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No Fuss Chicken Baked Mac Recipe

- March 04, 2016 No Comments
No Fuss Chicken Baked Mac Recipe
No Fuss Chicken Baked Mac
by Home Foodie

Macaroni and cheese is elevated from a side dish to a main with the addition of chicken to this popular family favorite recipe.



kusina ingredients 
  • ¼ kg elbow macaroni, cooked according to packaging directions
  • 2 cans PUREFOODS SEXY CHIX ARRABIATA (180 g each)
  • 1 pack MAGNOLIA QUICKMELT CHEESE(250 g), grated but reserve ¼ cup for topping
  • 1 pack MAGNOLIA ALL PURPOSE CREAM (250 mL)
  • 1 pc onion, chopped
  • 1 pc green bell pepper, cubed
  • 1 pc red bell pepper, cubed
  • 6 cloves garlic, crushed
  • 2 tbsp MAGNOLIA NUTRI OIL
  • 1 tsp iodized fine salt
  • ½ tsp pepper
kusina instructions
1. Heat oil in a saucepan and sauté onion, garlic and bell peppers for about 2 minutes. Add Sexy Chix and sauté for another 1 minute.

2. Add cream, salt, pepper and grated cheese. Cook until cheese melts. Reserve 1 cup of sauce and set aside.

3. Mix together pasta and the rest of the sauce.

4. Transfer mixture in an oven proof dish and pour the remaining sauce and grated cheese on top. Serve as is or oven toast for 10 minutes or until cheese melts.


Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.

Pasta Arrabbiata ala Puttanesca Recipe

- March 02, 2016 No Comments
Pasta Arrabbiata ala Puttanesca Recipe
Pasta Arrabbiata ala Puttanesca
by Home Foodie

A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I usually make the traditional puttanesca, with anchovies, but the arrabbiata style gave it a unique twist. 



kusina ingredients 
  • 200 grams spaghetti, cooked according to package directions
  • 1 pc PUREFOODS THICK CUT BACON, cut into ½” pcs
  • 1 pc onion, minced
  • 6 cloves garlic, chopped
  • 2 pc anchovy fillets, drained
  • 1 tbsp capers
  • ¼ cup pitted black olives, sliced
  • 1 tbsp iodized fine salt
  • 2 cans PUREFOODS SEXY CHIX ARRABBIATA  (180 g each)
kusina instructions
1. Fry bacon in its own fat. Add onion, garlic and anchovies. Sauté until onion is tender.

2. Add capers, olives, salt and Sexy Chix. Simmer covered over low heat.

3. Toss with or top over cooked pasta.


Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.

Porterhouse Biryani Recipe

- February 29, 2016 No Comments
Porterhouse Biryani Recipe
by Home Foodie

To cook long grain rice, use a ration of 1½ cups water for every cup of rice.



kusina ingredients 
  • 4 pc MONTEREY PORTERHOUSE STEAKS (200 grms each)
  • 2 tbsp MAGNOLIA NUTRI-OIL
  • ¼ cup MAGNOLIA GOLD BUTTER UNSALTED  
For Marinade:
  • 2 pack plain yogurt (100 grms each)
  • 1 head garlic, minced
  • 1 tsp ground cloves
  • 1 tsp cumin
  • ½ cup chopped cilantro
  • 1 tsp iodized fine salt
  • 1 tsp pepper
For Biryani:
  • ½ cup MAGNOLIA GOLD BUTTER UNSALTED
  • 150 grams tomatoes, sliced in half
  • 3 cupsbasmati or long grain rice, cooked
  • 1  pack plain yogurt (100 grms)
  • 1 tsp iodized fine salt
  • 1 tsp ground pepper
  • chopped cilantro for garnish (optional)
  • red and green chili for garnish (optional)
kusina instructions
1. Combine marinade ingredients in a bowl. Soak beef in marinade for 1 hour then blot out excess liquid off meat. Reserve marinade.

2. In a medium size pan over high heat, add oil and butter. Brown beef for 1 minute on each side. Set aside. In the same pan, add marinade. Simmer for 30 seconds. Set aside.

3. For the biryani rice, in a non stick pan over medium heat, melt butter. Add tomatoes and cook for 3 minutes. Add rice and yogurt. Season with salt and pepper. Mix well.

