Caesar Dressing (Twisted)

 Ingredients 

• Salt
• Pepper
• 1 Clove Garlic
• 2 Tbsp Capers
• 5 filets of Anchovies
• 1 Egg yolk
• 3 Tbsp Dijon mustard 
• 1/4 Cup Olive oil
• 1/2 Lemon (juice)
• 1 cap full Red wine vinegar 
• 4 shakes of a bottle Worcestershire Sauce 
• 2 shakes of a bottle Tabasco
• Parmesan cheese 

Directions:

1. Add Salt and pepper to large bowl
2. Add Garlic and mash
3. Add Capers and mash
4. Add Anchovies and mash. Set aside
5. Add egg yolk add mustard and mix
6. Add olive oil and mix
7. Add lemon juice, red wine vinegar, Worcestershire sauce and Tobasco and mix 
8. Add garlic, capers, anchovies mixture to egg yolk mixture and combine well.
9. Add finely grated fresh Parmesan cheese.
10. Serve with greens

Shoyu Chicken (flywiththalia)

Ingredients:

• 2 lbs. Chicken Thighs (rinsed)
• 2 Cups Shoyu
• 2 Cups Chick broth
• 2 Cups Brown Sugar 
• 4 Tbsp Sesame Oil 
• 2 Onion (sliced or quartered)
• 1 Tbsp Garlic (minced)
• 3 inch Ginger (grated)

Slurry:

• 3 Tbsp Cornstarch 
• 3 Tbsp Chicken stock 

Directions:

1. Throw everything except slurry into the instant pot set to High Pressure for 35 mins.
2. Natural release for 5-10 mins then release pressure.
3. Change to saute mode to add slurry.

SushiBake - (annieschamorrokitchen.com)

 Ingredients:

• 12oz. Imitation Crab (chopped)
• 12oz. Small Shrimp (cooked and diced)
• 1 cup Sour Cream
• 1 cup Mayonaise
• 1/4 cup Furikake
• 1/2 cup Masago
• 1 cup Optional* Cooked crab meat or salmon
• 2 Cups Rice
• ~1 Wooden Cooking spoon full Sushi Rice Seasoning
• Seaweed 

Directions:

1. Preheat oven to 375 Degrees
2. Combine imitation crab, shrimp, sour cream, mayo, furikake and optional cooked crab meat or salmon.
3. Season rice with sushi rice seasoning and spread out in a 9 x 13 Baking Dish.
4. Spread crab mixture over the rice
5. Sprinkle furikake over the crab mixture.
6. Bake for 20 minutes.

Serve with seaweed 

Brussel Sprouts w/ Spicy maple glaze

Ingredients

• Brussel Sprouts (cut in half length wise)
• 1/2 tsp Salt
• 1 tsp Pepper
• 1/2 tsp Garlic Powder
• 1 Tbsp Honey
• 1/2 Cup olive oil

Glaze ingredients

• 1 Stick Butter
• 1/3 cup Maple Syrup
• 1 Tbsp Chili Flakes

Directions:

1. Preheat oven to 450 Degrees F with an empty baking sheet inside.
2. Toss all Brussel Sprouts ingredients into a large bowl and coat well.
3. Once the sheet is hot, remove it from the oven and place on a heat safe surface. Drizzle olive oil onto the sheet.
4. Carefully add the Brussel Sprouts to the sheet flat side down.
5. Roast for 25-30 mins until crispy

Directions for Glaze:

1. In a large pan, combine melt butter then add maple syrup and red chili flakes while whisking to combine ingredients. 
2. Coat Brussel Sprouts in glaze and serve.

