PUTO CHEESE ALA GOLDILOCKS
Steps:
- In a mixing bowl, combine cake flour, baking powder and sugar. Sift to remove lumps. Set aside.
- In a separate bowl, combine egg, milk, water, and melted butter. Mix well. Then, add to the flour mixture. Mix well, but slowly, until smooth. Do not overmix. Then let it rest for 15 minutes before pouring in the molders.
- After resting, pour the puto mixture in the molders, filling only 3/4 of it as it will rise as you steam. Then, put desired toppings. You can use cheese, minced meat or salted egg.
- Steam for 10-12 minutes. I used medium-sized molders. If you are using different molder size, adjust the steaming time.
- After 10 minutes, remove from heat. Let it cool a little before removing from molds.
Nutrition Facts :
GOLDILOCK'S PORRIDGE
Topped with cream and a dusting of brown sugar, this luscious combination of barley, oats and golden raisins is irresistible.
Provided by Need Help
Categories Breakfast
Time 8h5m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Spray small crockpot with cooking spray.
- Place all ingredients in the crockpot and stir together.
- Cook overnight or for 8-9 hours. If crockpot has a temperature setting, use low.
Nutrition Facts : Calories 835, Fat 49.7, SaturatedFat 27.4, Cholesterol 146.2, Sodium 670.6, Carbohydrate 85, Fiber 8.3, Sugar 27.6, Protein 17.9
HERB-ROASTED PORK LOIN WITH GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the roast: Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 400 degrees F.
- Place the rosemary, garlic and fennel seeds in a small pile on a cutting board. Run your knife through the pile a few times to chop everything finely and mix the ingredients together. Place the herb mixture in a small bowl and stir in the salt and olive oil to make a paste. Set aside.
- Using a sharp paring knife, make ten 1-inch-deep incisions in the top and sides of the pork loin. Rub the herb paste all over the roast, especially in the cut surfaces. Tie the roast in three spots using butcher's twine. Transfer to a rimmed baking sheet.
- Roast to an internal temperature of 145 degrees F, about 40 minutes. Remove the roast from the oven and allow to rest for 10 minutes before slicing.
- For the gremolata: While the roast rests, whisk together the parsley, lemon zest, lemon juice, salt, pepper and olive oil in a small bowl.
- Serve the gremolata alongside the sliced pork.
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