Ingredients:
>2 pcs striploin (1 to 1-1/4" thick)
>olive oil
>salt and pepper, to taste

For the Chimichurri Sauce:
>1/2 cup packed mint leaves
>1 clove garlic, finely minced
>1/4 cup olive oil
>1/4 tsp fine salt
>1/2 pc lime, juiced


Procedure:

1. Rub both sides of the steak with some olive oil and sprinkle a large pinch of salt and black pepper on both sides.

2. For the sauce: Put all ingredients in a blender or food processor and puree.

3. To cook the steak on the stove, heat a stainless steel or cast iron pan just big enough to hold your steaks over medium heat for about 10 minuts or until very hot.

4. Serve hot with the chimichuuri sauce.

Labels: main dish, Meat Recipes, Side-Dishes

Ingredients:
>1 brick all purpose cream
>1/2 cup condensed milk
>1 tsp vanilla extract
>a cup of banana slices
>a cup of sliced strawberries
>1/4 cup cahew nuts
>1/4 cup chopped chocolate


Procedure:
1. In a bowl, beat all purpose cream until volume has doubled.

2. Slowly and gently pour in condensed milk and vanilla extract. Put in a container and chill.

3. Meanwhile, put the rest of the ingredients in a glass bowl. Mix. Cover. Chill for an hour or so.

4. Drizzle the mixture on top of the nuts, fruits and chocolate. Serve.

Labels: Desserts, Mad About Chocolates, Salads, Side-Dishes

Ingredients:

• 4 slices bacon, cut up
• 3 c. potatoes, peeled & cubed
• 1 c. celery, chopped
• 1 c. carrots, chopped (fine)
• 3 c. chicken broth, divided
• 3 c. cream-style corn
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 c. milk
• Parsley, chopped
• 1/2 c. onion, chopped
• 2 tbsp. flour
• 1 tbsp. cornstarch
• 1/8 c. cooking oil

Procedure

Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bacon drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots, salt and pepper and bring to a boil. Reduce heat and add cream corn and celery. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup chicken broth, flour and cornstarch; add to pot and cook until thickened. Stir in milk. Heat but do not boil. In serving bowls top with bacon and parsley. Serves 8 to 10.

Labels: Side-Dishes

Ingredients:

• 1 c. sharp cheese, shredded
• 2 tsp. onions, chopped
• 3 tbsp. mayonnaise
• Pinch of garlic powder
• 1 can firm potato chips, (Pringles have a rippled style that is firm)

Procedure

Combine all ingredients except the chips. Top each chip with 1 teaspoon of mix. Microwave until cheese melts, about 1 minute, 10 seconds at 60% power. Ingredients can be made ahead of time to incur little prep time when serving.

Labels: Side-Dishes

Ingredients:

• 1/2 clove garlic
• 1/2 tsp. salt
• 1 (9 oz.) pkg. frozen French fries
• 1/2 tsp. pepper
• 3 tbsp. margarine
• 1 tbsp. flour
• 1/2 c. milk
• 1/4 tsp. onion salt
• 1/2 c. grated Swiss cheese

Procedure

Rub 9x13 glass dish with garlic. Sprinkle salt on bottom of dish. Put 1/2 package French fries in dish. Combine margarine, flour, cheese and seasonings. Heat milk and pour into cheese mixture. Pour one-half cheese mixture over potatoes. Repeat with remaining sauce and potatoes. Bake in 350 degree oven for 30 minutes.

Labels: Side-Dishes

Ingredients:

• 1 med. onion, chopped
• 2 med. zucchini, peeled and sliced
• 8 oz. fresh mushrooms, sliced
• 4 tbsp. butter
• 1/4 c. water
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder

Procedure

Mix onion, mushrooms and zucchini. Add water; cover. Microwave 8-10 minutes on HIGH. Stir. Cook 5-7 additional minutes. Drain and add butter and seasonings. Serve. Serves 6-8.

Labels: Side-Dishes

Ingredients:

• 1/4 c. butter or margarine
• 3 lg. baking potatoes, peeled
• Salt and pepper
• 2 tbsp. grated Parmesan cheese, or more

Procedure

Preheat oven to 475 degrees. Melt butter in small pan or in the microwave. Halve potatoes lengthwise, then slice crosswise into 1/8-inch-thick slices (they will be half-moon shape). Do not put potatoes in water after slicing. Immediately line up in buttered 13x9-inch baking pan with slices overlapping.

Pour melted butter over potatoes. Season with salt and pepper. Bake 20 minutes. Remove from oven; sprinkle with Parmesan cheese. Bake an additional 5-7 minutes or until cheese is melted and slightly browned.

Labels: Side-Dishes

Ingredients:

• 1 lb. bacon
• 1 lb. ground round
• 1 diced onion
• 2 cans pork-n-beans
• 2 cans butter beans
• 2 cans red kidney beans
• 1/2 tsp. dry mustard
• 1/2 c. catsup
• 1/2 c. brown sugar

Procedure

Cut bacon into small pieces and fry until brown (not crisp). Add to beans and pour into large pot. Fry ground round and onion together and add to beans. Simmer for 10 minutes.

Labels: Side-Dishes

Ingredients:

• 1 lb. ground beef
• 1 sm. onion, chopped
• 1/2 c. catsup
• 1 tsp. mustard
• 1/4 c. brown sugar, packed
• 1 (16 oz.) can pork & beans
• 1/4 c. water

Procedure

Brown ground beef and drain well. Add onion, cook until they are tender, not brown. Remove from heat. Stir in remaining ingredients. Pour into casserole and bake at 400 degrees for 30 minutes. This reheats well. Serves 6.

