sarapen: (Default)
Spicy Garlic Broccoli is really good. I didn't even need the tablespoon of chicken broth, I just substituted water and it was still yummy. A winner!

Pork, White Bean and Kale Soup is also delicious. Very filling too. I didn't have Kale so I just substituted Spinach and I don't think it made a big difference. This was my first time cooking with wine and I was a little bit nervous.

I wanna try a Guinness Beef Stew next, which is kind of fitting since St. Patrick's Day is coming up.
sarapen: (food - yummy)
I went to Kraft Food's website to look for recipes I can make. It's kinda hard looking for things to cook because I don't want to have to buy too many ingredients and I don't want it to take an hour an a half just to cook, you know? Any way, I made some Baked Meatballs and they were pretty good. Each meatball was ginormous, but they were moist and tasty though. I should've cooked it a bit longer though since the inside weren't as cooked as I'd liked. I mean it was cooked through, but I like it to be really well done (but not dry!). Here's the recipe from I took from the website:

2 lb. ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/4 cups water
1/3 cup Grated Parmesan Cheese
2 eggs, lightly beaten
2 cloves garlic, minced

PREHEAT oven to 400°F. Mix all ingredients until well blended.

SHAPE into 24 meatballs, using about 1/4 cup of the meat mixture for each meatball. Place in single layer in foil-lined 15x10x1-inch baking pans.

BAKE 20 min. or until cooked through. (Maybe I should make it 25 or 30 next time.)

I cooked!

Jul. 4th, 2006 05:13 pm
sarapen: (food - yummy)
Yay! I made Bistek today. I was looking for things to cook online since I didn't want to keep having to make adobo and I found Bistek. Good thing I still had some rice. I used sirloin beef instead of round or tenderloin and the recipe said to get 1/4 inch thick meat but I bought the beef last night and the butcher was closed already so I just got those precut ones. They were an inch thick each so I just cut them in half. They were still a quarter too thick so I just had to cook them longer. Then I used a whole onion to put on top. I think it turned out pretty good, except it was a bit too lemony. I think I should'nt have added that tsp. of lemon. Next time then. I still have some meat left over. Hooray! I can cook.
Here's the recipe:

1/2 kilo of beef, sliced 1/4-inch thick
4 tbsp. of kalamansi juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil

In a mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.

Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.

Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.



December 2011

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