Sangria Punch

2/3 cup lemon juice
1/3 cup orange juice
¼ cup sugar
1 bottle (4/5 quart) red wine

Strain juices, add sugar, stirring until dissolved. Just before serving, combine juice mixture and wine in pitcher. Add ice; serve in punch cups. If desired, decorate cups with twists of lemon peel 6 to 8 servings (about ½ cup each).

Reference: bettycrocker

Coconut Pistachio Barfi

Barfi can be made 3 days ahead; keep covered, in refrigerator. This recipe is not suitable to freeze or microwave.
30 g ghee
1 cup coconut milk
2 ¼ cups coconut
1 cup full cream milk powder
½ cup water
I cup castor sugar
1 teaspoon ground cardamom
1/3 shelled chopped pistachio nuts

1. Lightly grease 23cm square slab pan. Cover base and sides with foil, grease foil. Melt ghee in medium saucepan, add coconut milk, coconut, combined milk powder and water, sugar, cardamom and nuts; mix well.
2. Bring mixture to boil, reduce heat, slimmer, uncovered, for 10 minutes, stirring occasionally.
3. Spoon mixture into prepared pan, smooth surface, cover, refrigerate overnight. Remove barfi from pan, cut into squares before serving.

Reference: Home Library

Sizzling Mongolian Scallops

For this recipe you will need a sizzle plate, which consists of an iron plate that fits into a thick wooden mold of similar shape. Heat the iron plate on top of your stove for 5 minutes before adding cooked ingredients.

1 lb (450 g) scallops
1 tbsp (15 mL) light soy sauce
1 tbsp (15 mL) dry sherry
3 tbsp (45 mL) vegetable oil
1 large onion, peeled and cut in eighths
2 1 tsp (5 mL) chopped fresh ginger
S A U C E
1 tsp (5 mL) chili garlic sauce
2 tsp (10 mL) hoisin sauce
1 tsp (5 mL) sesame oil
½ tsp (2.5 mL) five-spice powder
1 tsp (5 mL) sugar
1 tbsp (15 mL) peanut butter
¼ cup (60 mL) fish stock

In a bowl combine scallops, soy sauce and sherry. Het oil in a wok. Add onion and stir-fry 1 minute. Add ginger, scallops and marinade, stir-fry 2-3 minutes.

Blend in sauce ingredients and stir-fry until boiling. Serve at once on hot sizzle plate. Serves 6

Burgundy Beef Stew

1 to 2 cloves garlic, minced
1 Tbsp. oil
2 lb. stew beef
1 can (14-1/2 oz) Del Monte Stewed Tomatoes (No Salt Added)
1 can (16 oz) Del Monte Cut Green beans (No Salt Added)
1 can (17 oz) Del Monte Whole Kernel Corn (No Salt Added)
1 cup dry red wine
1 onion, chopped
1/2 tsp crushed oregano
½ tsp crushed basil
¼ tsp crused rosemary
¼ tsp pepper
1 bay leaf
½ cup flour
1 cup warm water
2 carrots, sliced
2 stalks celery, sliced

Sauté garlic in oil until soft; add meat and brown on all sides. Add tomatoes liquid from beans and corn, wine, onion, oregano, basil, rosemary, pepper and bay leaf. Cover and simmer 1 hour. Stir flour into water until smooth. Stir into meat mixture. Add carrots and celery. Simmer, uncovered, 30 minutes. Add beans and corn; simmer 10 minutes. Serve with warm bread or rolls. Makes 8 servings. – “Casserole and One Dish Meal”

Bake Ribs Oriental

1 tbsp. molasses
2 tbsps. honey
2 tsps. Maggi Seasoning Savor
4 cloves garlic, minced
2 tsps. hoisin sauce
1 pc Maggi Beef Cubes
¾ k. pork spareribs or chicken wings

1. Combine first 6 ingredients in a small bowl.

2. Arrange ribs or wings in shallow baking pan. Pour honey mixture over; cover and marinate for at least 1 hour in refrigerator.

3. Baked uncovered in a hot preheated oven (350°F) for 45 minutes until meat is tender and sauce is sticky.

Serves 6-8

Lomi Tempura

Hearty Japanese-inspired noodle soup topped with crispy shrimp tempura.

1 tablespoon cooking oil
2 teaspoons crushed garlic
4 Maggi Chicken Broth Cubes
1 cup leeks, sliced one-inch long
½ cup thinly sliced carrots
6 cups water
2 tablespoons rice wine
2 tablespoons brown sugar
2 teaspoon grated ginger
1 tablespoon grated radish
250 grams fresh lomi noodles, washed
6 pieces shrimp tempura, fried

In a large pot, heat oil and saute garlic, Maggi cubes, leeks and carrots. Add water, rice wine, sugar, grated ginger and radish. Bring to boil about 10 minutes. Add noodles and cook until noodles are done, about 5 to 7 minutes. Serve topped with shrimp tempura.

Langka Salad

½ k. unripe jackfruit (langka), sliced
1 medium onion, sliced
4 medium tomatoes, sliced
¼ cup ginger, cut to strips
6 tbsps. calamansi juice
2 tbsps. sugar
1 ¼ cups thick coconut milk
2 pcs. Maggie chicken cubes
1 tbsp. maggi chilli sauce

Boil jackfruit in slightly salted water until cooked. Drain thoroughly and combine with the next 3 ingredients. Chili.

Combine the rest of the ingredients in a separate bowl. Toss with the langka mixture. Serve, garnished with chopped spring onions. Serves 6-8.

Pintos

2 cups grated sweet corn kernels
1/3 cup milkmaid condensed
1/3 cup coconut milk
½ cup sugar
1 tsp. vanilla
¼ cup cornstarch meat of 1 young buko, shredded corn husks for wrapping.

Grind corn very finely and pass through a sieve to make a smooth past. Combine with the rest of the ingredients and cook, stirring constantly over low heat until thick. Cool and wrap about ¼ cup of the mixture in corn husks. Steam for about 10 minutes. Serve hot or cold. Make 6-8 pieces,