Yolly's Lentils

 Ingredients:

• Lentils
• 2 Tbsp Garlic (diced)
• Onion (diced)
• Tomato (diced)
• 5-6 strips of Bacon (cut into 1/4 inch strips)
• salt (to taste)
• Olive oil (to taste)
• Vinegar (to taste / optional)

Directions:

1. Soak lentils for 3 hours or over night, if not soaking it will just take longer to cook
2. Heat about a cooking spoon full of olive oil. When warm, add Bacon strips
3. Add garlic when the bacon is about 1/2 cooked.
4. When garlic is 1/2 cooked, add onions (don't over cook the garlic) and then the tomato when the onions are translucent.
5. Smash / stir ingredients for about 3 mins and then add soaked lentils. Fill the pot up with water about 1/2 way, simmer until lentils are soft and tender, but add water if needed to ensure it doesn't get too dry. Add salt to taste.
6. Serve over rice with olive oil, vinegar and salt.

Garlic Noodles (leitesculineria.com)

Ingredients:

1/2 package of spaghetti noodles

4 tablespoons (2 oz) unsalted butter

1 Bulb garlic, minced

4 teaspoons oyster sauce

2 teaspoons reduced-sodium soy sauce or shoyu

2 teaspoons fish sauce

1 ounce grated Parmesan or Pecorino Romano cheese

Directions:

Boil noodles following directions on the package.

Add oyster sauce, soy sauce and Vietnamese fish sauce into a small bowl and mix well.

Melt Butter and add garlic. Sauteed until fragrant.

Add sauce mixture to butter and garlic and remove from heat. Mix well. 

Add cooked noodles (without fully draining them but let them drip dry).

Toss noodles in sauce and add cheese. 

Filipino Beef Giniling (Afritada Style) (AllRecipies.com)

Ingredients:

• 1 Tbsp oil, or as needed
• 1 clove garlic (minced)
• 2 lbs ground beef
• 1 ½ cups water, divided, or more as needed
• Black pepper (to taste)
• 2 medium red potatoes (cubed)
• 2 Carrots (cubed)
• 6 Tbsp soy sauce
• ½ cup raisins
• 1 ½ (6.5 ounce) cans tomato sauce
• ½ medium bell pepper (diced)
• 4 Tbsp white sugar

Directions:

1. Sautee garlic in med heat
2. Add beef and season with salt and pepper. Add 1/2 cup water
3. Add potatoes, carrots, and 3 Tbsp soy sauce. Simmer for 4 mins. Add water if needed.
4. Add raisins and simmer for 4 mins. Add water if needed.
5. Add tomato sauce and fill / clean out tomato sauce can with water and add to saucepan.
6. Add water if needed *consistency should be saucy but not soupy!
7. Stir in bell pepper and 3 Tbsp soy sauce for 3-5 mins more.

Beef Caldereta (Filipino Cooking Abroad)

 Ingredients:

• 1.5 lbs Beef
• 1/2 cup vinegar
• 6 peppercorns (crushed)
• 3 tsp cooking oil
• 2 tsp salt
• 3 cloves garlic (crushed)
• 1 onion (sliced)
• .5 cup tomato sauce
• .5 cup hot water
• .5 green bell pepper (julienne)
• .5 red bell pepper (julienne)
• 1 bay leaf
• 1 tsp tobascco
• 1 tsp sugar
• 3 Tbsp oil
• 8 oz peas
• 3oz liverwurst 
• Green olives (optional)

Directions:

1. Marinate beef in vinegar, peppercorn, and garlic for 1-2 hours
2. Brown beef in hot oil, set aside
3. Saute onions in juices from the beef until soft, but not brown.
4. Add beef back to pot
5. Add tomato sauce, bay leave, salt, sugar, and hot water. Bring to simmer 1-2 hours
6. Add bell peppers and tobasco sauce. Cover and simmer for 10 mins
7. Add liverwurst and peas, stir and cook for 5 mins

Filipino BBQ Pork (Filipino-food-lovers.com)

Ingredients:

2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 tsp. Ground black pepper
5 Tbsp Dark brown sugar
1 Cup of Banana sauce (ketchup)

Directions:

1. Soak bamboo skewers in water.
2. Mix all marinade ingredients into a bowl.
3. Marinade meat over night.
4. Skewer the meat and bbq until will cooked.

