FOLLOW US
MENU

CHRISTMAS FAMILY MEAL 1

CHRISTMAS FAMILY MEAL 1

MAIN DISH

choose your madalicious MAIN DISH recipe
submit
BEEF SALPICAO
BEEF STROGANOFF
BEEF WELLINGTON

BEEF SALPICAO

Ingredients:

1/2 kg MONTEREY BEEF TENDERLOIN, cubed
2 tbsp hot sauce
3 tbsp liquid seasoning
3 tbsp Worcestershire sauce
1 tsp pepper
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/3 cup minced garlic
sliced finger pepper for topping (optional)

Procedure:

  1. Marinate beef in hot sauce, liquid seasoning, Worcestershire sauce and pepper, about 5 minutes.
  2. Heat butter in pan. Sauté garlic over moderate heat until toasted. Remove half of the garlic from the pan and set aside.
  3. Drain beef from marinade. 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. 

BEEF STROGANOFF

Ingredients:

1 kg MONTEREY BEEF SUKIYAKI CUT
1 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup chopped onions
1/2 cup sliced button mushrooms
2 tbsp tomato paste
1 pc beef bouillon cube, dissolved in 4 cups water
1 tsp Worcestershire sauce
1 tbsp iodized fine salt
1/4 tbsp pepper
1/2 cup sour cream
1/2 cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Dredge beef in flour. Make sure all pieces are coated well.
  2. In a pan, melt butter then sauté onions until tender.
  3. Add beef slowly. Mix well. Add mushrooms, tomato paste and beef stock. Lower heat and bring to simmer.
  4. Add Worcestershire sauce, salt and pepper. Simmer covered over low heat until beef is tender.
  5. Add sour cream and cheese. Simmer once.

Makes 4-5 servings.   

BEEF WELLINGTON

Ingredients:

1/4 cup finely chopped parsley
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup red wine (optional)
1/2 cup finely chopped white onions
1 (284 g) can canned mushrooms, drained and finely chopped
6 pc MONTEREY BEEF TENDERLOIN MEDALLIONS, about 1" thick
iodized fine salt and pepper to taste
1 pack store-bought puff pastry sheet
1 pc MAGNOLIA BROWN EGG, use egg whites only

Procedure:

  1. Preheat oven to 425°F.
  2. Cook first 5 ingredients in a sauté pan over medium heat until all liquid is absorbed and mixture resembles a paste.
  3. Season steaks with salt and pepper on both sides. Cover top of the steaks with mushroom mixture.
  4. Cover the steaks with puff pastry to form square like pockets. Seal ends tightly and brush top of pastry dough with egg wash.
  5. Bake on a rack uncovered for 25 minutes. Serve.
Makes 6 servings.

CHRISTMAS FAMILY MEAL 1

ACCOMPANIMENT

choose your madalicious ACCOMPANIMENT recipe
submit
CHEESY VEGETABLE RICE
PAELLA VALENCIANA
TOMATO RICE

CHEESY VEGETABLE RICE

Ingredients:

Rice

1 tbsp MAGNOLIA GOLD BUTTER SALTED
1/4 cup finely chopped onions
1 tsp finely chopped garlic
2 cups cooked rice
1 (235 g) pack cup MAGNOLIA CHEEZEE SQUEEZE CHEDDAR

Stir-Fried Vegetables

1 tsp MAGNOLIA GOLD BUTTER SALTED
1/2 cup chopped and boiled Baguio beans
1/2 cup chopped and boiled carrots
1/2 cup canned corn kernels
1/8 tsp iodized fine salt

Procedure:

  1. Heat butter in a non-stick pan and sauté onions and garlic. Add cooked rice. Stir in cheese. Set aside and keep warm.
  2. To prepare stir-fried vegetables, heat butter in a pan and stir-fry add beans, carrots, corn and salt on medium flame for 1 to 2 minutes.
  3. Stir sautéed vegetables in cheese-rice mixture. Serve hot.
Makes 3 servings. 

