Beef Stew

(Slow-Cooker Recipes)

The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.

PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8

3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4")
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2"-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)

1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.

2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.

3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.

4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.

5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.

6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

NUTRITION (per serving) 434 cal, 25 g pro, 19 g carb, 2 g fiber, 26.5 g fat, 9 g sat fat, 523 mg sodium

Source: Anon

Upside Down Pineapple Cupcakes

Ingredients:

2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
Place wire rack of cakes on sheet tray to cool.

Source: Bobbie Wolfer, FB

GUYABANO

GUYABANO (SOUR SOP) TEA FOR CANCER, DIABETES, ARTHRITIS AND OTHER INFLAMMATORY DISEASES. COME AND LETS TALK ABOUT IT.

HOW TO PREPARE:

You will be needing 40 pcs of Guyabano leaves
1 liter clean water

NOTE: USE MATURE BUT NOT TOO OLD LEAVES. AIR DRIED LEAVES ARE BETTER THAN FRESH LEAVES BECAUSE IT CONCENTRATES THE MEDICINAL PROPERTIES OF THE LEAVES MAKING IT MORE EFFECTIVE. DON'T ALSO DO SUN OR OVEN DRY BECAUSE TOO MUCH HEAT WILL COOK THE NUTRITIONAL VALUE OF THE LEAVES, THUS LOSING ITS POTENCY.

PROCEDURE:

1. Boil the 1 liter water in a sauce pan.
2. As soon as it boils, add the leaves and turn the heat to low.
3. Simmer it for 20 minutes. The color will turn to golden brown or just like the color of regular tea.
4. let it cool before drinking.

The tea is only good for 7-8 hours and may be refrigerated.

*GUYABANO TEA MUST BE TAKEN FOR 30 DAYS, 3 TIMES A DAY, ONE GLASS BEFORE MEALS. THE TEA IS EASILY ABSORBED IN AN EMPTY STOMACH.

*It should only be taken for 30 days. More than that, it will destroy the normal flora.

*After 30 days, have yourself checked by your doctor to examine if the disease is still there. If the symptoms is still there, taper the dose to maintenance dose.

*If the symptoms disappear before the 30 day treatment, continue taking the tea to make sure that no single sick cell is present.

30 day treatment, 3x a day, one glass 30 minutes before meals no skipping.

MAINTENANCE DOSE:

ONE GLASS OF TEA A DAY 30 MINUTES BEFORE MEALS FOR 5 DAYS EXCEPT SATURDAY OR SUNDAY. HAVE AT LEAST 2 DAYS REST PERIOD A WEEK.

***Don't mix the tea with other healing substances to avoid incompatibility.

*** Dont overuse the tea. Follow the procedure.

SHARE and POST IT TO YOUR FAMILY and FRIENDS

Source: FB 2014

ONE BOWL APPLE CAKE

This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

Source: https://www.facebook.com/TruckerWifeVickiSuddaby/FB

CORIANDER

Cilantro is a phenomenal herb that is packed with vitamins A, K, & C, minerals such as iron, calcium, and magnesium, and has more antioxidants than most fruits or vegetables. Cilantro is a remarkable heavy-metal detoxifier and is able to remove mercury and aluminum from where it is stored in the adipose (fat) tissues. Cilantro is also able to mobilize mercury rapidly from the brain and central nervous system by separating it from the fat tissue and moving into the blood & lymph where when combined with a blue green algae such as spirulina it can be removed safely and effectively from the body. Cilantro & blue green algae used together is a winning combination and a natural miracle that has given tremendous relief to those suffering from mercury poisoning & toxicity. Cilantro also contains an anti-bacterial compound called dodecenal which has the ability to kill salmonella bacteria and prevent salmonella poisoning. Cilantro is highly beneficial for Alzheimer’s disease, Parkinson’s disease, Arthritis, Diabetes, Viral and Bacterial Infections, Hepatitis, Colitis, Obsessive-Compulsive Disorders, Autism, Tourette Syndrome, Infertility, and Bell’s Palsy. Cilantro is also very helpful with autoimmune disorders such as Fibromyalgia, Addison’s Disease, Guillain-Barre syndrome, IBS, Multiple Sclerosis, and Chronic Fatigue Syndrome. Cilantro is known to support the stomach, spleen, adrenals, thyroid, pancreas, bladder, and lungs. It is also highly beneficial in reducing LDL (bad) cholesterol and raising HDL (good) cholesterol. Cilantro is often juiced with celery and apples for a medicinal and healing drink. Juicing cilantro is one of the most effective ways to get at least one bunch or more of cilantro in you a day. Cilantro can also be added to smoothies, salsas, salads, guacamole, soups, pesto, tomatoes, beans, and veggie dishes. If the green flavor of cilantro does not appeal to you, yet you still want to receive its health benefits, consider using cilantro tincture or extract which can be found online or at your local health food store.

SUMAN SA LIHIYA WITH LATIK

Source: Facebook

2 1/2 cups gluitinous rice ( malagkit rice)
2 teaspoons lihiya ( lye water)

Latik:
2 cups coconut cream (kakang gata)
2 cups dark brown or muscovado sugar

Coconut Sprinkle (Optional)
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from)
1 cup sugar

Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear. Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Arrange suman in a pot lined with banana leaves; put something heavy on top ( like a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is fully submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour.

