PETA 1 - COOK BOOK MEAT DISHES by ryzuhhh

BEAT

THE MEAT Beginner Friendly • Asian Foods

BY RYZA FORMANES

! e m o welc

Hello, everyone! Allow me to share 20

meat dishes with you that are both simple and satisfying. It emphasizes meats such as chicken, lamb, pork, and beef. It will appeal to both children and adults. Come join me as I prepare the finest meal you'll ever eat. Let me help you to make your everyday food full of nutrition and excitement. These recipes I will share are the best, especially on special occasions, so let's get started!

! e m o welc ! e m o c wel

Let's Start!

note: wear your Personal Protective Equipement (PPE)

five

Chicken er cipes

n e k c i h C y Creamy m ea Chicken Parmesan r a P n e k c i h C y m Crea a P n e k c i h C y m Crea P n e k c i h C y m a e r C P n e k c i h C y m a e r C P n e k c i h C y m a e r C P Main course

Creamy Garlic Parmesan Chicken with Mushroom is an easy dish that you can

make for the family for dinner. It also makes a perfect weekend dish for lunch. Have it

with steamed broccoli and carrots or enjoy with warm white rice.

ingredients:

• 1 lb. chicken breast boneless

• 28 g Knorr SavorRich Chicken

½ cups fresh mushroom sliced • ½ cup Parmesan cheese grated • 1

• 4 cloves garlic minced

• 3 tablespoons all-purpose flour • 2

½ cups milk

• 3 tablespoons butter

• 3 tablespoons cooking oil

• Ground black pepper to taste

Procedures:

1. Slice the boneless chicken breast into thin pieces. Brush Knorr savorRich chicken

seasoning all over the chicken. Let it stay for 15 minutes.

2. Heat oil in a pan. Fry the chicken for 4 1.2 minutes per side. Transfer the chicken to a plate afterwards. Set aside.

3. Start to make the creamy sauce by melting butter on the same pan the chicken was cooked. Saute mushrooms for 2 minutes. Add garlic and continue to cook for 30 seconds. 4. Gradually add all-purpose flour. Continuously stir until lumps form. 5. Slowly pour around

¾ of the total milk amount. Stir until the cream sauce becomes smooth.

Add Parmesan cheese. Stir.

6. Pour remaining milk while stirring. Season with ground black pepper.

7. Put the chicken back into the pan. Cover and cook between low to medium heat for 3 minutes.

8. Transfer to a serving plate. Serve with your favorite side.

n e k c i h C y Creamy m ea Chicken Parmesan r a P n e k c i h C y m Crea a P n e k c i h C y m Crea P n e k c i h C y m a e r C P n e k c i h C y m a e r C P n e k c i h C y m a e r C P

Chicken Patties Main course

These Cheesy Chicken Fritters are a surprising way to use chicken breast. These fritters are tender, juicy and so flavorful. Easy to eat and best food for kids!

ingredients: for Chicken Fritters: • 1 1/2 lbs chicken breasts, (3 large) • 2 large eggs • 1/3 cup mayonnaise • 1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free • 4 oz mozzarella cheese, (1 1/3 cups shredded) • 1 1/2 Tbsp chopped fresh dill • 1/2 tsp salt , or to taste • 1/8 tsp black pepper • 2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)

for Garlic Aioli Dip (Optional) • 1/3 cup mayonnaise • 1 garlic clove, pressed • 1/2 Tbsp lemon juice • 1/4 tsp salt • 1/8 tsp black pepper

Procedures: 1. Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice. 2.

Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup

flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight. 3.

Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the

chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed. 4.

To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir

together until smooth.

Whole Chicken Sprite Main course Chicken in Sprite Recipe is a unique dish that’s been popular in the Philippines. It’s easy to cook and you can enjoy with your family. You could also be sure that kids will love it. Don’t feel intimidated by Sprite in the recipe. The addition of Sprite makes the taste sweet, salty and a little spicy. You’ll love every bite because it’s full of flavor. You can use Royal, 7-UP or any lemon flavored soda softdrinks.

