Abuela’s Picadillo Recipe

Abuela's Picadillo

Abuela’s Picadillo

Ingredients

1 h 22 m8 servings 378 cals

  • 2 pounds lean ground beef
  • 1/4 cup olive oil
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 (8 ounce) cans tomato sauce
  • 2 cups water
  • 1/2 cup red cooking wine
  • 3 tablespoons hot sauce (such as Louisiana®)
  • 1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground bay leaf
  • 3 ounces Spanish-style olives
  • 1 teaspoon salt, or to taste
  • 1 small butternut squash, peeled and cut into cubes

Directions

  • Prep 15 m

  • Cook 1 h 7 m

  • Ready In 1 h 22 m

  1. Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
  2. Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
  3. Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
  4. Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.
 Footnotes
  • Cook’s Notes:
  • Use another type of squash if butternut is not available.
  • Substitute a pinch of saffron or a dash or yellow food coloring for the sazon packet if preferred.

 

Credit to: allrecipes.com

Buko Melon Shake Recipe

Buko Melon Shake

Buko Melon Shake

INGREDIENTS
250 ml buko juice
1 cup of melon, sliced into small pieces
2 scoops macapuno ice cream or macapuno strips or fresh buko strips
1 pack all purpose cream
1 cup crushed ice

INSTRUCTIONS
1. Pour in 250ml of buko juice to a blender
2. Add in 1 cup of melon, sliced into small pieces.
3. Put in 2 scoops of macapuno ice cream.
4. Add in 1 pack all purpose cream
5. Add in a cup of ice and blend.
6. Topped with Grated strips of melon

Serve using mason jars. Enjoy!

 

Credit to: www.atbp.ph

Garlic Butter Shrimp Recipe

Garlic Butter Shrimp

Garlic Butter Shrimp

Lazada Philippines

Ingredients
  • 2 lbs shrimp
  • 4 tablespoons garlic, minced
  • 2 tablespoons parsley, finely chopped
  • 1 and half cup butter
  • salt and pepper to taste
  • 1 cup lemon soda

Lazada Philippines

Instructions
  1. Marinate the shrimp in lemon soda for about 10 minutes
  2. Melt the butter in a pan and heat it up until hot enough to cook the garlic
  3. Add the garlic and cook until the color turns light to golden brown
  4. Put-in the shrimp and then cook until the color turns orange.
  5. Pour-in the remaining lemon soda. Let the liquid evaporate completely.
  6. Sprinkle the parsley.
  7. Add some ground black pepper and salt as needed.

 

Lazada Philippines

Red Velvet Cupcake

Red Velvet Cupcake Recipe

Red Velvet Cupcake Recipe

Lazada Philippines

Ingredients
  • 2½ cups cake flour, sifted
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 stick butter (half a cup), unsalted
  • 1½ cups granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh milk
  • 2 teaspoons white vinegar
  • 4 to 5 teaspoons red food coloring
  • 1 teaspoon baking soda
  • 2 servings cream cheese (view recipe)

Lazada Philippines

Instructions
  1. Combine fresh milk and vinegar. Mix well. Set aside.
  2. Arrange the paper cups in 2 cupcake trays. Preheat oven to 350 degrees Fahrenheit.
  3. Cream the butter until the texture becomes smooth. Put-in the sugar while continuously beating. Do this until the texture becomes cottony. Put-in the eggs and vanilla extract. Beat until it mixes well with the other ingredients. Set aside.
  4. Combine the milk and vinegar mixture with the food coloring. Mix well. Set aside.
  5. Combine the flour and baking soda. Mix well.
  6. Put-in about a few tablespoons of the cake flour mixture followed by a few tablespoons of the milk and food coloring mixture on the bowl of the butter mixture while beating. Continue this process until all the flour and food coloring mixture is used up.
  7. Pour the mixture equally on the paper cups. Bake for 16 to 22 minutes or until it passes the toothpick test
  8. Let the cupcakes cool down by placing each in a wire rack.
  9. Apply the cream cheese frosting on top.

