I can still remember when I first cooked this type of food for my husband. I really thought that he will dislike it because it is not the usual dish that I always prepare for him. I just wanted to try and experiment with different ingredients; the result was amazing.
This dish is very easy to make; you will need:
1 pound of beef (slice into bite pieces)
1/2 cup of vinegar
1/2 cup of soy sauce
3-5 cloves of garlic
2 table spoon sugar
1 slice pineapple can
1 small head onion
1. Marinate 1 pound of beef with vinegar, soy sauce, black pepper, garlic, and sugar for 30 minutes to 1 hour.
2. Saute garlic in a heated pan with vegetable oil.
3. Add the marinated meat into the pan. Cook meat till tender. Set aside liquid from marinate mix. Pour the marinate mix into the pan. Cook for 10 minutes.
4. When the meat is ready, add 1 can of slice pineapple. Simmer for 3-5 minutes. Be sure not to overcook the pineapple.
5. Put slice onion on top of your dish.
6. Serve with steam rice.
Sunday, July 19, 2009
Monday, July 6, 2009
1 (14 oz.) loaf Italian bread, halved lengthwise
1 stick (1/4 lb.) unsalted butter
8 garlic cloves, finely chopped
Salt and pepper
1/2 tsp. dried oregano
1/4 cup freshly grated Parmesan
1. Preheat oven to 500 degrees F. Line a large, rimmed baking sheet with foil. Arrange bread, cut side up, on baking sheet.
2. Melt butter in a small pan over medium heat. Add garlic, salt, pepper and oregano; cook, stirring once or twice, until garlic is fragrant, 1 to 2 minutes.
3. Use a pastry brush to spread garlic butter evenly over bread. Sprinkle evenly with cheese. Bake until bread is golden, 8 to 10 minutes. Cut loaf halves into thick slices and serve.This delicious recipe is from All You Magazine.
I got this recipe from Kraft Kitchen online. This is really perfect for special occasion such as birthdays. anniversaries, Christmas and more.
2/3 cup boiling water
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime zest and juice.
ADD whipped topping; stir with wire whisk until well blended. Stir in strawberries. Refrigerate 1 hour or until mixture is thick and will mound. Spoon into crust.
REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.
Sunday, July 5, 2009
This recipe is good for Filipinas out there who would want to try another way of cooking there rice. This recipe is from Chef Emeril Lagasse, you always see him on the Food Network Channel.
2 cups uncooked wild rice
1 tablespoon salt
1 cup uncooked barley
3/4 cup olive oil
1/4 cup apple cider vinegar
1 1/2 cups diced fennel
1 cup diced red bell pepper
1 cup diced red onion
1 cup diced, seeded cucumber
1 cup diced, seeded zucchini
1/2 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
In a medium saucepan, bring 6 cups of water to a boil, add the wild rice and 1/2 teaspoon salt and return to a boil. Cover, and reduce the heat to low and simmer until the grains are tender and begin to pop open, 45 to 50 minutes. Cool on a sheet pan and set aside.
Bring 3 cups of water to a boil, add the barley and 1/2 teaspoon salt and return to a boil. Reduce the heat to low and simmer until the grains are tender and begin to pop open, about 35 to 40 minutes. Cool on a sheet pan and set aside.
In a large bowl, combine the wild rice and the barley, season with 2 teaspoons salt, toss with olive oil and vinegar. Add the fennel, red bell pepper, red onion, cucumber, zucchini, parsley, mint and basil. Toss well to combine. For best results, allow the salad to stand at room temperature for 20 minutes before serving.
Thursday, July 2, 2009
HEAT grill to medium heat. Pour 1/4 cup dressing over chicken in shallow dish; turn over to coat both sides of each breast. Refrigerate 10 min.
MEANWHILE, mix barbecue sauce, marmalade and remaining dressing.
REMOVE chicken from dressing; discard dressing. Grill chicken on covered grill 12 to 15 min. or until done (165°F), turning occasionally and brushing with barbecue sauce mixture the last few minutes.
