Zesty Beef and Mushroom Spaghetti

My mom tried this recipe from Del Monte using Del Monte's Gourmet Beef and Mushroom Pasta Sauce. Try out this simple yet sumptuous recipe!

6 cloves garlic, crushed
1 piece small onion, minced
1/4 cup ground beef (50 g.)
1/4 cup canned sliced mushrooms
1 pouch Del Monte Beef & Mushroom Pasta Sauce (250 g.)
175 grams Spaghetti, cooked
pieces of hotdog, sliced
grated cheese

Saute garlic, onion, hotdog and beef in 2 tablespoons oil for 4 minutes. Add mushrooms, then saute for 1 minute. Add Del Monte Beef & Mushroom Pasta Sauce, Simmer over low heat for 5 minutes, stirring occasionally. Pour over cooked Spaghetti. Top with cheese.

Corned Beef Casserole

This is a macaroni casserole with canned corned beef with creamy mushroom sauce and creamy cheese topping. We tried this recipe some time ago in our presentation in our Caregiver class. I found this recipe in the FOOD Magazine. It is just simple but delicious macaroni dish. Try it! :)

3 cups uncooked elbow macaroni
3 tablespoons oil
4 cloves garlic, minced
3/4 up chopped onions
1 425-gram can button mushrooms, drained and sliced
2 175-gram cans corned beef
1 290-gram condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose cream
1 225-gram bar quick melting cheese, grated

1. Cook macaroni according to package directions. Meanwhile in a medium size wok, heat oil and brown garlic lightly. Add onions and cook until transparent. Add mushrooms and saute for 1 to 2 minutes.

2. Add corned beef, stirring to separate the chunks. When liquid from the corned beef comes out, pour in mushroom soup and water. Season with salt and pepper. Simmer for about 5 minutes.

3. Drain the cooked macaroni. Stir macaroni into corned beef mixture and mix until thoroughly coated. Transfer to a casserole dish.

4. For the topping, place cream and grated cheese in a microwaveable bowl. Microwave on high for 30 seconds. Stir. Repeat for another 30 seconds, stirring every 15 seconds until cheese melts and mixture is smooth. Pour over macaroni and serve.

Beef Caldereta

Caldereta is another Filipino dish with Spanish influence. It is a hearty meat dish using goat meat, beef or pork combined with carrots, potatoes, olives, tomato sauce and liver spread. This is a popular dish served during special occasions.

2 lbs beef, cubed
3 garlic cloves, crushed and chopped
1 onion, finely chopped
4 cups water
1 cup red bell pepper, cut into strips
1 cup tomato sauce
1/2 cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili
3 large bay leaves
2 cups potatoes, sliced
2 cups carrots, sliced
1 cup cooking oil
2/3 cup green olives
salt and pepper
8-10 pieces hotdog or sausages (optional)

1. Heat the cooking oil in the pan and fry carrots and potatoes until color turns light brown.

2. Remove the fried carrots and potatoes from the pan and set aside.

3. In the same pan where the vegetables were fried, saute the onions and garlic.

4. Add the beef and simmer for 5 minutes.

5. Add water and let the beef boil until tender (about 30 minutes if using pressure cooker or 1 to 2 hours if using an ordinary pot).

6. Add the tomato sauce and liver spread and simmer for 10 minutes.

7. Add the green olives, carrots, bay leaves, bell pepper, crushed chili , potatoes and sausages and simmer for 5 to 8 minutes.

8. Add salt and pepper to taste.

9. Serve hot and enjoy!

Courtesy of Panlasang Pinoy

Beef with Oyster Sauce

It's one of the recipes we tried in our Caregiver class.

Marinate 1/2 kilo sliced beef sirloin in 1 tablespoon baking soda, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 tablespoon water, 1 tablespoon cornstarch and 1 tablespoon oil for 1 hour.  In a pan, heat 1/4 cup oil then saute 6 stalks sliced leeks and 4 slices ginger.  Set aside.  In the same pan, stir-fry the beef until half-done.  Put back the leeks and ginger.  Add in 1/4 cup oyster sauce, 1 tablespoon water, 1/2 tablespoon sugar, 1 teaspoon sesame oil, 1 tablespoon rice wine and 1 tablespoon soy sauce.  Simmer until beef is tender.

Preparation time:  20 minutes
Cooking time:  20-30 minutes
Yield:  4-6 servings