Deviled HotDog Recipe

One of my favorite quick fixes to a simple snack is the deviled hotdogs! It's a level up to your dull fried hotdogs. I tried it once and fell in love with it and tried cooking it without a cookbook. good thing I got the taste right.

Ingredients:

1/2 c. finely chopped onion
2 tbsp. salad oil
1 lb. (8 to 10) frankfurters
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
2 tbsp. chopped green pepper
3/4 c. catsup
2 tbsp. mustard
1/2 tsp. salt

 Cooking Procedure:

Cook onion and green pepper in hot oil until tender but not brown. Serve hot dogs diagonally; add with remaining ingredients to onion mixture, cover and simmer 5 to 8 minutes. Makes 4 to 5 servings.

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Braised Beef Recipe

It is really quite easy to make. The key step is after the initial slow cooking, to let the ribs cool and then chill overnight in the refrigerator. This makes it much easier to remove the generous amount of excess fat that ends up solidifying in the chilling process. The beef ribs also spend the whole night absorbing the flavor of the stock. You must use a good bottle of wine, the better the wine, the better the result.

Ingredients
12 beef short ribs, bone-in
Salt and freshly ground pepper
1/4 cup grapeseed oil or olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine (we used a zinfandel)
6 cups veal/beef stock

Cooking Procedure
1. Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).
2. Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside. Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.
3. Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. During the last 1/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.
4. The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.                    
               http://www.simplyrecipes.com/recipes/braised_beef_short_ribs/

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Leche Flan Recipe

Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life.

Ingredients

10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract

 

Cooking Procedure

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!

                                  http://panlasangpinoy.com/2009/07/02/leche-flan/

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Baked Tahong/Mussels Recipe

Baked Tahong or Baked Mussels is a well loved appetizer seafood dish. Mussels are very abundant in coastal areas wherein they are harvested fresh everyday and sold at a cheap price. If you’re in the Philippines, getting some fresh mussels will never be an issue.

Ingredients:

2 lbs mussels (tahong), cleaned and boiled until the shells open
1/2 cup butter, softened
7 cloves garlic, pounded and minced
1 cup quickmelt cheese, grated

Cooking Procedure:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine butter and garlic then mix well.
3. Remove the extra shell from the mussel. Place some butter and garlic mixture on the mussels using a teaspoon or brush.
4. Top the mussels with grated quickmelt cheese.
5. Arrange the mussels in a baking tray lined with Aluminum foil.
6. Bake for 15 to 18 minutes.
7. Remove from the oven and transfer to a serving plate.
8. Serve as an appetizer dish. Share and enjoy!
                         http://panlasangpinoy.com/2011/01/24/baked-tahong/

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Kare Kare Recipe

Kare Kare is a traditional Filipino stew complimented with a thick savory peanut sauce. The commonly used meats for this dish are ox tail, tripe, and pork leg; on some occasions goat and chicken meat are also used. Besides the peanuts, this dish depends on the shrimp paste (on the side) in order to be fully enjoyed.

Ingredients

• 3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
• 1 small banana flower bud (sliced)
• 1 bundle of pechay or bok choy
• 1 bundle of string beans (cut into 2 inch slices)
• 4 pcs eggplants (sliced)
• 1 cup ground peanuts
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 34 Ounces water (about 1 Liter)
• 1/2 cup annatto seeds (soaked in a cup of water)
• 1/2 cup toasted ground rice
• 1 tbsp garlic, minced
• 1 large onion, chopped
• salt and pepper

Cooking Procedure

1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy! 

                                    http://panlasangpinoy.com/2009/05/30/kare-kare-peanut-stew/

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Beef Tapa Recipe

Nothing beats eating beef tapa for breakfast. With garlic rice and fried egg, it’s a breakfast booster.




Ingredients

• 1 kilo beef sirloin, thinly sliced, cut into long strips
• 1 1/2 Tablespoon + 1/2 teaspoon salt
• 7 Tablespoon white sugar
• 2 teaspoon minced garlic
• 1 tsp. ground black pepper
• 2 1/2 tablespoon soy sauce
• 3 1/2 tablespoon vinegar

Cooking Procedure

1.  Mix all ingredients into mixing bowl.
2. Cover and Let stand overnight or two nights in the refrigerator.
3. Depending on the size of your family, apportion the beef slices into plastic bags. In our case, we are a family of four. A pack of 3 plastic bags is enough.4
4. Store in freezer for 24 hours before cooking.

                   http://www.tastebook.com/recipes/925692-Beef-Tapa-Recipe?full_recipe=true

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