Luto Ni Aling Doray # 241 - Meatballs (Polpette Alla Casalinga)

2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them
dry an discard the milk. In a large mixing bowl, combine the soaked bread,
then beaten egg, beef and sausage with the remaining ingredients. Knead the
mixture vigorously with both hands or beat with a wooden spoon until all
ingredients are well blended and the mixture is smooth and fluffy. Shape the
mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs
out in one layer on a flat tray or baking sheet, cover them with plastic
wrap and chill for at least 1 hour.

Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10-12 inch
skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
over a moderately high heat, shaking the pan constantly to roll the balls
and keep them round. In 8 - 10 minutes, the meatballs should be brown
outside and show no trace of pink inside. Add more oil to the skillet as
needed. Serve the meatballs hot with tomato sauce.

Luto Ni Aling Doray # 215 - Chiles Rellenos

12 Large Mild, green chiles w/stems
1/2 Pound Jack cheese cut into long narrow, strips.
BATTER:
1 Cup All purpose flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
3/4 Cup Yellow or white cornmeal
1 Cup Buttermilk
2 Eggs, slightly beaten

Parch and peel chiles leaving stems on. Cut small slit below the stem,
removing seeds if desired. Insert strips of Jack cheese being careful not to
split chile.

Prepare batter: Sift flour with baking powder and salt, then add cornmeal.

Blend buttermilk and slightly beaten eggs, then combine milk mixture with
dry mixture and blend together. Slightly moisten each chile with water dip
in plain flour, then in batter. Allow to drain slightly and drop in deep fat
which has been heated to 375 F.

Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven
while completing frying and serve immediately.

Luto Ni Aling Doray # 213 - Carne Asada

1 20 Ounce top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick


Place steak in a shallow glass baking dish. Rub with oil on each side.


Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.


Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4
minutes on each side, or until medium- rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.

Luto Ni Aling Doray # 212 - Baked Tamales

2 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder OR
5 Teaspoon Ground ancho (pasilla) chile PLUS
1 Teaspoon Cumin AND
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives


CORN MEAL DOUGH:
4 Cup Corn meal
2 Teaspoon Salt
8 Cup Water
2 Eggs, well beaten
4 Tablespoon Butter


In skillet, sauté beef in pan until brown. Add tomatoes, chili powder,
garlic, salt and olives. Cook 15 minutes.


Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat
mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at
325'F. or until browned.


CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over medium
heat until thick, 5-10 minutes. Add eggs and butter. Stir well.

Luto Ni Aling Doray # 204 - TERIYAKI KABOBS

1/3 C. soy sauce
2 T. vegetable oil
1 T. brown sugar
1 garlic clove, minced
1 tsp. ground ginger
1 tsp. seasoned salt
1 1/2 lb. boneless sirloin steak,
cut into 1 1/4-inch cubes
12 whole mushrooms
1 large green pepper, cut into 1 1/2-inch pieces
1 large onion, cut into wedges
12 cherry tomatoes

In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well.

Pour half of the marinade into a large resealable plastic bag or shallow glass
container; add beef and turn to coat. Seal or cover; refrigerate for 4 to 8 hours,
turning occasionally. Cover and refrigerate remaining marinade.

Drain meat; discard marinade. On metal or soaked bamboo skewers, alternate
meat, mushrooms, green pepper, onion and cherry tomatoes; leaving 1/4 inch
between each. Grill, uncovered, over medium heat for 3 minutes on each side.

Baste with reserved marinade. Continue turning and basting for 8 to 10 minutes
or until meat reaches desired doneness. Serve meat and vegetables over rice
if desired. Serves 6.

NUTRITIONAL ANALYSIS: One serving (calculated without rice) equals:
244 calories, 690 mg sodium, 77 mg cholesterol, 10 gm carbohydrate,
29 gm protein, 10 gm fat

DIABETIC EXCHANGES: 3-1/2 lean meat; 2 vegetables

Luto Ni Aling Doray # 203 - OVEN SWISS STEAK

1 (2 lb.) boneless round steak (1/2 inch thick)
1/4 teaspoon pepper
1 medium onion, thinly sliced
1 (4 oz.) can mushroom stems and pieces, drained
1 (8 oz.) can no-salt-added tomato sauce
Hot cooked noodles
Preheat oven to 325ºF.

Trim beef; cut into serving-size pieces. Place in a greased 13 x 9-inch
baking dish. Sprinkle with pepper. Top with onion, mushrooms and
tomato sauce.

Cover and bake for 1 3/4 to 2 hours or until meat is tender. Serve
over noodles. Serves 8.

