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.