Showing posts with label pastries. Show all posts
Showing posts with label pastries. Show all posts

Homemade Delicious “Especially Dark” Chocolate Cake

Homemade Delicious “Especially Dark” Chocolate Cake – The Best Cake Recipe from Hershey’s: "


Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling strong coffee"

Directions (cake):
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don’t have to.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below)

DARK CHOCOLATE FROSTING

Ingredients:


1/2 cup (1 stick) butter, melted
2/3 cup HERSHEY’S SPECIAL DARK Cocoa
3 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Melt butter. Set aside while you mix dry ingredients.

In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet.

Makes about 2 cups frosting.


'via Blog this'

ALASKA CREMA FRUITY DESSERT PIZZA

Ingredients:
For the pizza crust:
1/8 cup Alaska Sweetened Condensed Milk
1/8 cup grated cheese
4 pcs. thin pizza crust (small)

For the Pizza Cream:
1 1/2 cups cream cheese, softened
1/2 cup Alaska Crema
1 1/2 tbsps powdered sugar
1/2 tsp vanilla extract

For the Pizza Toppings:
2 pcs kiwi, sliced
10 pcs strawberries, sliced
1/2 cup flaked coconut
1/3 cup pumpkin seeds
1/2 cup cereals

Procedure:

  1. For the crust, spread Alaska Sweetened Condensed Milk on the pizza crusts then sprinkle with grated cheese. Heat in an oven toaster for 2 to 3 minutes. Let it cool and set aside.
  2. To make pizza cream, beat cream cheese until completely softened. Add remaining ingredients and continue whipping until fluffy.
  3. To assemble, spread the pizza cream among the crusts then arrange the toppings. Slice then serve.

Ladyfingers

Ladyfingers Recipe - Joyofbaking.com:

Ladyfingers are made from a sponge cake batter where the egg yolks and sugar are beaten together until very thick and then flour and beaten beaten egg whites are folded in. Their unique "finger" shape is the result of piping the batter onto the baking sheet. The final touch is to dust the tops of the unbaked cookies with powdered sugar before baking to give them a crisp yet sweet outside crust. These ladyfingers are definitely at their best the day they are made. Keep in mind that homemade ladyfingers are not the same as store bought. The commercially made tend to be much more crisp and firm. Whereas homemade Ladyfingers are more soft and pliable.




Ladyfingers Recipe:

5 large eggs
2/3 cup (135 grams) granulated white sugar, divided
1 teaspoon (4 grams) pure vanilla extract
1 cup (120 grams) cake flour
1/4 teaspoon (1 gram) salt
1/4 teaspoon cream of tartar
1/3 cup (40 grams) powdered sugar (icing or confectioners sugar)

Procedure:
Preheat oven to 400 degrees F (200 degrees C) and line two baking sheets with parchment paper. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) plain round tip. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into four - 3 inch (7.5 cm) rows, spacing the rows about 1 inch (2.5 cm) apart. 

Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). 

Then, in your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the egg yolks and 1/3 cup (65 grams) white sugar on high speed until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) (This will take between 5-10 minutes.) Beat in the vanilla extract. Sift the cake flour and salt over the batter but do not fold in.

In a clean bowl, with the whisk attachment, whip the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup (65 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated. 

Transfer the batter to your pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Space the ladyfingers about 1 inch (2.5 cm) apart.

When you have piped all the cookies, place the powdered sugar in a fine strainer, and lightly sift the sugar over the tops of the cookies. Bake for about 8 minutes or until the ladyfingers are firm but barely brown and are still soft and spongy when lightly pressed

Remove the baking sheets from the oven and immediately slide the parchment paper (with the ladyfingers) from the baking sheet onto a wire rack. Let the ladyfingers cool for a minute and then remove the ladyfingers from the parchment paper, using a flat spatula or knife, and let cool completely on a wire rack. (If you left them completely cool before removing them from the parchment they tend to stick and are hard to remove without breaking.) The ladyfingers are best the day they are made. So if not serving that day, it is best to freeze them. To freeze, place in a plastic bag between layers of wax or parchment paper and freeze up to one month.

Makes about 40 - 3 inch (7.5 cm) Ladyfingers.

ALASKA MANGO & CHOCOLATE CHIP NAPOLEON

Ingredients:
18 pcs otap cookies
1 whole ripe mango (cut into slices)
1-1/2 tbsp Alaska Sweetened Condensed Milk
2 tbsp chocolate chips
1 pack Alaska Crema

Procedure:

  1. Arrange a layer of otap cookies in a container and set aside.
  2. Whip Alaska Crema until it has doubled in volume. Gently fold in Alaska Sweetened Condensed Milk into the whipped cream.
  3. Place a layer of the cream on top of the prepared otap cookies.
  4. Place sliced mangoes, another layer of cream and sprinkle with chocolate chips.
  5. Top with another layer of otap cookies
  6. Chill and serve.

