Easy Holiday Menu: San Miguel Foods’ guide to having a delicious holiday spread, minus the stress

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    The holidays are going to be a lot different this year. The pandemic is now part of everyday life, meaning that normal things like attending big family gatherings and reunions are no longer possible. But just because you may not have the exact same Yuletide festivities this year, doesn’t mean you can’t make it a memorable one with good food and quality time with the people you’re surrounded with at home. After all, it’s still the season of hope and love and that’s always worth celebrating.

    To help you prepare a simple yet unforgettable holiday spread, San Miguel Foods offers easy-to-cook products—from main dishes to desserts. These recipes will not only impress your loved ones but will also give you more time to enjoy their company instead of spending long hours in the kitchen.

    Here are some easy holiday recipes made using Monterey Exclusives’ Ribs, Purefoods’ Ready-to-Eat and Seafood Delights and San Miguel Mills’ pre-mix line.

    Delicious Baby Back Ribs in Classic BBQ Sauce

    Makes 4-5 serving

    Ingredients:

    2       kg                Monterey Exclusives: Ready-To-  Cook Baby Back Ribs
    1       cup             Water

    Marinade:

    1/2    cup             Tomato ketchup
    1/4    cup             Magnolia Dari Creme Classic, melted
    2       tbsp            Store-bought Char Siu sauce
    1/4    cup             Soy sauce
    3       tbsp            Honey or brown sugar
    2       tbsp            Crushed garlic
    1       tsp              Pepper
    1/4    tsp              Rosemary
    1/4    tsp              Thyme

    Procedure:

    1. Combine all marinade ingredients in a bowl.
    2. Transfer to a saucepan and add water. Cover and let boil. Reduce heat and let simmer for about 40-45 minutes.
    3. Remove ribs from the pack and set aside the sauce to cool down.
    4. On a hot grill, place ribs and cook until lightly charred. Baste with sauce occasionally.

    Cerveza Negra Char Siu Ribs

    Makes 6 servings / Yield: One rack of ribs

    Ingredients:

    1       800g pack  Monterey American Style Ribs
    1       cup             Tomato ketchup
    3       tbsp            Magnolia Butter-Licious
    2       tbsp            Soy sauce
    2       tbsp            Char Siu
    1       tbsp            Brown sugar
    3       cloves        Garlic, finely crushed
    1       tbsp            Five spice
    1       330ml         San Miguel Beer Cerveza Negra
    1       cup             Water

    Procedure:

    1. Add rib marinade in a pot, including all the sauce ingredients over low heat. Mix until butter has melted and sauce is uniform in color.
    2. Add ribs and bring to a boil. Cover and bring heat to low. Simmer for 25 minutes. Remove cover and turn heat to high for five minutes.

    Arroz Valenciana Con Pollo

    Makes 2 servings / Yield: 3 cups rice or 1 ½ cups per serving

    Ingredients:

    1       pack           Purefoods Heat and Eat Afritada
    1/2    cup             Glutinous rice, washed and properly drained
    2       cups           Coconut milk
    1       cup             Chicken stock
    1       50g             Red bell pepper, sliced
    1       50g             Green bell pepper, sliced

    Procedure:

    1. In a paellera or large frying pan, add the afritada over medium heat until cooked through. Add washed rice and cook for two minutes.
    2. Add coconut milk and stock. Bring to a boil while stirring continuously then lower heat. Add bell peppers, cover, then cook for 15 minutes or until rice is tender and liquid has been full absorbed.

    Bistek Stroganoff

    Makes 5 servings / Yield: 5 cups at 1 cup per serving

    Ingredients:

    1/4    cup             Magnolia Gold Butter Unsalted
    5       pcs             Fresh button mushrooms, sliced
    1       pack           Purefoods Heat & Eat Bistek
    2       250ml         Magnolia All Purpose Cream
    4       cups           Fussili pasta, cooked according to package directions
    2       tbsp            Chopped parsley

    Procedure:

    1. Melt butter in a pan and sauté mushrooms for one minute.Add bistek and cook until heated through.
    2. Slowly add cream while mixing. Bring to a boil and toss in pasta until well-coated with sauce. Turn off heat and mix in chopped parsley.