ingredients: 1 whole dressed chicken washed and drained

1 stalk lemongrass pounded and tied into a knot

3 cups Sprite or 7-Up softdrinks

1/4 cup oyster sauce

1 pc onion quartered

3 Tbsp. soy sauce

4 cloves garlic crushed

salt and pepper for rubbing chicken

1 thumb sized ginger sliced

2 cups cooking oil for searing the chicken

Procedures: 1. Rub the dressed chicken with salt and pepper. Rub the skin and the cavity. Then stuff the chicken with onion, garlic, ginger and lemongrass. 1.Close the cavity and secure it with toothpicks. Heat cooking oil in a deep pan and sear the chicken until brown. 1.Remove the oil from the pan and pour the sprite. Add in oyster sauce and soy sauce then bring to a boil. Simmer for 20 minutes. 1.After 20 minutes, turn the chicken and simmer again for another 20 minutes or until tender. 1.Turn off heat and serve hot. Garnish with spring onion and pour the sauce over the chicken. Enjoy!

s e t i B u e l rdon B Chicken Cordon Bites e t i s e t i B u B e l u e l B n B o d r o C n e k Chic el u Bites e t i B u e l B n o d r o C n Chicke B n o d r o C Chicken APPETIZER Taking on the flavors of the popular dish chicken cordon bleu, this appetizer is easy to serve and fun to eat. These mini chicken bites make great snacks or enjoy for dinner or lunch. Make these for parties or any celebration. Great for holiday parties, football food or anytime you need finger foods.

ingredients: • 2 chicken breasts, boneless, skinless • 1 cup all purpose flour • 2 tsp Slap Your Mama® seasoning • 1 tsp garlic salt • 1 cup milk • 1 cup Panko® bread crumbs, (might need more)

• 1/2 - 3/4 cup vegetable oil • 4 slices sliced deli ham, cut into approximately 1 inch squares • 4 slices sliced Swiss cheese, cut into approximately 1 inch squares For Dipping sauce, optional • 2/3 cup mayonnaise • 1 Tbs mustard

Procedures: 1.Heat oil over low/medium heat. 2.Add flour, seasoning, garlic salt to a quart size baggie, shake to mix. 3.Cut chicken breasts into bite size pieces. 4.Dip each chicken piece into milk to coat, then add to flour mixture, shake to coat. 5.Remove each piece and dip in milk again. 6.Next, add to Panko® bread crumbs and gently shake to coat. 7.Add chicken bites to hot oil. 8.Cook approximately 7-9 minutes on each side, or until cooked completely and temperature reaches 170°. 9.Drain oil from pan and place chicken bites back into pan. 10.

Add a slice of Swiss cheese,

then two pieces of ham, then top with another slice of cheese, to each chicken bite. 11.Cover and let cheese melt. If needed, turn heat on low for a few minutes to melt cheese. 12.

In a small mixing bowl, mix

together mayonnaise and mustard. 13.

Enjoy!

Garlic Parmesan Wings Appetizer Chicken wings are always a hit for a party, potluck, or family gathering, and garlic parmesan wings are one of the tastiest ways to make this everpopular snack!

NUTRITION Serving: 3wings, Calories: 204, Carbohydrates: 1g, Protein: 12g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 63mg, Sodium: 311mg, Potassium: 171mg, Vitamin A: 310IU, Vitamin C: 1.2mg, Calcium: 87mg, Iron: 0.8mg

ingredients: 3 pounds chicken wings split and tips removed (36 split wings total) 2 tablespoons flour 2 teaspoons baking powder

½ teaspoon seasoned salt ½ teaspoon black pepper

For sauce

⅓ cup butter melted and slightly cooled ½ cup parmesan cheese grated 1 ½ teaspoons garlic powder ½ teaspoon black pepper ¼ teaspoon seasoned salt 4-6 dashes hot sauce Tobasco 1 tablespoon parsley

Procedures: 1. Preheat oven to 425°F. 2. Pat wings dry with a paper towel. If baking in the oven, toss the wings with flour, baking powder, salt and pepper. If air frying, just season with salt and pepper. 3. Line a pan with foil, place a piece of parchment paper on the foil. Place wings in a single layer on baking sheet. Bake wings 20 minutes, flip and bake an additional 15 minutes or until browned and crispy. (see notes for Air Fryer instructions) 4. Combine sauce ingredients. Toss half of the sauce with the cooked wings until well coated. 5. Turn oven up to 475°F and bake wings for an additional 8-10 minutes or until golden and crisp (broil if desired). See note. 6. Remove from the oven and toss with remaining sauce. Garnish with extra parmesan and parsley.