PAELLA VALENCIANA

Ingredients:

1 (210 g) can PUREFOODS CHORIZO BILBAO STYLE, sliced
1/2 cup virgin olive oil  
1/2 kg MAGNOLIA CHICKEN STATION ADOBO CUT
1 tbsp chopped garlic
1 cup chopped onions
2 cups Thai jasmine rice
1/4 tsp saffron
100g cup canned diced tomatoes
1/2 cup tomato sauce
2-1/2 cups chicken stock
iodized fine salt and pepper to taste
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 cup sliced Baguio beans
1/2 cup green bell pepper, sliced into strips
1/2 cup green peas
2 pc MAGNOLIA BROWN EGGS, hard cooked, peeled and sliced into wedges
1 pc lemon wedges

Procedure:

  1. Sauté chorizo in olive oil for 3 minutes in a paellera or wide pan. Remove and set aside.
  2. Slightly brown the chicken in the same pan. Remove and set aside.
  3. Using the same pan, sauté onions until slightly transparent. Add garlic and continue to sauté for 3-4 minutes. Mix in rice, saffron and paprika. Toss well.
  4. Add diced tomatoes, tomato sauce, chicken stock and mix well. Season with salt and pepper. Add chorizo and chicken back into the pan.
  5. Cover pan with aluminum foil, lower heat, and allow rice and chicken to cook.
  6. After 30 minutes, remove foil and top the vegetables on the rice (except the green peas).
  7. Cover once again with foil and allow vegetables to cook for about 5-7 minutes.
  8. Meats and vegetables are done, add the green peas.
  9. Arrange cooked egg wedges on top and serve with lemon wedges.
 

TOMATO RICE

Ingredients:

2 kgs tomato
7 kgs Japanese rice, cooked
4 cloves garlic, crushed finely and fried
pinch pepper
pinch salt
1 cup canola oil
1 pc Knorr chicken cube

Procedure:

  1. Put canola oil until it's hot then add tomato after a few minutes.
  2. When the tomatoes are juicy, place the rice. Mix well.
  3. Season with salt, pepper, and garlic after few minutes then add chicken cubes.
Makes 10 servings.  

CHRISTMAS FAMILY MEAL 1

DESSERT

choose your madalicious DESSERT recipe
submit
CHOCO ALMOND CUPCAKES
FLOURLESS CHOCOLATE CUPCAKES
FRUIT SALAD SUPERB

CHOCO ALMOND CUPCAKES

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:

  1. Preheat oven to 350°F.
  2. In a bowl, combine flour, salt, baking soda and cocoa powder. Set aside.
  3. In a separate bowl, combine water, vinegar, vanilla and almond extracts. Set aside.
  4. In another bowl, combine margarine and brown sugar. Mix well. Add flour mixture to the liquid mixture. 
  5. Pour batter into muffin tins until 3/4 full. Bake for 18 to 20 minutes.

Makes 45 pieces.  

FLOURLESS CHOCOLATE CUPCAKES

Ingredients:

1 cup MAGNOLIA GOLD BUTTER
1 cup chopped semisweet chocolates
1/2 cup cocoa powder, sifted
4 pc MAGNOLIA BROWN EGGS
1-1/4 cups sugar
1 tbsp SAN MIG COFEE BARAKO, dissolved in 2 tbsp water
powdered sugar for dusting

Procedure:

  1. Preheat oven to 350°F. Line muffin pans with baking cups.
  2. In a bowl, combine butter, chocolates and cocoa powder. Melt the mixture over double boiler. Set aside.
  3. Beat eggs and sugar then add coffee mixture. Fold into chocolate mixture.
  4. Pour into paper lined muffin pans.
  5. Bake for 20 minutes or until done. Dust with powdered sugar.
Makes 1 dozen.

FRUIT SALAD SUPERB

Ingredients:

1/2 cup MAGNOLIA CREAM CHEESE, softened
1/4 cup condensed milk
1 (250mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1 (850g) can canned fruit cocktail, drained
1 cup nata de coco
1/2 cup cubed MAGNOLIA CHEEZEE
1/4 cup cherries in syrup, drained
1/2 cup walnuts

Procedure:

  1. Combine cream cheese, condensed milk, and cream until well blended.
  2. Mix in fruit cocktail, nata de coco and cheese. Top with cherries and walnuts. Chill.

Makes 8 servings.

Share This Meal Plan

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.