1 Tbsp. oil

2 lb. stew beef

1 can (14-1/2 oz) Del Monte Stewed Tomatoes (No Salt Added)

1 can (16 oz) Del Monte Cut Green beans (No Salt Added)

1 can (17 oz) Del Monte Whole Kernel Corn (No Salt Added)

1 cup dry red wine

1 onion, chopped

1/2 tsp crushed oregano

½ tsp crushed basil

¼ tsp crused rosemary

¼ tsp pepper

1 bay leaf

½ cup flour

1 cup warm water

2 carrots, sliced

2 stalks celery, sliced

Sauté garlic in oil until soft;  add meat and brown on all sides.  Add tomatoes liquid from beans and corn, wine, onion, oregano, basil, rosemary, pepper and bay leaf.  Cover and simmer 1 hour.  Stir flour into water until smooth.  Stir into meat mixture.  Add carrots and celery.  Simmer, uncovered, 30 minutes.  Add beans and corn; simmer 10 minutes.  Serve with warm bread or rolls.  Makes 8 servings. – “Casserole and One Dish Meal”

Chili Tahong

Ingredients:

1 k tahong steamed-open and sucked

1 1/2 Tbsp crushed garlic

4 Tbsp Del Monte Chili Catsup

2 pcs crushed siling labuyo

4 Tbsp margarine

Salt and pepper 

Procedure: 

Melt margarine in an. Saute garlic. Add Del Monte Chil Catsup and siling labuyo. Season. Stir in tahong. Sprinkle with grated cheese, if desired. Serve hot. –  delmontekitchenomics

Roast Chicken with Vegetables

Ingedients:

3- to 3 ½-lb chicken
1 tsp plus 1 Tbsp olive oil
1 tsp dried thyme
½ tsp each salt and pepper
12 large shallots or small white onions
6 each carrots and celery ribs, cut in 2-in, pieces
4 small turnips, each cut in 8 wedges

Procedure:

1. Heat oven to 4750F. Coat a large, shallow roasting pan with nonstick spray.
2. Rub chicken with 1 tsp olive oil; season with thyme, salt and pepper. Tie legs together, place in pan. Roast 15 minutes.
3. Meanwhile toss vegetables with remaining oil. Reduced temperature to 4000F; place vegetables around chicken.
4. Roast turning vegetables twice, 35 to 45 minutes longer, until juices from thigh run clear in thickest past of thigh, not touching bone, registers 1700F. Let stand 10 before carving. Serve with the vegetables.

Photo courtesy: msnbcmedia

Chocolate Croissant Bread Pudding

Ingredient:

2 boxes (3 oz each) cook & serve vanilla pudding and pie filling
1 qt (4 cups) whole milk
4 chocolate croissants (about 4 oz each)

Procedure:

1. Heat oven to 3500F. have a 3-qt shallow baking dish ready.

2. Whisk pudding mix and milk in a large bowl for 2 minutes, or until thoroughly blended.

3. Cut croissants in 1-in. pieces. Arrange in prepared baking dish. Pour pudding mixture over croissants, pushing pieces into the liquid.

4. bake 50 minutes, or until bubbly around edges and a knife inserted in center comes out clean. Let cool about 10 minutes before serving. If desired, dust top with confectioners’ sugar.

Want more three-ingredient recipes? Go to www.womansday.com/threeingredient.

Visual source: John Uher – womansday

Broiled Shrimp

2 lb large raw shrimp (900g)
½ cup olive oil (125 ml)
½ tsp salt (2 ml)
¼ tsp pepper (1 ml)
2 tbsp finely chopped parsley (30 ml)
Pinch dried leaf tarragon (pinch)
¼ cup butter (60 ml)
3 tbsp lemon juice (45 ml)

Shell and clean shrimp. Mix oil, slat, pepper, parsley and tarragon thoroughly in a small bowl. Dip shrimp in mixture to coat well. Lay on shallow metal baking pan. 

Heat broiler. Slip shrimp under hot broiler and broil about 3 minutes a side or until cooked. Put shrimp on hot platter.