Nutritional Analysis: one serving (Calculated without noodles) equals:
209 calories, 112 mg sodium, 68 mg cholesterol, 4 gm carbohydrate,
26 gm protein, 10 gm fat.

Diabetic Exchanges: 3 lean meat, 1 vegetable.

Luto Ni Aling Doray # 202 - SAGE POT ROAST

1 (5 lb.) lean boneless beef chuck roast
1 T. cooking oil
2 tsp. rubbed dried sage
1/2 tsp. salt (optional)
1/4 tsp. pepper
1 C. beef broth
6 medium red potatoes, cut in half
4 carrots, cut into 2-inch pieces
2 medium onions, quartered
5 tsp. cornstarch
1/4 C. water

In a Dutch oven, brown roast on both sides in oil. Season with sage, salt
and pepper. Add beef broth. Cover and bake at 325ºF for 2 1/2 hours.

Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the
meat is tender and vegetables are cooked.

Remove roast and vegetables to a serving platter and keep warm.

Combine cornstarch and water; stir into pan juices. Cook until thickened and
bubbly. Serve with the roast.

Diabetic Exchanges: One serving (prepared with low-sodium beef broth
and without added salt) equals 3 lean meat, 1 starch, 1 vegetable
301 calories, 59 mg sodium, 82 mg cholesterol, 16 gm carbohydrate,
27 gm protein, 14 gm fat

Luto Ni Aling Doray #194 - ONE−POT DINNER

1/2 lb. lean ground beef
1 medium onion, chopped
1 C. chopped celery
3/4 C. chopped green pepper
2 tsp. Worcestershire sauce
1 tsp. salt (optional)
1/2 tsp. dried basil
1/4 tsp. pepper
2 C. uncooked no-yolk medium egg noodles
1 (16 oz.) can kidney beans, rinsed and drained
1 (14 1/2 oz.) can no-salt added stewed tomatoes
3/4 C. water
1 low-sodium beef bouillon cube

In a large saucepan or skillet, cook meat until no longer pink; drain. Add
onion, celery and green pepper; cook for 5 minutes or until vegetables
are crisp-tender. Add Worcestershire sauce, salt, if desired, basil and
pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to
a boil. Reduce heat; cover and simmer for 20 minutes or until noodles
are tender, stirring occasionally. Serves 5.

NUTRITIONAL ANALYSIS: One 1-cup serving (PREPARED WITH lean
ground beef, no-yolk egg noodles, no salt-added tomatoes, and low-sodium
bouillon and without salt) equals: 282 calories, 91 mg sodium,
29 mg cholesterol, 39 gm carbohydrate, 19 gm protein, 5 gm fat

Diabetic Exchanges: 2-1/2 starch, 1 meat, 1 vegetable

Luto Ni Aling Doray #185 - Marinated Steak Kabobs

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.

Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.

Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start
smoking. Grill kabobs 5 minutes on each side over coals or until desired
degree of doneness, brushing frequently with marinade.

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Luto Ni Aling Doray #184 - Bourbon Steak

1-1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate
steak 4 hours or over night. Soak wood chips in water for 30 minutes, and
add to hot coals just before commencing to grill. Grill steak to desired
doneness. This recipe is good with any cut of steak you like.

Luto Ni Aling Doray #183 - Barbecued Chuck Roast

4 pounds Round (7-bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.

Place in shallow dish and top with green onions, garlic, green pepper,
celery, oregano, rosemary and cayenne.

Combine worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning the chopped
ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking,
having meat about six inches from heat, until done as desired. Allow from
50 to 60 minues for total cooking time. Brush frequently during cooking with
any remaining marinade.

Luto Ni Aling Doray #178 - Baby Back Ribs With Mustard Sauce

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.

Luto Ni Aling Doray #177 - Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.

Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2-15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.

Luto Ni Aling Doray #176 - Memphis−Style Barbecued Ribs

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath
membrane that covers bone until finger tips can be worked beneath rack
membrane, loosening enough to get firm grip. Then peel membrane off rack.

With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone-side-down on grill. Grill over low fire 1 1/2 hours, turning
every 15 to 20 minutes, replenishing fire as necessary. Baste with apple
juice at every turn during first half of cooking period either by brushing
on, or simply spraying apple juice from spray bottle. If smoking with
indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.

Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking. Use sauce as
frequent baste for last half of cooking period, whether grilling or smoking,
being careful not to burn ribs. Serve remaining sauce on side.