4. Transfer to a platter then top with cooked beef. Drizzle with sauce then garnish with cilantro and chilies. Serve hot.



Cost per recipe: P382.70
Cost per serving: P63.80


Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.

Queso de Bola Caramel Bars Recipe

- February 28, 2016 1 Comment
Queso de Bola Caramel Bars Recipe
Queso de Bola Caramel Bars
by Home Foodie

n the Philippines, Edam is better known as queso de bola (Filipino Spanish, "ball of cheese"), and is popular during Christmas in the Philippines when Filipinos have lavish, larger-than-usual meals with family and friends. It is customarily served with jamón and pandesal during the Noche Buena. 




kusina ingredients 
  • 6 pc MAGNOLIA BROWN EGGS, use egg yolks only
  • 2 cups MAGNOLIA ALL PURPOSE FLOUR
  • 1½ cups MAGNOLIA GOLD BUTTER, softened
  • 1½ cups condensed milk
  • 1 cup powdered milk
  • 1 cup sugar
  • ½ cup cashew nuts
  • ½ cup grated MAGNOLIA QUESO DE BOLA
kusina instructions
1. Preheat oven to 325°F.

2. Line rectangular pan with 1 pc baking paper 12“ x 16“ x 1“. Set aside.

3. Sift flour and powdered milk 3 times. Set aside.

4. Cream sugar and butter for 5 minutes at medium speed. Add egg yolks one at a time beating well after each addition. Add condensed milk. At low speed, add flour and powdered milk mixture. Fold in nuts and queso de bola.

5. Pour mixture into the prepared pan and bake for 35 to 40 minutes or until golden brown in color. Cool on wire rack. Cut into bars.


Cost per recipe: Php 431.85
Cost per serving: Php 72.00


Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.

Ultimate Tender Chops Recipe

- February 26, 2016 No Comments
Ultimate Tender Chops Recipe
Ultimate Tender Chops
by Home Foodie

Meat loses 30% of its weight during cooking. This is known as shrinkage and moisture loss. Brining is like a marinade as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked retaining natural juices and adding flavors.



kusina ingredients 
  • 6 pc MONTEREY PORKCHOPS, cut into 1-inch thickness
  • 6 cups water
  • 1/3 cup iodized rock salt
  • ¼ cup honey
  • 1 tbsp dried rosemary
  • ½ tsp black peppercorns
  • 4 cloves garlic, crushed
kusina instructions
1. Place all brine ingredients in a medium sized stockpot. Boil over medium heat for 5 minutes. Set aside.

2. Place pork chops into the brine and marinate overnight covered inside the chiller.

3. Preheat griller to medium heat. Drain pork chops from brine then rinse in cold water and pat dry.

4. Grill for 15-20 minutes on each side or until fully cooked.



Cost per recipe: P192.85
Cost per serving: P32.15


Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.

Sausage French Toast Skewers Recipe

- February 24, 2016 No Comments
Sausage French Toast Skewers Recipe
Sausage French Toast Skewers
by Home Foodie

Have you ever tried serving French toast in a different way? Try using skewers and adding sausages! Just remember to prepare a lot because these are going to be a sure hit for the whole family.



kusina ingredients 
  • 1 pc PUREFOODS HUNGARIAN SAUSAGE, sliced into 1 inch pcs
  • 3 pc MAGNOLIA BROWN EGGS, beaten
  • 6 pc whole wheat bread
  • 6 tbsp MAGNOLIA PUREFRESH NATURAL COW’S MILK
  • 2 tbsp DARI CRÈME MARGARINE CLASSIC
  • 2 tbsp MAGNOLIA NUTRI-OIL PALM OLEIN
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon powder
  • 1 pack wooden skewers
kusina instructions
1. In a bowl, whisk eggs, milk, vanilla, and cinnamon powder and mix well. Set aside.

2. Heat pan and add margarine. Dip bread in egg mixture and pan-fry each side until golden brown. Set aside.

3. In a small pan, heat oil and pan-fry sausage until slightly brown. Set aside.

4. Cut French toast into 2” x 2” squares and sausages into 1” pcs.

5. Skewer French toast then sausage alternately. Continue until you have 3 pcs of each on a stick. Serve.


COST PER RECIPE: php. 93.01
COST PER SERVING: php. 18.60


Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.

