Pineapple Beef Casserole

INGREDIENTS:

1.2 kg whole beef round
2 tbsp minced garlic
1 medium onion minced
1 pouch (70 g) Tomato Paste
1/2 cup diced pimiento
2 tbsp pickle relish
1 can (85 g) liver spread
1 can (210 g) chorizo de bilbao sliced
1 can(227 g) pineapple chunks
1 pc each medium green and red bell peppers diced
1 tbsp cornstarch dissolved in 1 tbsp water

Marinade:
1/3 cup soy sauce
2 pcs laurel crushed

PROCEDURE:

1. Marinate beef for 20 minutes in the refrigerator .
2. Saute garlic and onion in 2 tbsp oil . Add Tomato Paste and stir for 1 minute. Add pimiento and marinated beef including marinade.Cook for 3 minutes.
3. Add 5 cups water. Cover and simmer for 1-1/2 hours or until meat is tender (or pressure cook for 20 minutes ).
4. Add pickles, liver spread and chorizo. Cook for another 20 minutes(ordinary cooking). Add Pineapple Chunks with syrup, bell peppers and cornstarch. Simmer until thick. Add salt and pepper to taste. Slice meat .
5. If desired, continue to simmer sauce uncovered until desired consistency. Pour over meat. Serve.

Makes 10-12 servings

Paella

Ingredients: 

1/2 kg large tahong
1/2 kg (3 pc) large crab (alimasag)
350 grams chicken breast cut up then seasoned with 1/2 tsp iodized salt (or 1/2 tbsp rock salt)
1/4 cup olive oil
8 cloves garlic crushed
1 large onion sliced
100 grams sweet ham cut into 1-1/2” squares
2 pc (100g) chorizo de bilbao sliced
2 cups Raw rice washed once, drained
1/4 kg (8 pc) shrimps
1 pouch (250g)  tomato sauce
1 tsp paprika (optional)
1 tbsp kasubha
1 pc laurel
1/4 cup pitted green olives each cut into 2
1/2 cup frozen green peas
1 pc large red bell pepper cut into strips
1 pc egg hard boiled and sliced

PROCEDURE:

1. Boil 3 cups water with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Add tahong and crab. Cover and simmer until cooked. Drain. Reserve 3-1/2 cups broth. Remove half shell of tahong. Cut crab into 2. Set aside.
2. Using non-stick pan, fry chicken in olive oil until cooked. Set aside.
3. In the same oil, sauté garlic, onion, ham, chorizo and rice. Cook for 3 minutes. Add tomato Sauce, reserved broth, paprika, kasubha, laurel, olives, salt and pepper to taste. Cover and simmer over low heat until rice is almost cooked.
4. Add shrimps, peas, bell pepper and chicken. Stir. Cover and cook for another 10 minutes or until shrimps are cooked. Add tahong and crabs. Cover and cook for another 2 minutes. Top with eggs.

NUMBER OF SERVINGS: Makes 10 servings

Beef Stew

INGREDIENTS:

½ kg Beef flank (kamto), cut into chunks
150 g Marble potatoes Each piece cut into chunks with peel then fried
2 tbsp soy sauce
2 tbsp Red wine
4 cloves garlic, crushed
1 large onion, sliced
1 stalk celery, sliced
1 pouch (200 g) tomato sauce
100 grams carrot, sliced
1/3 cup whole kernel corn (canned)
½ Cup button mushrooms (canned)
¼ cup frozen peas

PROCEDURE:

1. Season beef with 3/4 tsp fine salt, 1/8 tsp pepper, soy sauce and red wine. Drain, reserve any marinade. Brown meat pieces in oil. Set aside.
2. Using the same oil, sauté garlic, onion and celery. Add beef, 1-1/2 cups water, reserved marinade and tomato sauce. Cover and simmer over low heat for 1 hour or until beef is tender (add more water if needed).
3. Add carrot, peas, corn and mushrooms. Cover and simmer for 10 minutes. Stir in potatoes.

