I use cottage cheese instead, and skip the marshmallows.
sorry I should have said patties, my mistake, and I ate a couple, they were very good! and for that salad, I did see a recipe that used plain yogurt instead of sour cream and still tastes good , and as for cottage cheese? will have to try that one!
I also call it salmon cakes, but I can see why people can be confused with that name.
It is all right! Idk US dish terminology like you do
hehehehehe, ok I will be more careful in the future…
Oh no, it’s cool on the contrary! I can learn with your topic
well thank you for that!
this came out wrong
trying another one
Easy Caramel Apple Cobbler Dump Cake Recipe
Looking for quick and easy dessert recipes? This apple dump cake is so
simple to make with just a few ingredients including pie filling and boxed
cake mix! It’s perfect for fall, especially Thanksgiving or Christmas when
you’re feeding a crowd. Your entire family will love this impressive sweet
treat served warm with vanilla ice cream.
Keyword: 4 ingredients, apple, baking, cake mixes, cobbler, dessert, dump
cake, fall, for a crowd, holidays, pie filling, simple, sweet treats, thanksgiving
2 (21 ounce) cans apple pie filling
1/2 (11 ounce) bag caramel bits (found in the baking section by the
1 (15 ounce) box yellow cake mix
1 cup melted butter (2 sticks)
- Preheat your oven to 350 degrees and grease a 9x13 baking dish with
- Spread both cans of apple pie filling onto the bottom of your prepared
- Sprinkle about half of the bag of caramel bits evenly over the top of the
- Evenly distribute the dry cake mix over top.
- Pour the melted butter evenly over the cake mix covering as much of it
as you can.
- Bake uncovered in the center rack for 30-40 minutes or until the buttery
cake mix turns a deep golden brown.
- Allow it to cool for about 5 minutes and then serve warm with vanilla ice
You could also sprinkle a handful of chopped pecans in with the caramel
bits for added crunch, and if you really like spice, try sprinkling extra
cinnamon or nutmeg over the cake mix before adding the butter.
Place any leftovers covered in the fridge for up to 5 days and reheat in
the microwave. It’s just as good leftover!
this is for the kids, you,kid at heart? heheheh
This quick and easy, protein-rich banana sushi is a favorite healthy snack your little monkeys will love!
PREP TIME 5 minutes
TOTAL TIME 5 minutes
- 1 flour tortilla (I like to use whole wheat, but you can use white, too)
- 1 banana, peeled
- 2-3 Tablespoons peanut butter
- a small smear of Nutella
- Spread peanut butter on one side of a tortilla. Add a thin line of Nutella.
- Peel banana and straighten it a bit (it’s okay if it cracks a little). Place on top of Nutella.
- Roll tortilla up around the banana, trying to make it as tight as possible.
- Slice your “sushi” roll into 1/2-1 inch rounds and serve.
Korean Pork Bulgogi
Thinly sliced, marinated cuts of pork, pan-seared to perfection. Tender, moist, spicy, and full of flavour. Pork never tasted so good!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 minute
AuthorLord Byron’s Kitchen
- 2 pounds pork sirloin chops or pork loin, thinly sliced against the grain
- 2 cloves garlic, minced
- 4 tablespoons soy sauce
- 1 teaspoon dried red chili flakes
- 2 tablespoons fresh ginger, grated
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 4 tablespoons vegetable oil
- 1/2 cup green onions, sliced into 1 inch lengths (plus more for garnish, optional)
- 10 dried chilies, whole (optional)
- 1 tablespoon sesame seeds, optional
In a large bowl, whisk together the garlic, soy sauce, dried red chili flakes, ginger, brown sugar, sesame oil and vegetable oil.
Add the sliced pork to the bowl and toss well to combine, being sure to coat all of the pork with the marinade. Cover the bowl with cling wrap and refrigerate for a minimum of 30 minutes.
Once ready, use a large skillet over medium-high heat. Sear each slice of pork on both sides until slightly charred. Remove from skillet and transfer to a platter. Continue to fry pork in batches until done.
Using a clean skillet, over medium heat, add the already seared pork, green onions, sesame seeds, and whole dried chilies. Toss to combine.
Cook for five minutes until green onions are wilted and chilies have partially re-hydrated.
Plate and garnish with freshly sliced green onions and sesame seeds.