Meanwhile make the coconut cream caramel sauce: combine coconut cream and dark brown or muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able.

For the coconut sprinkles: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns.

When suman is cooked...serve on a plate, unwrap and top with sweet coconut caramelized sauce and coconut sprinkles.

http://www.latestrecipes.net/2010/10/16/kcc-suman-sa-lihia/ adapted from Sarap Pinoy cookbook

SUMAN SA LIHIYA WITH LATIK

Source: Facebook

2 1/2 cups gluitinous rice ( malagkit rice)
2 teaspoons lihiya ( lye water)

Latik:
2 cups coconut cream (kakang gata)
2 cups dark brown or muscovado sugar

Coconut Sprinkle (Optional)
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from)
1 cup sugar

Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear. Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Arrange suman in a pot lined with banana leaves; put something heavy on top ( like a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is fully submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour.

Meanwhile make the coconut cream caramel sauce: combine coconut cream and dark brown or muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able.

For the coconut sprinkles: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns.

When suman is cooked...serve on a plate, unwrap and top with sweet coconut caramelized sauce and coconut sprinkles.

http://www.latestrecipes.net/2010/10/16/kcc-suman-sa-lihia/ adapted from Sarap Pinoy cookbook

SUMAN SA LIHIYA WITH LATIK

Source: Facebook

2 1/2 cups gluitinous rice ( malagkit rice)
2 teaspoons lihiya ( lye water)

Latik:
2 cups coconut cream (kakang gata)
2 cups dark brown or muscovado sugar

Coconut Sprinkle (Optional)
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from)
1 cup sugar

Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear. Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Arrange suman in a pot lined with banana leaves; put something heavy on top ( like a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is fully submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour.

Meanwhile make the coconut cream caramel sauce: combine coconut cream and dark brown or muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able.

For the coconut sprinkles: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns.

When suman is cooked...serve on a plate, unwrap and top with sweet coconut caramelized sauce and coconut sprinkles.

http://www.latestrecipes.net/2010/10/16/kcc-suman-sa-lihia/ adapted from Sarap Pinoy cookbook

Lasagna Roll Ups

Source: Facebook

- Easy and delicious!
*To Save this recipe, simply Share it to your timeline*

3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon white pepper
8 lasagna noodles, cooked and drained
2 cups Spaghetti Sauce

Directions:
1. In medium bowl, combine chicken, cheeses, milk, and pepper.
2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
3. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
4. Arrange lasagna rolls, seam-side down in sauce in baking dish.
5. Top with remaining spaghetti sauce and cover with foil.
6. Bake at 375 degrees F for 30 minutes or until hot.
7. Serve, if desired, with additional Parmesan cheese.

Makes 8 servings

HOMEMADE FRESH SPRING ROLL

Lumpiang Sariwa Ingredients

Fresh Lumpia Filling:

* 1/4 kilo pork liempo, boiled and sliced
* 1/2 kilo shrimp, shelled
* 2 squares tokwa (tofu), cubed
* 1/2 cabbage, medium-sized, shredded
* 1 cup string beans, sliced diagonally
* carrot, cut into thin strips
* kinchay, cut lengthwise, half inch
* kamote, medium-sized, cut into thin strips
* lettuce leaves
* 3 tbsp. cooking oil
* 1 onion, sliced
* 1 garlic, crushed
* peanuts, finely chopped (for garnishing)

Lumpiang Sariwa Wrappers:

* 1 egg, lightly beaten
* 1/2 cup water
* 1/4 cup cornstarch
* dash of salt
* oil to grease frying pan

Fresh Lumpia Sauce:

* 1 cup brown sugar
* water
* cornstarch
* soy sauce

Fresh Lumpia Seasoning:

* soy sauce to taste

How To Make Lumpiang Sariwa Fillings:

1). Saute garlic and onions. Add pork and shrimp.

2). When pork and shrimp are slightly cooked, add tofu.

3). Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.

4). Season to taste. Cool before wrapping.

How To Make Lumpiang Sariwa Wrappers:

1). Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around.

2). Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

How To Make Fresh Lumpia Sauce:

1). Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.)

2). Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce.

3). Stir until mixture becomes smooth and transparent.

How To Make Lumpiang Sariwa or Fresh Lumpia:

Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

Note: Image may vary with the result of this recipe.


NOTE:

Lumpiang Sariwa, or fresh spring rolls, consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe.

Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

This variety is not fried, unlike the Lumpia Shanghai, and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants.


Source: FILIPINO FOOD RECIPES

BIBINGKA

INGREDIENTS:

½ cup melted margarine
1- 1/2 cups sugar
4 eggs, beaten
1 can coconut milk (12oz) or 1 ½ cup fresh coconut milk
1/2 cup fresh milk
2 cups rice flour
4 salted eggs, sliced
Grated coconut

METHOD of PREPARATION:

In a large mixing bowl, beat eggs until pale yellow.
Gradually add sugar until well incorporated. Mix in melted margarine.
Alternately add in flour and milk until well blended
Pour mixture ¾ full into baking dish greased with margarine and lined with wax paper (makes about 12-15 servings on small individual brioche molds).
Add in salted eggs on top and bake for 20 minutes on 300-350F preheated oven or until toothpick inserted in the center comes out clean.
Brush with margarine and sprinkle sugar and grated coconut if desired.

Source: I love Filipino Food