Taho (Hungryhuy.com)

Silken tofu

• 1 c soybeans
• 6 c filtered water for soaking
• 1 c filtered water for blending
• 2 c filtered water for cooking
• ½ c filtered water for squeezing
• ½ tsp epsom salt
• 2 tbsp filtered water for tofu

Pearls

• ⅓ c dry sago or white tapioca pearls
• 8 c filtered water

Traditional arnibal / syrup 

• ¾ c dark brown sugar
• ¾ c filtered water

Silken Tofu Directions:

1. Rinse the soybeans over running water and drain. In a large mixing bowl, combine soybeans and 6 cups of water to soak overnight (or at least 8 hours) on the counter. The next day, the soybeans should double in size.
2. Drain and rinse the soybeans then transfer to a blender with 1 cup of filtered water. Blend until the soybeans puree into a smooth consistency.
3. In a saucepan over medium heat, add the soybean puree and stir in 2 cups filtered water. Cook and stir until the puree is JUST about to boil or at 200 °F. Constantly stir the soybean puree. Do not leave your pot unattended because it will burn at the bottom.
4. Set-up a strainer lined with cheesecloth over a bowl and pour in the cooked liquid.
5. Strain the soybean puree carefully by squeezing out the liquid through the cheesecloth. I like to use silicone gloves during this portion.
6. After squeezing out as much as you can, open the cheesecloth and pour ½ cup of water over the soybean puree and squeeze the cheesecloth again. The soymilk should measure to about 2 cups. See picture for what the soy looks like after squeezing.
7. Clean your saucepan and place it over medium heat and pour in the soybean liquid. Bring to a boil and cook for about 7-10 minutes or until the raw taste is gone and it’s more sweet.
8. Remove from the heat and cool on the counter before transferring to heat safe containers. Move to the fridge to chill for 30-60 minutes. If you want it faster you can chill using an ice bath.
9. Combine the epsom salt and 2 tbsp of water until the salt dissolves. If you squeezed out a different amount of liquid than 2 cups, make sure to adjust your salt accordingly.
10. Pour the salt liquid carefully into your chilled soymilk and use a spoon to do 3-4 gentle “plunging” motions to mix the salt liquid into the soymilk. You don’t want to overstir the coagulant because this could change the texture of your tofu.
11. Pour your soymilk into the heatsafe ramekins no more than ¾ of the way up, and place them in a pan large enough to hold all the ramekins. Fill the pan with simmering water until it reaches slightly above the level of the soymilk. You don’t want the water coming too close to the rims because it might overflow into the soymilk. Cover the pan with a lid that is lined with a hand towel to prevent water dripping into the ramekins. Simmer for about 10 minutes or until the tofu is firm.
• Note: I used ramekins that were about 3 inches in diameter and 10 minutes was enough to set the tofu. If you use larger ramekins, the cooking time will need to change.
12. Carefully remove the ramekins from the water bath and let them come to room temperature on the counter before assembly.

Pearls Directions

1. In a pot, add the water and bring to a boil. Pour in the tapioca pearls and lower to medium heat. Stir the pearls to prevent them from sticking and cook for 30 minutes.
2. Remove the pot from the heat and cover with a lid for another 30 minutes.
3. Drain the pearls and rinse with cold running water.
4. The pearls should be translucent and soft. Transfer them into a bowl with water covering just above the pearls and set them aside until assembly.
• Note: if your pearls still have an opaque center and/or are hard in the center, repeat steps 1-3.

Arbinal Directions

1. Combine the sugar and water and bring to a boil. 
2. Lower to medium heat and simmer for about 5 minutes to slightly thicken the sauce. 
3. Remove from the heat and set aside until assembly.

