PST-Algerie

Category: quick and easy recipe

  • Untitled post 12789

    It goes without saying that we here at HQ adore poke cakes. Over the years, we have created numerous variations, but we have inexplicably neglected to include the traditional Caramel Poke Cake! As soon as I realised this, I knew I had to take urgent action. It was love at first bite when I decided to try this simple variation with cream cheese and caramel. You are in for a real treat if you enjoy caramel!

    The cake recipe begins with a box mix, which makes the process quite simple. To give the batter an even deeper flavour, we’ve slightly altered it by using milk in place of water. Using a fork, poke holes in the top of the baked cake. Pour caramel sauce on top, allowing it to seep into the cake as it cools. For a stunning finish, spread on a liberal amount of cream cheese frosting and swirl in the leftover caramel sauce.

  • Meatloaf muffins

    Meatloaf muffins

    Meatloaf muffins are a fun twist on traditional meatloaf, and they’re great for portion control and easy serving. Here’s a simple recipe to try:

    Ingredients:

    • 1 lb ground beef (you can also use a mix of ground beef and ground pork or turkey)
    • 1 small onion, finely chopped
    • 1 carrot, grated
    • 1 celery stalk, finely chopped
    • 1 clove garlic, minced
    • 1/2 cup breadcrumbs
    • 1/4 cup ketchup
    • 1 egg
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • Salt and pepper to taste
    • Cooking spray or oil for greasing muffin tin

    Instructions:

    1. Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin with cooking spray or oil.
    2. In a large mixing bowl, combine the ground beef, chopped onion, grated carrot, chopped celery, minced garlic, breadcrumbs, ketchup, egg, Worcestershire sauce, dried thyme, dried parsley, salt, and pepper. Mix everything together until well combined. You can use your hands for this step, but be careful not to overmix the meat mixture.
    3. Divide the meat mixture evenly among the 12 muffin cups, pressing it down slightly to fill each cup.
    4. Bake the meatloaf muffins in the preheated oven for about 20-25 minutes, or until they are cooked through and the tops are browned.
    5. Once cooked, remove the muffin tin from the oven and let the meatloaf muffins cool for a few minutes before carefully removing them from the tin.
    6. Serve the meatloaf muffins hot, garnished with additional ketchup or your favorite sauce if desired.

    Enjoy your delicious and cute meatloaf muffins!

  • Home Made Banana Frosty (Only 1Point)

    Home Made Banana Frosty (Only 1Point)

    These Banana Frosty Taste like a Wendy’s frosty. 1 point.
    If my banana isn’t very ripe, I add a teaspoon of sugar that adds 1 more point.

    3/4 cup Almond Milk
    about 15 ice cubes
    1/2 tsp Vanilla
    1-2 Tbsp unsweetened Cocoa powder
    1/3 of a Banana
    Blend

    3/4 cup Almond Milk
    about 15 ice cubes
    1/2 tsp Vanilla
    1-2 Tbsp. unsweetened Cocoa powder
    1/3 of a Banana
    Blend.

    1 point only cause used only 1/3 of the banana, Enjoy

  • Doritos Taco Salad

    Doritos Taco Salad

    Doritos Taco Salad

     preparation: 10 mins

    cook:20 minutes 

    calories:150 K CAL 

    Taco-seasoned ground beef, crispy Nacho Cheese Doritos, and sweet, acidic Catalina dressing come together in this delectable potluck salad!

    I attended a Memorial Day BBQ with the future Mr. Bites’ extended family last weekend. Doritos Taco Salad was one of the appetisers given to the gathering. You read correctly, Doritos Taco Salad. I drooled. Seconds were mine. I wanted to consume everything in the enormous serving bowl. Do you realise how obsessed people get with Taco Bell’s Doritos tacos? I felt the same way about this salad.

    I quickly googled it when I got home, and a tonne of recipes that resembled the salad I was still dreaming about appeared. I was eager to share it with you all and add some lightheartedness of my own. I adore the sweet, tangy, tomato-y Catalina dressing and the taco-seasoned meat flavour with the crunchy Doritos. You could definitely use French dressing in place of it, as that’s what I tried in the original salad. Feel free to get inventive and try different ingredients, such as beans, corn or black olives (which will change the nutrition information). There are many ways to tailor it to your own preferences, but I kept it basic and it turned out fantastic.

