 tsp grated lemon rind
6 pc MAGNOLIA BROWN EGGS, use only 3 eggs and 3 egg yolks
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1 cup grated MAGNOLIA QUESO DE BOLA

Topping

1/2 cup shaved MAGNOLIA QUESO DE BOLA
2 tbsp sugar

Procedure:

  1. Preheat oven to 275°F and line with aluminum foil one 9 inch diameter ring mold pan. Set aside.
  2. To make the crust, combine ingredients in a mixing bowl. Mix well. Press mixture onto bottom of prepared pan. Set aside.
  3. To make the filling, beat cream cheese and sugar until light and fluffy. Add vanilla, lemon juice, lemon rind, eggs, cream and flour. Beat until smooth. Fold in cheese. Pour into prepared pan.
  4. Place pan on top of a large shallow pan half-filled with water. Bake for about 1 hour. Turn oven off and leave cheesecake inside the oven for 30 minutes more, and then cool completely.
  5. Chill for at least 4 hours before unmolding the cheesecake. Top with shaved cheese and sprinkle sugar. Torch or broil sugar until golden brown. 

Makes 8 to 12 servings.

TIRAMISU

Ingredients:

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/2 cup powdered sugar
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
36 pc LA PACITA BROAS
1 (20 g) pack SAN MIG COFFEE 3 in 1 ORIGINAL, dissolved in 1/4 cup hot water
1/4 cup cocoa powder for dusting

Procedure:

  1. In a bowl, cream together cream cheese and powdered sugar. Set aside.
  2. In another bowl, whip cream and then gently fold into cheese mixture. Set aside.
  3. Soak broas for 2 seconds in prepared coffee and layer in a 10x10 inch shallow pan.
  4. Spread half of the cream cheese mixture and add another layer of soaked broas. Spread remaining cream cheese mixture and dust with cocoa powder.  Refrigerate for 1 hour or overnight before serving.

Makes 12 servings.

ULTIMATE PINOY FRUIT SALAD

Ingredients:

1 (400 g) can condensed milk
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (850 g) can canned fruit cocktail, drained
1 (340 g) bottle green kaong, drained
1 (340 g) bottle red kaong, drained
2 cups buko meat, sliced or shredded

Procedure:

  1. In a bowl, mix together condensed milk and cream.
  2. Add fruit cocktail, kaong and buko meat. Mix well.
  3. Refrigerate before serving.

Makes 8 serving

(Yield: 8 cups)

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