Luto Ni Aling Doray #140 - Beef Fajita Salad

1 (8 ounce) bottle Italian dressing
1 teaspoon cumin
dash hot pepper sauce
1/2 pound beef for fajitas, strips or chuncks
1/2 cup corn kernels
1/2 cup cooked kidney beans
1/2 cup red onion, sliced
1/2 cup cheddar cheese, shredded
1 tomato, chopped
6 to 8 cups salad greens
2 cups crushed tortilla chips

Combine the cumin, hot pepper sauce and Italian dressing in a
small bowl and mix well. Reserve 1/2 cup of the dressing. In a
separate bowl, add enough dressing to coat the beef and let
marinate for 1 hour.

In a hot skillet, fry the beef and cook until done. Allow the
beef to cool. In a medium bowl combine the beef with the corn,
beans, onions and 1/2 cup of the dressing. Refrigerate for several
hours before serving.

To serve, toss the beef and vegetable mixture with the salad
greens, tomatoes and shredded cheese. Add extra dressing if
necessary and top with the crushed tortilla chips.

Luto Ni Aling Doray #130 - Orange Beef

1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil

SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more

Fresh ground black pepper to taste
Whisk together the sherry, cornstarch, and egg whites until the mixture
is foamy. Add the beef and toss to coat the pieces well. Set aside.
Cut meat into 2x2-inch pieces. Heat 4 tbs. Peanut oil in wok.

Fry quickly, just until crispy and browned, remove to wok rack to drain.

Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.

Luto Ni Aling Doray #123 - Hoisin Beef & Scallion Rolls

1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger --chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions

In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and
some pepper. Add the beef and marinate overnight in the refrigerator,
turning once. Heat the broiler. Pat the marinated meat dry and broil
the steak, about 4 inches from the heat, until rare, 5 to 6 minutes
per side. Cool completely and then slice very think on the bias, across
the grain of the meat. Trim the slices to form approximately 2 x 4 inch
strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay
a small bundle of scallion julienne at one end and roll up securely.

Arrange on trays, seam side down, cover tightly with plastic wrap
(make sure the plastic is in close contact with the beef),
and refrigerate until time to serve.

Luto Ni Aling Doray #119 - Hunan Beef

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender-crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring, until sauce boils and thickens.

Luto Ni Aling Doray #80 - Beef Tenderloin with Cabernet Cherry Sauce

4 small filet mignon steaks (about 1/4 pound each)
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper

Cabernet Cherry Sauce:
1 1/2 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed

Salt and pepper for seasoning

Optional: 1-2 teaspoon sugar

Set oven controls to broil. Line a broiling pan with aluminum foil
and place in the oven on the top rack to preheat. Trim the steaks of
visible fat. Rub the garlic evenly over the steaks and season with
salt and cracked pepper. Set aside until ready to broil.
Add the Cabernet and balsamic vinegar to a saucepan and bring to a
boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a
small piece of cheese cloth. Add the bundle to the wine mixture. Allow
the mixture to reduce to 1/2 cup, about 15 minutes.

While the wine is reducing, pit the cherries. Cut the cherries into
quarters and add to the wine mixture. Cover and cook over medium-high
heat until the cherries are tender, about 10 minutes. Season the sauce
with salt and pepper. Add the sugar to balance the flavors, if needed.

The sauce should have a deep robust flavor but not be too sweet.
While the sauce is cooking, broil the steaks for 3-4 minutes per side
for medium rare. To serve, remove the spice bundle from the sauce. Place
the steaks on individual plates with the sauce spooned over the top.

Luto Ni Aling Doray #73 - Beef Tenderloin with Cabernet Cherry Sauce

4 small filet mignon steaks (about 1/4 pound each)
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper
Cabernet Cherry Sauce:
1 1/2 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper for seasoning

Optional: 1-2 teaspoon sugar

Set oven controls to broil. Line a broiling pan with aluminum foil
and place in the oven on the top rack to preheat. Trim the steaks of
visible fat. Rub the garlic evenly over the steaks and season with
salt and cracked pepper. Set aside until ready to broil.

Add the Cabernet and balsamic vinegar to a saucepan and bring to a
boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a
small piece of cheese cloth. Add the bundle to the wine mixture. Allow
the mixture to reduce to 1/2 cup, about 15 minutes.

While the wine is reducing, pit the cherries. Cut the cherries into
quarters and add to the wine mixture. Cover and cook over medium-high
heat until the cherries are tender, about 10 minutes. Season the sauce
with salt and pepper. Add the sugar to balance the flavors, if needed.

The sauce should have a deep robust flavor but not be too sweet.

While the sauce is cooking, broil the steaks for 3-4 minutes per side
for medium rare. To serve, remove the spice bundle from the sauce. Place
the steaks on individual plates with the sauce spooned over the top.