Moist Chocolate Cake Recipe

- February 22, 2016 No Comments
Moist Chocolate Cake Recipe
Moist Chocolate Cake
by Home Foodie

The cake reminds me of my mother, because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper!



kusina ingredients 
  • 4 pcs MAGNOLIA BROWN EGGS
  • 2½ cups MAGNOLIA ALL PURPOSE FLOUR
  • 2½ cups sugar
  • 1 cup cold water
  • ½ cup cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp iodized fine salt
  • 1 tsp vanilla
  • 1 bar MAGNOLIA BUTTER-LICIOUS (225 g)
Fudge Icing:  
  • 1 can condensed milk(300 mL)
  • 1 can evaporated milk
  • 1 cup cocoa powder
  • 1 cup sugar
  • ½ cup corn syrup
  • ¼ cup MAGNOLIA BUTTER-LICIOUS
kusina instructions
1. Preheat oven to 325°F. Line with baking paper two 9” round pans. Set aside.

2. Combine flour, baking powder, baking soda and salt in a bowl. Set aside.

3. In another bowl, combine cold water, cocoa and vanilla. Mix until smooth and set aside in the refrigerator.

4. Cream Butter-licious! and sugar for 10 minutes at medium speed. Add eggs one at a time, beating well after each addition. At low speed, add dry ingredients alternately with cocoa mixture. Mix until smooth.

5. Divide and pour mixture into prepared pans and bake for 25 to 30 minutes or until done. Invert cake and let cool.

6. Mix fudge ingredients in a saucepan. Cook over medium heat until slightly thickened.

7. Put cake on top of cooling rank. Pour over warm icing on top of cake.


Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.

Classic Morcon Recipe

- February 20, 2016 No Comments
Classic Morcon Recipe
Classic Morcon
by Home foodie

Have you ever tried making MORCON? Wow your guests with this delicious dish perfect for special occasions! Add some grated cheddar or Quickmelt cheese to the morcon gravy for creamier dish.



kusina ingredients 
  • 2 kilos MONTEREY BEEF TOP ROUND, sliced thinly
  • ¼ cup MAGNOLIA NUTRI-OIL for pan-frying
  • 2 tbsp soy sauce
  • 1 tsp calamansi juice
  • ½ tsp crushed garlic
  • dash of ground black pepper
For Filling:
  • ¼ kilo MONTEREY PORK FAT, sliced into strips
  • ¼ kilo MONTEREY BEEF LIVER, sliced into strips
  • 1 bottle sweet whole pickles (110 g), sliced into strips
  • 1 pack MAGNOLIA CHEDDAR CHEESE (200 g), sliced into strips
  • 4 pcs PUREFOODS DELI GERMAN FRANKS, sliced into strips
  • 4 pcs MAGNOLIA BROWN EGGS, hard-boiled
  • 4 pcs PUREFOODS CHORIZO BILBAO-STYLE, sliced into strips
For Gravy:
  • 1 tbsp crushed and chopped garlic
  • 1 tsp capers, washed and chopped
  • 2 cups water
  • 1 cup minced white onions
  • 1 cup tomato sauce
  • 10 pcs green olives, pitted and washed
  • 1 pc bay leaf, torn

kusina instructions
1. Marinate beef for 2 hours in a mixture of garlic, calamansi juice, soy sauce and pepper. Keep chilled until ready to use.

2. Assembly: Lay out marinated beef and arrange slices of pork fat, beef liver, franks, sliced eggs, pickles, cheese and chorizo on the middle part of the beef. Roll like a log and secure by tying with a kitchen twine around the roll.

3. In a large pan, add oil and pan-fry the morcon roll until golden brown. Remove from pan and set aside.

4. Using the same pan with oil, sauté the garlic and onions. Add tomato sauce and bring to a boil. Add bay leaf and water. Bring mixture to a boil. Add back the morcon and simmer until morcon is fully cooked and tender, about 2-3 hours.


Cost per recipe: Php 1,379.25
Cost per serving: Php 115.00


Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.