Salted Chocolate Chunk Cookie (Smitten Kitchen)

 Ingredients:

• 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
• 2 TBSP (25 grams) granulated sugar
• 2 TBSP (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful)
• 3/4 cup plus 2 TBSP (165 grams) packed light or dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 tsp baking soda
• 1/4 + 1/8 tsp kosher salt
• 1 3/4 cups (220 grams) all-purpose flour
• 1/2 lb (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
• Flaky sea salt, to finish

Directions:

1. Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
2. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. 
3. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. 
4. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
5. Scoop cookies into 1 1/2 TBSP (I used a #40 scoop) mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. 
6. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. 
7. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.

**Bake 13 mins if baking frozen**

Miss Ollie's Caribbean-Style Oxtail (SF Chronicle)

 Ingredients:

• 5 lbs Oxtails (trimmed)
• 1.5 lbs Yellow Onions (chopped)
• 1 bunch Green Onions (Finely Chopped)
• Salt and Pepper to taste
• 1 bunch Thyme
• 1 Tbsp Cloves (whole)
• 5 Bay leaves
• 3 cinnamon sticks
• 1 cup Cassareep
• 2 Scotch Bonnet or 3 Habanero Chilies
• 3 x 2-inch Orange Peels
• 1/2 tsp Ground Nutmeg
• 1 tsp brown sugar (optional)

Directions:

1. Put meat and both types of onions into dutch oven. Cover with water and season with salt + pepper and bring to a boil. Reduce heat and simmer 35-45 min, skimming off and discarding any scum that forms.
2. Meanwhile, tightly tie the thyme, cloves, bayleaves, and cinnamon in a piece of cheese cloth and add to the pot. Add the cassareep, chilies, orange peels, and nutmeg. Bring to a hard simmer, coer and cook for 2 hours or until the meat starts to fall off the bone. Remove the pot fromt he heat and let cool slightly before removing oxtail and set aside.
3. Skim and discard fat, orange peels and chiles. Return the pot to the stove and bring to a boil. Reduce the sauce by half. Add sugar if desired.
4. Return oxtail to the pot and serve over rice.

Chicken Teriyaki (Manay's)

Ingredients 

• 7/8 Japanese BBQ Sauce
• 1/8 Agave Syrup
• 4 cloves Garlic (smashed)
• Thumb size Ginger (grated or sliced into discs)
• Boneless Skinless Chicken Thighs (cubed)
• 1 Chicken Bouillon cube
• Black pepper (to taste)

Instructions 

1. Marinate chicken bouillon and pepper. Set aside
2. Add BBQ sauce, agave, pepper, garlic and ginger into large measuring cup and incorporate.
3. Brown chicken on med heat. Add BBQ sauce mixture. Simmer on med heat until cooked throughly
4. Add cornstarch slurry to thicken sauce if desired.

Leche Flan (Umali)

 Ingredients:

• 18 Eggs
• 1 1/2 can (21oz) Condensed Milk
• 10 cups Whole Milk
• 1 cup White Sugar

Directions:

1. Blend all ingredients throughly
2. Make arnibal inside Linera, let it sit
3. Pour mixture into Linera

Method 1: Stove Top

1. In a braising pan, boil water on high heat
2. Place Linera on a steamer tray inside braising pan. Steam for 5-6 mins
3. Lower stove heat to "2.5" for 1.5 hours. 
4. Check with a toothpick and it should come out smooth, if particles stick, steam for additional 30 mins.

Method 2: Oven

1. Preheat oven to 400F
2. Put Linera in a pan with water bath
3. Place pan inside oven and lower to 250F
4. Bake for 2 hours
5. Check with a toothpick and it should come out smooth, if particles stick, bake for additional hour.