ORK PO five PORK ORK PO

Pochero main dish

Pochero or Puchero is a well-loved Filipino stew. It contains pork and beans and vegetables in a very flavorful sauce made with bananas and tomatoes. Serve with rice. One of my favorites.

ingredients: 2 lbs pork belly cubed 1 piece Knorr Pork Cube 15 ounces pork and beans 1 piece potato cubed 2 pieces saba banana sliced 1/4 head cabbage sliced 1 bunch pechay 18 pieces long green beans 1 piece Chorizo de Bilbao sliced 1 piece tomato cubed 1 piece onion chopped 4 cloves garlic chopped 3 cups water Patis and ground black pepper to taste 3 tablespoons cooking oil

Procedures: 1. Heat oil in a cooking pot. Saute onion and garlic. 2. Add pork once the onion softens. Saute until the color turns light brown. 3. Add Knorr Pork Cube. Stir and then add chorizo. Cook for 1 minute. 4. Pour water. Let boil. Cover the pot and adjust heat between low to medium. Cook for 45 to 60 minutes or until pork gets tender. Note: add more water as needed. 5. Put potato and saba banana into the pot. Cover and continue to boil for 5 minutes. 6. Pour pork and beans into the pot. Cook for 3 minutes. 7. Add long green beans, cabbage, and pechay. Cook for 2 to 3 minutes. 8. Season with patis and ground black pepper. 9. Transfer to a serving bowl. Enjoy!

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Pork Asado main dish

Pork Asado is easy to make and so flavorful! Marinated in soy sauce and citrus juice and then braised in tomato sauce, this Kapampangan-style dish is full of tangy and savory flavors you'll love with steamed rice.

ingredients: • 4 pounds whole pork shoulder • 1/2 cup calamansi juice • 1/4 cup soy sauce • 1 onion, peeled and sliced thinly • 4 cloves garlic, peeled and minced • 1/4 teaspoon peppercorns, cracked • 1/4 cup canola oil • 2 large potatoes, peeled and sliced into 1/4-inch thick rounds • 1 cup tomato sauce • 1 1/2 cups water • 1 bay leaf • 1 can (3 ounces) liver spread • 1 salt and pepper to taste

Procedures: 1. In a large bowl, combine calamansi juice, soy sauce, onions, garlic, and peppercorns. Whisk until distributed. 2. Add pork and massage marinade on the meat. Marinate in the refrigerator for about 2 to 4 hours. Drain meat, reserving liquid, onions, and garlic. 3. In a wide, thick-bottomed pan over medium heat, heat oil. Add potatoes and cook until tender and lightly browned. Remove from pan and drain on paper towels. 4. Add pork and sear on all sides until lightly browned. Remove from the pan and drain on paper towels. 5. Remove excess oil except for about 2 tablespoons. Add the reserved onions and garlic (from the marinade) and cook until softened. 6. Add the reserved marinade, scraping sides and bottom of the pan to deglaze. 7. Add tomato sauce, water, and bay leaf. Stir to combine. 8. Add pork. Bring to a boil, skimming any scum that floats on top. 9. Lower heat, cover, and simmer until meat is fork-tender With a slotted spoon, remove and set aside. 10. Add liver spread to the sauce and stir to distribute. 11. Continue to cook until thickened. Season with salt and pepper to taste. 12. Slice pork into serving slices and arrange on a platter. Garnish with fried potatoes and pour sauce on top. Serve hot. Nutrition Calories: 332kcal, Carbohydrates: 19g, Protein: 30g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 93mg, Sodium: 868mg, Potassium: 982mg, Fiber: 3g, Sugar: 4g, Vitamin A: 177IU, Vitamin C: 28mg, Calcium: 45mg, Iron: 3mg

Crispy Pork Belly main dish

This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life.

ingredients: • 1kg / 2 lb pork belly with skin on , NOT SCORED. Look for 3 – 3.5cm / 1.2 – 1.6" thick, even thickness with flat, unwrinkled skin, preferably not vac-packed • 1 1/2 tsp olive oil , divided • 1/2 tsp fennel powder / ground fennel seeds , optional, • 1 tsp salt , cooking/kosher salt (or 7/8 tsp table salt), divided • 1/4 tsp black pepper