Makes 5 SERVINGS

Pork Tomato Sinigang

Classic Pork Sinigang made more tastier, thicker and richer by adding tomato sauce. Try this new and exciting dish on your family date nights

INGREDIENTS

1/2 kg pork liempo, cut into chunks
1 pc (30 g ) small onion, sliced
1/2 tbsp patis
200 g tomato sauce
2-1/4 cups water
3 pc okra, each piece cut into two
1-2 pc siling haba
100 g radish, sliced
1 bunch kangkong, leaves and tender stalks only
1 tbsp sinigang mix powder


PROCEDURES

Combine water, onion, pork, patis and DEL MONTE Original Style Tomato Sauce. Allow to boil, cover and simmer for 30 minutes or until pork is tender.

Add radish and sili. Simmer until radish is almost cooked. Add okra and allow to simmer until okra is almost tender.

Add kangkong and sinigang mix powder. Bring to a boil and allow to simmer for 5 minutes or until kangkong is wilted.

Makes 5 servings.

Classic Morcon

Here's a step by step guide to cooking the classic dish of Morcon! Siguradong matutuwa ang buong family sa recipe na ito! :)

INGREDIENTS:

600 grams Beef Round (sliced tapa style into 2 pieces )
¾ tbsp All-Purpose Flour
1 pc (hard boiled) Egg (shelled and each sliced into 6 wedges, for stuffing)
1 pc Hotdog (cut into 4 strips, for stuffing)
30 grams Bacon (for stuffing)
1 pc (medium) Carrot (cut into 4 strips, for stuffing)
2 pcs (whole) Pickles (cut into 4 strips, for stuffing)
30 grams Cheddar Cheese (cut into 4 strips, for stuffing)
1 pc (medium) Red Bell Pepper (cut into 5 strips, for stuffing)
4 cloves Garlic (crushed, for sauce)
1 pc (medium) Onion (sliced, for sauce)
½ pc Laurel (for sauce)
½ tbsp Calamansi Juice (for marinade)
2 tbsp Soy Sauce (for marinade)
200 grams Tomato Sauce (for sauce)

PROCEDURE:
Pound beef to flatten. Marinate for 30 minutes. Drain but reserve marinade.

Starting at one end of meat, arrange in alternate rows the stuffing until all are used up. Roll and tie with string (crocheting thread). Sprinkle with flour then brown all sides in oil. Set aside.

Sauté garlic and onion. Add beef, tomato sauce, 1 cup water and laurel leaf, and soy sauce. Simmer for 45 minutes or until tender.

Remove string from morcon. Slice and arrange on a platter. Pour sauce on top.

Makes 15 servings

Chocolate Cake

Fettuccine with Shrimps and Fresh Basil

(Makes 4-6 servings)

16 c water
1 tbsp salt
1 500-g pack fettuccine noodles
½ c olive oil, divided
2 whole heads garlic, chopped
1 k medium-size shrimps, peeled and veins removed
Salt and pepper
½ c strips of basil leaves
2 tbsp red pepper flakes or chili flakes

To serve:
¼ c chopped parsley leaves
2 tbsp crushed garlic
½ c olive oil

In a large stockpot, bring water to a boil. Add salt and fettuccine noodles and return to a boil, stirring often. Cook for 6 to 8 minutes or until noodles are al dente (check package directions for suggested cooking time). Drain noodles and return to the pot. Cover the pot to keep warm.

In a large sauté pan or skillet, heat ¼ cup of the olive oil and sauté garlic about one minute over medium-low heat. Be sure not to burn the garlic. Add the shrimps and season with salt and pepper. Stir in the remaining ¼ cup olive oil, the basil leaves and the chili flakes, if using. Remove from heat.

Add the cooked fettuccine noodles. If desired, season with additional salt and pepper. Toss the noodles with the shrimps, seasonings and basil leaves. In a bowl, stir together the chopped parsley, crushed garlic and olive oil and pour over the noodles. Toss to blend and serve immediately.

http://lifestyle.inquirer.net/72980/fettuccine-with-shrimps-and-fresh-basil