STAR RANCHERO RICE
1/2 kilo PUREFOODS STAR HOTDOG cut into small cubes
1/4 cup Magnolia Nutri oil
1 cup chopped onion
1/2 cup green bell pepper, seeded and chopped
1/2 cup tomatoes, seeded and chopped
2 tbsp cilantro, chopped
1 pc labuyo
1 cup long grain white rice
2 1/2 cup beef broth
1/2 cup pizza sauce sweet style
1/2 tsp chili powder
1/2 tsp cumin
1/2 tbsp paprika
salt and pepper to taste
3 pcs eggs
Place oil in standard rice cooker, heat oil and saute onions, bell pepper and tomatoes.Cook slightly. Add hotdogs, rice, cilantro, siling labuyo and beef broth, mix very well.Cover and allow to cook.When done, season with salt and pepper. Transfer rice into an oven proof baking dish.Crack eggs over the rice then broil in oven or turbo broiler until eggs are cooked.Serve hot.
CHEESY HOTDOG AND FRIES SANDWICH OVERLOAD
6 pcs hotdog buns
6 pcs PURE FOODS Tender Juicy Hotdog King Size
1 cup MAGNOLIA Cheese Spread ( in squeeze bottle )
300 gm store bought frozen crozzcut fries, fried to crisp
2 tbsp store bought cheese powder
200 gm PUREFOODS Honey Cured Bacon chopped and fried
Sandwich hotdog in buns then drizzle with Cheese Spread.
Toss fries with cheese powder until well coated then top over sandwich.Sprinkle chopped bacon over fries. Serve.
Makes 6 sandwiches.
CHICKEN AND MUSHROOM BAKED RICE
2 cup MAGNOLIA Nutri oil
9 pcs MAGNOLIA Chicken Station Chicken Fingers or PUREFOODS Chicken
3 cup cooked leftover rice
1 can condensed cream of mushroom
1 cup MAGNOLIA Quickmelt Cheese grated
Deeply fry chicken fingers or Nuggets in hot oil until golden brown.Drain oil on paper towels.
Top fried chicken fingers or nuggets on top of rice then pour over condensed cream of mushroom chicken.Top with grated cheese then baked until cheese melts and brown slightly.
PEACHES AND CARAMEL TRIFLE
6 pc store bought prepared chiffon or spongecake
2 pack MAGNOLIA All Purpose Cream (chilled)
2 cup sugar
1/2 cup water
1 pack MAGNOLIA All Purpose Cream
1/4 cup Dari Creme Classic Margarine
1 can sliced peaches (reserve a few slices for garnish) , drained
1/2 cup store bought toasted nuts, sliced
Whip Magnolia All Purpose cream until stiff peak and chill until ready to use.
To make caramel combine sugar and water in a small saucepan.Cook over medium heat until sugar is cooked and has turned amber in color. Quickly pour cream and stir vigorously.Cook for another 2 minutes.Remove from heat then add margarine.Set aside to cool.
Divide the cake into two slices horizontally.Place a layer of cake on the bottom of a trifle bowl.Spread caramel over the cake then top with whipped cream and slices of peaches.Repeat the process to the second layer.Lastly, frost and pipe rosettes on top of the cake with the remaining cream.Garnish with nuts and peaches.