Some people dont like to eat pork but would prepare beef and chicken for the reason of their own. People of other culture would be influence by a lot of cultural and religious practices. Others are made to believe some of the idiosyncracies that goes with meat sources in their diet or simply for health reasons.

Some of the recipes I have tried personally and its simply delicious of course it is my own personal view. To really gauge the taste according to your parameters you have to cook it yourself and be amazed.

Below are the recipes I collected from various sources in the course of this Food Trip.

La Mexican Platter

¼ cup butter or margarine

1-500 gms. Chicken or ground beef

1 small can (2/3 cup) tomato paste

1 tsp. Each of salt, pepper, chili powder

1 cup whole kernel corn

1-390 gms. Beef and Beans

3 whole eggs

For Garnish:

Lettuce leaves

2 big tomatoes sliced into ¼ inch thick rings

1-200 grams pack grated Cheddar Cheese

or Chezee cheese

Tortilla or Nachos or Hot N' Spicy Potato chips

Procedure:

1. In a 10 inch frying pan over a electric stove, put butter and ground chicken or beef with salt, pepper, chili powder. Cook until brown. Add tomato paste. Stir in eggs, mix well to cook until slightly set.

2. Add corn. When mixed, toss in beef and beans. Cook 1 minute more.

3. Arrange on lettuce-lined earthenware skillet: lettuce leaves, cooked meat, tomatoes, chips. Top with grated cheese.

Argentina Beef Balls

1. For the beef balls

Mix in a bowl:

½ kilo ground beef

1 can of 250 g. beef loaf- chopped

1 egg

¼ cup each of chopped white onion, sweet pickle relish, and raisins

4 pcs. white bread torn into bits

1 tsp. rock salt

½ tsp. pepper

2. For the sauce

Put in a medium saucepan over a gas/electric stove:

¼ cup canola oil until hot. Add in 1 big cubed white onion, 1 each of red and green bell pepper- cut into

1 ½ inch cubes. Stir until onion separates. Carefully pour in 2 cans 250 g. tomato sauce, ¼ tsp. each salt and pepper. Set aside

3. With a small ice cream scooper, scoop out about a heaping tablespoon of meat filling and form into balls. Place on a tray. Fry in 2 cups hot oil until just brown. Drain on paper towels before adding to sauce.

4. Put in center and sides of a 6 cup capacity rice mold greased with 2 tbsps. Butter

5. Note: 1 pack 500g. chicken giniling may be used in place of ground beef.

Hawaiian Chicken

1 whole chicken ( 1 kilo)- cut into 14 pieces

¼ cup butter

¼ cup chopped spring onions

2/3 cup tomato paste

2 cups pineapple juice

1 tbsp. Rock salt, 1 tsp. pepper

¼ kilo baby potatoes- wash, do not peel

¼ kilo big carrots- peel, cut into 1-inch cubes with French fry cutter

1 cup canned coconut cream

spring onion stalks for garnish

Procedure:

1. In a deep casserole over a electric stove, add butter and garlic and cook until brown. Add chicken pieces, salt pepper, and cook until chicken changes color.

2. Add tomato paste, pineapple juice, carrots, and potatoes. Let it boil then simmer over low fire, covered for 30 minutes. Add chopped spring onions. Mix well. Pour coconut milk.

3. Transfer to a deep bowl. Garnish with spring onion stalks. Serve with white rice. Serves 6-8.

Quick Fiesta Chicken Embutido

½ kilo chopped chicken

1-2 tbs Tocino mix

eggwhites

pounded fennel or anis seed mix

banana leaf, oiled

quail eggs, cooked

cooked carrots

olive chips

Procedure:

1. Mix chicken, tocino mix, eggwhite and pounded fennel or anis seed together. Mix well.

2. Lay out on an oiled piece of banana leaf. Lay out cooked quail eggs and cooked carrots and olive chips.

3. Rool and tie. Deep fry.

4. Serve with banana ketchup to maximize flavor.

Beef BBQ

1. ½ kilo partially frozen beef tenderloin- sliced into ¼ inch thick by 1 ½-inch wide pieces

2. Marinate briefly then skewer into 16 barbecue sticks alternately with 6 stalks leeks- each sliced into 1 ½-inch long.

3. Cook on flat pan over an electric stove while partially frozen, adding canola/corn oil until almost done. Top with ¼ cup softened butter. Garnish with parboiled carrots sliced into flowerettes and a sprig of spring onion.

