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:
- Combine all marinade ingredients in a bowl.
- Transfer to a saucepan and add water. Cover and let boil. Reduce heat and let simmer for about 40-45 minutes.
- Remove ribs from the pack and set aside the sauce to cool down.
- 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:
- 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.
- 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:
- In a paellera or large frying pan, add the afritada over medium heat until cooked through. Add washed rice and cook for two minutes.
- 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:
- Melt butter in a pan and sauté mushrooms for one minute.Add bistek and cook until heated through.
- 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:
- Cook carrot and bell peppers in boiling water until carrot is tender. Drain and rinse with cold water. Set aside.
- In a saucepan, combine water, sugar, vinegar, ketchup and soy sauce. Bring to a boil over medium heat.
- 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:
- Preheat oven to 170°F (350°F). Grease and line two 8×8 inch baking pans with baking or wax paper. Set aside.
- Pour cookie bar mix into a bowl. Add condensed milk, butter blend, and water. Mix well.
- 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.
