Ingredient: 1 – 1 1/2 pounds Open Nature® Pork Tenderloin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 4 tablespoons olive oil, divided 4 tablespoons salted butter 1 tablespoon fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 1 clove garlic, finely minced 3-4 […]
Ingredient: 2 egg 2 tbsp all-purpose flour 1⁄4 tsp baking powder 1⁄2 tsp salt 1⁄4 tsp black pepper 6 medium potato, peeled and shredded 1⁄2 cup onion, finely chopped 1⁄4 cup vegetable oil Instructions: In a large bowl, beat together eggs, flour, baking powder, salt, […]
- 1 1/2 lb. ox tail
- 1 lb beef tripe
- 1 piece Knorr Beef Cube
- 1 bunch pechay
- 1 piece talong sliced
- 12 pieces sitaw cut into 2 inch pieces
- 1 cup sliced banana blossoms
- 3/4 cup peanut butter
- 1/2 cup annatto seeds
- 1/4 cup bagoong alamang
- 1 teaspoon cornstarch
- 1 piece yellow onion
- 4 cloves garlic crushed
- 3 tablespoons cooking oil
- 2 quarts water
- Boil 1 quart water in a pressure cooker. Add oxtail and tripe. Continue to boil in medium heat for 20 minutes. Note: do not cover the cooker.
- Drain the water use to boil the beef. Pour 1 quart of fresh water into the pressure cooker. Cover and pressure cook for 25 minutes.
- Prepare annatto water by combining 1 cup of hot water with annatto seeds. Stir. Soak seeds for 10 minutes. Remove the seeds by filtering using a kitchen sieve. Set aside.
- Heat oil in a cooking pot. Saute onion and garlic until onion softens.
- Pour beef stock into the pot. Note: this is the liquid used to pressure cook the oxtail and tripe. Let boil.
- Add peanut butter. Stir until well blended.
- Add Knorr Beef Cube. Stir.
- Pour annatto water into the pot and then add oxtail and beef tripe. Let the mixture re-boil. Cook for 5 to 7 minutes.
- Combine cornstarch with 1/4 cup water. Stir. Pour mixture into the cooking pot. Stir.
- Add eggplant, banana blossom, and sitaw. Cook for 5 minutes.
- Add pechay. Cover the pot and cook for 3 to 4 minutes.
- Transfer to a serving bowl. Serve!
Ingredient: 1 pound large shrimp, peeled and deveined 1 tablespoon vegetable oil 2 Tablespoon sesame oil, divided 3 cups cooked rice * 1 small white onion, chopped 1 cup frozen peas and carrots, thawed 2-3 Tablespoons soy sauce (more or less to taste) 3 eggs, […]
Ingredient: 2 puff pastry sheets (1 box), thawed 24 extra-thin asparagus spears (tough, stalky bottoms trimmed off), cut in half 6 slices prosciutto, quartered to create 24 smaller pieces/strips ¼ cup julienned, sun-dried tomatoes (not oil-packed) 1 ¼ cup Italian four-cheese blend 1 egg, beaten […]
- 1 cup minus 1 Tablespoon all-purpose flour (see note)1
- 3 Tablespoons (15g) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 Tablespoons (30ml) canola or vegetable oil
- 2 Tablespoons (30ml) buttermilk
- 1 teaspoon white vinegar (helps the red color stand out)
- 1 Tablespoon liquid red food coloring2
- 2 teaspoons pure vanilla extract
- for rolling: 1 cup (120g) confectioners’ sugar
Cream Cheese Frosting
- 6 ounces (170g) block cream cheese, softened to room temperature
- 1/4 cup (1/2 stick; 60g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
- Preheat oven to 350°F (177°C). Spray a 10×15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
- Sift the flour, cocoa powder, baking powder, and salt together. (Make sure they’re sifted well!) Set aside.
- Using a hand mixer or a stand mixer fitted with whisk attachment, beat the eggs for 5 minutes on high speed. They will be light and very fluffy. On medium speed, beat in the granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla until combined. Stop the mixer, pour in the sifted dry ingredients, then beat on low until the batter is completely combined. It will be a ruby red color.
- Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17 minutes or until the cake springs back when you poke it with a finger.
- Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.
- Allow the cake to cool completely rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the frosting.
- Make the frosting: In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
- Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2 inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sides, that’s ok!
