RAMAR FOODS RECIPES
Warm Spinach and Chicken Tocino Salad
By Chef Wayne Despues
Pasta Magnolia Putanesca
By Roman Roxas, California
Thai Longanisa Meatballs with Peanut Dipping Sauce
By Joshua Ives, Massachusetts
Magnolia Longanisa Roll
By Priscilla M. Quinn, North Carolina
Holiday Longanisa Stuffing
By Evangeline Quesada, California
Sweet Pork Longanisa Sausage on Sliced Sourdough
By Chef Wayne Despues
Grilled Pork Tocino Po Boy on Sourdough Baguette
By Chef Wayne Despues
Bangus Almandine with a Calamansi Caper Sauce
By Chef Wayne Despues
Filipino Fajitas with Homemade Rice Wraps
By Chef Wayne Despues
Stuffed Boneless Bangus Belly with Asparagus and Bacon with a Creamy Wasabi, Calamansi Sauce
By Chef Wayne Despues
Smoked Bangus Wrap with Wild Purple Spinach and a Calamansi Cucumber Puree
By Chef Wayne Despues
Champagne Smoked Bangus Pasta Alfredo with Serrano Chile Leaves, Ginger and a Kimchi Slaw
By Chef Wayne Despues
Chicken Tocino Lettuce Wraps
By Chef Wayne Despues
Embotido Sliders
By Chef Wayne Despues
Smoked Bangus Farfalle Noodle Salad
By Chef Wayne Despues
Bangus Belly Ceviche
By Chef Wayne Despues
Smoked Salmon & Milkfish Mousse
By Chef Wayne Despues
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MAGNOLIA LONGANISA ROLL
By Priscilla M. Quinn, North Carolina
Ingredients:
1/2 lb ground pork
4 Magnolia® brand sweet longanisa
1 Refrigerated Crescent Roll
1 egg
1 Tbsp. cold water
Preparation Instructions:
Place longanisa in pan and add 1 cup of water. Cover and simmer for 10 minutes in low heat.
Discard remaining water and slightly brown longanisa
in the same pan. Let stand to cool for 5 minutes. Cut each longanisa in half lengthwise. Unroll crescent roll dough and separate into 8 triangles. Lay each triangle on a flat surface. Place a piece of longanisa that has been cut in half on the wide end of the triangle. Roll each triangle ending on its pointed part.
Place longanisa rolls on ungreased baking sheet.
Prepare the egg wash by slightly beating the egg
and 1 Tbsp.of cold water. Brush top of each roll with egg wash. Preheat oven to 375˚ and bake longanisa
rolls until evenly and nicely brown
(approximately 10 -12 minutes). Makes 8 rolls.
Great with hot chocolate, tea or coffee!
 
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