Pre-heat oven to 350F or 175C. Prepare 6-1 cup capacity Bundt pan, grease bottom and sides with softened Magnolia Gold Butter. Or line 18-2 1/4 inch muffin pans with muffin paper.
1. Beat with mixer in a bowl at high speed:

1/2 cup softened Magnolia Gold Butter Salted
1 cup granulated sugar
1/4 cup peanut butter
1 tsp each of [...]

Prepare 2 sizzling plates. Cover wood with foil all over. Heat plates on top of 2 stoves.
1-500g or 1/2 kilo partially frozen Monterey beef tenderloin, slice into 1/2 inch round steaks then slice into strips 1/4 inch wide; 1/2 cup Magnolia Gold Butter; 1 tbsp crushed garlic; 1 siling labuyo-leave whole; 1/4 cup each [...]

Pre-heat oven to 350F or 175C. Grease one 8×8×2″ aluminum foil pan (bottom and sides) with softened Magnolia Gold Butter.
Prepare 12 pieces Honey Sweet Bread or 12 pieces Tasty Bread. Arrange 4 pieces on prepared pan, overlapping slightly. Top with mango slices, 1/3 of custard filling. Repeat two more times. Bake 45 minutes. Note: [...]

Turn on oven at 350 F or 175 C, 15 mins.
Line one (1) 8×8×3 inch aluminum foil pan with bake paper.
Put in medium pyrex bowl and beat with hand mixer or wooden spoon.
1 cup softened Magnolia Gold Butter Salted
1 cup brown sugar
2 tbsps. molasses (markets & supermarkets)
2 cup baron all purpose flour
When no more [...]

Ingredients:

1/2 kilo beef tenderloin – slice into 6 for steak. Season with 1 tsp rock salt, 1/4 tsp pepper
6 pcs egg yolks
1 tbsp prepared mustard
1 tbsp chopped spring onions
1 supremo vinegar
1 cup Magnolia Gold Butter, Salted
1/2 tsp pepper

Procedure:
Put all ingredients in a blender. Pulse to blend. Gradually, add one cup hot melted Salted Magnolia Gold [...]

Ingredients:

4 cups parboiled broccoli ( flowerettes with the stews sliced 1/2 inch thick 10 minutes, drain)
1/2 cup Magnolia gold butter
1/4 cup chopped white onion
2 cups diced 1/4 inch cubes Magnolia Chicken breast/ breast fillet
2 teaspoon paprika
1 teaspoon rock salt
1/2 tsp pepper
1/4 cup all purpose flour
2 cups Magnolia fresh milk
Topping – 1 small bottle (1/2 cup [...]

Pesto is a versatile recipe that can be used for many things in the kitchen. It is fantastic with pasta, traditionally with trenette, a ribbon shape or bowtie noodle, though today any shape or form is accepted. It’s a great marinade for chicken or pork, a perfect cocktail dip for seafood or bread, and a fabulous thick sauce used to top minestrone, an Italian vegetable soup. The mixture itself can be prepared ahead of time and placed in the freezer for weeks, as long you do not include the cheese. (From the freezer thaw out in the refrigerator, then add the cheese before serving to keep the taste fresh.)

1) 4 cups white onions (sliced thinly), 1/2 cup magnolia gold butter, 8 cups water, 4 beef cubes, 1 tsp. salt, 1/2 tsp. pepper, 1 cup grated Gruyère or Mozzarella or Quickmelt cheese, 1 baguette (sliced into 1/2 inch pieces)
2) Procedure: In a large pan, melt butter and add sliced white onions and allow to [...]

2 whole baby back ribs of 10 ribs each (Ask Monterey Meat Shop at 40 Katipunan Road, St. Ignatius Village with telephone number 913-6933 to leave a 1/2-inch thick of flesh on ribs to total 2 kilos for this special order.)
3 cups pineapple juice
1 petal star anise (sangke or estrella)
1/2 cup hoisin sauce
1/4 cup honey [...]

4 crabs, total one kilo
For the garlic butter:
1 cup melted butter
1/4 cup crushed garlic
1 tablespoon rock salt
1 tablespoon grated lemon rind
1 teaspoon ground peppercorns
juice of lemon, about 1/4 cup

Crack the claws of the crab. Put the crabs on top of a foil. Pour the sauce over.