Embutido Recipe

Ingredients
2 lbs ground pork 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise 3 pcs hard boiled eggs, sliced 1/2 cup sweet pickle relish 1/2 cup tomato sauce 2 pcs raw eggs 2 cups cheddar cheese, grated 1 cup red bell pepper, minced 1 cup green bell pepper, minced 1 1/2 cup raisins 1 cup carrots, minced 1 cup onion, minced salt and pepper 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)

Cooking Procedure
1. Place the ground pork in a large container 2. Add the bread crumbs then break the raw eggs and add it in. Mix well 3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thouroughly 4. Add the raisins, tomato sauce, salt, and pepper then mix well. 5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance) 6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture. 7. Roll the foil to form a cylinderlocking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil. 8. Place in a steamer and let cook for 1 hour. 9. Place inside the refrigerator until temperature turns cold 10. Slice and serve. Share and Enjoy! o o o o o o o o o

1 lb. ground pork 1/2 cup finely chopped carrots 1 cup (6 slices) finely chopped (sweet or cooked) ham 3 tbsp. minced green bell pepper 3 tbsp. minced red bell pepper 1/3 cup sweet pickle relish 1/4 cup raisins 3 whole eggs 1/2 cup grated cheddar cheese

o o o o o o

dash of liquid seasoning salt & pepper, to taste 1 tbsp. cornstarch slices (wedges) of hard-cooked eggs (see recipe) slices (wedges) of Vienna sausage aluminum foil, 10 x 12 sizes

(Conversions For Cooking)

Cooking Procedures : 1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350F. 2. In a bowl, combine all the ingredients and mix until well blended. 3. Divide the mixture into 2 to 4 portions (depending on how many you want to make). 4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center. 5. Finally, roll the aluminum foil into a tightly packed log about 1 to 2 in diameter, sealing on both ends. Repeat with the remaining pork mixture. 6. Place the embutido in a steamer and steam for an hour. Alternatively, if you dont have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour. 7. Let it cool and slice into rings. Serve with your favorite catsup or sauces. 8. Refrigerate unused embutido. INGREDIENTS:

1 kilo minced pork 3 raw eggs 1 onion chopped finely 2 tbsp soy sauce 1/2 cup raisin/sultana 1/2 cup sweet relish 1 cup sausage/hotdog, chopped 1/2 cup grated cheese 2 hard boiled eggs quartered

1/2 cup finely chopped carrots 3 tbsp bread crumbs Salt & pepper, to taste

PROCEDURE: 1. In a large bowl, combined all the ingredients except for the hard boiled eggs 2. Mix well, until blended. 3. Spread half of the mixture in an aluminum foil. (enough to make one roll) 4. Arrange the hard boiled eggs on top. 5. Roll the mixture over to form a jelly rod. 6. Roll tightly and wrap in aluminum foil, seal both ends. Repeat with the remaining pork mixture. This can make 2 jelly roll depending on how big /small you want it. 7. Place the roll in a steamer for one hour. Chill. 8. Remove from wrapping before serving.

Mashed potatoes Ingredients

2-3 Potatoes, medium sized 1 Onion, medium sized (chopped) 1/2 tea spoon Salt, as per taste 3-4 Curry leaves ( Sweet neem leaves), optional Cilantro leaves, optional Cumin seeds Green chillies / Red chilly powder, optional (chopped) a pinch Cumin powder, optional

Cook Method
1. Wash the potatoes properly so as to remove any dust and pesticides if any. 2. Do not peel the potatoes as it might make the potatoes mushy and skin of potatoes also add to many nutritional value of it. 3. Put the potatoes into a saucepan or pressure cooker. Pour water into it till the potatoes are covered. Add a pinch of salt. Cook for around 15 mins till the potatoes are boiled properly. I prefer boiling it in pressure cooker as it gets cooked in 2 whistles and it saves time. 4. In the mean time, put a pan on a stove. Pour little oil or butter or ghee as per your preference. When the oil gets warm, put cumin seeds into it. As the seeds starts to split, add curry leaves and then the chopped onions, chillies, salt. Stir it and roast for 2-3 minutes under low flame. 5. Drain the boiled potatoes and peel its skin. Put the potatoes into a bowl. Mix the remaining ingredients of the pan to the potatoes. Beat the potatoes and mash it well. Season with fresh green cilantro leaves.

Cinnamon rolls
dough 2 cups flour 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 3 tablespoons butter 3/4 cup milk Filling 4 tablespoons butter 1 cup brown sugar or 1 cup white sugar 3 teaspoons cinnamon Glaze 1/2 cup powdered sugar 1/4 cup milk

Directions: 1 For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture. 2 Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan. 3 In a large bowl mix together flour, sugar, baking powder, and salt. 4 Cut in softened butter (sometimes your hands are the best tools). 5 Stir in milk to form a soft dough. 6 Roll out dough on a lightly floured into a rectangle about 1/4 inch thick. 7 Spread the remaining filling on the rolled out dough. 8 Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger). 9 Bake for 20-25 min at 400F. 10 For glaze, combine powdered sugar and milk in a small bowl and stir until smooth. 11 Once rolls are finished, drizzle on glaze and serve warm. Read more at: http://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243?oc=linkback Just made these for a late evening wintry snack! Read all reviews first, so made these corrections: added one egg to the dough, cut the baking powder back to 3 teaspoons. Also used bread flour instead of all purpose flour for a bit more "poof". Before I sprinkled the rolled out dough with the sugar & cinnamon mixture, I spread butter on the dough. May have been a mistake for the baking part of it, but not for the taste! They were VERY bubbly while baking, and wound up spilling over in the oven. Still, very good and easy! Love them!!! Read more at: http://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243?oc=linkback