I finally found a recipe for a keto diet, love General tso, so here it is, I made a copy and plan to make it today
course have to buy somne of the ingrediants
Low Carb General Tso Chicken
- 2 medium chicken breasts
- 4 Tbsp shredded coconut
- 1/2 cup almonds
- 2 medium eggs
- 2 Tbsp olive oil
- 2 Tbsp coconut oil
- 1/2 tbsp minced ginger
- 2 glove garlic
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp reduce sugar ketchup
- 2 tbsp hoisin sauce
- 2 tbsp erythritol or another sweetener
- 2 tbsp sesame oil
- 1 tsp red chilly flakes
- 50 ml of chicken broth
- sesame seeds and snipped chives for garnish
- Put in a food processor almond and shredded coconut flakes. Pulse until ground. Set aside.
- In a bowl whisk with the fork 2 eggs.
- Cut the chicken breasts into medium cubes.
- Dip each piece first into the egg mixture and then into a nut breading.
- Preheat coconut and olive oil in a pan. Fry the chicken over medium heat until golden brown. Set aside.
- In a pan preheat sesame oil. Add garlic and minced ginger. Cook 1 min. Add all the remaining ingredients of the sauce and bring to a boil.
- Add chicken, mix well and cook 5 min over low heat.
- Sprinkle with sesame seeds and snipped chives.
Energy: 515.5 kcal
Protein: 26.8 g
Net Carbs: 7.8 g
Fat: 40.4 g
Keto Chicken Strips (Low Carb)
These low carb keto chicken strips are the best low carb breaded chicken strips that are crispy on the outside, juicy on the inside can be air fried, baked, or pan-fried that is sure to be family approved!
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
- 1 Egg
- 1 pound chicken tenderloins
- 1/2 cup parmesan cheese, powdered
- 1/2 cup almond flour
- 1 teaspoon pepper
- 1/2 teaspoon Cajun seasoning (or chili powder, or cayenne)
- 1/2 teaspoon kosher salt
- Take a small bowl, beat the egg, and set aside.
- In a ziptop bag, mix the cheese, salt, pepper, almond flour, and seasoning.
- Lightly grease the air fryer basket with oil.
- Take one chicken strip at a time and dip into the egg bowl and then to the zip-top bag and shake well or until well covered in the almond mixture.
- Place in the air fryer basket. Use a fork to do this entire step to avoid messy hands. Repeat with the remaining chicken strips.
- Cook at 350 degrees for about 12 minutes or until the internal temperature reaches 160F.
- Brown the crust - Raise temperature to 400F for about 3 minutes.
- Serve with your favorite dipping sauce, like BBQ Sauce, Bang Bang Sauce, or Ranch Dressing!
- Heat a large skillet over medium high heat. Add olive oil.
- Repeat the same process up to the breading and dipping.
- Add the strips one by one to the skillet and fry for about 4-6 minutes on each side or until cooked through
- Transfer them to a paper lined towel plate to drain excess oil.
- Serve with your favorite dipping sauce.
- Repeat the same process up to the breading and dipping.
- Place them into the oven and cook them at 375F for about 15 minutes.
1 Amount Per Serving Calories340Total Fat16gSaturated Fat4gTrans Fat0gUnsaturated Fat10gCholesterol154mgSodium727mgCarbohydrates5gFiber2gSugar1gProtein43g
How does it taste? Could you take a bite?
this is a wilton cake, I just put it on, cause I thought mit was beautiful
and heres the recipe if you want to try it
Made with our fondant, sugar pearls, icing decorations and pearl dust, this gorgeous cake by
is fit for a king or a queen! Shop all the items needed to make this cake here: http://ow.ly/oj4r50Cnkf8
Recipes from Around the World https://www.thetinybook.com/best-greek-cookbooks/
( Just click on those recipes and they will come up)
Table of Contents
- Chicken Mole from Mexico
- Banana Bread from USA
- Banista from Bulgaria
- Lechon Asado (Roast Pork) from Cuba
- Swedish Meatballs from Sweden
- Irish Fish Stew from Ireland
- Banh Xeo from Vietnam
- Anzac Biscuits from Australia
- Boxty from Ireland
- Pesto al Genovese from Italy
- Sinigang from the Philippines
- Loubia from Morocco
- Jasha Maroo from Bhutan
- Gallo Pinto from Costa Rica
- Easy Drop Biscuits from Southern USA
- Alho Francês à Brás from Portugal
- Bienenstich Cake from Germany
- Meringues from Switzerland
- Jiggs Dinner from Canada (Newfoundland)
- Paella from Spain (Valencia)
- French Onion Soup from France (Paris)
- Rice Porridge from China
- Samosa from India
- Cachupa from Africa (Cape Verde)
- Omani Burrito from Oman