Procedures: 1.Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don't have time, pat the skin dry as best you can). 2.Preheat oven to 140°C/285°F (120°C fan). 3.Season flesh: Drizzle flesh (only) with 1 tsp oil. Sprinkle over 1/2 tsp salt, the pepper and fennel powder. Rub all over the flesh, including on the sides, being sure you get right into all the cracks and crevices. 4.Wrap in foil: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray. 5.Season skin: Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge. 6.Slow roast 2 1/2 hours: Place in the oven and roast for 2 1/2 hours. After 1 1/2 hours, remove and tighten the foil (pork will have shrunk), and continue cooking. This keeps the pork fat level up as high as possible, and the flesh protected so it stays moist. 7.Increase heat: Remove pork from oven, then increase heat to 240°C/465°F (all oven types). 8.Level pork: Remove pork from foil and place on a rack set over a tray (using rack is best, but optional). Use scrunched up balls of foil stuffed under pork to prop up so the skin surface is as level and horizontal as possible (see photos in post). 9.30 minutes on high heat! Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over. If some patches are browning faster, protect with foil patches. 10.Rest 10 minutes: Remove pork from oven. Rest for 10 minutes before slicing. 11.Serving: Slice into 2cm /

⅘"-thick slices using a serrated knife. Pictured in post

with Apple Sauce and Vermouth Jus, with a side of Cauliflower Puree (Note 2)! See directions in post for how to plate it up as pictured (fine dining style!), as well as a list of more sauce options.

Nutrition Calories: 1313cal (66%)Carbohydrates: 1gProtein: 23g (46%)Fat: 135g (208%)Saturated Fat: 49g (306%)Cholesterol: 180mg (60%)Sodium: 661mg (29%)Potassium: 464mg (13%)Fiber: 1g (4%)Vitamin A: 26IU (1%)Vitamin C: 1mg (1%)Calcium: 13mg (1%)Iron: 1mg (6%)

Creamy Mushroom Porkchop

main dish

This is a quick and easy, flavorful weeknight dinner recipe that goes great with mashed potatoes or rice. Breaded pork chops are sauteed until lightly browned, then covered with mushrooms and cooked until tender. Your friends and family will surely love these food!

ingredients: 2 lbs boneless pork chops (about 1 inch thick) 1/4 cup flour salt and pepper 2 tsp Italian seasoning, dried 2 Tbsp extra virgin olive oil 10 oz sliced mushrooms 2 cloves garlic, minced 1 cup dry white wine 1 cup chicken stock 1 cup heavy cream 1/2 cup parmesan cheese, grated 1 Tbsp fresh thyme, minced

Procedures: 1. Combine flour, Italian seasoning, salt, and pepper in a shallow dish. Dredge the pork chops in the mixture and set aside. 2. Heat the olive oil in a large skillet set over med-high heat and add the pork chops in a single layer. 3. Brown on one side, flip, and brown on the other, about 4 mins total. Remove the pork chops to a pan and cover to keep warm. Add the mushrooms to the pan (add a splash of oil to the pan first if it's dry) and saute until golden brown and their moisture has evaporated. 4. Add the garlic to the pan and sauté for 1-2 mins more, being careful not to burn. 5. Carefully add the wine and bring to a boil. Once the wine is reduced by half, add the chicken stock. Bring to a simmer add the heavy cream. 6. Continue to simmer for 2-3 mins, until slightly reduced. Add the parmesan cheese and season with salt and pepper. Stir in the thyme. 7. Add the pork chops and any accumulated juices to the pan and turn to coat. Reduce the heat to low and let the pork chops gently cook through and the sauce to thicken, about 5 mins. Serve.

