Pinoy Style Prawn & Broccoli in Oyster Sauce


INGREDIENTS:

  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 head of broccoli, cut into florets
  • 300g medium prawn
  • 6 pcs button mushrooms, thinly sliced
  • 4 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp water

INSTRUCTIONS:

  1. Saute garlic and onion until fragrant.
  2. Add prawn and stir fry for 3-5 minutes.
  3. Add the mushroom and saute for 3 minutes.
  4. Add the broccoli and saute for 2 minutes.
  5. Mix the oyster sauce, soy sauce and water and add to the wok.
  6. Simmer for 1 minute.
  7. Serve hot.

Source: Magluto.com

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Cheeseburger French Fries


INGREDIENTS:

  • 1 (32-ounce) bag frozen French fries
  • 1 pound ground beef
  • 1/2 cup ketchup
  • 1/4 cup yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small onion, chopped
  • 1/2 cup sliced dill pickles (optional)
  • 3/4 cup cheese sauce, warmed (house made or pre-made is fine)
  • garnish as you please, chopped onion, diced tomato etc. (optional)

INSTRUCTIONS:

  1. Bake frozen French fries as directed on package.
  2. While the fries are baking, cook ground beef in a large skillet over high heat until browned, about 6 to 8 minutes; drain off excess fat.
  3. Stir in ketchup, mustard, salt, and pepper; mix well and cook an additional 2 to 3 minutes, or until heated through.
  4. Place French fries on a large platter, spoon meat mixture over the fries, sprinkle with onion and pickles (or any other garnish, or none. These are delicious on their own with the garnish), and evenly drizzle cheese sauce over everything.

Source: Get Cookin

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Easy Skillet Beef and Vegetables


INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 1 lb. boneless beef sirloin steak, cut into 1×1/4-inch strips
  • 1 (1-lb.) pkg. frozen broccoli florets, carrots and cauliflower (Or any combination of vegetables you want)
  • 1/2 cup purchased stir-fry sauce
  • 1 teaspoon cornstarch

INSTRUCTIONS:

  1. In a large skillet, heat oil until hot. Cook the beef and stir frequently for 5 to 6 minutes or until no longer pink. Drain. Add vegetables.
  2. In small bowl, mix together the stir-fry sauce and cornstarch. Pour over vegetable mixture; stir to combine. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  3. Serve over rice or buttered noodles

Source: Get Cookin

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Southern Sweet Potato Beef Stew


INGREDIENTS:

  • 1 1/2 pounds or so of lean stew beef, or chuck, cut into bite sized pieces (about 1″ x 1″)
  • 3 tablespoons of all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large onion halved and cut in 1/4 inch slices
  • 1 tablespoon vegetable oil
  • 1 large sweet potato, cut in 1 1/2-inch cubes
  • 1/2 cup beef stock
  • 1/4 to 1/2 teaspoon cinnamon
  • salt and pepper to taste

INSTRUCTIONS:

  1. Add the all-purpose flour, salt and pepper into a large zip lock bag. Shake until well incorporated and mixed. Add beef and shake until beef is coated with flour mixture. Do not crowd the beef. You may need to do this step in batches.
  2. Heat the vegetable oil in a large skillet and brown coated beef and onion. Again, do not overcrowd the skillet. Do in batches if necessary
  3. Stir the cinnamon into the beef broth and continue stirring until well incorporated.
  4. Arrange the sweet potato cubes in the bottom of the crock pot. Add beef and onions evenly over the sweet potato cubes. Pour the cinnamon broth mixture over the beef. Place the cover on the slow cooker and cook on LOW 8 to 10 hours. Serve with white rice and/or home made biscuits. You can also serve this over a cooked, wide egg noodle.

