Preheat the oven to 325 degrees. Grease an 8x8-inch baking dish or pan.
Beat egg whites with an electric mixer on medium speed in a medium glass or metal bowl until stiff peaks form. Set aside.
Beat white sugar and egg yolks with an electric mixer on medium speed in a large bowl until fluffy and lightened in color, about 2 minutes.
Gradually beat in melted butter, vanilla, instant espresso powder (if using), and salt until smooth and thickened, about 2 minutes.
Mix in flour and cocoa powder just until combined. Gradually beat in milk until smooth.
Gently fold egg whites into the batter using a spatula until partially combined. Small lumps and streaks of egg white should still be visible; this will help create the cake's distinct layers. Transfer batter to prepared baking dish.
Bake in the preheated oven until top is golden and an instant-read thermometer inserted in the center registers 195 to 200 degrees, 45 to 50 minutes. The center should still jiggle slightly when gently shaken.
Cool to room temperature on a wire rack, 1 1/2 to 2 hours. Cover and refrigerate until cold, 2 to 4 hours. Chilling also helps the layers fully set.
Dust with powdered sugar before serving.
RC: Allrecipes.com
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Put the evaporated milk into the pot with the butter and sugar (to taste) and milk, then bring to a boil. Crumble crackers into the pot, stir and add crackers until it turns into a pudding-like consistency.
RC: Mele Apana
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Preheat the oven to 350 degrees. Coat the bottom of a 9x13-inch casserole dish with olive oil, and sprinkle with garlic and red pepper flakes. Arrange chicken breasts in the bottom of the dish. Pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with 1/2 of the mozzarella cheese, followed by 1/2 of the Parmesan cheese, and croutons. Top with remaining mozzarella cheese and remaining Parmesan cheese. Bake in the preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees. Enjoy hot.
RC: John Mitzewich
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Cook macaroni according to package directions to al dente. Drain and set aside. Heat a large skillet over medium-high heat. Add beef and cook for 3-4 minutes, breaking it up with a spatula while it cooks. Add salt, pepper, and onions, sauté for 5-6 minutes. Add garlic and cook for an additional minute, or until fragrant. Drain grease if needed. Add broth, tomato sauce, heavy cream, Worcestershire sauce, tomato paste, and Italian seasoning to the same skillet. Stir to combine. Simmer for 7-10 minutes on medium-low heat. Add cooked macaroni and stir until the pasta is coated in the sauce. Lower the heat and add cheddar cheese. Stir until cheese is fully melted and incorporated into the sauce. Serve garnished with fresh basil or parsley. Enjoy.
RC: Alicia Lewis Murray of balancingmotherhood.com
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Prepare the pork spare ribs by cutting it into 2×2 inch pieces. Marinate the ribs in the flour and shoyu for 30 minutes.
Drizzle some oil in a large pot. Over medium heat, add in the garlic and ginger. Quickly fry until fragrant. Add in the ribs and brown all sides.
Add the remaining ingredients except the pineapple chunks: vinegar, pineapple juice, brown sugar, and salt.
Cover the pot and let it simmer for 1 hour 30 minutes. Add the pineapple chunks and simmer for another 30 minutes, or until the ribs are fork tender.
Serve with rice and enjoy!
RC: Tani Nakamitsu
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