My Favorite Recipes with San Miguel products!!

STAR RANCHERO RICE

Ingredients:

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

Procedure:

              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.

             Serve 3-4..

CHEESY HOTDOG AND FRIES SANDWICH OVERLOAD

Ingredients:

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

Procedure:

                   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

Ingredients:

2         cup             MAGNOLIA  Nutri oil

9         pcs             MAGNOLIA Chicken Station Chicken Fingers or PUREFOODS Chicken 

                               Nuggets                                                                                            

3         cup             cooked leftover rice

1         can             condensed cream of mushroom

1         cup             MAGNOLIA Quickmelt Cheese grated

Procedure:

            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.

             Serve 3-4.

PEACHES AND CARAMEL TRIFLE

Ingredients:

6             pc                 store bought prepared chiffon or spongecake

Frosting:

2             pack             MAGNOLIA All Purpose Cream (chilled)

Filling:

      

Caramel:

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

Garnish:

1/2          cup               store bought toasted nuts, sliced

                                    Mint leaves

Procedure:

            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.

To Assemble:

              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.

              Serve 8-10