Source: Get Cookin

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Baked Orange Chicken Wings


INGREDIENTS:

  • 2 pounds of chicken wings
  • a small can of frozen orange juice concentrate, UNDILUTED
  • 1 package of onion soup mix

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F
  2. Very lightly spray a large baking pan with cooking spray
  3. Clean wings and cut into 3 sections. Discard the smallest part, the wing tip or reserve and freeze for soup, stock or other recipes
  4. Place the separated wing pieces on a baking pan
  5. In a small bowl mix the orange juice and soup mix until well combined
  6. Evenly brush or pour the orange juice mixture over the wings
  7. Bake in the oven for 50 to 60 minutes. Do NOT cover

Source: Get Cookin

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Bacon Wrapped Shrimp


INGREDIENTS:

  • 18 cleaned and deveined shrimp
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh squeezed lemon juice
  • sea salt and pepper to taste
  • paprika
  • 18 small bacon strips

INSTRUCTIONS:

  1. In an airtight bowl, marinate shrimp with the olive oil, lemon juice, salt and pepper and paprika for several hours in the refrigerator
  2. When ready to serve, wrap each shrimp with strip of bacon and secure with a toothpick.
  3. Broil turning often until bacon is crisp or to desired doneness

Source: Get Cookin

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Sesame-Crusted Tofu


INGREDIENTS:

  • 1 14 oz block extra firm tofu
  • 2 tbsp flour
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • 1/3 cup panko crumbs
  • 2 tbsp sesame seeds

INSTRUCTIONS:

  1. Cut the tofu into 1/2" thick squares. Place in a single layer on top of a few sheets of paper towels; top with more paper towels and place a heavy object (like a cutting board or pan) on top. Let sit for an hour.
  2. Combine the egg, soy sauce, and sriracha. Combine the panko and sesame seeds. Toss the tofu in the flour, dip into the egg wash, and press into the panko mixture.
  3. Heat some oil on a griddle or skillet. Cook the tofu until golden and crisp, about 3 minutes on each side. Serve with more sriracha.


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Cornmeal-Crusted Catfish


INGREDIENTS:

  • 1 lb catfish
  • 1 egg
  • 1/3 cup buttermilk
  • 1/2 tsp hot sauce
  • 1/2 cup cornmeal
  • 2 tbsp flour
  • 2 tsp season salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika

INSTRUCTIONS:

  1. Heat oven to 400F and grease a cookie sheet.
  2. Whisk the season salt, garlic powder, onion powder, and paprika together. Combine the egg, buttermilk, hot sauce, and a third of the spice mixture. Combine the cornmeal, flour, and remaining spice mixture. Dip the catfish in the egg mixture and then the cornmeal mixture, shaking off the excess.
  3. Place the catfish on the prepared tray and bake for 12 minutes or until cooked through.


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Spicy Honey Lime Chicken Skewers


INGREDIENTS:

  • 3 tbsp soy sauce
  • 1/3 cup + 1 tbsp honey
  • 1 tbsp oil
  • 1 tsp lime zest
  • 3 1/2 tbsp lime juice
  • 4 cloves garlic, chopped
  • 2 tbsp minced ginger
  • 2 1/2 tbsp sriracha
  • 1 1/2 lbs boneless chicken breasts or thighs
  • 1 yellow onion

INSTRUCTIONS:

  1. In the bowl of a food processor or blender, pulse the soy sauce, 1/3 cup honey, oil, lime zest, 3 T lime juice, garlic, ginger, and 2 T Sriracha until smooth.
  2. Cut the chicken into small pieces and toss with the marinade. Let sit overnight.
  3. Cut the onion into large pieces. Alternate pieces of onion and pieces of chicken on wooden skewers.
  4. Combine the remaining honey, lime juice, and Sriracha.
  5. Grill the chicken skewers until deep brown and cooked through. Serve with sauce.


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Chicken with Shallot Cream Sauce


INGREDIENTS:

  • 2 1/2 lbs bone-in, skin-on chicken pieces
  • 1/4 cup flour
  • 3 zhallots, zliced thinly
  • pinch baking soda
  • 3/4 cup white wine
  • 3/4 cup chicken broth
  • 1/2 cup cream
  • 2 sprigs thyme

INSTRUCTIONS:

  1. Heat oven to 350 F.
  2. Heat some oil in a large skillet. Season the chicken with salt and pepper, dredge in the flour, and sear on all sides until browned, about 15 minutes total. Transfer to a baking dish, cover with foil, and bake for 10 minutes or until cooked through.
  3. Pour out all but a spoonful of oil from the skillet. Add the shallots and baking soda and cook over low heat for 6 minutes or until tender and golden. Stir in the wine, chicken broth, and thyme and cook for 4 minutes, then stir in the cream. Cook for 8 minutes or until thickened; serve over the chicken.


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