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Roast Beef Pasta

Food in DIY Recipes, Food, Homemade.

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Roast Beef Pasta is a classic yet unique take on the traditional European pasta dishes. The Roast Beef chunks blended in with the pasta and sauce make this dish all the more tasty, appetizing and satisfying. Add a twist to your fettuccine with this beef recipe.

Ingredients:
200 g uncooked fettuccine noodles
½ kilo Monterey Beef, Sukiyaki cut
¼ tsp salt
pinch pepper
¼ cup Magnolia Gold Butter, unsalted
For the sauce:
1/3 cup Magnolia Gold Butter, unsalted
¼ cup Purefoods Baron All-Purpose Flour
1 pc red bell pepper, diced
2 cup beef stock
1 tsp liquid seasoning
½ cup Magnolia Cheddar Cheese, grated
2 tbsp parsley, chopped

Procedure:
Cook fettuccine according to package directions; set aside. Season beef with salt and pepper then lightly pan-fry in butter just until brown; about 1 minute. Do not overcook the beef. Set aside.

To make the sauce, melt butter in a saucepan. Whisk in the flour making sure no lumps are formed. Add in the bell pepper and cook for a minute. Gradually add the beef broth then simmer until slightly thickened. Add in the beef together with its juices and let simmer with the gravy sauce for 5 minutes over low heat. Adjust seasoning according to taste.

Pour over roast beef mixture over pasta. Serve hot topped with grated cheese and parsley. Serves 4.

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Chicken and Spinach Casserole

Food in Food.

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Ingredients:

2 cups cooked skinless chicken breast

1 pack frozen spinach, thawed and drained

½ cups sour cream

½ cups mayonnaise

¼ teaspoon garlic powder

½ teaspoon black pepper

¾ cups grated Parmesan cheese

¼ cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 350oF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.
  2. Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.
  3. Add about ¼ of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.
  4. Bake in center of oven, uncovered, for 40 minutes or until top is nicely browned.

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Champorado (Chocolate Rice Porridge)

Food in Asian, Food.

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Tsampurado or champurrado in Spanish, is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry tsampurado mixes are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo.

The pudding becomes very thick and the lighter milk helps to “loosen” it. It’s almost like eating “chocolate oatmeal”. It can be eaten as a snack or dessert as well.

Its history can be traced back from Mexico. During the galleon trade between Mexico and the Philippines, there were Mexican traders who stayed in the Philippines and brought with them the knowledge of making tsampurado. Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine tsampurado by adding rice.

 

Ingredients:

8 tbsp. cocoa powder (or about 4 pieces tableya)

1 cup glutinous rice (malagkit)

½ cup sugar

3 ½ cups water

Condensed milk (optional)

Procedure:

  1. Pour 2 ½ cups of water in a pot and bring it to a boil.
  2. Put-in the glutinous rice and allow water to re-boil for a few minutes.
  3. Dilute the cocoa powder in 1 cup warm water then pour-in the spot. Stir continuously.
  4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
  5. Remove from the pot and place in a serving bowl.
  6. Serve hot with a swirl of condensed milk on top.

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Beef in Oyster Sauce

Food in Asian, DIY Recipes, Food, Homemade.

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Beef with oyster sauce is a stir fry which is one of the famous Chinese delicacies. The oyster sauce enhances the natural flavor of beef in this quick and easy beef stir-fry recipe. Suit to your taste and you will surely love it.

Ingredients:

Monterey Beef Sirloin, thinly sliced 1 kilo
Rice wine 2 tbsp.
Soy sauce 3 tbsp.
Cornstarch 3 tbsp.
Water ¼ cup
Magnolia Nutri Oil Vegetable oil ¼ cup
Ginger, sliced into thin strips 2 tbsp.
Rice wine 1 tbsp
Oyster sauce ½ cup
Sugar 1 tbsp
Cornstarch 1 tbsp
Water 2 tbsps
Snow peas (sitsaro) 1 cup

Procedure:

Marinate the beef in 2 tbsp. rice wine, soy sauce, cornstarch, and ¼ cup water for 30 minutes. Place in chiller. Using a wok, heat oil on high temperature. Saute the beef with marinade. Add ginger and 1 tbsp rice wine. In a bowl, combine oyster sauce, sugar, cornstarch, and 2 tbsp. water.

Pour mixture into the wok and mix well. Add snow peas and cover for 2 minutes to cook through.

Serve immediately.

 

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Waldorf Salad

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A salad that was created some time between 1893 and 1896 at the Waldorf Hotel in New York City and easily became popular. This specialty consists of raw apples, celery, grapes and walnuts, dressed in mayonnaise.

Ingredients:

2 pcs red apples
2 tsps sugar
2 tsps fresh lemon juice
2 stalks celery, coarsely chopped
½ cup walnuts, coarsely chopped
2 tbsps mayonnaise
¼ cup all purpose cream, whipped
2/3 cup Magnolia Chicken breasts, cooked and cubed pinch of salt and pepper

Procedure:

Cut apples into 1” cubes. Place in a bowl then add sugar and lemon juice. Toss then add celery and walnuts. Set aside. In another bowl, combine mayonnaise and cream. Mix well then add apples and chicken breasts. Toss to distribute dressing evenly. Season with salt and pepper. Chill then serve.

Serves 4.

 

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