Ingredients 1 3/4 cups flour, sifted 1/2 cup vegetable oil 1 teaspoon baking powder 1/3 cup granulated sugar 2 Tablespoon granulated sugar, for loaf pan 1 teaspoon vanilla bean paste or extract 1 cup pineapple juice syrup from canned pineapple 2 rounds of can pineapple, diced 1 8 ounce can slice pineapple, drained 1/3 cup coconut flakes 3 eggs 20 Maraschino cherries Preparation Preheat oven to 350 grades Farenheit. Prepare a 9 x 5-inch loaf pan by spraying pan with nonstick no-flour baking spray. Sprinkle 2 tablespoons of sugar all sides of loaf pan on top of baking spray. Arrange…
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Continue ReadingIngredients 3 medium zucchini, medium diced 4 Roma tomatoes, medium diced 4 cloves of garlic, minced 1 medium diced onion, chopped 2 Tablespoons of olive oil 2 Tablespoons of butter 3 Tablespoons of fresh lemon juice 2 Tablespoons of zest of a lemon salt and pepper to taste 2 strings of fresh Rosemary A handful of torn fresh basil 2 strings of fresh thyme Preparation Heat a large skillet over medium-high heat. Add olive oil and butter. Incorporate diced zucchini and sate for about 5 to 7 minutes till tender. Add onions and diced tomatoes. Cook for 5 minutes. Add…
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Continue ReadingIngredients For this Sponge Chocolate Cake Ingredients: 3 egg whites 3 egg yolks 3 Tablespoon Cocoa unsweetened powder 1 teaspoon rum 1 teaspoon vanilla extract 1/2 cup granulated sugar 2 1/4 cup cake flour 1 teaspoon baking powder 3/4 cup milk 1/4 cup vegetable oil Chantilly Cream Ingredients: 4 ounces cream cheese, room temperature 1 cup heavy whipping cream, room temperature 4 ounces mascarpone cheese, room temperature 1/3 cup unsalted butter 1/2 teaspoon rum 1 cup powder sugar 1 tin of fruit cocktail 1 tablespoon cocoa powder Chocolate curls for garnish maraschino cherries Preparation for the Cake Preheat oven to 350 grades…
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Continue ReadingIngredients 4 medium eggplants 1/2-pound ground lean meat 3 garlic cloves, minced 3 Tablespoons olive oil to drizzle over eggplants 2 tablespoons olive oil for rice 1 cup of basmati rice, uncooked 2 cups filtered water 1/2 teaspoon turmeric, ground 1/3 teaspoon cumin, ground 1/3 teaspoon nutmeg 1/3 teaspoon dried mint 1 teaspoon salt 1/3 teaspoon black pepper 1/3 cup pine nuts, toasted Preparation Line a baking pan with foil paper. Meanwhile preheat oven to 400 grades Farenheit. Cut each eggplant in half and score the flesh crosswise using a knife so they will become tender in the center. Do…
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Continue ReadingIngredients 1 large head cauliflower 2 Tablespoon butter 2 Tablespoon olive oil 3 garlic cloves, minced 1/2 cup chicken broth 1/2 onion, small diced 1/2 teaspoon salt 1/3 teaspoon black pepper 3/4 cup fresh parsley, chopped 2 Tablespoon fresh lemon juice 1/3 teaspoon cumin, ground Preparation Cut Cauliflower into medium pieces. Don’t discard the core. You can cut core into very small pieces. Use a food processor and pulse to turn head of cauliflower into rice. Work it into batches. Set aside. Into a large skillet with butter and olive oil stir in garlic and onions. Cook for about 3-4…
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Continue ReadingRecipe will be posted soon! Flaky, juicy, buttery salmon that melts in your mouth. Cauliflower Rice
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Continue ReadingIngredients 1 pound (16 ounces) Rigatoni Pasta, cooked to package instructions. 3 Tablespoon Olive Oil 1 Tablespoon butter 1/2-pound Spicy Italian Sausage, casing removed. 1/2 -pound ground meat 1 onion, small diced 4 cloves garlic, minced 5 fresh Roma tomato, diced 2 sprig fresh thyme 2-3 Tablespoon tomato paste 1/3 cup red wine Salt and Pepper to taste 1/2 cup Pecorino Romano, grated for garnish 1/2 cup of tomato sauce Preparation Boil water and cook pasta al dente. Remove water and save 1/2 cup of pasta water. Set cooked pasta aside. Use a large saucepan and over medium heat, heat…
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Continue ReadingIngredients FOR THE SALAD: 2-3 cups Baby Spinach Fresh Leaves 2 carrots, sliced and grilled 1/3 teaspoon grated fresh ginger 1 clove of garlic, minced 1 teaspoon Dijon mustard 1/2 teaspoon soya sauce 1 Tablespoon mayonnaise 1 teaspoon honey FOR THE STEAK: 1 pound Flank steak or skirt steak Salt and Pepper to seasoned 1 teaspoon Pomegranate Molasses 2 Tablespoon Extra Virgin Olive Oil Preparation Dry Steak with paper towels. Place steak in a large bowl to marinate for about 35 to 40 minutes with salt, freshly ground black pepper, pomegranate molasses, and olive oil. Meanwhile, heat the grill over…
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Continue ReadingThe Ultimate appetizer! Super easy to make with store-bought tubes of polenta. Slice, bake and top with a creamy irresistible delicious mushroom sauce. Ingredients 1 pound store bought-tube pre-cooked polenta, sliced in 1/2-inch rounds 1/2-pound White button mushroom(cremini), chopped 1/3 cup Mozzarella cheese, grated 1 onion, small diced 1/3 cup heavy cream 2 cloves garlic, minced 1/3 cup dry white wine 1/3 teaspoon salt 1/8 teaspoon black pepper A dash of Worcestershire sauce 1 Tablespoon fresh Rosemary, finely chopped 1 Tablespoon butter 3 Tablespoons Extra Virgin olive oil, spray Preparation Preheat oven to 425 grades Fahrenheit. Line a baking tray…
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Continue ReadingA hearty, warm side dish for your Thanksgiving table or to enjoy on its own as a vegetarian main dish. Ingredients 4 large potatoes, Yukon gold peeled and cut in large pieces 1 pound of fresh cremini, morel or white mushrooms, pat dry with paper towel and sliced 1 onion, small diced 2 cloves garlic, minced 3 Tablespoons butter 1 Tablespoon Olive Oil 1/4 cup whole milk, warm 1/2 cup bread crumbs 1 extra Tablespoon butter, melted 1/2 cup of Pecorino Romano or Parmesan cheese, grated 1 teaspoon thyme, ground 1/4 teaspoon nutmeg, ground 1/2 teaspoon salt 1/4 teaspoon…