Sweet and Spicy Beef Shortribs (Manay's)

Ingredients

• 3 lbs Shortribs (or Beef for stew)
• 2 Cups Red Wine
• 2 Cups Beef Broth
• 1/2 - 1 Cup Brown Sugar
• 1 Large Onion (sliced)
• Go Chu Jang to taste
• Salt & Pepper to taste
• Beef Better than Boullion to taste
• Garlic cloves Smashed
• 2-3 tbsp Tomato Paste
• Bay Leaves
• Flour for coating meat
• Pearl Onions, Carrots and Celery (optional)

Directions

1. Bring meat to room temperature
2. Lightly coat meat in flour & brown in batches. Set aside.
3. Sautee and soften onions and garlic (carrots and celery if desired)
4. Add wine and bring to boil
5. Stir in beef broth
6. Add seasonings and bring to simmer
7. taste and adjust (Go Chu Jang, Salt & Peppers, Beef Boullion, Bay leaves)
8. Add meat and cook until tender

Serve with Rice, Mashed potatoes, or Pasta

Elote Corn Salad

 Ingredients

5 ears fresh corn about 4 cups corn

1 1/2 tablespoons olive oil or butter

1 large clove garlic minced

2 tablespoons mayo

2 tablespoons sour cream

zest from 1 lime

juice from 1 large lime about 2 tablespoons, more if desired

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

kosher salt to taste

3/4 cup crumbled Mexican cheese like queso fresco or Cotija

1/4 cup chopped cilantro

Directions:

1. Combine all ingredients except corn, cheese and cilantro and mix well.

2. Add corn, cilantro and cheese

French Fries Seasoning YouTube

Ingredients:

Dried Rosemary
Dried Thyme
Dried Basil
Dried Oregano
Garlic Powder
Onion Powder
Ground Cinnamon
Kosher Salt
Black Pepper

Double Tree Chocolate Chip Cookie

Ingredients:

• ½ lb butter, softened (2 sticks)
• ¾ cup + 1 Tbsp granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 ¼ tsp vanilla extract
• ¼ tsp freshly squeezed lemon juice
• 2 ¼ cups flour
• 1/2 cup rolled oats
• 1 tsp baking soda
• 1 tsp salt
• Pinch cinnamon
• 1 3/4 cups chopped walnuts
• 2 2/3 cups semi-sweet chocolate chips

Directions:

1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
4. Remove bowl from mixer and stir in chocolate chips and walnuts.
5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
6. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
7. Remove from oven and cool on baking sheet for about 1 hour.

Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Broccoli Salad

 Ingredients:

• 1 Bag of Broccoli florets from Costco (chopped)
• 2/3 cup Dried Cranberries
• 1/2 cup Bacon Bits
• 1/2 cup Sunflower Seeds
• 1/3 cup Red Onion (diced)

Dressing Ingredients:

• 3/4 cup Mayonnaise
• 1/2 cup Mexican Crema
• 1.5 Tbsp Rice Wine Vinegar
• 3 Tbsp Sugar
• 1/4 tsp Salt
• 1/4 tsp Pepper

Directions:

1. Whisk all dressing ingredients in a med mixing bowl.
2. Combine broccoli, cranberries, bacon, sunflower seeds, and onion in a large bowl.
3. Pour dressing over the broccoli mixture and toss well.

Crab Sandwich

 Ingredients for Crab Salad:

• 1/2 Cup Mayonnaise
• 1/2 med lemon juice
• 1 Tbsp Old Bay Seasoning
• 16oz jar of Crab Meat
• 2 pinches Parsley
• Black Pepper, to taste

Assembly Ingredients:

• Sliced Sour Dough
• Butter
• Thinly sliced cheddar cheese
• Romaine Lettuce
• Sliced Tomato

Crab Salad Directions:

1. Mix mayo, lemon juice, old bay seasoning, parsley and pepper. 
2. Add crab meat and gently toss until everything is well blended
3. Add black pepper to taste

Assembly Directions:

1. Turn on the stove on low-med heat and melt butter in a frying pan
2. Add 2 slices of sour dough bread with a slice of cheese on one side.
3. After a about 1 min, add a few spoon fulls of crab salad on top of the cheese, put two small slices of tomatoes and lettuce on top of the crab salad and close the sandwich to serve.