ITALIAN STUFFED TOMATOES recipe

ITALIAN STUFFED TOMATOES
4 Servings
Preparation time: 10 minutes Cooking time: 15-20 minutes
§ Plan ahead. Needs pre-cooked rice.
(Recipe of Chef Maurizio Gibillini)

MAURIZIO GABILLINI, chef and owner of Pagliacci (The Podium, ADB Avenue, Ortigas Center, Pasig City), still craves his mother’s cooking in faraway Italy. This is one of the dishes they often prepared in Italy and now he cooks it for his own family in the Philippines.

8 medium, very red tomato
4 cups cooked long grain rice
8 cloves garlic, chopped
½ cup chopped fresh basil leaves
1 cup Mozarelle cheese OR Parmesan cheese, shredded or grated
4 tablespoon olive oil

Steps:
Ø Preheat oven to 350°F (180°-200°C).
Ø Cut off top part of tomatoes. Carve out some of the pulp and seeds. Discard the seeds and reserve the pulp. Set aside tomatoes and pulp.
Ø In a bowl, mix together rice, garlic, tomato pulp, and fresh basil. Stuff mixture inside the carve tomatoes.
Ø Top tomatoes with cheese. Drizzle olive oil on top. Bake in oven for 15-20 minutes.

CREAMY MARSHMALLOW SALAD recipe

CREAMY MARSHMALLOW SALAD

10-12 servings
Preparation time: 8 minutes Assembly time: 3 minutes
§Plan ahead. Needs to chill.

1 567 gram can pineapple tidbits, drained
1 825 gram can fruit cocktail, drained
1 cup coarsely chopped toasted cashew nuts
1 ½ cups all-purpose cream OR whipped cream
1 cup condensed milk
1 cups miniature marshmallow

Steps:
Ø In a large bowl, combine all the ingredients except for the marshmallows. Fold in marshmallows.
Ø Cover with plastic wrap and chill until serving time.

CHICKEN TINOLA BROTH recipe

CHICKEN TINOLA BROTH

6 servings
Preparation time: 5 minutes/8 minutes if using papaya
Cooking time: 11 minutes/15 minutes if cooking with papaya

AS SIMPLE as it looks, this soup still evokes the taste of old-fashioned tinola because of the flavor of ginger in the soup. The sili leaves and papaya cubes both add authenticity and pleasure to the enjoyment of the soup. Serve this as a first course and when you want to serve a heavier dish with whole meat.

6 cups water
3 chicken broth cubes
3 cloves garlic, thinly sliced
2 tablespoon sliced ginger
2 cups green papaya
2 cups sili leaves

Steps:
Ø In a medium stockpot, bring first four ingredients to a boil. Lowe heat then allow simmering for about 3 minutes.
Ø Add papaya cubes. Heat for about 7 minutes or until papaya cubes are tender. Add sili leaves. Heat through for one minute.

ASPARAGUS WITH LEMON recipe

ASPARAGUS WITH LEMON
2-3 servings
Preparation time: 5 minutes Cooking time: 10-12 minutes

In Spain, this dish is served with various roasts and fried dishes. Simple and easy to prepare, it not only balances the taste of heavier foods but it also great as a first course or appetizer.

Ingredients:

250 grams fresh asparagus spears
¼ cup extra virgin olive oil
lemon juice
coarse salt (optional)

Steps:
Ø Trim asparagus, cutting off the hard ends. Rinse well then pat dry with paper towel.
Ø Heat olive oil in a skillet and fry the asparagus over medium heat until tender, about 10-12 minutes, depending on the thickness of the spears and heat of the flame.
Ø Arrange asparagus on a serving dish and drizzle with lemon juice. If desired, sprinkle with salt before serving.

SAUTéED CHICKEN STUFFED WITH PEPPER AND PESTO recipe

SAUTéED CHICKEN STUFFED WITH PEPPER AND PESTO

6-8 Servings
Preparation time: 10 minutes
Cooking time: 20 minutes

8 chicken breast fillets
Salt and pepper to taste
1 red bell pepper, julienned
1 green bell pepper, julienned
2 tomatoes, peeled, seeded and julienned
1/3 cup shallots
6 tablespoon pesto
6 tablespoon oil
Fresh basil leaves for garnish


Steps:
Ø Preheat oven to 350°F. Slice each chicken breast fillet on its thickest part to make a pocket. Season inside and out with salt and pepper.
Ø Stuff chicken with peppers, tomatoes, shallots and pesto. Set aside.
Ø In a skillet, heat oil. Sauté chicken in oil just until brown. Remove chicken from the skillet and arrange in baking dish.
Ø Bake chicken in preheated oven for 10 minutes or until fully cooked. Garnish with fresh basil leaves. Serve hot.