Apple Pie

Preparation Time: 00:30
Cooking Time: 01:00
Servings: 8-10

WHAT YOU WILL NEED:

Crust:
1 cup all-purpose flour
1/2 tsp salt
1/3 cup shortening
1/2 slightly beaten egg yolk
1/2 tsp vinegar
2 tbsp cold water

Filling:
2 eggs slightly beaten
1 170g can NESTLÉ Cream
1/2 cup granulated sugar
2 tbsp all-purpose flour
2 tsp cinnamon
1 tsp vanilla
5 medium apples peeled cored and cut to wedges

Crumble:
1/2 cup all-purpose flour
1/4 cup brown sugar
2 tsp cinnamon
1/4 cup butter

HERE'S HOW:

  1. Preheat oven at 350 degrees F.
  2. Sift together flour and salt for crust.
  3. Cut in shortening by using two knives or a pastry blender.
  4. Combine the rest of the ingredients for crust and pour into the dough mixture. Gather to a ball.
  5. Roll out with a rolling pin until 2 inches bigger than your pie plate. Fit into the pie plate and flute edges. Set aside.
  6. Combine all ingredients for the filling and pour into prepared crust.
  7. Sift together the first three ingredients for crumble. Cut in butter and sprinkle mixture on top of the apple filling.
  8. Bake for 45 min. to 1 hr. in a preheated oven.

Nutritional Content:
Calories: 489
Carbohydrates (g): 37
Protein (g): 2
Fats (g): 37

Choco Banana Cream Pie

Chocolate crust and a layer of melted chocolate adds a different twist to this traditional dessert.

Preparation Time: 00:15
Cooking Time: 00:00
Servings: 10

WHAT YOU WILL NEED:

2 cups chocolate wafer cookies
1/2 tsp. ground cinnamon
5 tbsps. butter melted
8 oz. semi-sweet chocolate chopped
3/4 cup NESTLE Cream
1 tbsp. butter
1/2 tsp. vanilla extract
1-1/2 cups NESTLE Cream
3 ripe lacatan bananas cut diagonally 1/2" thick and soaked in lemon juice

HERE'S HOW:

  1. Preheat oven at 325 degrees F. Butter a 9-inch diameter springform pan.
  2. Combine cookies and cinnamon in processor and grind.
  3. Add butter and process until moist.
  4. Press mixture onto bottom and sides of pan. Bake until set, 7 minutes. Cool.
  5. Combine chopped chocolate, NESTLE Cream and butter on top of double boiler set over simmering water. Stir until chocolate is melted and smooth.
  6. Stir in vanilla.
  7. Spread NESTLE Cream on crust. Arrange bananas on top,
  8. Drizzle 1/2 cup warm chocolate sauce over bananas.
  9. Chill pie until chocolate is firm.


Nutritional Content:
Calories: 447
Carbohydrates (g): 34
Protein (g): 8
Fats (g): 30

Choco Peanut Oats Crunch

Preparation Time:
Cooking Time:
Servings:

WHAT YOU WILL NEED:

2 cups sugar
½ cup NESTLÉ Fresh
½ cup semi-sweet chocolate chips
Pinch of salt
½ cup butter
1 cup peanut butter
3 cups NESVITA Oatmeal

HERE'S HOW:

  1. In a thick saucepan, combine sugar, NESTLÉ Fresh, chocolate chips, salt and butter. Mix well. Cook over low heat until chocolate melts.
  2. When chocolate is melted, bring mixture to a boil. Boil for a minute to make sure that sugar is completely dissolved.
  3. Remove from heat and stir in peanut butter, keep on stirring until mixture is smooth.
  4. Add in NESVITA Oatmeal and mix again. Drop by the teaspoon into a parchment lines baking sheets. Let cool. When cool enough to handle, reshape the cookie into desired shape.
  5. Store at room temperature on a covered container or cookie jar.

Nutritional Content:
Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

Peanut Butter Cereal Bars

Chewy peanut butter bars topped with crunchy cornflakes and sweet raisins- no need to bake!

