Labels: Breads, Gourmet, Seafoods

Labels: Breads, Kiddie Treats, Mad About Chocolates, Sandwiches

Labels: Chic Bites, Desserts, Kiddie Treats, Mad About Chocolates, No-Bake Recipes

Labels: Egg Recipes, Seafoods

Labels: Dips and Sauces, Gourmet

Labels: main dish, Meat Recipes, Poultry

• 4 pcs Chinese chorizo, chopped
• 1/4 cup Chopped garlic
• 1 pack Cream 250ml
• 1 sachet Maggi Magic Sarap 8g
• 300g Spaghetti, cooked al dente
• Chopped flat-lef parsely

1. In a pan, cook chorizo until oil is extracted. Set aside fried chorizo.
2. Toas garlic in the chorizo oil until fragrant and golden brown. Set aside about 2 tbsp for chopping.
3. Pour cream. Season with Magic Sarap and simmer for 2 minutes. Stir in cooked spaghetti until noodles are fully coated. 
4. Top with chopped parsley and toasted garlic if desired.

• 1 tsp Ginger thinly sliced
• 2 tsp Crushed onions
• 500g Free range chicken  (12 pc cut)
• 1/4 tsp Fish sauce
• 1 Chayote or green papaya sliced into chunks
• 1 & 1/2  cup Water
• Salt
• Fresh ground pepper

1. Heat olive oil in pan in medium heat. Saute ginger and garlic for 30 seconds, or until the garlic corners turn golden brown.
2. Lay chicken in the pan. Cook for 3-5 minutes each side, depending on the thickness of the meat. Sprinkle some salt and ground pepper.
3. Add fish sauce and water. Allow to boil. Then add chayote. Cover for 7-10 minutes, or until chayote is cooked and tender. Use a fork to test for chayote doneness. It will feel like your sticking the fork into a sliced of ripe canteloupe. Turn off the heat
4. Add sail.:soy sauce or fish sauce to taste.
5. Serve with rice.

• 1    whole    Chicken,  cut into big chunks
• 2    cups    long-grain white rice Basmati
• 3    cups    water or stock
• 1/2    tsp.    saffron, powdered
• 1/2    cups    onion, finely chopped
• 2    tsps.    ginger, finely chopped
• 1   tbsp.    butter
• 1/4    cup    golden raisins
•  1/4   cup    plain yogurt
• 1/2    tsp.    nutmeg
• 2    tbsps.    cream or milk
• 4    cloves    garlic
• 5    tbsps.    slivered almonds
• 1/4    cup    vegetable oil
• 1    tsp.    cinnamon
• 1    tsp.    turmeric
• 1/4    tsp.    doves
• 1    tsp.    coriander
• 2    tbsps.    cilantro leaves
• dash of salt & white pepper

1. In a pan, heat oil then add all the spices. Add in garlic, onions and ginger.
2. Add in rice, then add chicken. Saute everything until well coated with spices and oil.
3. Put in water/stock. Let the rice cook, then add milk, butter and the rest of the ingredients.
4. Top with cilantro leaves and yogurt.

• Korean BBQ

• Grill Korean barbecue over electric griller or charcoal

• 1/4 cup Gochujang
• 2 tbsp Garlic, minced
• 1/4 cup White sugar
• 1 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1/4 cup Meat stock

• Mix all ingredients and slightly simmer in a pot.

• 1 pc Egg, sunny side-up
• 1 cup Bean sprouts
• 1/2 tsp Dashida 
• 1/2 tsp Sugar 
• 1/2 tsp Soy sauce
• 2 tsp Oil

• Saute bean sprouts in oil until lightly wilted. Add soy sauce and sugar. 
• Cook until bean sprouts are well done. Set aside.

• Cube tofu, saute in oil until lightly cooked. 
• Put a little bibimbap sauce to tofu until well incorporated. Set aside.

• Place rice in a bowl. Top with bibimbap sauce.
• Arrange all ingredients in sections (bean sprouts, tofu, shredded nori, preserved radish, kimchi). 
• Top with grilled Magnolia chicken and fried egg.

