Not So Over Leftovers

ADOBO PIZZA

Ingredients:

1 pc pre-baked pizza crust (12 inches)
1/2 cup sweet style pizza sauce
1/3 cup grated MAGNOLIA QUICKMELT CHEESE
1/3 cup cubed leftover adobo
1/2 cup cubed quesong puti
1 pc tomato, chopped
1 pc MAGNOLIA BROWN EGG, hard-boiled then cut into 8
2 tbsp toasted garlic

Procedure:

  1. Preheat oven to 550°F.
  2. On a pizza crust, spread pizza sauce then top with cheese. Arrange the rest of the toppings on top of pizza crust and bake for 3 minutes.

Makes 8 servings. 

CHICKEN POSPAS PASTA

Ingredients:

1/2 cup MAGNOLIA PURE FRESH MILK
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
2 (198 g each) cans PUREFOODS SEXY CHIX HAINANESE STYLE
1 pc chicken bouillon cube
1/2 tsp iodized fine salt
1/4 tsp pepper
60 grams cabbage, chopped
1 stalk pechay tagalog, shredded
1/2 kg left over pasta

Procedure:

  1.  In a heated large pan, add milk and cream. Add Sexy Chix and chicken cube. Simmer for 2-3 minutes.
  2. Add cabbage and pechay and simmer for 1-2 minutes more. Season with salt and pepper.
  3. Toss pasta until well coated with the sauce.
Makes 5 servings (2 cups soup and 3 cups noodles).

HOLIDAY ORANGE CHICKEN SANDWICH

Ingredients:

250 g left over roast chicken or steamed chicken (MAGNOLIA CHICK N' JUICY), shredded
2 (12.5 g each) packs WANDAH! ALL ARROUND MAYO MIX, mixed with 3/4 cup water until smooth
2 tbsp store bought orange marmalade
1/2 tsp honey
1/2 cup MAGNOLIA QUESO DE BOLA, grated
1/4 tsp iodized fine salt
1/8 tsp pepper
10 pc whole wheat bread slices
5 pc tomato slices

Procedure:

  1. Combine chicken, mayo, orange marmalade, honey and queso de bola. Mix well and season with salt and pepper.
  2. Place filling on a slice of bread. Arrange slices of tomatoes on top.
  3. Place in an oven toaster for about 3 minutes. Top with other bread slice and serve.
  4.  Makes 5 sandwiches.

MILKY PUDDING A LA MODE

Ingredients:

1 cup sugar
1/2 cup water
1 (200ml) pack MAGNOLIA FULL CREAM MILK
3 pc MAGNOLIA BROWN EGGS
8 pc sliced bread, cut into cubes
1/4 tsp cinnamon powder
MAGNOLIA ICE CREAM CLASSIC VANILLA

Procedure:

  1. In a 7” diameter skillet over low heat, combine 3/4cup sugar and water. Cook until amber in color then remove from heat and spread caramel all over pan. Set aside.
  2. In a bowl, combine 2 tbsp sugar, milk and eggs then beat until well combined. Add bread and let soak for 5 minutes.
  3. Transfer to pan and sprinkle with cinnamon and remaining 2 tbsp sugar. Cook over low heat for 5-10 minutes or until fully cooked.
  4. Slice into 6-8 portions. Top each slice with a scoop of ice cream just before serving.
Makes 6-8 servings.  
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