Preparation Time: 00:10
Cooking Time: 00:10
Servings: 16

WHAT YOU WILL NEED:

1/2 cup brown sugar
1/2 cup honey
1 1/2 cup peanut butter
4 cups NESTLE Cornflakes
3/4 cup raisins

HERE'S HOW:

  1. In a large saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly until sugar is dissolved. Remove from heat.
  2. Stir in peanut butter until smooth; fold in NESTLE Cornflakes and raisins. Spread and pack mixture in a greased 9" square pan. Cool.
  3. Cut into bars. Wrap each in plastic wrap, if desired.

Nutritional Content:
Calories: 192
Carbohydrates (g): 28
Protein (g): 6
Fats (g): 6

Sour Cream Banana

Moist banana bars topped with butter frosting

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 18

WHAT YOU WILL NEED:

1 1/2 cups sugar
1 cup NESTLE Sour Cream
1/2 cup butter softened
2 pieces eggs
1 1/2 cups bananas mashed
2 tsp vanilla extract
2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1/2 cup walnuts chopped
Butter Frosting:
1/2 cup butter
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/4 cup evaporated milk

HERE'S HOW:

  1. Heat oven to 375 degrees F. Grease and flour 15-inches x 11-inches x 1-inch jelly roll pan.
  2. Mix sugar, NESTLÉ Sour Cream, butter and eggs in a bowl on low speed.
  3. Beat in bananas and vanilla; then flour, salt and baking soda, 1 minute. Stir in nuts.
  4. Spread mixture in pan.
  5. Bake until light brown, 20 minutes.
  6. Cool; frost with Butter Frosting.
  7. Cut into bars.
  8. To prepare Butter Frosting: Heat butter over medium heat until delicate brown; remove from heat. Mix in powdered sugar. Beat in vanilla and evaporated milk until smooth.


Nutritional Content:
Calories: 174
Carbohydrates (g): 37
Protein (g): 2
Fats (g): 2

Strawberry Nut Pie

Strawberries and cream in a cookie nut crust

Preparation Time: 15 minutes
Cooking Time: 10 minutes (for caramelized sugar)
Servings: 8-10

WHAT YOU WILL NEED:

1 cup finely crushed graham crackers
1/4 cup chopped cashew nuts
1/2 cup toasted pinipig
3 tsp NESCAFÉ CLASSIC
1/2 cup melted butter

1 tbsp unflavored gelatin
1/3 cup water

1/2 cup butter
1/4 cup sugar
1 cup cream cheese, softened
1/2 cup condensada
1/2 cup NESTLE Cream
1 cup chopped strawberry
3/4 cup chopped cashew nuts

1/2 cup sugar
1/4 cup evaporated milk
2 tbsp butter


HERE'S HOW:

  1. Combine graham cracker, nuts, pinipig, and coffee for crust; stir in butter and press onto bottom and sides of a 9" pie plate. Chill while preparing filling.
  2. Soften gelatin in 1/3 cup water. Heat just until gelatin has dissolved. Cool.
  3. Cream butter and sugar in a large bowl. Stir in cream cheese until thoroughly blended. Gradually beat in condensada, cream and cooled gelatin. Fold in strawberry and nuts. Pour mixture into prepared pie crust and chill until set.
  4. For topping, caramelize sugar until golden. Slowly stir in milk and butter. Bring to boil, stirring constantly until thick. Cool then drizzle into chilled pie. Garnish with strawberry slices if desired.

Nutritional Content:
Calories: 741
Carbohydrates (g): 59
Protein (g): 6
Fats (g): 47

Trix Choco Squares

Strawberry jam filled pound cake, coated with chocolate and rolled in NESTLE Trix

Preparation Time: 00:30
Cooking Time: 00:15
Servings: 0

WHAT YOU WILL NEED:

1 loaf pound cake sliced into 1"x2"2"
1/4 cup strawberry jam
1 3/4 cup NESTLE All Purpose Cream
4 tbsp unsalted butter
5 cups confectioner`s sugar sifted
1 cup cocoa powder sifted
1 tsp vanilla extract
1 20g NESTLÉ Trix

HERE'S HOW:

  1. Get 2 slices of pound cake and spread strawberry jam on 1 slice and sandwich it with another slice. Repeat this procedure until all pre-cut pound cake is filled with jam. Set aside.
  2. On a heavy bottom pan, heat milk and butter until blended.
  3. Combine sugar and cocoa powder and slowly add into the milk, stirring briskly. Add vanilla extract.
  4. Dip strawberry filled pound cake into the chocolate mixture and roll into crushed trix. Chill before serving.

