Cook City (Magluto Tayo, Bona Appetit, Cooking Recipes)

Ingredients

• 1/4 cup olive oil
• 1 1/4 pounds stew beef, cut into 1-inch pieces
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth
• I cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

Preparation

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

INGREDIENTS

• 1/2 cup vegetable oil
• 1 onion, chopped
• 1 tablespoon chopped fresh ginger
• 1 whole chicken, cut into pieces
• 1 (10 ounce) can tomato sauce
• 1/2 cup soy sauce
• 1/2 cup oyster sauce
• 2 teaspoons garlic salt
• 1 (10 ounce) can baby peas, drained
• 1 red bell pepper, cut into strips
• 4 medium potatoes, peeled and cubed
• 1 pinch ground black pepper

DIRECTIONS

1. Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
2. In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.

Ingredients

• 1 cup crushed OREO Chocolate Sandwich Cookies (about 12 cookies)
• 1 Tbsp. butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 4 eggs
• 20 OREO Chocolate Sandwich Cookies, quartered

Preparation

• MIX crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)
• BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
• BAKE at 325°F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour or until center is almost set is using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.

Ingredients

• 3 cups (700 ml) to 4 cups (950 ml) fruit
• 1 lemon or lime, peel only
• 1-3/4 liters inexpensize vodka

Preparation

• All you do is take 3 to 4 cups (950 ml) of fruit, the peel of a lemon or lime (I use a stripper and get nice long curls of it) which helps draw the flavors out of the fruit.
• Put them in a gallon sized jar (I use a nice glass one so I can watch the progress) and cover with about 1.75 liters of fairly inexpensive vodka.
• Place the lid on and let them sit, turning the jar every day when you pass by, for about 3 to 4 weeks.
• Then strain out the berries with cheesecloth and bottle the vodka.
• It can be stored at room temperature, or in the freezer.
• It's great for making Raspberry Lime Rickies (vodka, club soda, ice and a lime wedge) in the summer!

Comments

I have been making flavored vodka with raspberries and blackberries. You can use any kind of fruit, but this is what I have tried so far.

I think I am going to keep making these all through the fall with other kinds of fruits. Meyer lemons would be great if I could find some. Well, I hope others might try this! I used to hate drinking vodka, but now it's pretty neat!