Nutrition: Calories: 812 kcal, Carbohydrates: 18g, Protein: 60g, Fat: 50g, Saturated Fat: 23g, Cholesterol: 246mg, Sodium: 517mg, Potassium: 1294mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1166U, Vitamin C: 8mg, Calcium: 247mg, Iron: 3mg

Keto Stuffed Pork

main COURSE

This keto stuffed cabbage in the Instant Pot is not only easy and delicious, it’s also dairy free, nut free, and Whole 30 friendly! Wrap ground pork and riced cauliflower in white cabbage leaves, then pop the rolls into the Instant Pot along with a homemade tomato sauce

ingredients: FOR THE SAUCE:

FOR THE CABBAGE ROLLS:

1 (14-oz.) can diced tomatoes

12 cabbage leaves

1 tbsp. apple cider vinegar

1 lb. ground beef

1/2 tsp. red pepper flakes

3/4 lb. ground pork

1 tsp. onion powder

1 c. riced cauliflower

1 tsp. garlic powder

3 green onions, thinly sliced

1 tsp. dried oregano

1/4 c. chopped parsley, plus more for

salt

serving

Freshly ground black pepper

1/4 c. extra-virgin olive oil

Procedures: FOR THE SAUCE: 1. Preheat oven to 375°. Puree tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder, and oregano in a blender; season with salt and pepper. 2. In a large deep skillet (or large pot) over medium heat, heat oil. Add pureed tomato sauce, bring to a simmer, then lower to medium-low and simmer for 20 minutes, until slightly thickened. FOR THE CABBAGE ROLLS: 1. In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside. 2. Make filling: in a large bowl, combine

½ c. tomato sauce, ground meats, cauliflower

rice, scallions, and parsley. Season with salt and pepper. 3. Spread a thin layer of sauce on the bottom of a large baking dish. Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about

⅓ cup filling into

one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam sidedown on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls. Bake 45 minutes to 55 minutes, until the meat is cooked through and internal temperature reaches 150°” 4. Garnish with more parsley before serving.

five

er cipes

lengua Lengua

main dish

It is a cut of beef made of the tongue of a cow. It is easy to prepare and the result is

magnificent. Creamy Lengua in White Sauce is a good recipe to begin with. It is usually prepared during special occasions.

ingredients: 2 1/2 lbs. ox tongue boiled and sliced 1 cup button mushroom sliced 1/4 cup butter 1 piece Knorr Beef Cube 1 piece onion minced 1/2 teaspoon garlic powder 1 cup heavy whipping cream 1/2 cup Lady’s Choice Mayonnaise 2 cups water Salt and ground black pepper to taste

Procedures: 1.Tenderize the lengua by boiling water in a pot. Add ox tongue and boil for 1 to 1

hours. Remove tongue from the pot. Let it cook down. Peel the skin off and then slice the ox tongue into thin pieces. Set aside. 2.Melt butter in a pan. Sauté onion. 3.Add sliced lengua. Sauté for 3 minutes. 4.Pour water. Let boil. 5.Add Knorr Beef Cube. Stir. Boil until liquid reduces in half. 6.Add button mushroom. Cook for 5 minutes. 7.Pour heavy whipping cream. Add garlic powder. Stir and cook in low to medium heat for 3 to 5 minutes. 8.Add Lady’s Choice Mayonnaise. Stir until sauce is smooth. 9.Season with ground black pepper and

Nutrition:

salt. Cook until sauce thickens.

Calories: 1226kcal | Carbohydrates: 7g | Protein: 51g | Fat: 108g

10.Transfer to a serving plate. Serve. Share

| Saturated Fat: 45g | Cholesterol: 313mg | Sodium: 723mg |

and enjoy!

Bistek main entree Bistek Tagalog is made of thinly sliced sirloin braised in a mixture of citrus, soy sauce, onions, and garlic. This Filipino beef steak is hearty, tasty, and perfect with steamed rice.

ingredients: 2 pounds top round or sirloin, sliced thinly 2 lemons, juiced (about 1/4 cup juice) 1/4 cup soy sauce 1 onion, peeled and sliced thinly 1 head garlic, peeled and minced 1/4 teaspoon pepper 3 tablespoons canola oil 1 cup water salt to taste 1 onion, peeled and sliced into rings

Procedures: 1.In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage marinade into the meat and marinate for about 30 minutes. 2.Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid. 3.In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat. 4.In the pan, add onions and garlic, and cook, stirring regularly, until softened. Return browned beef to pan. 5.Add reserved marinade and meat juices. Add water and bring to a boil. 6.Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste. 7.Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to cook slightly in the steam. Serve hot.