SALISBUSRY STEAK

SALISBURY STEAK

Makes about 8 patties
Preparation time: 8-10 minutes
Cooking time: 20 minutes

Nineteenth-century dietician, Dr. James H. Salisbury, devised THIS DISH as a way of preventing what was supposed to be unhealthy fermentation in the digestive tract. Originally consisting only of seasoned lean broiled beef, Salisbury steak has since been cooked in other ways, including this version, which has a mushroom sauce and topping.

½ cup breadcrumbs
1 kilo ground pork
1 onion, finely chopped
2 eggs, lightly beaten
1 305-gram can cream of mushroom soup
¼ teaspoon liquid seasoning
1 cup sliced button mushroom or two 198-gram cans
mushrooms pieces and stems, drained (reserve the
liquid)
2-4 tablespoon butter

Steps:
Ø In a mixing bowl, combine breadcrumbs, sirloin, onions, and eggs. Mix all.
Ø Shape the beef mixture into 8 patties. Let stand shile making the mushroom sauce.
Ø In a saucepan, combine soup, liquid seasoning, mushrooms, and ¼ cup reserved mushroom liquid. Heat and simmer until mixture is smooth, stirring occasionally, about 3 minutes.
Ø In a large skillet, melt butter and brown the patties 2 or 3 at a time, 2-3 minutes on each side or until cooked to desired doneness. Do not overcrowd patties. Patties will shrink as they cook.
Ø Transfer cooked patties to individual plates and pour mushroom mixture over patties.

GROUND PORK ADOBO

GROUND BEEF ADOBO

4-6 Servings
Preparation time: 8 minutes
Cooking time: 20 minutes

THIS IS as whole new way to cook adobo. Instead of the usual pork or chicken, this recipe uses ground sirloin. However, the mouth-puckering flavor of the adobo is very much present in the dish, and the annatto powder gives it a bright, appetizing color.

½ kilo ground beef sirloin
¼ cup chopped onion, divided
1 ½ tablespoon chopped garlic, divided
½ teaspoon ground black pepper
½ tablespoon salt
2 tablespoon calamnsi juice
½ cup vinegar
1 teaspoon annatto powder
2 tablespoon cooking oil

Steps:
Ø In a casserole, combine ground sirloin, half of the onions, one tablespoon of garlic and the pepper, salt, calamansi juice, and vinegar.
Ø Simmer for about 15-20 minutes or until ground sirloin is tender. Drain ground sirloin from the sauce. Set aside and reserve sauce.
Ø In a separate pan, heat oil and sauté remaining onions and garlic. Dissolve annatto powder in the reserve sauce. Pour into pan.
Ø Add ground sirloin, and simmer until beef is light golden in color, about 5 minutes. Serve warm with steamed rice.

MAIN COURSES RECIPES - beef recipes, chicken recipes

CHICKEN-BEEF ARROZ A LA CUBANA

6 servings
Preparation time: 15 minutes
Cooking time: 15 minutes
♣ Plan ahead. Needs cooked rice.

2 tablespoons cooking oil
1 tablespoons minced garlic
½ cup chopped onion
½ cup sliced tomatoes
½ kilo ground chicken
½ kilo ground beef
½ cup raisins
¼ cup green peas
Salt and pepper
6 cups cooked rice
6 eggs, fried sunny side-up
7 saba banana, sliced lengthwise and fried


Steps:
Ø In a pan, heat cooking oil and sauté garlic until a light golden. Add onions and cook until transparent. Stir in tomatoes and ground meats. Cooke, covered, about 10 minutes or until chicken or beef are fully cooked.
Ø Stir in raisins and green peas and cook for another 5 minutes, stirring constantly. Season with salt and pepper.
Ø Arrange cooked fried rice on a platter and top with meat mixture. Assemble fried bananas around rice and serve with eggs on top.