- Loosely cover with plastic wrap and refrigerate for at least 20 minutes (and up to 1 day, covered) before slicing and serving. Dust with more confectioners’ sugar, if desired.
Make ahead tip: You can prepare the cake through step 7 and chill the rolled up cake/towel in the refrigerator for up to 1 day before continuing with step 8. Prepared cake roll, with frosting, freezes well for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.
- For the flour, all you have to do is measure 1 cup of flour, then remove 1 Tablespoon. This is 15 Tablespoons (118g) of flour aka 1 cup minus 1 Tablespoon.
- You can certainly leave the food coloring out if you do not wish to use it. You can use less for a less red cake. Or you can use 1 teaspoon of gel red food coloring instead.
Ingredient: APPLES: 3 medium Granny Smith apples, peeled, cored and finely chopped 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg STREUSEL TOPPING: 1 cup (7.5 ounces) packed light brown sugar 1 cup (5 ounces) all-purpose flour 1/2 teaspoon cinnamon 1/2 cup (1.75 […]
Ingredient: 1 lb browned ground beef 1 lb browned italian sausage 2 jars tomato based Pasta Sauce 12 Lasagna noodles cooked per package instruction 12 oz pepperonis two packages 4 Cups Shredded Mozzarella Cheese 8 oz Ricotta Cheese 4 oz Grated Parmesan Cheese Instructions: Preheat the oven to 350. While the oven is preheating, brown the ground beef and the Italian […]
- 1 10-12 ounce pizza dough*
- 1 tablespoon butter, melted
- 1 teaspoon garlic, minced
- 1/2 cup** mozzarella, shredded (I like to shred fresh mozz.)
- 12 thin slices ham
- 4 ounces Pepper Jack cheese, sliced
- 15-17 salami slices
- 1/2 cup shredded mozzarella
- 15 slices pepperoni
- 1/2 cup shredded mozzarella
- 1/4 cup parsley, chopped fine
- 1 egg, beaten
- 2 tablespoons Parmesan cheee
- cracked black pepper, to taste
- more chopped parsley, to garnish
- marinara sauce, for dipping
- Preheat your oven to 375 degrees F.
- Lightly flour a work surface or a square of parchment paper. Roll your pizza doughinto a rectangle about 12 by 14 inches. I prefer to roll out my pizza dough on parchment paper, because you can just put the paper straight into the oven without trying to transfer it.
- Brush the top of the dough with melted butter.
- Sprinkle garlic over the top. You can either use fresh garlic or the kind in the jar.
- Sprinkle the top with 1/2 cup mozzarella cheese. Leave a 1-2 inch border around 1 long edge and the two short ends.
- Top with 12 slices of ham
- Layer slices of Pepper jack cheese on top of the ham.
- Layer salami on top of the Pepper jack.
- Add another 1/2 cup mozzarella.
- Layer on the pepperoni.
- Sprinkle the last 1/2 cup mozzarella on top, then sprinkle with parsley.
- In a small bowl, beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the 3 exposed edges of your stromboli (short, short, and 1 long edge) with egg wash.
- Carefully roll up the long edge of your stromboli, starting with the one edge that didn’t get the egg wash. Roll it tightly so that it stays together.
- Seal the seam with wet fingertips, then roll over the stromboli so that the seam is facing down. Seal the ends with wet fingers, folding the dough underneath if there is extra.
- Transfer the stromboli to a baking sheet or pizza stone.
- Brush with melted butter or the extra egg wash. Whatever is most handy. I actually used a little of both.
- Sprinkle the stromboli with Parmesan cheese, then sprinkle with black pepper. Use a sharp serrated knife to make shallow diagonal cuts on top of the stromboli.
- Bake at 375 for 25-30 minutes, until the top is brown. If you are nervous that it’s not done, lift an edge with a spatula and make sure the bottom is brown.
- Let sit for a few minutes so you don’t burn your fingers off. Use a sharp serrated knife to chop into 8-10 slices.
- Sprinkle with fresh parsley and dip in warm marinara sauce to serve.
Ingredient: 1 1/2 pounds ground beef 1/2 onion diced 2 cloves garlic minced 1 large head of cabbage chopped 24 ounces marinara sauce such as Rao’s 1/2 cup water 1 teaspoon salt Instructions: Add the beef to a 5 quart dutch oven over medium heat. Brown the meat, crumbling as it cooks. When meat is partially cooked, add the onion and garlic […]