Nutrition: Calories: 430kcal, Carbohydrates: 9g, Protein: 55g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 138mg, Sodium: 961mg, Potassium: 1000mg, Fiber: 1g, Sugar: 3g, Vitamin C: 12mg, Calcium: 78mg, Iron: 5mg

Healthy Beef Broccoli main COURSE This classic Chinese Broccoli Beef Stir-Fry recipe tales only 30 minutes from start to finish! Quick and easy version of stir-fried beef with broccoli.

ingredients: • 1 lb. beef sliced into thin pieces • 2 cups broccoli cut into florets • 2 teaspoons ginger minced • 2 cloves garlic minced • 1 tablespoon cornstarch • 1/2 to 3/4 cups water optional •

¼ cup cooking oil

• Salt and ground black pepper to taste Marinade ingredients: • 1/4 cup oyster sauce • 1 tablespoon Knorr Liquid Seasoning • 1/2 teaspoon Sesame oil optional • 3 tablespoons cooking wine optional • 1 teaspoon granulated white sugar

Procedures: 1. Combine beef, oyster sauce, Knorr Liquid Seasoning, Sesame oil, cooking wine, and sugar in a bowl. Mix well. Marinate beef for 15 minutes. Add cornstarch and mix to blend with all the ingredients. Set aside. 2.Heat 2 tablespoons cooking oil in a cooking pot. Sauté ginger and garlic. Add broccoli before the garlic starts to brown. Stir-fry for 1 to 2 minutes. Remove from the pot. Set aside. 3.Pour the remaining oil into the pot. Add Nutrition Calories: 450kcal | Carbohydrates: 5g | Protein: 20g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 724mg | Potassium: 315mg | Sugar: 1g | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 2.3mg

marinated beef once the oil gets hot. Stir-fry until the beef browns. You can add water to tenderize the beef further. If water is added, let it boil and stir as it evaporates. Add salt and ground black pepper to taste. 4.Put the cooked broccoli into the pot with the beef. Stir-fry for 3 minutes. 5.Transfer to a serving plate. Serve!

PARES Pares

main COURSE

Beef Pares is a well-known carinderia meals right here withinside the Philippines. It is a go-to meals each

time you’re hungry after a past due night time shift or in case you had some liquids with friends. Filipinos could generally devour pork pares as a hangover cure- its thick pork soup paired with warm rice could assist you relieve a headache and fulfill a rumbling stomach.

ingredients: • 1 lb beef (uncut, preferably brisket)

Procedures: 1.

Pour the water in a pot and bring to a boil.

¼ cup soy sauce

1 tsp ground black pepper

(about 1 to 2 hours if slow cooked or 20 mins. if using a

¼ cup sugar

pressure cooker)

2 tbsp ginger, minced

2 cloves garlic crushed

allow to cool down. Do not throw away the stock used

1 medium-sized onion, minced

for boiling.

4 cups water

Slice the boiled meat in cubes and set aside.

1 piece beef cube

Place the oil in a pan then heat-up. Saute the onion,

2 pieces star anise

garlic, and ginger.

2 tbsp cooking oil

Put-in the beef and then boil until the meat is tender

When the meat is tender, remove from the pot and

Put-in the sliced meat and saute for about 2 to 3

minutes 7.

Add the soy sauce , 1 cup of beef stock (stock used in

boiling the meat), star anise, and beef cube. Stir and then bring to a boil. 8.

Put-in the sugar. Stir.

Add salt and ground black pepper. Stir and then

simmer until the sauce thickens. 10. Serve with fried rice and Enjoy!

n d a f e e S f B eceh B i w d n a BeefdS n h a c i S w f n e a e B ef S h c i w d n a S f e e B andwich h c i w d n a Beef S h c i w d n a ef S ich h c i w d n a Beef S

main COURSE If you have leftover corned beef and cabbage, making this sandwich is a must.With corned beef, and relish, what's not to love? We spread ours with a thick layer of mustard for one perfect sandwich.

ingredients: • 4 tbsp. butter, softened • 8 slices rye bread • 1/4 c. mustard • 1/4 c. relish • 1/2 lb. deli corned beef • 1/2 c. sauerkraut

Procedures: 1. Butter one side of each slice of rye bread. On 4 of the unbuttered sides, spread a layer of mustard and relish. Top with corned beef and sauerkraut. Top with remaining slices of bread, buttered side up. 2. Heat a medium skillet over medium heat and place sandwich in skillet. Cook until toasted, 3 minutes per side.

