Beef stir fry for supper

Since hubby is the one who cook our supper yesterday its my turn to cook today, So while there was no opps i decided to prepare the ingredients for the dish that i want for our supper. I decided to to fix beef stir fry since we often eat meat lately i want to have some veggies this time but with a little beef. In the picture above is the ingredients that i am using a little of green pepper since we are run out of it, cabbage, celery, carrots, onions, and garlic. and a marinated beef.

I hope that hubby will like the taste of this dish because i really didn't follow any recipes for this one, it is my first time to fix this dish also, i just thought of having this for our supper tonight because i like the taste of the beef stir fry that we have last weekend in the Chinese resto so thats why i have decided to try it for our supper tonight. Well hubby really never complain about the taste of the food i cook but i will know when he loves it or not because he will give me thumbs up and kisses when he likes the food so much but if he don't he will just simply say it is ok, so that i wont get upset.

Anyway back to my cooking, I cook the vigies separately because i dont want to cook it too much coz i like it when its a bit crunchy and thats it. So simply and quick isn't it?

Hmmm im sorry hubby i guess i am not preparing american food again for today Lols.

Barbecued beef short ribs

sweets-spicy barbecue ribs are always a hit. The sauce is also very good on pork rubs. I was going to post this with picture but I accidentally deleted it to my files.

iNGREDIENTS:

1 cup sugar

1/2 cup packaged brown sugar

2 tablespoons salt

2 tablespoons garlic powder

2 tablespoons paprika

1/4 teaspoon cayenne pepper

7 pounds beef short ribs, trimmed

SAUCE:

1 small onion, finely chopped

2 teaspoons vegetables oil

1-1/2 cups ketchup

1 can (6 ounces) tomato paste

2 tablespoons brown sugar

pepper to taste

In a bowl, combine the first seven ingredients: rub over ribs. place in two large resealable plastic bags: seal and refrigerate overnight.

line two

Marindae for beef

Last night this is what i fix for our supper, and this is the ingredients that you need

1/2 c. chopped inoion
1/2 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/2 tsp. celery salt
dash pepper

mix all ingredients together. add marinade to meat and let stand 1 to 1 1/2 hours on each side, Use marinade to baste while meat is cooking. A good tenderizer for cheaper cuts of beef. Use oven, broiler or grill.

Beef swiss steak with egg noodles

This is my own recipe, i mean when hubby and I went to Mississippi for my fingerprint interview. We decided to have lunch at the closer restaurant to the US immigration while waiting for our schedule. When i tasted this dish, i remember the swiss steak that I used to prepare for our dinner. but the difference is this one have an egg noodles. So when we get home i told hubby im going to try to fix with this one , and i was lucky because i have all the ingredients that i need. It is so simply and quick to prepare all you have to do is boild the beef first to make it tender then you add 1 can of tomato diced , tomato souce, black pepper, salts, little bit of chilli powder to spiced it up. then wait to let the meat tender and the souce will be thicker.
Hmmm if you guys want to know about this recipe just give me a buzz ok? Soory I can't post the recipe for this one yet because I am in a hurry, hubby has been bugging me to use the pc.

Beef Adobo

This is a very easy and quick preperation of beef adobo. Its also tasty. But i have ni pictures to share with you guys, kay naka limtan nako ug take pic before namo gi kaon.

Ingredients
1 k. beef, cut into 2"-cubes
1/2 cup vinegar
1/2 cup soy sauce
1 clove garlic, minced
1/2 tsp. salt
1 tbsp. sugar
1/4 tsp. ground pepper
1 bay leaf
10 peppercorns
1/3 cup cooking oil

Instructions

Combine all ingredients in a saucepan and let stand for 30 minutes. Simmer and cover tightly for an hour or until meat is tender. Drain and set aside. Heat cooking oil in a skillet and brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Put sauce and cook for a few minutes more. Pour sauce over meat and serve. Garnish with tomatoes and parsley. Serve hot. (Serves 6 persons)

Beef Kaldereta Spaghetti

Ingredients :

1/2 k. of stewing beef, cut into 1/4″ slices
2 large onions
4 tomatoes
2 bell peppers
1 sweet skinless pimiento (canned)
1 tbsp. of finely minced garlic
1 bay leaf
1 hot chili pepper, crushed
2 tbsp. of butter or margarine
1 tbsp. of sugarsalt and pepper
2 tbsp. of liver spread (canned)
2 tbsp. of olive oil
225 g. of spaghetti

How to :

Cook the spaghetti according to package directions. Drain well and keep warm.

