Delicio Recipe List

Ingredients : 1 lb. ground beef 1 onion, chopped 1 green or red bell pepper, diced 1 can tomato sauce 1 bay leaf 1 tbsp. chili powder 1 (398 mL) can pork and beans salt and pepper, to taste (Measurements in Cooking) Cooking Procedures : Brown beef in a pan over medium heat for about 4 to 6 minutes. Drain excess fat. Add onion and green (or red, if using) pepper. Stir-fry for 2 minutes. Pour in tomato sauce, add bay leaf and chili powder. Season with salt and pepper. Stir to blend well and simmer for a few minutes. Add pork and beans. Mix well and cook for 5 minutes. Correct seasonings. Remove from heat. Transfer to a serving dish. Serve hot.

Ingredients : 1 lb. topside or round steak, cut into thin strips 2 tsp. brown sugar 2 tbsp. soy sauce (light or dark) 1 tbsp. patis (fish sauce) 2 tsp. lime juice pinch of salt and pepper, to taste 1 tbsp. vegetable oil 2 cloves garlic, minced 1/4 lb. sitaw, (string beans) or green beans, cut into 3 inches long 2 kaffir lime leaves, shredded (or a little finely grated lime rind) water (optional) 2 tbsp. coriander (cilantro) leaves, for garnishing (Measurements For Cooking) Cooking Procedures : Cut the beef into thin strips across the grains. Combine brown sugar, soy sauce, patis, lime juice, salt and pepper. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside. Heat oil in a wok (or deep skillet) over medium heat. Drain the beef, reserving the sauce. Fry the meat until tender for about 3 to 5 minutes and then stir in the garlic until fragrant. Add the beans, lime leaves (or a little finely grated lime rind) and the reserved sauce. Stir-fry for 2 to 4 minutes or...

Ingredients : 2 lb. chicken, cut into serving pieces 1/4 cup vinegar 3 cloves garlic, minced 2 tsp. salt 1/4 tsp. pepper 1 onion, sliced 1 tomatoes, sliced 1/2 tbsp. paprika 1 bay leaf 1 cup water vegetable oil (Cooking Conversion Tables) Cooking Procedures : Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes. Heat oil in a skillet over medium heat. Saut� onions and tomatoes until soft and wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly. Add marinade, paprika, bay leaf and water. Bring to a boil. Reduce heat and let it simmer for 30 minutes or until chicken is tender. Correct seasonings. Remove from heat. Transfer to a serving dish and serve.

Ingredients : 1/2 lb. beef, cut into thinly strips 2 tbsp. butter 3 cloves garlic, minced 1 onion, finely chopped 2 tbsp. soy sauce 2 tbsp. Worcestershire sauce 1/2 tsp. salt spring onions, cut into 2 inch long � for garnishing (Food Measurement) Cooking Procedures : In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown. Add garlic and stir until fragrant. Add chopped onions and saut� for 3 minutes and then pour in soy sauce, Worcestershire sauce, and salt. Let it simmer over medium-low heat. If sauce is about to dry up and meat is still tough, just add 1/2 cup of water. Continue cooking until meat is tender. Remove from heat. Arrange on a serving plate and sprinkle with spring onions on top. Serve with patis (fish sauce) and calamansi juice as sauce.

Ingredients : 1 lb. sirloin, sliced thinly into short strips 3 tbsp. butter (or margarine) 1 onion, thinly sliced 2 tbsp. flour 1 to 1-1/2 cup milk 1 tbsp. curry salt and pepper, to taste 1 tbsp. Worcestershire sauce hot fluffy rice (Cooking Measurements) Cooking Procedures : In a pan, melt butter over medium heat. Cook meat in hot butter for about 2 to 4 minutes or until it turns slightly brown. Transfer to a dish and set aside. In the same pan, add onions and saut� until translucent. Add flour and stir with a whisk to blend. Slowly add milk, continously stirring until mixture is thick and smooth. Stir in curry, salt and pepper, and Worcestershire sauce. Stir until well blended. Let simmer for about 3 to 5 minutes. Add the meat back and cook just heated through for about a minute or two. Remove from heat. Serve over hot rice.

Ingredients : 2 tbsp. vegetable oil 3 cloves garlic, minced 1 onion, chopped 3 tomatoes, chopped 1 cup ground meat (pork or beef or mixed) 3 to 5 cups water 3 pcs. potatoes, peeled and diced salt and pepper, to taste (Conversion Chart For Cooking) Cooking Procedures : Heat oil in a pan over medium heat. Saut� garlic, onion and tomatoes until soft and wilted. Add ground meat and cook until lightly browned for about 3 minutes. Season with salt and pepper. Pour in water and bring to a boil. Lower the heat and then add diced potatoes. Cook until tender. Correct seasonings. Simmer for another 2 minutes. Remove from heat. Transfer to a serving dish. Serve hot.

Ingredients : 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips 2 tbsp. calamansi concentrate 2 tbsp. soy sauce 1 tsp. salt 1 tsp. pepper 3 tbsp. oil 1 onion, cut into rings (Kitchen Conversion) Cooking Procedures : Slice beef across the grain. Cut into 2 inches length. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you�ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.

Roast beef in Filipino style because its garlicky and has a salty flavor. This Roast beef recipe is simple and easy to cook which is to roast the beef meat in an oven. I�ve included a roasting guide which I recommend to follow in order to achieve that perfect roast beef. And always remember to covered with foil the roasted beef meat out of the over and let it rest for about 15-20 minutes before carving. We did this so that the juices will settle back to the meat. The heat inside the covered beef meat still cooks the internal portion of the meat while reabsorbing the juices that was released during roasting, so again, do not be in a hurry to cut it or else these tasty juices will leak out. Ingredients : 3 to 4 lb. rolled, or rump (or rib roast) 2 tbsp. soy saucesalt and pepper 3 cloves garlic, sliced (Cooking Conversions) Cooking Procedures : * Preheat oven to 325�F. Prepare a roasting pan. * Wash and clean meat thoroughly. Drain with paper towels. Rub beef generously with soy sauce, sa...

Beef with mushroom and cauliflower stir-fry is one of my favorite Chinese food recipes that I usually cooked for my family. But, I would like to share something about the meat here in Canada.  I�ve noticed that all meat here in Canada particularly the beef is very tender.  I�ve learned that there are many ways of aging meats shortly after an animal is slaughtered.  The most common is Cryovac-aged.  In this process the carcass is broken down into smaller cuts that are vacuum-packed in moisture-vapor-proof plastic bags and aged under refrigeration.  The removal of oxygen reduces mold, bacterial growth and fat rancidity, while allowing enzymatic action to continue.  Aging does not affect quality grading, but it can affect quality eating.  It contributes to the tenderness and flavor. I�ve also read that grades (Prime, Choice and Good) are important to most of the cook because they influence the choice of cooking method.  Higher grades are juicer and t...