five Lamb

Gril led La mb

main COURSE

These Lamb Chops are an easy dinner recipe made with a lemon-rosemary marinade and grilled to perfection! Serve them with mint pesto and veggies for a delicious meal!

ingredients: ·1 Tablespoon fresh rosemary ·1 teaspoon fresh thyme ·3 Tablespoons lemon juice about 1 lemon ·2 Tablespoons garlic minced ·¼ teaspoon cayenne pepper ·¼ teaspoon ground black pepper ·½ teaspoon salt ·2 Tablespoons olive oil ·4 lamb chops

Procedures: 1.With a mortar and pestle, grind up the rosemary and thyme to release their flavor. You can also mince them with a knife or toss all of the marinade ingredients in a food processor and pulse. 2.Add the ground herbs, lemon juice, garlic, cayenne pepper, black pepper, salt, and olive oil to a small bowl and stir to combine. 3.Add the marinade and the lamb chops to a large zip top bag and massage the marinade into the meat making sure to completely cover them. Allow them to marinate for at least 2 hours, preferably overnight. *Pull them out of the refrigerator and allow them to sit at room temperature for 30 minutes before grilling. 4.Sear on high heat for 2 to 3 minutes on each side. Reduce heat and cook on low until the chops reach an internal temperature of 135°F. If you like your lamb a little more done, heat to 140°F or 155°F. Allow the chops to rest for 10 minutes before serving.

Nutrition: Calories: 713, Carbohydrates: 5g, Protein: 84g, Fat: 38g, Saturated Fat: 12g, Cholesterol: 257mg, Sodium: 783mg, Potassium: 1126mg, Fiber: 1g, Sugar: 1g, Vitamin A: 181IU, Vitamin C: 13mg, Calcium: 54mg, Iron: 8mg

DERETA d e l CALDER r a e t a C ERETA CALDERE MAIN DISH

This is a must try recipe for lamb lovers out there. In fact, the flavors in this dish will come out equally excellent with any choice of meat.

ingredients: 1/2 Kilogram Lamb Shoulder cut into

3 Tablespoons Worcestershire Sauce

cubes

1 Piece Bell Pepper cored, cut into

2 Pieces Potatoes peeled, cut into cubes

chunks

1 Piece Carrot peeled, cut into cubes

1 Cup Pitted Green Olives

1 Stalks Celery cut into chunks

2 Tablespoons Liver Pate

1 Tablespoon Tomato Paste

Salt

1 Can Diced Tomatoes

Pepper

1 Cup Red Wine 1 Cup Beef Stock

ERETA

Procedures:

1.Marinate lamb in Worcestershire sauce and black pepper overnight.

2.Season lamb with salt and sear in a lightly oiled pan.

3.Add in carrots, celery, onions, olives, and bell pepper.

4.Add in tomato paste and roast for a minute. 5.Deglaze the pan with red wine. 6.Add in tomato sauce and stock. Bring to a boil. 7.Transfer to the slow cooker together with the potatoes and cook for 5-6 hours on low.

Nutrition Information

Calories: 702kcal, Carbohydrates: 25g, Protein: 31g, Fat: 51g, Saturated Fat: 18g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 24g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 1751mg, Potassium: 969mg, Fiber: 3g, Sugar: 8g, Vitamin A: 7729IU, Vitamin C: 49mg, Calcium: 69mg, Iron: 5mg

w te S b m a L Best Ever MAIN course Hearty, flavorful lamb stew can be yours in under 2 hours, and all in one pot! With a rich, velvety broth and tender pieces of lamb, you'd be hard pressed to find a cozier

ingredients:

cold weather meal.

·1 tbsp. vegetable oil ·2 lb. lamb shoulder roast, cubed into 1" pieces ·1 onion, chopped ·2 carrots, peeled and cut into rounds ·2 stalks celery, chopped · Salt ·Freshly ground black pepper ·3 cloves garlic, minced ·1/4 c. tomato paste

·1 tsp. ground cumin ·1 tsp. smoked paprika ·c. low-sodium beef broth ·1 c. red wine ·1 tbsp. Worcestershire sauce ·3 sprigs fresh rosemary ·2 bay leaves ·2 lb. baby potatoes, halved ·1/4 c. freshly chopped parsley, for garnish

Procedures: 1.