Nutritional Content:
Calories: 408
Carbohydrates (g): 70
Protein (g): 5
Fats (g): 12

Malted Chocolate Cookie

Chewy chocolate cookies with the distinct flavor of MILO - a sure way to energize your kids throughout the day

Preparation Time: 00:10
Cooking Time: 00:10
Servings: 16

WHAT YOU WILL NEED:

2 1/2 cups flour
1/2 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup oil
2 eggs
1 1/2 tsp vanilla extract
1 cup MILO
1/2 cup cashew nuts, chopped

HERE'S HOW:

  1. Preheat oven to 350 degrees F. Sift together first five dry ingredients. Set aside.
  2. Cream butter and oil. Stir in eggs, vanilla, sifted dry ingredients and MILO last. Chill for 30 min. to 1 hr.
  3. Drop by teaspoonful onto ungreased cookie sheets; and sprinkle top with nuts. Bake for about 10 min.

Nutritional Content:
Calories: 241
Carbohydrates (g): 27
Protein (g): 4
Fats (g): 13

Tropical Fruit Pie

No bake pie with creamy pineapple filling

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 8

WHAT YOU WILL NEED:

2 cups graham cracker crumbs
2/3 cup butter, melted
1 can 300ml condensed milk
1 can 160g NESTLÉ Cream
1 1/2 cups crushed pineapple drained well
1/4 cup lemon juice
1 tsp gelatin
1 tbsp hot water
1 tsp vanilla
1/8 tsp salt

HERE'S HOW:

  1. Combine cracker crumbs and butter thoroughly. Press into a springform pan and chill for about 15 min.
  2. Combine condensed milk, NESTLE Cream, pineapple and lemon juice in a bowl.
  3. Dissolve gelatin in hot water and add to pineapple mixture. Pour into prepared crust. Chill until set.
  4. Garnish with pineapple slices and maraschino cherries if desired.
Nutritional Content:
Calories: 456
Carbohydrates (g): 46
Protein (g): 5
Fats (g): 28

Walnut Mocha Bars

Chewy and nutty squares with the inviting aroma and flavor of coffee and chocolate

Preparation Time: 00:05
Cooking Time: 00:25
Servings: 16

WHAT YOU WILL NEED:

2 cups graham cracker crumbs
1 cup walnuts, chopped
1 tbsp NESCAFE Classic
1 300ml can condensed milk
1/4 tsp salt
3/4 cup chopped NESTLE Dark Chocolate

HERE'S HOW:

  1. Preheat oven at 325 °F.
  2. In a bowl, combine graham cracker crumbs, walnuts, NESCAFE Classic, condensed milk, salt, and chocolate chips.
  3. Pour batter into a 9-inches greased square pan. Bake for 25-30 min. then remove from oven. Cool slightly and cut into 2 inch square while still warm.
  4. Dust bars with confectioners'sugar.

Nutritional Content:
Calories: 226
Carbohydrates (g): 29
Protein (g): 5
Fats (g): 10

Banana Apple Betty


WHAT YOU WILL NEED:
2 cups soft bread crumbs
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon, divided
2 firm large Dole Bananas, sliced
2 tart green apples, peeled, cored, chunked
1/4 cup orange juice
1/8 teaspoon ground nutmeg
Vegetable cooking spray
3 tablespoons margarine, cut in small pieces
Frozen non-dairy whipped topping, thawed (optional)

HERE'S HOW:
  1. Stir together bread crumbs, sugars and 1/4 teaspoon cinnamon in medium bowl; set aside.
  2. Combine bananas, apples, orange juice, remaining 1/4 teaspoon cinnamon and nutmeg in medium bowl.
  3. Sprinkle 2 tablespoons crumb mixture into bottom of 9-inch cake pan sprayed with vegetable cooking spray. Evenly spread fruit mixture over crumbs. Dot margarine over fruit. Sprinkle remaining crumb mixture evenly over fruit.
  4. Bake at 375°F., 30 to 35 minutes or until apples are tender. Cool slightly. Serve warm with whipped topping, if desired.

Nutrition Goal: Low saturated fat.

Pineapple Crunch

WHAT YOU'LL NEED:
3 tbsp colored sago, boiled and drained
1 can (439 g.) Del Monte Fresh Cut Sliced Pineapple, drained, each piece cut into 2
1 tbsp white sugar
1 cup brown sugar
10 cup all purpose flour
1/2 cup margarine or butter

HERE'S HOW:

1. Arrange sliced pineapple evenly in a 13" x 9" pan. Spread cooked sago all over. Sprinkle with white sugar.

2. Combine brown sugar and flour until well blended. Using pastry cutter or fork, cut in margarine in flour mixture. Sprinkle over pineapple. Bake at 375°F for 45 minutes. Cool and cut into squares.

