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It’s pretty clear that the Kardashians like their salad and this is one that they’re especially fond of. If you’ve watched the show, you’ll probably seen them eating this La Scala Chopped Salad. But they’re not the only ones — La Scala is a restaurant in Beverly Hills that’s been in operation since 1956, so people have been enjoying this salad for decades now. (It even had a little viral moment on TikTok.) And that’s because it’s darn good — two types of chopped lettuce, salty salami, creamy mozzarella, hearty garbanzos, and a dressing kissed with just enough parm that you can’t get enough of it.The salad starts with both iceberg and romaine, which is nice because while there’s no crunch quite like iceberg, it doesn’t have a ton of flavor (or nutrients). And then there’s the aforementioned salami (you want to julienne it, or cut it into strips), and some shredded mozzarella, and a can of garbanzo beans. It’s simple really, but it’s all about the combo of those ingredients with the dressing.And then toss everything together. It’s not a heavy salad, but it tastes hearty, if that makes sense.The salami and the garbanzos make it feel like more of a main dish than a side but it really can work in either capacity. It’s famous for a reason — the combination of crunch and saltiness and just enough tang from the dressing is a homerun.
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Indulge in the delight of a dessert that’s not just famous, but drives the world crazy! And guess what? You don’t even need an oven! With just one egg and a handful of simple ingredients, you can create magic in your kitchen. Let’s dive into the recipe and discover the secrets of this delectable treat.
Imagine a dessert so irresistible that it captivates the taste buds of people worldwide. Now, imagine creating it without the fuss of an oven. That’s the magic we’re about to unveil!
Let’s dive into the step-by-step process of creating this dessert masterpiece:
In a bowl, crack open the egg and whisk in the vanilla sugar, salt, and stevia sweetener (or sugar) until you achieve a foamy mixture. This forms the heart of our delightful treat.
Sprinkle a tablespoon of stevia sweetener in a nonstick skillet. Arrange the apple slices and dried raisins on top of the sweetener layer, ready to be enveloped in sweetness.
Pour the prepared mixture over the apples and raisins in the pan. Cover with a lid and let it simmer for 20-25 minutes, flipping it halfway through for an even bake.
Uncover your creation and behold its beauty. To add a touch of elegance, generously spread sugar-free apricot jam and sprinkle chopped almonds atop the cake.
Slice your masterpiece and serve it with pride. Each bite is a symphony of flavors, sure to leave everyone craving for more.
In conclusion, this no-oven dessert proves that culinary delights need not be complicated. With simple ingredients and a dash of creativity, you can create wonders in your kitchen.
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Today, we’re making a delicious and hearty dish: Bacon-Filled Hasselback Potatoes. These potatoes are sliced halfway through, filled with bacon, and brushed with a flavorful garlic-butter sauce. Perfect for any meal, this dish is sure to be a hit with family and friends.
Preparation Time
Total Time: 1 hour and 10 minutes
Active Time: 20 minutes
8 potatoes
230 grams (5-6 slices) bacon
40 grams (3 tablespoons) butter
3 cloves garlic, minced
150 ml melted butter
1 teaspoon paprika
Salt and black pepper to taste
Prepare the Garlic-Butter Sauce:
In a small bowl, combine the melted butter, minced garlic, paprika, salt, and black pepper. Set aside.
Prepare the Potatoes:
Preheat your oven to 392°F (200°C).
Wash and dry the potatoes. Slice each potato halfway through at 1/4-inch intervals, being careful not to cut all the way through. You can place the potato between two wooden spoons to prevent cutting all the way through.
Cut the bacon into small pieces that can fit into the slits of the potatoes.
Assemble the Potatoes:
Insert a piece of bacon into each slit of the potatoes.
Brush the potatoes generously with the garlic-butter sauce, making sure to get some sauce into each slit.
Bake the Potatoes:
Place the potatoes on a baking sheet and cover them with aluminum foil.
Bake in the preheated oven for 50 minutes.
Remove the foil and bake for an additional 10 minutes to allow the potatoes to become crispy.
Serve:
Remove the potatoes from the oven and let them cool slightly before serving.
Enjoy your Bacon-Filled Hasselback Potatoes!
Serving Suggestions
Serve these potatoes as a side dish with your favorite main course, or enjoy them on their own as a hearty snack. They pair well with sour cream, chives, or a sprinkle of cheese.
Cooking Tips
For an extra crispy texture, you can broil the potatoes for the last 2-3 minutes of baking.
Feel free to experiment with different seasonings, such as adding dried herbs or a pinch of cayenne pepper for a spicy kick.
Nutritional Benefits
Potatoes are a good source of vitamins C and B6, as well as potassium and fiber. The bacon adds protein, and the garlic-butter sauce enhances the flavor with its aromatic qualities.
Dietary Information
Contains dairy (butter) and pork (bacon).
Can be adapted to be dairy-free by using a plant-based butter alternative.
Storage Tips
Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
These Bacon-Filled Hassel back Potatoes are not only delicious but also visually appealing with their unique presentation. The combination of crispy edges, tender potato, and savory bacon makes for a satisfying and comforting dish.
Conclusion
We hope you enjoy making and eating these Bacon-Filled Hassel back Potatoes as much as we do. Don’t forget to like, subscribe, and share your comments about where you’re watching from. Bon appétit, and happy cooking!
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For the Oatmeal Base:
For the Creamy Layer:
For Dusting:
Begin by creating the rich, chocolatey oatmeal base. In a large mixing bowl, combine 2 cups of oatmeal with 4 tablespoons of chia seeds. The chia seeds will add a pleasant texture and boost the nutritional value with healthy fats and fiber. Add 1/3 cup of unsweetened cocoa powder to the mix, giving the oatmeal a deep, chocolate flavor reminiscent of tiramisu.