Wednesday, July 1, 2009
As I promised I am now posting the recipe of the Sotanghon Soup that I have made last night for our dinner. I got this delicious recipe from my Mama.
4 boneless chicken breast ( cut into bite size)
1 small pack of bean thread
2-3 cloves of garlic (mince)
1 small onion (cut into dice size)
soy sauce (optional)
1 small green pepper (optional)
1. Boil the chicken breast for about 15 to 20 minutes. Make sure the chicken is half cook and is tender.
2. Shred the chicken and set aside. Make sure not to throw the water where the chicken breast was boiled.
3. In a pan or a wok saute garlic, onion, green pepper in hot oil.
4. Add the shredded chicken and cook until it is tender.
5. Add the boiled water you use from boiling the chicken breast in the pan. Stir occasionally. Let it boil for five minutes and add the bean thread.
6. Add soy sauce or chicken bouillon to get the desired taste. Make sure not to over cook the bean thread.
7. Serve hot with steam rice or the sotanghon soup alone.
Wednesday, June 24, 2009
- Use a large mixer to combine graham crackers, sugar, and peanut butter.
- Mix on medium speed until filling is well combined.
- Melt the chocolate in a double boiler.
- Spoon with 1 to 2 inches of chocolate in the muffin tins (use muffin tin wrappers).
- Spoon 1 tbsp peanut butter combination in the center and flatten the top.
- Cover with chocolate and smooth the top so that it's shaped like a true Reeses cup.
- Once cooled down, freeze the Resses cups for a few hours. Enjoy!
Sunday, June 21, 2009
1/4 lb. (1 stick) unsalted butter, softened
1 Tbsp. grated orange zest
1 Tbsp. grated lime zest
2 Tbsp. lemon juice
16 ears fresh corn
2 Tbsp. olive oil
Salt and pepper
1. In a large bowl, combine butter, orange zest, lime zest and lemon juice. Beat with a hand held mixer or a wooden spoon until blended. (Butter can be made up to 2 days in advance. Cover and refrigerate; remove from fridge 15 minutes before serving to soften.)
2. Prepare a charcoal grill and let burn until coals are glowing, or set a gas grill to medium-high.3. Shuck corn, discarding husks and silk. Brush with a small amount of olive oil and place on hot grill. Cook, turning often, until slightly charred in spots and soft, 5 to 10 minutes. Sprinkle with salt and pepper. Place corn on a large platter and top with a small scoop of butter. Serve remaining butter on the side.
Wednesday, June 10, 2009
6 oz. unsweetened chocolate, chopped
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
8 Tbsp. (1 stick) unsalted butter, softened
2 cups sugar
1 tsp. vanilla extract
4 large eggs
1 cup milk
1. Melt chocolate in top of double boiler set over simmering water. Stir until smooth, remove from heat and cool until lukewarm. Preheat oven to 350°F. Place cupcake liners in two 12-cup muffin tins and one 6-cup muffin tin.
2. Stir flour, baking powder and salt in a large bowl until well mixed. Using an electric mixer, beat butter, sugar and vanilla until creamy and smooth. Add eggs one at a time, beating well after each. Stir in chocolate. On low speed, beat in 1/3 of dry ingredients, then half of milk. Repeat, ending with last third of dry ingredients. Do not overmix.
3. Fill each muffin cup about 2/3 full and bake until a toothpick inserted in center of a cupcake comes out clean, 15 to 20 minutes. Cool in pan on wire racks for 5 minutes, then remove and cool completely on racks.
1 (28 oz.) can crushed tomatoes
1 onion, thinly sliced
2 cloves garlic, finely chopped
1/2 cup raisins (optional)
1/4 cup packed light brown sugar
2 Tbsp. fresh lemon juice
1 (21/2 lb.) piece flat-cut brisket, trimmed
Salt and pepper
1. Place tomatoes, onion, garlic, raisins (if using), brown sugar and lemon juice in a slow cooker and stir to combine. Sprinkle brisket with 11/2 tsp. salt and season with pepper. Place brisket on tomato mixture and then spoon half of tomato mixture on meat. Cover and cook on high until meat is fork tender, 5 to 6 hours.