    Caldereta Shepherd’s Pie

    Makes 8 servings / Yield: One 8x4x4 loaf pan

    Ingredients:

    1       pack           Purefoods Heat & Eat Caldereta
    2       cups           Grated mozzarella
    1       165g           Magnolia Quickmelt Cheese
    1       100g           Red bell pepper
    1       100g           Green bell pepper

    Mashed potato

    1/2    kg                Potatoes, washed thoroughly and boiled
    1/2    tbsp            Iodized fine salt
    1/4    tsp              Pepper
    250   ml                Magnolia All Purpose Cream
    1/4    cup             Magnolia Gold Butter Unsalted

    Procedure:

    1. Preheat oven to 350F.
    2. Chop caldereta meat into 1/2-inch squares. Transfer into a pan and simmer until sauce has thickened. Set aside.
    3. Mash the potatoes and set aside. In a pan, combine salt, pepper, cream, and butter over low heat. When butter has melted, mix into the mashed potatoes.
    4. In an 8x4x4 heat-proof loaf pan, place the caldereta evenly. Top with the mashed potatoes and bake for 30 minutes or until top has browned.

    Sweet and Sour Fish Nuggets

    Makes 5 servings

    Ingredients:

    1       200 g Purefoods Seafood Delights Fish Nuggets

    Sweet and Sour Sauce:

    1       100 g           Carrot, sliced thinly
    1/2    cup              Cubed green bell pepper
    1/2     cup             Cubed red bell pepper
    2/3    cup             Water
    1/3    cup             Brown sugar
    1/2    cup              Vinegar
    1/3    cup             Banana Ketchup
    1       tbsp            Soy Sauce
    1       227g           Pineapple chunks
    2 1/2 tbsp            Cornstarch dissolved in 1/3 cup water

    Procedure:

    1. Cook carrot and bell peppers in boiling water until carrot is tender. Drain and rinse with cold water. Set aside.
    2.  In a saucepan, combine water, sugar, vinegar, ketchup and soy sauce. Bring to a boil over medium heat.
    3. Gradually stir cornstarch mixture until sauce thickens. Add vegetables, pineapple chunks and fish nuggets. Simmer once.

    Crispy Shrimps Ceasar Salad

    Makes 5 servings

    Ingredients:

    1       200 g          Purefoods Seafood Delights Tail-On Shrimp
    1/3    cup              Store-bought Caesar salad dressing
    1       170 g           Mixed greens
    2       pc                Magnolia Brown Eggs, boiled, peeled and sliced
    1       tbsp           Parmesan cheese
    1/4    cup              Store-bought croutons

    Procedure:

    1. In a mixing bowl, toss lettuce and salad dressing and arrange on a serving bowl.
    2. Top salad with sliced eggs, crispy shrimps, Parmesan cheese and croutons.

    Nutty Caramel Bars

    Makes 60 pieces

    Ingredients:

    1       1kg pack    Mix ‘N Bake Cookie Bar Mix
    3/4    cup + 3 tbsp Condensed milk
    1       cup             Magnolia Butter-Licious
    1/2    cup             Water
    1/2    cup             Coarsely chopped peanuts
    1/2    cup             Coarsely chopped cashew nuts
    1/2    cup             Coarsely chopped walnuts

    Procedure:

    1. Preheat oven to 170°F (350°F). Grease and line two 8×8 inch baking pans with baking or wax paper. Set aside.
    2. Pour cookie bar mix into a bowl. Add condensed milk, butter blend, and water. Mix well.
    3. Add nuts. Mix until well combined. Press down dough evenly in pans. Bake for 30 to 35 minutes. Let Cool.

    Fruit and Nut Caramel Bars

    Makes 60 pieces

    Ingredients:

    2       cups           Glazed fruits
    1/2    cup              Anejo Rum
    1       1 kg            Mix ‘N Bake Cookie Bar Mix
    3/4 cup + 3 tbsp Condensed milk
    1       cup              Magnolia Butter-Licious
    1/2    cup              Water
    1/2    cup              Walnuts

    Procedure:

    1. Soak glazed fruits in rum for 2 hours. Drain and set aside.
    2. Preheat oven to 170°F (350°F). Grease and line two 8×8 inch baking pans with baking or wax paper. Set aside.
    3. Pour cookie bar mix into a bowl. Add condensed milk, butter blend, and water. Mix well.
    4. Add glazed fruit. Mix until well combined. Press down dough evenly in pans. Bake for 30 to 35 minutes. Let Cool.

    Caramel Biscotti

    Makes 60 pieces

    Ingredients:

    1       1 kg           Mix ‘N Bake Cookie Bar Mix
    3/4 cup + 3 tbsp Condensed milk
    1       cup              Magnolia Butter-Licious!
    1/2    cup              Water
    2       cups           Sliced almonds

    Procedure:

    1. Preheat oven to 170°F (350°F). Grease and line two 8×8 inch baking pans with baking or wax paper. Set aside.
    2. Pour cookie bar mix into a bowl. Add condensed milk, butter blend, and water. Mix well.
    3. Add almonds. Mix until well combined. Press down dough evenly in pans. Bake for 30 to 35 minutes. Let Cool.
    4. Slice thinly and air dry for four hours. Bake again at 135°C (275°F) for 30 minutes or until crispy.