Heat butter and lemon juice together while shrimp are cooking. Add the oil mixture left in pan shrimp were cooked in. heat well and pour over shrimp. Serve with rice.  - Margo Oliver

Photo courtesy: graphic 8

1 kilo beef round or rump, slice tapa style
3 regular size hotdogs, cut lengthwise into 2
100 g cheddar cheese, cut into long strips (8 pcs)
1 small carrot, cut into long strips
3 whole pickles, each cut inot 4 strips
2 eggs hard boiled and cut into 4 lengthwise
2 Tbsp flour
2 cans (368 g each)Del Monte Tomato Sauce 

HERES HOW:

► Pound beef to flatten. Marinate in 2 Tsp calamansi juice. 1 tsp iodized salt (or 1 Tsp rock salt) and ¼ tsp pepper for 15 minutes. Divide ingredients for 2 meat rolls.

► Starting at one end of meat, arrange in alternate rows: hotdog, cheese, carrot, pickle and egg until all are used. Roll and tie with string (crocheting thread. Dredge roll meat in flour then brown all sides in oil.

► Add 1 cup water and Del Monte Tomato Sauce. Seasoned 1/3 tsp iodized salt (or 1 rock salt). Cover and simmer over low heat for 1 ½ hours or until tender. Remove meal from sauce and cool for ten minutes. Remove string then slice and return to sauce. Simmer for 5 minutes. Arrange on a platter.

Visual source:  unofficialcook

Pancit Ilokos

Ingredients:

¼ cup oil
3 garlic cloves (crushed)
2 onion (sliced)
½ cup shrimp (chopped)
½ cup chicken (sliced)
2 cups atsuete (soak in ¼ cup water—use the soup)
½ cup cabbage (thinly slice like toothpick)
½ cup baguio beans
¼ cup carrots (thinly slice like toothpick)
½ liter soup of nilaga (1/2 liter water + 1 chicken broth)
¼ kilo sotanghon
¼ kilo thick miki
Salt and Spices (to taste)

Procedure:

1.   Sauté garlic, onion, shrimp, chicken and vegetables.

2.   Put ¼ liter of soup and then boil.

3.   When boiled remove the vegetables in the soup and set aside.

4.  Put the remaining soup and mix the sotanghon and miki. Mix it while cooking.

5.   Return the vegetables in the pan and mix all the ingredients before putting out the fire.

Photo courtesy: the-protagonist

Chili Tahong

1 k tahong steamed-open and sucked

1 1/2 Tbsp crushed garlic

4 Tbsp Del Monte Chili Catsup

2 pcs crushed siling labuyo

4 Tbsp margarine

Salt and pepper

Procedure:

Melt margarine in pan. Saute garlic. Add Del Monte Chili Catsup and siling labuyo. Season. Stir in tahong. Sprinkle with grated cheese, if desired. Serve hot.

ref: delmontekitchenomics

Carribean Chicken

Carribean Seasoning

1 pound boneless, skinless chicken breast halves, cut into 2-inch pieces
1 tablespoon vegetable oil
1 can (14 ½ ounces) diced tomatoes, undrained
1 medium bell pepper, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
2 cups hot cooked white or brown rice

 
Prepare Carribean Seasoning; shake chicken in bag to coat with seasoning mixture. Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Add chicken; stir-fry about 5 to 10 minutes or until no longer pink in center. Stir in tomatoes, bell pepper, onion and garlic. Heat to boiling; reduce heat. Cover and simmer 4 to 6 minutes or until vegetables are crisp-tender. Serve chicken mixture over rice.
4 servings.

Carribean Seasoning

2 tablespoons Gold Medal all-purpose flour
1 teashpoon ground allspice
¼ teaspoon paprika
¼ teaspoon pepper
¼ teaspoon groun dumin
1/8 teaspoon ground red pepper (cayenne)

Mix all ingredients in large plastic bag.

Reference: Betty Crocker “Great tasting Chicken”

Tomato Curry Fish

3 tablespoons cooking oil
200 Grams lapu-lapu, steak cut
1 teaspoon crushed Garlic
½ cup chopped onion
1 teaspoon curry powder
2 tablespoons raisin
½ cup tomato sauce
¼ teaspoon salt
Dash of pepper
½ teaspoon patis
1 170 g can Nestle Cream
½ cup frozen peas

In a pan heat oil and pan-fry fish steaks until done, about 4 to 5 minutes each side. Keep warm. In saucepan sauté garlic and onions. Stir in curry powder and the rest of the ingredients. Summer 3 minutes or until thick. Pour sauce over fish.

Prep Time: 5 minutes
Cooking Time: 10 minutes
No. of Servings: 2

Photo courtesy: jasu