Cut the beef slices into 1″ x 2″ strips. Season with salt and pepper. Finely chop the onions, tomatoes, bell peppers and pimiento.

Heat the olive oil and butter or margarine in a heavy skillet. Pan-fry the beef strips until the edges start to brown. Add the garlic, onions, tomatoes, bell peppers, chili pepper, pimiento, bay leaf, tomato paste, and 1 c. of water. Season with salt, pepper and sugar. Bring to a boil, cover, lower the heat and simmer until beef is very tender (about 1 hour). Liquid should be reduced by half and sauce should be a little thick. Add the liver spread and adjust seasonings.

Add the cooked pasta to the skillet and toss until the pasta has absorbed most of the liquid. Serve hot with grated cheese on the side.

Pizza

Ever since my sister got here in the US she always likes to bake and cook, she likes to experiment different recipes. So today she decided to make this pizza its yummy even though it was her first time to bake a pizza. Mao sad ni hinungdan naka paso sa kaong dila hehehe. Hmm i dont know the recipe but im going to share it to you later guys

Classic Pinoy Spaghetti

Ingredients :

500 g. of spaghetti
500 g. of ground sirloin
2 tbsps. of finely minced garlic
2 onions, finely chopped
4 tomatoes, finely chopped
1 carrot, finely chopped
2 bell peppers, cored, seeded and finely chopped
6 regular hotdogs, sliced into rings
4 c. of sweet-style spaghetti sauce
4 tbsps. of olive oil
salt and pepper to taste
1 bay leaf
1 tbsp. of buttergrated cheese


Cooking procedure :

Cook the spaghetti according to package directions. Drain and toss with butter.

Heat the olive oil in a large saucepan. Add the ground beef. Cook over high heat until the meat is no longer pink. Add the garlic, onions, tomatoes, bell peppers, carrot and bay leaf. Season with salt and pepper. Pour in about a cup and a half of water and bring to a boil. Cover and simmer for 15-20 minutes or until the mixture is almost dry and the vegetables are cooked to a pulp. Turn up the heat, add the sliced hotdogs and cook, stirring for about a minute. Pour in the spaghetti sauce and bring to a soft boil. Adjust the seasonings. Lower the heat, cover and simmer for another 5-7 minutes.

Serve the pasta and sauce separately (make your own dish–more exciting but messier when kids do it) or toss the pasta with the sauce.

Serve with grated cheese on the side.

Bistek Tagalog

Sirloin Steak Filipino-style

Serves 4

Preparation time: 5 mins + 30 mins marinating

Cooking time: 15 mins

Ingredients:

500 g (1 lb) beef sirloin, thinly sliced

Juice of 12 calamansi

60 ml (¼ cup) cooking oil

1 medium onion, sliced into rings

60 ml (¼ cup) soy sauce

125 ml (½ cup) water

2-3 potatoes, peeled, cut into wedges and fried

Oven Bake Stew

Hey guys! its been a while that i haven't posted my recipes here....hmmmm i feel lazy man gud to update here...heheheh!

but now here i am and like to share my new discover recipe.....

INGREDIENTS:

2-lbs. stewmeat

1/4 cup all-purpose flour

1-1/3 cups sliced carrots

1 can (14oz.)diced tomatoes, undrained

1 bay leaf

1 envelop onion soup mix

1/2 cup dry red wine or water

1 cup sliced mushrooms

DIRECTIONS:

1.Preheat oven to 420*. In 2-1/2- squart shallow casserole, toss beef with flour, Bake uncovered 20 minutes, stirring halfway.

2.Reduce heat to 350*. Add carrots, tomatoes, bay leaf, soup mix and wine.

3.Bake covered 1-1/2 hours or until beef is tender. Stir in mushrooms. Bake covered 10 minutes. Serve over hot noodles.