Labels: Side-Dishes

Ingredients:

• 4 c. chopped cabbage
• 1 c. sliced celery
• 1/2 c. chopped onion
• 1/4 c. butter or margarine
• 8 oz. mostaccioli noodles (cooked & drained)
• 1 can corned beef (crumbled)
• 1/2 c. milk
• 1/2 tsp. dry mustard
• 1/2 tsp. caraway seed
• 1/8 tsp. pepper
• 1 c. (4 oz.) shredded Swiss cheese

Procedure

Preheat oven to 350 degrees. Saute cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings.

Labels: Side-Dishes

Jumbo Shrimp wrapped with Chicken. Serves 6.

Ingredients:

• 6 steamed shrimp (see below)
• 6 pieces (2 oz.) boneless, skinless chicken breasts, thinly sliced
• 1 1/2 c. water
• 1 c. soy sauce
• 1 c. Mirin
• 1 tbsp. sugar
• 1/2 c. water
• 1 tsp. cornstarch
• Salt
• Pepper
• 2 tsp. vegetable oil

Procedure

Combine 1 1/2 cups water and soy sauce in a saucepan over medium heat and stir until sugar is dissolved. Add mirin and bring mixture to a boil. Combine 1/2 cup water and cornstarch and stir until thoroughly mixed. Add to saucepan and stir constantly until sauce boils. Set aside and keep warm. Wrap chicken pieces around steamed shrimp and lightly salt and pepper.

In a fry pan over medium heat add the oil and the shrimp and saute until lightly brown. Arrange on a heated serving plate and coat with sauce. Serve remaining sauce on the side. Steamed Shrimp: Place peeled, and deveined shrimp lengthwise, on a bamboo skewer. Bring 4 quarts salted water to a boil and drop in the shrimp. When water boils remove from heat and drain the shrimp. Cool shrimp and remove the skewer.

Labels: Side-Dishes

Ingredients:

• 16 oz. ground beef
• 10 oz. cabbage, chopped coarse
• 7 oz. onion, diced
• 3 oz. scallion tops, chopped very fine
• 1/2 oz. garlic, crushed
• 1/2 oz. ginger, grated
• 2 tsp. sesame oil
• Salt & pepper to taste
• 1 c. Miso broth or chicken stock
• Gyoza skins
• 1 egg, beaten

Procedure

In a large bowl, mix together ground beef, cabbage, onion and scallion tops. When blended, add garlic, ginger, sesame oil, salt and pepper; mix again. Using 1 sheet of Gyoza skin, place 1/2 ounce of mixture at the center, moisten edge with egg wash and fold in half to seal. Place Gyoza in oiled fry pan on high heat. Brown on both sides, then add 2 or 3 ounces of chicken or Miso broth and cover to steam. Serve with Gyoza Sauce drizzled on top.

Gyoza Sauce

• 1/2 c. white vinegar
• 1/2 c. soy sauce
• 2 tsp. sesame oil
• 1 oz. sugar
• 3/4 oz. ginger, grated

Mix all ingredients together.

Labels: Side-Dishes

Ingredients:

• 3/4 c. diced husked tomatillos* (about 8 med.)
• 1/4 c. diced red bell pepper
• 1/4 c. diced red onion
• 2 tbsp. orange juice
• 3 tbsp. white wine vinegar
• 2 tbsp. fresh lime juice
• 2 tbsp. fresh lemon juice
• 1 tbsp. sugar
• 1/2 tsp. minced seeded jalapeno chili

Procedure

Puree 1/4 cup tomatillos in processor. Pour into medium bowl. Mix in remaining tomatillos and all ingredients. Cover and refrigerate at least 30 minutes. (Can be prepared 1 day ahead.) *A tomatillo resembles a green tomato with a paper-thin husk. Available at Latin American markets, specialty food stores and many supermarkets.

Labels: Side-Dishes

....photo here

Good for 6 servings.

Ingredients:

• 1/4 cup hot water
• 1 tbsp annatto seeds (atchuete)
• 1/4 kg pork fat (tampalin), sliced into thick strips
• 1/2 tsp iodized coarse salt & some more for mashing
• 1/2 cup water
• 5 cloves garlic, finely pounded
• 2 medium (70 grams) red onion, halved & sliced thinly
• 3 tbsps fish sauce
• 1 medium (400 grams) banana heart (puso ng saging), banana flowers not included
• 3/4 tsp ground black pepper
• 1/4 tsp dried red pepper flakes
• 1-1/4 cup rice wash
• 2 tbsps native white vinegar
• 2 pcs finger chilis

Procedure:

1. In a small bowl, combine the first-two ingredients. Let it sit until needed.
2. Half-filled with water a large bowl. Add generously with rock salt. Mix. Cut lengthwise the banana heart. Slice thinly. Plunge immediately in salt-water mixture. Add more salt. Using your two hands, mash until veggie feels soft. Drain in a colander. Wash in running water twice. Put back in the bowl. Level with water. Set aside.
3. In a wok, over medium-high fire, put the next-three ingredients. Stir-fry until pork fat becomes deep brown in color. Remove from pan. Also, remove the oil just retain about 2 tbsps of oil. Add garlic. Saute until golden brown. Follow with onion. Saute until limp. Pour the fish sauce. Cook until liquid evaporates or aromatic.
4. Add the banana heart, ground black pepper, dried pepper flakes and rice wash. Put the red food color (strain the annatto seeds). Mix. Cover. Bring to boil. Then reduce fire to low, cook for 8 minutes. Put the vinegar and chilis. Do not mix. Let it cook for another 5 minutes. Remove from heat. Toss the fried pork fat. Mix until well- blended.
5. Serve.

Labels: Appetizers, D' Cooking Mudra Recipes, Side-Dishes