45 Minute Cinnamon Rolls {From Scratch}

Total Time: 45 minutes Yield: 8 servings

Ingredients

2 1/2 cups all-purpose flour, plus more for dusting 6 Tbsp granulated sugar, divided 1 1/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp + 1/8 tsp salt, divided 8 Tbsp salted butter, melted 3/4 cup packed light-brown sugar 2 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 1 1/4 cups buttermilk* 1 recipe Cream Cheese Glaze, recipe follows

Cream Cheese Glaze 3 oz cream cheese, softened 3 Tbsp butter, softened 1 cups powdered sugar 1/4 cup milk 1/4 tsp vanilla extract

Directions

Preheat oven to 425 degrees. Brush a 9-inch cake or pie pan with 1 Tbsp melted butter, set aside. In a mixing bowl whisk together flour, 2 Tbsp granulated sugar, baking powder, baking soda and 1/2 tsp salt, set aside. In a separate mixing bowl whisk together light-brown sugar, remaining 1/4 cup granulated sugar, cinnamon, nutmeg and 1/8 tsp salt. Add in 1 Tbsp melted butter and blend mixture together with your fingertips or a fork until mixture is well blended and evenly moistened, set aside. Measure out buttermilk into a liquid measuring cup and stir in 2 Tbsp melted butter. Add buttermilk mixture to flour mixture and mix with a wooden spoon until a shaggy dough forms and liquid has been absorbed, then knead mixture in bowl by hand just until smooth, about 30 seconds (dough will be sticky). Sprinkle a clean work surface with a fair amount of flour. Pat the dough with your hands into a 12 x 9-inch rectangle. Brush top of dough with 2 Tbsp melted butter then sprinkle evenly with brown sugar mixture, coming within a 1/2 inch of the border on all sides. Press the brown sugar filling into the dough (they stated "firmly press" in their recipe which didn't make sense to me because then you are flattening your dough and releasing some of the rise the baking powder has already given so I only lightly pressed). Starting on the long side, roll dough (using a bench scraper or metal spatula to loosen dough from work surface if necessary. I didn't need one) snugly and gently to opposite end. Pinch the end seam to seal. Roll the log seam side down and cut dough into 8 equal portions. Place 1 roll in the center of the prepared baking dish, then place remaining 7 rolls around it. Brush tops of rolls with remaining 2 Tbsp butter. Bake in preheated oven 22 - 25 minutes until edges are golden brown. (After baking you can invert the rolls using a plate onto a wire rack but I just served them without flipping). Serve warm drizzled with Cream Cheese Glaze. Store in an airtight container and reheat in microwave if desired. *If you don't have buttermilk you can use 1 cup + 3 Tbsp milk and 1 Tbsp vinegar, whisk it together and let rest 2 minutes. That's actually what I did this time around because I was out of buttermilk. Cream Cheese Glaze In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and slightly fluffy, about 1 minute. Add in remaining ingredients and mix until well combine. Store in an airtight container. Recipe Source: Cinnamon Roll - adapted from The Quick Recipe, By the Editors of Cook's Illustrated. Fastest Cinnamon Buns, pg 375 - 376. Cream Cheese Glaze - Cooking Classy

Cinnabon Cinnamon Roll Ingredients

Cinnabon Cinnamon Roll Dough 1 cup warm milk 2 eggs, room temperature 1/3 cup butter, melted 4 1/2 cups all purpose flour 1 teaspoon salt

1/2 cup white sugar 1 package yeast (1/4 ounce) Cinnabon Cinnamon Roll Filling 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/4 cup butter, softened Spread for Cinnamon Roll Dough 1/4 cup butter, softened Cinnabon Cinnamon Roll Icing 3 oz cream cheese, softened 1/4 cup (4 tablespoons) butter, softened 1 1/2 cups confectioners sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt Lemon extract

Cinnabon Cinnamon Roll Recipe Instructions

Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Dust your hands lightly with flour and then hand knead the cinnamon roll dough into a large ball.

Put the ball of dough into a bowl that is sprayed with cooking spray. Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size. We turned the oven on and then put the cinnamon roll dough on top of the stove. The heat generated caused the dough to rise. Once your dough has risen, its time to move on to the next step. In a new, small bowl, combine brown sugar, cinnamon, and butter. Mix them well. Spray a flat surface with cooking spray or sprinkled flour. Roll out your dough ball into a 16 x 21 rectangle roughly 1/4 inches thick then spread a 1/4 cup of softened butter on the dough. Next, sprinkle the rolled, buttered dough evenly with the sugar/cinnamon/butter mixture you prepared in your small bowl. Roll up the dough starting with the longer side and cut into fourteen (14) cinnamon rolls (or more smaller rolls, if you prefer). Place the cinnamon rolls in a lightly greased 11 x 15 glass baking dish. Cover the dish with aluminum foil and let the cinnamon rolls rise until nearly doubled, which should take around 30 minutes. Note that in our Cinnabon cinnamon roll recipe, we had made two (2) of the fourteen (14) cinnamon rolls consist of the end pieces that werent as developed or good as the other twelve (12).

Preheat oven to 350 degree Fahrenheit. Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes (we used a professional General Electric gas-range oven at 20 minutes exactly). The dough should still be soft, though fully cooked, especially toward the center of the rolls. As your cinnamon rolls are baking, beat together cream cheese, butter, confectioners sugar, vanilla extract, and salt for the Cinnabon cinnamon roll icing. The icing should be spread on your cinnamon rolls when they are still warm, shortly after being taken out of the oven so that the frosting melts into the cinnamon rolls. This is reportedly part of the official Cinnabon process according to some of the employees. When the cinnamon rolls are still warm, serve, and enjoy!