In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on

all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate. 2.

In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt

and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. 3.

Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary,

and bay leaves. 4.

Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover

and let simmer until lamb is tender, 30 minutes. 5.

Add potatoes and simmer, covered, until potatoes are tender and stew has

thickened, 30 minutes. 6.

Remove bay leaves and rosemary and garnish with parsley before serving.

MAIN course Crown roast of lamb is one of the most impressive centerpieces for the holiday table, but its shape limits your cooking options. This recipe offers the best way to cook your roast without accidentally messing up such an expensive piece of meat.

ingredients: 1 tbsp. chopped fresh oregano

2 c. basmati or jasmine rice

1 tbsp. chopped fresh rosemary

1 15-oz. can artichoke hearts

kosher salt

3 c. baby spinach, chopped

Freshly ground black pepper

1/2 c. crumbled feta

1 crown of Frenched lamb (prepared by your

Juice of 1 large lemon

butcher)

2 lemons, sliced, for serving

2 tbsp. extra-virgin olive oil, plus more for drizzling

Procedures: Preheat oven to 375°. In a small bowl,

combine oregano and rosemary and season with salt and pepper. Rub lamb crown all over with olive oil and herb mixture. 2.

Place lamb in a Bundt pan with the center of

the pan coming up through the middle of the crown. Transfer to a baking sheet and roast 38 to 40 minutes, until the meat reaches an internal temperature of 130°. Remove from Bundt pan, cover with aluminum foil, and let rest, 15 minutes. 3.

Meanwhile, cook rice according to package

directions. Transfer to a bowl and add artichokes,

Spinach-and-Artichoke Crown Roast of Lam

Spinach-and-Artichoke Crown Roast of Lamb

spinach, feta, and lemon juice and season with salt and pepper. Drizzle generously with olive oil, then return to rice pot to keep warm while lamb is resting. 4.

When ready to serve, place lamb crown on

serving platter and spoon rice inside the crown and on the platter. Arrange lemon slices on platter and serve.

Lamb Curry

MAIN dish This lamb curry is made by slow cooking lamb shanks and chunks of lamb shoulder in a flavorful curry base with chopped apple, potatoes, onions, garlic, lemon, and raisins until it is fall apart tender.

LAMB CURRY

ingredients:

2 pounds boneless (or 3 pounds bone-in), lamb stew meat, lamb shanks, and/or lamb shoulder steaks 2 onions, chopped (about 3 to 4 cups) 3 to 5 cloves of garlic, crushed

2 to 3 tablespoons ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter 2 to 3 tablespoons curry powder (to taste) 2 teaspoons salt 1 tablespoon black pepper 1 tablespoon ground coriander 1 tablespoon cumin 1 teaspoon fresh rosemary, chopped 1 teaspoon thyme, dried 2 slices of lemon, with rind (use 3 slices if using Meyer lemons)

2 peeled and chopped apples, preferably tart green Granny Smith apples (about 2 cups) 1/4 cup (40g) of golden raisins 1 1/2 cups (350ml) chicken stock 1 1/2 pounds (680g) small potatoes, quartered 2 cups basmati rice Chutney and/or yogurt to serve

Procedures: 1.

Brown the lamb pieces on all sides: Heat the ghee or the butter-with-olive-oil in a large, thick-

bottomed pot (with cover) or Dutch oven on medium-high. 2.

Working in batches if necessary, brown the meat well on all sides and remove it from pan.

Make the curry base. Lower the heat to medium low and add the curry powder to the ghee or oil. Cook

gently for a minute or two. 4.

Add onions and garlic and cook 5 minutes.

Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced

lemon, apples, raisins, chicken stock, and salt. 6.

Cook the curry. Bring to a simmer, reduce the heat to low, and cover the pot. (You can also put the pot

in a 300°F oven). 7.

Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do

so. 8.Add the potatoes and cook for another 45 minutes. 9.Serve

I hope I've given you a lot of ideas for using your ingredients at home. Make it a point to provide your family and friends the greatest and healthiest cuisine possible on a daily basis. Cook like an expert and serve these dishes with a grin on their faces and a full stomach. THANKS FOR BEING WITH ME! ENJOY YOUR FOOD ! healthy meat, happy eat! <3 love, chef ryza - 10a