2. Transfer brisket to a cutting board, tent with foil to keep warm, and let stand for 10 minutes. Skim fat from sauce and discard; season sauce with salt and pepper. Slice brisket across grain, transfer to a serving platter and spoon some sauce over meat.
Tuesday, June 9, 2009
3 tablespoons cornstarch
1 3/4 cups Swanson Chicken Stock
1 tablespoon soy sauce
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables *
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder OR 1 clove garlic, minced
4 cups hot cooked regular long-grain white rice
1.Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth. 2. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet. 3. Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp. 4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice. "Use a combination of very thinly sliced carrots, green pepper cut into 2-inch-long strips and green onion cut into 1-inch pieces".
1.Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
2. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
3. Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
"Use a combination of very thinly sliced carrots, green pepper cut into 2-inch-long strips and green onion cut into 1-inch pieces".
Monday, June 8, 2009
1 recipe Basic Pizza Dough
2 tablespoons yellow cornmeal
2 cups mascarpone cheese
2 tablespoons honey
1 cup each blueberries, strawberries and blackberries
1/2 cup sugar
Powdered sugar, for garnish
Place a pizza stone in the oven and preheat to 500 degrees F. Sprinkle the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet. In a medium sized bowl, mix the mascarpone and honey. Spread the mixture on the pizza and place into the oven for 6 minutes. Remove from the oven and sprinkle with the berries and garnish with powdered sugar. Place back into the oven for 2 minutes. Remove and serve immediately.
A recipe I got from Planet Discovery Channel.
2 pints strawberries
½ cup sugar
juice of ½ lemon
2 cups Greek yogurt
2 cups heavy cream
- Puree the strawberries, sugar, lemon, and yogurt together until smooth
- Whip the cream to medium peaks
- Gently fold the strawberry-yogurt mixture into the cream and put into a container in the freezer for 5-6 hours
Thursday, May 28, 2009
Ingredients:1 lb. boneless beef sirloin steak OR beef top round steak, 3/4" thick
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup (Regular or 25% Less Sodium)
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
1/4 tsp. crushed red pepper
3 cups fresh or frozen broccoli flowerets
4 cups hot cooked rice
Slice beef into very thin strips.
Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate.
Add soup, soy, vinegar, garlic powder and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice.
Tip: To make slicing easier, freeze beef 1 hr.
Serving Suggestion: Serve with glazed baby carrots: steamed carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.
This is a recipe from Cowbell's Kitchen.
Prep: 5 min.
Bake: 15 min.
1 8-oz. package cream cheese
3/4 cup salsa
8 oz. grated Cheddar
8 celery stalks, cut into 3-inch-x-1/2-inch lengths
1/2 cup sliced almonds
1. Preheat oven to 350°F. Reserve 1 Tbsp. cream cheese and spread remaining cream cheese evenly in an 8-inch square baking dish. Spread salsa over cream cheese. Sprinkle with grated Cheddar. Bake until cheese is melted, about 15 minutes. Let cool slightly.
2. Place a dab of cream cheese on one end of each celery stick and press a sliced almond into cream cheese. Arrange celery fingers on platter and serve with hot dip.
One of the many recipes I have tried from All You Magazine.
Wednesday, May 27, 2009
Prep: 25 min.
Cook: 15 min.
1 lb. penne
1 1/4 cups broccoli florets
3 Tbsp. olive oil
4 links hot or sweet turkey sausage
1 cup chopped jarred roasted red bell peppers
2 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/8 tsp. hot red pepper flakes
1. Cook pasta in a large pot of boiling salted water according to package label directions, adding broccoli for last 3 minutes of cooking. Drain well in a colander.