Cheesy Baked Macaroni

cheesy-baked-macaroni

Ingredients
  • 1 lb. macaroni
  • ¾ cup shredded cheddar cheese
Tomato meat sauce
  • 1 lb. ground beef
  • 1 Knorr beef cube
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 small yellow onion, cubed
  • 3 cloves garlic, crushed and chopped
  • 1 lb. tomato sauce
  • Salt and ground black pepper to taste
  • 3 tablespoons cooking oil

Lazada Philippines

White sauce
  • 4 tablespoons butter
  • ½ cup all-purpose flour
  • 1 ¾ cups fresh milk
  • ½ cup quick melt cheese
  1. Cook the pasta according to package instructions. Set aside.
  2. Cook the tomato meat sauce by heating oil in a pot.
  3. Sauté the garlic, onion, and bell pepper for 3 to 5 minutes.
  4. Add the ground beef. Continue to cook until it browns.
  5. Add the Knorr Beef Cube. Stir.
  6. Pour the tomato sauce in the cooking pot. Stir and let boil.
  7. Sprinkle some salt and ground black pepper. Continue to cook for 5 minutes. Set aside.
  8. Prepare the white sauce by melting the butter in a pot.
  9. Add the all-purpose flour. Stir until the flour absorbs the butter and lumps are formed.
  10. Pour the milk in the cooking pot. Continuously stir the mixture while heating the milk until the flour dilutes completely. You can use a wire whisk while mixing to make the texture smooth (be careful with the Teflon pot though, if you are using one).
  11. Add the quick melt cheese. Continue to stir until the cheese completely melts and is well blended with the mixture. Turn the heat off.
  12. Arrange the macaroni in a mixing bowl. Pour the tomato meat sauce in and then mix well. Add a few tablespoons of the white sauce in the bowl along with some shredded cheddar cheese. Mix well.
  13. Arrange the macaroni mixture on a baking pan. Top with remaining white sauce. Make sure to spread the sauce all over to cover the top.
  14. Preheat oven to 375F. Bake for 15 to 18 minutes.
  15. Remove from the oven. Serve.

Crab and Pork (Siomai)

Crab & Pork Siomai

Crab & Pork Siomai

Ingredients
  • 2 lbs ground pork
  • 12 ounces crab meat
  • 3 tbsp sesame oil
  • 1 large egg
  • 1 medium sweet onion, minced
  • 1 cup minced carrots
  • 1 pack won ton wrapper
  • ½ teaspoon ground black pepper
  • 2 tsp salt
  • Cooking oil spray
  • 5 cups water (for steaming)
Instructions
  1. In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
  2. Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
  3. Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton wrapper.
  4. Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step until you are down with the last shumai. If you need more guidance on this step, this pork siomai recipe cooking video might be helpful.
  5. Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
  6. Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to prevent the shumai from sticking to each other.
  7. Pour the water into the steamer and let boil.
  8. Steam the crab and pork shumai for 20 to 25 minutes.
  9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.

 

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Banana Nut Muffin

Banana Nut Muffins

Banana Nut Muffins

 

Ingredients

  • 3 pieces medium ripe bananas, mashed
  • 1 cup walnuts, chopped
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated white sugar
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 2 pieces eggs (whites only)
  • 1/2 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • a pinch of salt

Cooking Procedure

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all-purpose flour, baking soda, salt, and baking powder. Mix well. Set aside.
  3. Beat-in egg whites in a separate bowl. Gradually add the bananas, vegetable oil, sugar, lemon zest, and vanilla extract. Continue beating until all the ingredients are well distributed.
  4. Gradually fold-in the flour mixture, and then the walnuts. Mix well.
  5. Arrange muffin cups on a muffin tray. Scoop the mixture and arrange in each muffin cup. Make sure that you only fill about less than 3/4 of the cup’s volume.
  6. Place in the oven and bake for 23 to 27 minutes, or until it passes the toothpick test.
  7. Remove from the oven and let cool by placing on a wire rack.