    Let’s start Doritos Taco Salad

    Ingredients For Doritos Taco Salad

    1. One  pound of 95% lean ground beef
    2. One 1.25-oz package of low-sodium taco spice
    3. One medium-sized head of iceberg lettuce, chopped into bite-sized pieces (you can use these instructions if you’ve never chopped up an iceberg before).
    4. One medium-sized tomato chopped
    5. 4 oz. Shredded sharp cheddar cheese (like Cabot) with 50% less fat
    6. Four ounces of Doritos with nacho cheese, slightly torn into bite-sized pieces
    7. One cup of light Catalina (I used Kraft Lite Catalina) or French dressing

    Instructions For Doritos Taco Salad

    1. Using a wooden spoon, crumble the ground beef and brown it in a skillet over medium heat. When the taco seasoning packet is added, mix until thoroughly coated. Put aside.
    2. Combine the lettuce, tomatoes, cheese, and ground beef in a sizable serving bowl. Add the Doritos and dressing right before serving, tossing to coat.

    Adapted From: Women Living Well

     

  • Fluffy Mini Pan cake

    Fluffy Mini Pan cake

    Fluffy Mini Pan cake

    With simple cupboard supplies, these Mini Pancakes may be prepared in only fifteen minutes! You will want to make these again and again because they are such a charming tiny snack that is so much fun to prepare and enjoy!

    Recipe By: Marecelline

    Ingredients Note:

    Aside from the fact that they taste amazing the nicest thing about this recipe is that it only calls for staple pantry items.

    1. all-purpose plain flour: pancakes made will be light.
    2. unsalted butter: by selecting unsalted, you may regulate the amount of salt that is added.
    3. sugar: Just a tiny bit of sugar, though you can use less for savoury mini pancakes
    4. Baking powder: should not be confused with baking soda; it is used for rising and fluff!
    5. egg :The finest egg is at room temperature.
    6. milk :The best milk is whole milk or even nondairy. I use 2% fat in mine.
    7. salt :And just a hint of salt to enhance the flavours!

    Method:

    You only need a whisk and a few dishes to make this recipe—an electric mixer is not necessary.

    1. In a small basin or jug, whisk together the egg, milk, and melted butter.
      Combine the flour, sugar, baking powder, and salt in a separate basin and whisk in the egg and milk combination. Beat with a whisk until barely blended.
    2. When dropped from a spoon, the batter should be smooth and retain its soft form. If too thick, add a small amount of milk.
    3. Heat a griddle pan or nonstick skillet. Grease the pan with some butter. Using a spoon, drop a tiny quantity of batter (about two to three teaspoons).

    Tips:

    • These little pancakes are very simple to make for anyone. The most crucial thing is to avoid overworking the batter because that would make the pancakes tough, which is something nobody wants! Blend until barely mixed.
    • To achieve a more equal texture and volume in the batter, make sure the components are at room temperature.
    • To prevent pancakes from sticking, use a non-stick skillet or griddle and avoid using excessive heat. Mini pancakes dry out more quickly than larger pancakes, so be careful not to overcook them.

    Ingredients For Fluffy Mini Pan cake

    prepare:five minutes

    Cooking Time:five minutes 

    total Servings:thirty little pancakes

    1. 1 cup (125 gram mes) all-purpose plain flour
    2. ½ tablespoon superfine (castor) sugar
    3. ½ teaspoon baking powder NOT “bi carb soda” or “baking soda” ▫
    4. A teaspoon of salt
    5. one large egg at room temperature
    6. one cup of milk
    7. Two tablespoons (30 gram mes) of unsalted butter melted
    8. reserve additional butter for cooking

    Instructions For Fluffy Mini Pan cake

    1. In a bowl, whisk together flour, sugar, baking powder, and salt to make the batter.
    2. Whisk together the melted butter, egg, and milk in a separate basin or jug.
    3. Mix the dry ingredients with the milk/egg mixture until just incorporated. If the batter is too thick, you might need to add a bit extra milk.
    4. Over medium-low heat, preheat a nonstick skillet or griddle pan. Use a little butter to grease. I like my butter to be as minimal as possible.
    5. Using a spoon, drop a tiny quantity of batter (about two to three teaspoons) onto the hot pan. The maximum size for mini pancakes is 2 inches, or 5 cm.
    6. Simmer for approximately 45 seconds, or until a few bubbles appear and burst on top. After flipping, cook the other side until it is roughly the same shade of golden brown as the first. After moving the batter to a platter, reheat it until it is thoroughly cooked.