Next, pour in 1/2 cup of freshly brewed espresso or strong coffee, which infuses the oatmeal with a bold coffee flavor that pairs perfectly with the cocoa. Add 2 cups of your preferred milk, whether it’s almond, soy, or cow’s milk, followed by 1/3 cup of maple syrup for sweetness. Stir the mixture thoroughly to ensure all the ingredients are well combined.
Cover the bowl and refrigerate for at least 4 hours or preferably overnight. This resting period allows the oats to absorb the liquid, soften, and develop a creamy texture, making it the perfect base for your parfait.
While the oatmeal is setting, prepare the creamy layer that will add a rich and smooth contrast to the chocolatey oats. In a separate bowl, mix 1 cup of Greek yogurt with 2 tablespoons of mascarpone or cream cheese. The mascarpone will give the mixture a luxurious texture, similar to the cream found in traditional tiramisu.
Sweeten the creamy layer with 2 tablespoons of maple syrup, adjusting the sweetness to your taste. Stir until the mixture is smooth and well incorporated. This creamy layer will not only add a delightful richness but also a tangy balance to the sweetness of the oats.
Once the oatmeal has fully absorbed the liquid and softened, it’s time to assemble the parfaits. In your serving glasses or bowls, start by adding a layer of the oatmeal mixture. The rich, coffee-flavored oats create a sturdy base for the parfait.
Next, add a layer of the creamy yogurt mixture. The contrast between the dark, chocolatey oats and the light, creamy yogurt mimics the layers of a traditional tiramisu, both in flavor and appearance. Continue layering, alternating between the oatmeal and yogurt mixtures, until you reach the top of your glass. Aim to end with a layer of the creamy yogurt mixture for a visually appealing presentation.
For the final touch, dust the top layer with cocoa powder using a fine mesh sieve. This step not only enhances the tiramisu-inspired look but also adds a slight bitterness that complements the sweetness of the parfait.
Serve the parfaits immediately for a fresh and delicious breakfast, or refrigerate them until ready to enjoy. These parfaits can be made ahead of time, making them a convenient and luxurious option for busy mornings.
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Ingredients:
:
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1 broccoli, cut into florets
1 cauliflower, cut into florets
1 carrot, sliced
1/2 cup beans
1/2 cup peas
3 bell peppers, diced
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
Salt and black pepper to taste
For the Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 tablespoons cheese (plus extra for topping)
Salt and black pepper to taste
For the Garlic Sauce:
1 tablespoon mayonnaise
2 tablespoons Greek yogurt or sour cream
1 clove garlic, minced
1 pickled cucumber, finely chopped
Chives, chopped
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2 Eggs
1/3 cup (67g) Sugar
1/3 cup (80ml) Oil
1/3 cup (80ml) Milk
1 teaspoon Vanilla Extract
1 1/2 cups (200g) Baking Flour
1 tablespoon Baking Powder
2 Large Pears (peeled, cored, and sliced)
4 tablespoons (50g) Butter
1/2 cup (100g) Brown Sugar
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Ingredients:Preparation:
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In a large mixing bowl, crack the 4 eggs and whisk them together with a pinch of salt and black pepper. The eggs are the base of your batter and will help hold all the ingredients together.
Add 100 g (3.5 oz) of yogurt to the eggs, whisking until smooth. The yogurt adds a slight tang and creaminess to the batter. Gradually mix in 80 g (2.8 oz) of flour, stirring continuously to avoid lumps. You should end up with a smooth, thick batter.
Grate the zucchini and place it in a separate bowl. Sprinkle with a pinch of salt and let it sit for 5 minutes. This step draws out excess moisture from the zucchini, which can make the pie soggy. After 5 minutes, squeeze the grated zucchini with your hands or a clean kitchen towel to remove the excess water.
Grate the potato and carrot, and squeeze out the excess juice from the grated potato to prevent it from adding too much moisture to the pie. Finely chop the onion.
Add the grated zucchini, potato, carrot, and chopped onion to the batter. Mix everything together until the vegetables are evenly distributed throughout the batter.
Stir in half of the grated cheese (about 75 g/2.6 oz) and the chopped dill. The cheese adds richness and flavor, while the dill provides a fresh, herbaceous note that complements the vegetables beautifully.
Preheat your oven to 200°C (390°F).
Line a 20 cm (8-inch) baking pan with parchment paper to prevent the pie from sticking and to make it easier to remove after baking.
Pour the vegetable and batter mixture into the prepared baking pan, spreading it out evenly with a spatula. Make sure the vegetables are evenly distributed so that each slice has a good mix of flavors and textures.
Sprinkle the remaining 75 g (2.6 oz) of grated cheese over the top of the pie. This cheese will melt and create a golden, crispy layer on top of the pie.
Place the pie in the preheated oven and bake for about 30 minutes, or until the pie is golden brown and cooked through. You can test for doneness by inserting a toothpick into the center of the pie; it should come out clean.
Allow the pie to cool slightly before slicing. This helps the pie set and makes it easier to cut into neat slices.
Serve the Cheesy Vegetable Pie warm, enjoying the combination of tender vegetables, rich cheese, and a hint of fresh dill. It pairs perfectly with a fresh salad, soup, or can be enjoyed on its own as a light meal.
This Cheesy Vegetable Pie is a versatile, flavorful dish that’s easy to make and sure to satisfy everyone at the table. Enjoy!