4. For the marinade: 1 big head crushed garlic, ¼ cup soy sauce, and 2 tbsps. sesame oil, 1 tbsp. sesame seeds, 1 tsp. black pepper, 1 tbsp. sugar.

5. Note: Above also good for 2 pkgs. 500 grams each chicken breast fillet. Add 1 doy pack 115 grams tomato sauce and ¼ cup brown sugar to #4. Marinate eight hours in the refrigerator.

Rice Stuffed Roast Chicken

1 ¼ kilo chicken- wash, remove top "ass" and wing tips.

Rub all over with ¼ cup each of soy sauce and butter

1 tsp. ground peppercorn

For the stuffing:

Mix together in a bowl:

1 pack 200 grams tomato sauce

1 can 184 grams tuna chunks- drained

¼ cup each of chopped spring onion and chopped chorizo, bilbao and celery

3 cups cooked rice

2 tsps. rock salt

1 tsp. pepper

Procedure:

1. Put chicken on 2 quarts Pyrex. Push stuffing. Tie legs with a string. Set microwave oven on high for 30 minutes or bake at 375°F for 185°C for 1 hour and 30 minutes. Remove string.

2. Put on serving platter. Garnish with two unpeeled. Cut into 8 wedges, apples, parsley, and spring onion stalk. Serves 6 to 8.

Chick N' Chips

1 pack 5090 grams chicken breasts fillet- slice into 2 inch wide strips. Season with ½ tsp. each of rock salt, ground peppercorn, chili powder.

For the batter: Put in a bowl and mix with wire whisk: ¾ cup all-purpose flour; 1 ½ cups Sprite; 1 egg; 1 tsp. fried chicken seasoning.

1 pack 250 grams store bought french fries.

For the dip: Mix ½ cup sandwich spread with ¼ cup tomato catsup.

Procedure:

1. Heat 4 cups canola or corn oil in a deep pan over a gas or electric stove.

Asian Chicken Barbecue

1. 1 pkg. 500 grams chicken breast fillet- cut into 2-inch cubes.

2. Marinate in 1 cup canned coconut milk, ¼ cup each peanut butter, brown sugar, and chopped onions.

3. Add in 1 tbsp. curry powder, 1 small siling labuyo- cut finely

1 tsp. each rock salt and ground peppercorn.

4. Skewer into 16 bamboo sticks and refrigerate for 1 hour to 8 hours.

5. Add ¼ cup of margarine to tefal grille pan.

6. Cook barbecue on both sides.

7. Pour remaining marinade and boil until thickened for 5 minutes.

Native Vegetables and Beef Sinigang

100 g.ground beef- sliced thinly

6 cups water

½ cup sliced kalabasa

½ cup sliced sigarillas

½ cup sitaw- cut into 2 inches long

½ cup sliced eggplant

1 27g. beef sinigang flavor mix

½ cup saluyot

Procedure:

1. Boil beef in water and cook until tender or about 20 minutes.

2. Add vegetables one at a time giving 1 minute interval before adding the next kind.

3. Add beef sinigang flavor mix and bring to a boil.

4. Add saluyot and turn off the heat.

Red Cooked Chicken Feet

1. 1 kilo chicken feet or chicken wings- chop off nails- boil, covered with enough water to cover nails for 10 minutes. Let cool in the water. Drain. Remove yellow scales with a knife.

2. Heat 2 cups canola oil in a deep pen. Fry chicken feet or chicken wings (prepare a cover for yourself but do not cover the pan.) Remove almost all of oil, leave ¼ cup in pan with wings/feet.

3. Add 1 big head crushed garlic, 2 siling labuyo, (small red chili)- cut up- 1 tbsp. washed and drained salted black beans (tausi), 2 tbsps. sugar, and mix for 2 minutes. Ad 1 pack 250 grams tomato sauce, ½ cup water.

4. Let it boil, cover, and simmer over low fire for 45 minutes to 1 hour or until sauce is sticky and feet/wings are soft to the bone.

5. Note: After frying, remove from pan and oil. Put all ingredients (omit water). Set microwave oven on high and cook in covered dish for 20 minutes. Serves 6.

http://hubpages.com/_1bhtpuou4bwr5/profile/ck3