• 1 cup      Rice
• 1/4 cup Black tea leaves
• 3 tbsp       Sugar
• 1 pc Orange peel
• 1 pc Cinnamon stick
• 1 whole Chicken 
• 1/2 tsp Fresh rosemary
• 2 tbsp Olive oil
• salt and pepper

• 1 cup Wild rice, cooked in water until grains pop and white part is exposed 
• 1 cup Cooked white rice
• 3 tbsp       Dried apricots, cut into 1/4" cubes
• 3 tbsp       Pecans, roasted and cut into halves
• 1/3      cup cream
• Salt and pepper

• Rub chicken with rosemary, olive oil, salt and pepper, 

• Mix all ingredients together. Put in a foil-lined wok.
• Turn on heat to high. When it starts to smoke put chicken and cover. Cook for 15 minutes.

• Mix all ingredients together. Stuff in smoked chicken. 
• Cook in a turbo broiler at 190°C for 50 minutes.

• 5    pc    Ciabatta bread
• 1    pc    Chicken breast, steamed
• 1/1    cup    onions, sliced into rings
• 1/2    cup    Sliced mushrooms
• 1    tbsp.    Butter
• 1    can    Artichokes
• 1/2    cup    grated Cheddar cheese
• 1/2    cup    grated Mozzarella cheese
• 1/4    cup    Mayonnaise

1. Melt butter in a saute pan and sweat onions, mushrooms and artichokes. Set aside.
2. Cut bread lengthwise and spread mayo, then place layers of sliced Magnolia chicken.
3. Top with sauteed mushrooms and artichokes, then sprinkle cheese. Cover with the other side of the bread. 
4. Grill or place in a sandwich griller.

• 1 kg Pork pata slices
• 2 tbspGarlic, crushe
• 1 tbsp Black pepper, ground
• 1 pc Bay leaf
• 1 tsp Worcestershire sauce
• 1/2 cup Soy sauce
• 3/4 cup Vinegar
• 2 cup Water
• 1 tbsp Garlic, minced
• 1 cup White onion, chopped
• 1 cup Tomato, chopped

Labels: Desserts, Drinks

Labels: Chic Bites, Desserts, Kiddie Treats

Labels: Breads, Meat Recipes, Sandwiches

• 1 whole chicken

• 1/2 tsp paprika bilbao
• 1/8 tsp rosemary
• 1/4 tsp garlic powder
• 1/2 tsp crack black pepper
• 1/2 tsp salt
• 1/4 tsp olive oil

• 2 cup bread, trim off edges and cut in touches
• 1 cup milk
• 3 tbsp olive oil
• 1 pc egg
• 1 tbsp garlic
• 1 cup chorizo de bilbao, diced
• 1/2 cup cheddar cheese, cubed
• 1/2 cup button mushrooms, diced
• 1 pc red bell pepper, roasted and diced
• 1 pc green bell pepper, roasted and diced
• 1/4 cup green olives, diced
• 1/3 cup pine nuts, roasted
• 1/4 tsp paprika
• 1/4 tsp salt pepper

1. Mix milk and egg. Soak bread until it absorbs all the liquid. Set aside.
2. In a pan, saute garlic in olive oil. Add chorizo and the rest of the ingredients except the cheese. Season with salt and pepper.
3. Add milk/bread mixture and cheese.
4. Put stuffing in chicken and truss chicken.
5. Roast chicken for an hour or until cooked

• 2 tbsp olive oil
• 1 med chicken (about 1.4kg)
• 2 med onions, sliced
• 10 cloves garlic, crushed
• 1 tsp ginger, grated
• 1/2 tsp turmeric
• 1/8 tsp cumin
• 1/8 tsp oregano
• 1 cup sour cream
• 1/2 cup yoghurt
• 1/2 cup chicken stock
• 1/4 cup green olives
• 2 tbsp olive juice
• 1 pc lemon, sliced paper-thin
• salt & pepper to taste
• 3 tbsp chopped parsley
• 1 pc lemon, sliced for garnish

1. Cut the chicken into serving pieces
2. Saute onions, garlic, and ginger in oil.
3. Add chicken and cook for 5 minutes.
4. Add the rest of the ingredients and simmer for 30 minutes over medium heat.
5. Garnish with lemon slices and chopped parsley

Labels: Meat Recipes, Poultry