Pancit Canton

The Americans call it chow mein but we know it as canton yet it is said that nowhere in Canton, China will you find a pancit like this. Whether or not this is true. This recipe will always be associated with the Chinese because the best Pancit Canton is still one that you order from an authentic panciteria.

Ingredients:

¼ kilo beef, strips

¼ kilo shrimps, peeled

1 eggwhite

2 tablespoons cornstarch

1 chicken breast, de-boned then sliced into strips

2 tablespoons cornstarch

3 tablespoons oil

3 cloves garlic, crushed1 onion, chopped

patis, salt or soy sauce and pepper to taste

2 pices chicken liver, cooked and sliced

1 ½ cups chicken broth

1 head cauliflower, cut into flowerets

½ cup sitsaro1/3 cup kutsay

1 small carrot, cut into rounds

2 tablespoons cornstarch dispersed in

¼ cup water

1 package canton noodles

Directions:

In a bowl, combine shrimps, egg white and cornstarch. Coat chicken strips with remaining cornstarch. Set aside.

In a wok or saucepan, heat oil then sauté garlic and onions. Add shrimps and chicken. Stir-fry for a few minutes then season to taste. Add liver. Pour in the broth. Bring to a boil then add all the vegetables. Cook until tender but crisp.

Thicken with dispersed cornstarch. Stir in canton noodles and cook until done. Serve with kalamansi.

Chunky Beef and Macaroni Soup

Ingredients :
150 g. of elbow or shell macaroni (small variety)
300 g. of beef brisket
1 whole garlic1 whole onion
4-5 peppercorns
2 bay leaves
1-1/2 tbsp. of finely minced garlic
2 onions, sliced thinly
4 tomatoes, chopped
2 c. of carrot cubes (1/2″ x 1/2″)
1 c. of diced red or green bell pepper
1 tbsp. of tomato paste
3 tbsp. of olive oil
6-8 c. of beef broth
1 tsp. of dried basil
1 tsp. of finely chopped fresh parsley
salt and pepper

Cooking procedure :

Place the beef in a casserole. Cover with water. Add the whole garlic, onion, peppercorns, 1 bay leaf and 1 tbsp. of salt. Bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for 1-1/2 to 2 hours or until tender. Transfer the meat to a plate and cool completely.

Strain the broth and set aside. When cool, cut the beef into 1/2″ x 1/2″ cubes.
Heat the olive oil in a casserole. Add the beef cubes and cook over medium-high heat until the edges start to brown. Add the minced garlic, chopped onions and bay leaf. Continue cooking until the onions are transparent. Add the carrots, bell peppers, tomatoes, basil and tomato paste. Cook, stirring, about a minute. Pour in the beef broth (use the minimum amount for a very chunky soup). Season with salt and pepper. Bring to a rolling boil and add the macaroni. Stir and bring to a boil once more. Lower the heat, cover and simmer for 10 to 15 minutes or until the macaroni is cooked. Add more salt and pepper if necessary.

Serve hot with garlic bread, or dinner rolls and butter.

Spaghetti And Meat Balls

maayong hapon kanatong tanan mga higala. dia na pud koy recipe nga gi post ug maau ni kay pang pa ta-as ug kinabuhi, matud pa nila sa mga katigulangan.hehehe!
sa akong na hibaw-an nga ginaling man ug ketchup ang dapat esagol sa spaghetti sa cebu....pero dia koy na discubrehan nga pwedi bola bola ang ebutang hehehe!





Ingredients:

3 tbsp. chopped onion
3 tbsp. cooking oil
1 can (2- 1/2 c.) tomatoes
2 (6 oz.) cans tomato paste
2 c. water
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
5 tsp. spaghetti sauce seasoning

Brown onion in a hot oil. Add other ingredients: mix and stir until well blended.
Simmer slowly at least 1 hour. Cooking longer will make it better. Add more water, if needed


Ingredients For Meat Balls:

1 lb. ground beef
1 c. fine dry bread crumbs
1/2 c. milk
2 well-beaten eggs
Salt and pepper

Mix above ingredients well. form into meat balls and drop into spaghetti sauce continue simmering another hour.Serve over spaghetti.