Makes 9 servings

Pineapple Squares

WHAT YOU'LL NEED:

4 eggs
3/4 cup sugar
1 cup cake flour
1-3/4 baking powder
1/2 tsp. iodized salt
1 tbsp vanilla
2/3 cup toasted cashew nuts, coarsely chopped
1 can (439 g.) Del Monte Fresh Cut Crushed Pineapple, well drained


HERE'S HOW:

1. Beat eggs until fluffy. Add sugar gradually. Sift together flour, baking powder and salt, then add to egg mixture. Beat to blend. Fold in chopped cashew nuts, vanilla and crushed pineapple.

2. Bake in two 8" x 8" pans lined with wax paper at 350°F for 30-40 minutes. Cool completely before slicing.


Makes 24 servings.

Pineapple Bars

WHAT YOU'LL NEED:

Filling:
3 tbsp white sugar
2-1/2 tsp cornstarch
1 can (234 g.) Del Monte Crushed Pineapple, drained
1/2 tbsp. calamansi juice

Dough:
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp iodized salt
1/4 cup chopped peanuts
1-1/4 cups rolled oats (oatmeal)
3/4 cup brown sugar
1/2 cup margarine, melted

HERE'S HOW:

1. Mix all infredients for filling. Simmer until thick. Let cool. Meanwhile, combine all ingredients for dough, then mix well.

2. Press half of dough into an 11" x 7" greased pan. Spread filling evenly. Cover with remaining dough, patting well to cover entire surface. Bake in a preheated oven at 350°F for 1 hour, or until brown. Cool completely before serving.

Makes 18 bars

Meringue

WHAT YOU'LL NEED:

1/2 cup cake flour
1/4 tsp baking powder
1/8 tsp iodized fine salt
2 pc eggs, separated
3/4 cup sugar
1/4 cup margarine, softened
1/2 tsp vanilla
3-1/2 tbsp evaporated milk
1/4 cup toasted cashew nuts, chopped
2 cans (130 g each) Del Monte Fruit Express with Peaches, well drained
2 packs (125 ml each) Del Monte Fruit Salad Cream
2 tsp unflavored gelatin, dissolved in 2 tbsp hot water

HERE'S HOW:

1. Pre-heat oven to 300°F. Grease two 9" round pans.

2. Stir first 3 ingredients. Set Aside. Beat egg yolks with half of sugar for 7 minutes or until fluffy. Add margarine and vanilla. Beat for 2 minutes. Beat in flour mixture and milk. Pour evenly onto pans.

3. Beat egg whites until soft peaks are formed. Add remaining sugar gradually. Beat until stiff. Spread on each cake batter. Sprinkle with nuts. Bake for 55 minutes. Remove from pan while still hot. Cool on wire rack.

4. Whip Del Monte Cream with gelatin over bowl of ice until consistency can be spread on cake. Spread some over cake. Top with Del Monte Fruit Express. Repeat layering with remaining cake, cream and fruits.

Makes 12 servings

Pine-Choco Revel Bars

WHAT YOU WILL NEED:
2/3 cup margarine, softened
1 cup brown sugar
1 pc egg
3/4 tsp vanilla extract
1-1/4 cups all-purpose flour
3/4 tsp baking soda
1 cup oatmeal
1 tbsp cashew nuts or walnut, chopped
100 g semi-sweet chocolate, grated
1/2 cup sweetened condensed milk
1 can (234 g)
DEL MONTE Fresh Cut Crushed Pineapple, drained

HERE'S HOW:
  1. PREHEAT oven to 350°F. Grease a 7”x7” pan. Set aside.
  2. CREAM margarine and brown sugar. Add egg, beating well after addition. Add vanilla. Set aside.
  3. COMBINE flour and baking soda. Add to the margarine mixture. Mix well. Fold in oatmeal and nuts. Press 3/4 of this mixture at the bottom of the prepared pan. Spread DEL MONTE Fresh Cut Crushed Pineapple over crust (oatmeal mixture). Set aside.
  4. MELT chocolate in a double boiler. Blend in condensed milk. Pour over crust. Cover and freeze for 15 minutes. Divide remaining oatmeal mixture into 6 portions. Press lightly onto pan to partly cover the chocolate topping. Bake for 35 minutes. Cool and chill for 3 hours. Cut into bars.

Serves 16

Good Source of vitamin B1 – helps prevent beriberi.

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