Beefy Cabbage Rolls Recipe

Beefy Cabbage Rolls

Beefy Cabbage Rolls

Lazada Philippines

Ingredients
  • For the Filling:
  • 8-10 cabbage leaves
  • 1 lb of lean ground beef
  • 1 tsp of salt
  • 1½ tsp of pepper
  • ½ medium onion, finely chopped
  • 1 cup of rice
  • ½ cup of milk
  • 2 cloves of garlic crushed
  • 1 beaten egg
  • cheese of your choice for toppings
  • For the Sauce:
  • 1 8 oz can of tomato sauce
  • 1 tbsp of brown sugar
  • 2 tbsp of ketchup
  • 1 tsp of Worcestershire sauce
  • ½ tsp of lemon juice

Lazada Philippines

Instructions
  1. Boil a large pot of salted water.
  2. In a mixing bowl, beat the egg and milk. Combine the ground beef, salt, pepper, garlic, onion, and rice.
  3. In a separate mixing bowl, combine the tomato sauce, brown sugar, ketchup, Worcestershire sauce, and lemon juice. Mix until it’s well combined.
  4. Cutting deeply at a 45 degree angle, remove the core of the cabbage. Place it in the boiling water and allow it to boil for 5 minutes. Using tongs, remove 8 – 10 leaves. Allow the leaves to cool completely.
  5. Lay out a cabbage leaf and scoop about 4 tbsp (1/4 cup) of the mixture in. Roll it up.
  6. Pour a layer of sauce into the bottom of a casserole dish. Place the cabbage rollsin, side by side, and cover them with the remaining sauce. Place a lid, or a piece of aluminum foil, on the dish. Place it in a 350 degree F preheated oven for 1 hour.
  7. Remove from oven and grate your favorite cheese on top. Serve, and enjoy your beefy cabbage rolls!

 

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Lemon Cheesecake Pudding Dessert Recipe

Lemon Cheesecake Pudding Dessert

Lemon Cheesecake Pudding Dessert

Ingredients
  • 2 cups crushed graham crackers (about 15 crackers), plus more for garnish
  • ½ cup butter (1 stick)
  • 2 tablespoons sugar
  • 1 (8 ounce) package cream cheese, softened
  • 2 boxes (3.4 ounces) instant lemon pudding mix
  • 3 cups milk
  • ½ teaspoon lemon zest
  • 1 container (8 ounces) whipped topping, thawed
  • Lemon slices, for garnish (optional)
Instructions
  1. Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
  2. In a small microwave safe dish, melt the butter and sugar together. Stir to dissolve completely. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into a 13×9-inch pan.
  3. In a stand mixer or with a hand-held blender, beat the cream cheese, pudding mix, milk and lemon zest until well combined. Pour onto prepared crust and smooth into an even layer.
  4. Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.

Black Forest Cupcakes

 

Black Forest Cupcakes

Black Forest Cupcakes

Ingredients:

1.5 oz Corn oil
10g Cocoa powder
70g Chocolate
45ml Water
40g cake flour (preferred) or all-purpose flour
3 Egg yolks
3 Egg whites
30g (1 oz) sugar
1/2 tsp cream of tartar
1 can Cherry Pie Filling
Fresh cherries
Whipping cream

Instructions

1. Preheat oven to 180C
2. In a small pan, heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.
3. Add in water, flour and egg yolks, well mixed and set aside.
4. In a mixing bowl, use electric hand mixer and beat egg whites with cream of tartar and sugar till peak forms, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.
5. Pour the batter into lined cupcake pans and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.
6. From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.
7. Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.