2. In a medium nonstick skillet warm 1 Tbsp. olive oil over medium-high heat. Add sausage and cook, turning frequently, for 10 to 12 minutes, or until well browned and cooked through. Transfer sausage to a cutting board. When cool enough to handle, cut sausage crosswise into 1/2-inch-thick slices.
3. Return pasta and broccoli to cooking pot and add sausage, roasted peppers, remaining olive oil, parsley, salt and pepper flakes. Toss to combine well; serve hot.
Get saucy. If you prefer more of a sauce, reserve 1 cup of the pasta cooking water before draining the pasta and broccoli. Add the cooking water just a few tablespoons at a time to the pasta when tossing it with the other ingredients.
Add some cheese. To give the dish extra bite, sprinkle grated Parmesan or Romano on top just before serving.
A recipe I got from All You Magazine.
Thursday, April 16, 2009
I was off from work yesterday and decided to make Chicken Strips for our lunch. It is very simple as long as you have the complete ingredients.
1 pound boneless chicken breast (cut into bite size)
Cooking oil or vegetable oil
1. Heat the oil in the cooking pan.
2. Roll the chicken strips into the bread crumbs.
3. Put the chicken strips in the heated pan.
4. Flip the chicken strips when one part turns golden brown and do it again.
5. Serve hot with white rice.
Sunday, February 22, 2009
I cook this dish last Friday for our dinner. I used the left over from the Roasted Chicken that we have on Thursday. Here are the ingredients and the steps on how to prepare them.
1 pound boneless chicken
3 whole peppers
1 small onion
2 cloves garlic
2-3 tablespoon of soy sauce
1-2 cups water
2-3 tablespoon cooking oil
1. Saute garlic, onion, pepper in a big pan.
2. Saute chicken until golden brown.
3. Add soy sauce and water. Let it boil for 10-15 minutes.
4. Put salt to taste it.
5. Serve hot and you can pair it with steam rice.
I hope you enjoy this recipe.
Thursday, February 5, 2009
I made this chicken for our dinner. This is actually a recipe from my mother. I hope you will love it as much as we do.
1 cup soy sauce
1/2 cup brown sugar
5 teaspoon lemon juice
6-8 chicken legs or thighs
2 large garlic (minced)
1 pouch mama sita marinate mix
1 8 ounce bottle of sprite (optional)
1 cup vegetable oil
1. In one big pan combine soy sauce, brown sugar, lemon juice, garlic, marinate mix and sprite. Add the chicken and marinate it for 24 hours.
2. You can either bake this chicken in the oven for 350 degrees for 1 and 1/2 hours. Or you can also cook this chicken through your grill or fry it.
3. Serve with white rice.
Wednesday, January 21, 2009
I had my day off today and decided to cook spaghetti since I have the ingredients to do so. Way back when I was still in the Philippines my mother usually cook spaghetti during special occasion such as birthdays, Christmas, New Year and many more. As far as I can remember my mother use hotdog for toppings but today I decided to put Italian Sausage instead. Below, you can find the ingredients that you need as well as the step by step procedure on what to do.
What You Need
1 small onion chop
1 small garlic chop
1 lb. ground beef
12 0z. Spaghetti noodles (uncooked)
1 can 26.5 oz Hunts meat spaghetti sauce
1 16 0z. Italian smoke sausage
2-3 tablespoon oil
1 cup of shredded cheese
Sautes garlic, onion, Italian sausage in a large skillet on medium heat, then increase heat to medium-high. Add meat; cook, stirring frequently, until meat is browned. Stir in 1 can of meat spaghetti sauce. Bring to boil. Reduce heat to medium-low; simmer for 15 minutes.
Meanwhile, cook pasta as directed on package. When the pasta is ready you can either mix it with the sauce or put it separately. You can add the cheese on top of your spaghetti.
I put a small amount of sugar on mine. The above picture is the finish product.