Wonton Soup

INGREDIENTS Magnolia Chicken Siomai 2 tbsps. cooking oil 1/2 cup onion leeks, sliced 2-3 cups chicken stock 2 pinches ngo-hiong 2 tsps. soy sauce 2 tsps. rice wine pinch salt 2 pinches white pepper 1 tsp. sesame oil chives, chopped

PROCEDURE Saute onion leeks in cooking oil, add chicken stock, pinch of ngo-hiong, dash of soy sauce and rice wine. Add Magnolia Chicken Siomai, let it simmer to cook. One minute before serving, drop Chinese cabbage or bokchoy. Add sesame oil.

Magnolia Chicken Lumpiang Shanghai w/ Nuoc Cham Sauce

INGREDIENTS Magnolia Chicken Lumpiang shanghai NUOC CHAM SAUCE 1/2 cup boiling water 1 1/2 tbsps. fish sauce 1 tbsp. sugar 2 tsps. lime, lemon or calamansi juice 1/2 tbsp. onion leeks, shredded 1/2 tsp. fine chili sauce 1/2 tsp. carrots, finely grated 1/2 tsp. raddish, finely grated 1 tsp. vinegar fresh cilantro fresh mint soft lettuce

PROCEDURE Make sauce. Fry Magnolia Chicken Lumpiang Shanghai till golden. Mix all ingredients together. Set aside. Wrap Magnolia Chicken Lumpiang Shanghai using a soft lettuce with fresh herbs and dip in th

Sweet Chili Franks Stir-Fry

Ingredients

6 pc Purefoods Beef Franks, sliced
2 tbsp oil
2 tbsp garlic, minced
½ cup snow peas, trimmed
2 tbsp brown sugar
¼ cup vinegar
1 cup sweet chili sauce
2 tbsp fish sauce
½ cup pineapple chunks, drained
4 cup cooked rice
¼ cup spring onions, chopped

Procedure

Heat oil in a pan or wok and sauté the garlic. Add in the snow peas and Beef Franks and cook for 2-3 minutes. Add in brown sugar, vinegar, sweet chili sauce, and fish sauce. Bring mixture to a boil then add in the pineapple. Toss in the rice and mix everything well. Top rice with spring onions before serving. Serves 4.

Magnolia Chicken Bibimbap

INGREDIENTS Magnolia Korean BBQ BIBIMBAP SAUCE 1/4 cup gochujang 2 tbsps. garlic, minced 1/4 cup white sugar 1 tbsp. soy sauce 1 tbsp. sesame oil 1/4 cup meat stock dyen jang + soy sauce, sugar, chili powder = gochujangCONDIMENTS 1 pc. egg, sunny side-up 1 cup bean sprouts 1/2 tsp. dashida 1/2 tsp. sugar 1/2 tsp. soy sauce 2 tsps. oil

PROCEDURE For Magnolia Chicken BBQ Grill Korean barbecue over electric griller or charcoal For Bibimbap Sauce Mix all ingredients and slightly simmer in a pot. For Condiments Saute bean sprouts in oil until lightly wilted. Add soy sauce and sugar. Cook until bean sprouts are well done. Set aside. Sauteed Tofu Cube tofu, saute in oil until lightly cooked. Put a little bibimbap sauce to tofu until well incorporated. Set aside. TO ASSEMBLE Place in a rice bowl. Top with bibimbap sauce. Arrange all ingredients in sections (bean sprouts, tofu, shredded nori, preserved radish, kimchi).

Cream of Mushroom Soup

Estimated Times

Preparation Time: 15 mins
Cooking Time: 15 mins

Servings: 4

Ingredients

2 cans (7 oz. net wt. each) mushroom stems and pieces, drained, liquid reserved

1/4 cup (1/2 stick)butter or margarine

2 tablespoons chopped onion

1/4 cup all-purpose flour

1 teaspoon seasoned salt

1 can (12 fl. oz.)NESTLÉ® CARNATION® Evaporated Milk

Directions

CHOP mushrooms. Add water to mushroom liquid to make 2 cups.

MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Cooking Tips

For nutrition information about CARNATION Evaporated Milk

For tips on more ways to use CARNATION Evaporated Milk                   

Cheesy Spinach Pasta Pie

Estimated Times

Preparation Time: 10 mins
Cooking Time: 37 mins
Cooling Time: 10 mins standing

Servings: 6

Ingredients

1 package (9-oz.)STOUFFER'S Creamed Spinach, defrosted according to package directions

6 ounces dry spaghetti, prepared according to package directions

1 tablespoon vegetable oil

6 largeeggs, divided

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup half-and-half

1/3 cup chopped onion

2/3 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 teaspoon crushed basil

Directions

PREHEAT oven to 375° F.

COMBINE pasta, oil and 2 lightly beaten eggs in large bowl; press onto bottom and up side of 10-inch pie plate.

BAKE for 7 to 10 minutes or until set.

COMBINE creamed spinach, remaining eggs, ricotta cheese, ½ cup mozzarella cheese, half-and-half, onion, Parmesan, parsley and basil; spoon into pasta shell. Top with remaining mozzarella.

BAKE for 30 to 35 minutes or until knife inserted near center comes out clean; cool for 10 minutes before serving.

Recipe: Pumpkin spice whoopie pie

Ingredients

• 3 cups flour
• 1 tablespoon cinnamon
• 2 teaspoon ground ginger
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1.5 cups sugar, granulated
• 1 cup light brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1.5 cups, 2 tablespoons and 2 teaspoons pure pumpkin
• 1 tablespoon pure vanilla extract
• 1 tablespoon orange zest
• 3/4 cup dried cranberries

Preparation

Preheat your oven to 325 degrees Fahrenheit.
In a large bowl, mix the flour, cinnamon, baking powder, ginger, baking soda, allspice, salt, cloves and nutmeg. Whisk together well and set aside.
Put the sugar, brown sugar and vegetable oil into the mixer and mix together using the whisk attachment. It will look grainy.
Add the eggs, one at a time, scraping down the sides of the mixing bowl and mixing well after each addition.
Add the pumpkin, vanilla and orange peel to the mixer and mix until well blended.
Stir in the flour mixture by hand until just combined.
Stir in the dried cranberries.
Using a small ice cream scooper, scoop the batter onto a paper lined cookie sheet and bake at 325 degrees Fahrenheit for eight to 10 minutes.

Serving Size

Serves 30 pies