Cuban Black Beans

 

Ingredients

2 tsp olive oil

1/2 onion

2 cloves garlic

2 scallions

2 tbsp red bell pepper

3 tbsp cilantro

15 oz can black beans (do not drain (I prefer Goya))

1/2 cup water (or more if needed)

1 bay leaf

few pinches cumin (to taste)

pinch oregano

1 tsp red wine vinegar

salt and black pepper to taste

Instructions

Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.

Add oil to a medium-sized pot on medium heat.

Add vegetables to the pot and saute until soft, about 3 minutes.

Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.

Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).

Taste for salt and serve.

From: https://www.skinnytaste.com/quick-and-deliciouso-cuban-style-black/#recipe

Ramen Sauce Recipes

 

Ramen Noodle Sauce

2 dry instant ramen noodle cakes or other noodles of choice (around 70g each)

6 to 7 tbsp soy sauce adjust according to desired taste

1.5 tsp dark soy sauce , optional for colour

3 tbsp corn starch

1-3 tbsp maple syrup , sugar, or other liquid sweetener, adjust according to desired sweetness

2 tbsp rice vinegar or lemon juice, adjust according to desired sourness

1/4 tsp ground pepper

1/2 tbsp chili garlic sauce or other hot sauce, optional for spice (see homemade chili garlic sauce recipe here)

1 tbsp toasted sesame oil

2 cloves garlic minced (optional)

For Serving

Chopped scallions for topping

Sesame seeds for topping

INSTRUCTIONS

Mix all the sauce ingredients until well incorporated. Feel free to adjust the sauce ingredient measurements depending on your desired sweetness, saltiness, sourness, and spice. Afterwards, set aside. (Note: you may have a sauce that's more on the red side in terms of colour if using hot sauce.)

Also, if you plan to use way more veggies and more noodles, you can double the sauce recipe to make sure your noodles still turn out saucy!

Boil some water in a small pot over high heat. Once it boils, add in the ramen or other noodles of choice.

https://thefoodietakesflight.com/easy-saucy-ramen-noodles-vegan-recipe/

 

Sesame Garlic Ramen Noodles

2 3 Ounce Packages of Ramen Noodles, Seasoning Packet Discarded

2 Teaspoons Sesame Oil

2 Cloves Garlic, Minced

¼ Cup Soy Sauce** Low Sodium is Best

1 Teaspoon Brown Sugar

2 teaspoons Sriracha*
From: https://thesaltymarshmallow.com/sesame-garlic-ramen-noodles-recipe/

 

Tiktok Ramen

1 package instant ramen Korean brand preferred

1 tbsp butter

1 tsp garlic minced

1/4 tsp red pepper flakes or to taste

1 tsp brown sugar

1 tbsp soy sauce

1 egg lightly beaten

1 tsp everything bagel spice or to taste
From: https://iamafoodblog.com/tiktok-ramen/

 

Ramen Sauce

1 tsp sesame oil

2 tbsp unsalted butter

4 cloves minced garlic

2 tsp minced ginger

1.4 litres (approx. 6 cups) chicken stock - (water plus 4 stock cubes is fine)

2 tbsp light soy sauce

2 tbsp dark soy sauce

1-2 tbsp sriracha hot sauce - depending on how hot you like it

▢1 tbsp Chinese rice wine or sherry

▢1 tbsp light brown sugar

▢¼ tsp white pepper

3 x 70g/2.5oz packets of instant noodles

Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts.

Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.

Add the stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.
From: https://www.kitchensanctuary.com/easy-chicken-ramen-ready-in-20-mins/#recipe

 

Awesome Sauce for Ramen

• 1/2 Cup Soy Sauce
• 1/8 Cup Sesame Oil
• 1/4 Cup Brown Sugar
• 1/2 teaspoon Granulated Garlic
• 1/4 teaspoon Onion Powder
• 1/8 teaspoon Red Chili Powder
• Sesame Seeds
• Parsley

Directions:

Mix together the first six ingredients using a small Blender Bottle [or you could use your hand blender] while your noodles are cooking. Drain the noodles and add sauce to taste. (Do not use all of this on one sleeve of noodles. This recipe makes enough for several packets of ramen noodles.) Sprinkle your noodles with Sesame Seeds and a little parsley. Keep the rest of the sauce in the fridge.

From: https://www.themamasgirls.com/homemade-awesome-sauce-for-ramen-noodles/

 

 

 

 

 

 

 

 

 

 

 

Strawberry Topping

 1 pint fresh strawberries

⅓ cup white sugar

1 teaspoon vanilla

Mix all the above ingredients in a bowl and refrigerate for about 2 hours, then it's ready to use.

Southern Biscuits

2 cups all-purpose flour (250g)

1 Tablespoon baking powder

1 Tablespoon granulated sugar

1 teaspoon salt

6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required

¾ cup whole milk¹ (177ml) buttermilk or 2% milk will also work

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a food processor and mix well. Set aside.

Cut in the butter until the mixture resembles coarse crumbs. Add milk, stir until combined (don't over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 

Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. 

Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.

If desired,brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

From: https://sugarspunrun.com/easy-homemade-biscuits/#recipe

Street Corn Sauce

4 ears of corn

¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)

¼ cup of mayonnaise

½ cup of Cotija cheese, crumbled

2 cloves of garlic, crushed (or finely minced)

¼ teaspoon of fine sea salt

Juice and zest of 1 lime

1/4 cup of Cilantro, finely chopped

½ teaspoon of chipotle chili powder

By Foodwithfeeling.com

Frosting Fudge

One tub frosting (any flavor)

1 cup peanut butter

Microwave at 1 minute intervals.

Variations:

1 Can Vanilla Frosting + 2 Cups Creamy Peanut Butter = Peanut Butter Fudge 

1 Can Chocolate Frosting + 2 Cups Chocolate Chips = Chocolate Fudge 

1 Can Vanilla Frosting + 2 Cups White Chocolate Chips = Vanilla Fudge 

1 Can Strawberry Frosting + 2 Cups White Chocolate Chips = Strawberry Fudge 

1 Can Vanilla Frosting + 2 Cups White Chocolate Chips + 1 tsp Mint Extract + 1/2 Cup Crushed Oreos = Mint Oreo Fudge 1 Can Orange Flavor Frosting + 2 Cups White Chocolate Chips = Orangesicle Fudge 

1 Can Vanilla Frosting + 2 Cups White Chocolate Chips + 1/2 Cup Crushed Candy Canes = Peppermint Fudge

Instant Pot Cheesecake

1 cup graham cracker crumbs

2 tablespoons granulated sugar

3 tablespoons Challenge Dairy Unsalted Butter, melted

16 ounces Challenge Dairy Cream Cheese, room temperature

1/2 cup granulated sugar

2 large eggs, room temperature

1 tablespoon all-purpose flour

1/4 cup heavy cream

2 teaspoons pure vanilla extract

cherry pie filling, optional

Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.

In a small mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Press the crumbs into the bottom of the prepared pan.

Place pan in freezer for 10-15 minutes.

In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Pour batter into prepared pan.

Cover the top of the pan with a piece of foil.

Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.

Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.

Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.

Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.

When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.

Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”.

Uncover the cheesecake and allow it to cool to room temperature.

Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.

Before serving, top with pie filling and whipped cream if desired.

By: https://www.mybakingaddiction.com/