PST-Algerie

Category: salad

  • Cabbage with eggs tastes better than meat!

    Cabbage with eggs tastes better than meat!

    Cabbage with eggs tastes better than meat! 

    Table of Contents

    Ingredients

    :
    150g cabbage, finely chopped
    Hot water
    Cold water
    15g green onion, sliced into small pieces
    6 eggs
    1/6 tsp black pepper
    1/3 tsp chili powder
    1/4 tsp salt
    1 tbsp cooking oil

    Instructions:

    Prepare the Cabbage:
    Finely chop the cabbage and place it in a large bowl.
    Add hot water to the cabbage bowl and stir the cabbage.
    After a few minutes, remove the cabbage and transfer it to a bowl of cold water.
    Squeeze the juice from the cabbage and finely chop it again.
    Prepare the Ingredients:
    Slice the green onions into small pieces.
    Crack 6 eggs into a bowl with the cabbage.
    Add black pepper, chili powder, and salt to the mixture.
    Mix the cabbage well with the ingredients and spices.
    Cook the Eggs:
    Turn on the stove and heat a pan over medium heat.
    Add 1 tbsp of cooking oil to the pan.
    When the oil is hot, pour a thin layer of the egg mixture into the pan.
    Fry the eggs over low heat, using a spoon to skillfully roll the eggs as they cook.
    Continue to pour thin layers of the egg mixture, rolling each layer as it cooks, until all the eggs and cabbage are used.
    Finish Cooking:
    After rolling a small roll, pull the egg roll towards the edge of the pan for convenience.
    Fry each side of the egg roll for about 30 seconds until the egg is cooked evenly.
    Remove the egg roll from the pan and cut it into bite-sized pieces.
    Serve:
    Enjoy this super delicious lunch or dinner of Cabbage and Eggs.
    This dish is easy, quick, and delicious.
  • KFC coleslaw

    KFC coleslaw

    This copycat recipe is ideal, especially when the weather is hot and warm. This coleslaw recipe goes well with fried chicken, hamburgers, hot dogs, cheeseburgers, or any cooked meat. It’s easy and quick to assemble, and you love it when served with your favorite main dish.

    Contents
    Why you’ll love the recipe:How to serve it:Ingredients:How to make KFC coleslaw:Can you make it ahead?Storage instructions:Variations and substitutes:When the weather outside is calling to turn your grill on, this coleslaw recipe will become more than handy to serve it as a side dish.

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    Why you’ll love the recipe:

    This is a perfect recipe to accompany your hamburger, hot dog, or cheeseburger. It’s a copycat recipe from KFC that everyone will crave even more when trying the first time. I am sure of that.

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    How to serve it:

    Serve it as it is or just as a side dish to your hamburger.

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    Ingredients:

    • Coleslaw mix shredded cabbage
    • Shredded carrots
    • Onion
    • Mayonnaise
    • Buttermilk
    • Milk
    • Granulated sugar
    • Lemon juice
    • White vinegar
    • Salt and pepper to taste
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    How to make KFC coleslaw:

    First, mix the cabbage, onions, and carrots in a large mixing bowl until everything is combined.

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    In a bowl aside, whisk the mayo, buttermilk, milk, sugar, lemon juice, and vinegar until thoroughly combined.

    Pour the sauce on the grated coleslaw and mix until thoroughly combined.

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    Serve and enjoy.

    I love to make this dish as a side dish when I am grilling outside, and I think this is a perfect creamy salad idea for the ones who love these recipes.

    Ingredients

    • 1 Bag coleslaw mix shredded cabbage
    • ½ C. Shredded carrots
    • ¼ C. Finely chopped onion
    • ½ C. Mayonnaise
    • ¼ C. Buttermilk
    • ¼ C. Milk
    • ¼ C. Granulated sugar
    • 2 Tbsp. Lemon juice
    • 1 Tbsp. White vinegar
    • Salt and pepper to taste

    Instructions

    • First, mix the cabbage, onions, and carrots in a large mixing bowl until everything is combined.
    • In a bowl aside, whisk the mayo, buttermilk, milk, sugar, lemon juice, and vinegar until thoroughly combined.
    • Pour the sauce on the grated coleslaw and mix until thoroughly combined.
    • Serve and enjoy.
  • The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

    The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

    The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

    Table of Contents

    Ingredients:

    • 1/3 portion of cabbage, meticulously shredded
    • 1 generously-sized carrot, expertly julienned or grated
    • 1 freshly harvested cucumber, delicately julienned or thinly sliced
    • 1 substantial crimson apple, meticulously julienned or thinly sliced
    • 1 crimson onion, expertly sliced into wispy rings
    • 50 milliliters of liquid gold—extra virgin olive oil

    Preparation Method:

    1. Commence by meticulously shredding one-third of a cabbage head, ensuring delicate strands, and transferring them to a capacious mixing bowl, setting the stage for a symphony of flavors.
    2. Employ your culinary finesse to julienne or grate a generously-sized carrot, infusing the bowl with vibrant hues and a burst of earthy sweetness.
    3. Employ a deft hand to slice a fresh cucumber into ethereal wisps, their crisp texture and invigorating essence harmonizing with the ensemble of ingredients.
    4. Embark on a journey of culinary artistry as you julienne or thinly slice a luscious red apple, each sliver a testament to nature’s bounty and the promise of delectable sweetness.
    5. With precision, carve a crimson onion into delicate rings, their translucent layers weaving into the tapestry of flavors, offering a subtle yet distinct savory note.
    6. Bestow a citrusy flourish upon the salad by extracting the essence of a lemon, its zest infusing the medley with a tantalizing kick of freshness and vibrancy.
    7. Drizzle liquid gold—50 milliliters of extra virgin olive oil—over the ensemble, a testament to culinary indulgence and the promise of healthful nourishment.
    8. With a delicate touch, intertwine the elements, ensuring that every morsel is enveloped in a cloak of savory satisfaction. Subsequently, grant the salad a respite to amalgamate its flavors, as it luxuriates in the chilled embrace of the refrigerator for a minimum duration of 30 minutes.
    9. Present your masterpiece, chilled and rejuvenated, a testament to culinary prowess and the promise of a satisfying crunch that heralds the journey to a trimmer, healthier self.

      Conclusion:

      In conclusion, this belly-fat-burning salad is not only a culinary delight but also a powerful tool in your weight loss journey. By incorporating nutrient-rich ingredients known for their fat-burning properties, such as cabbage, carrots, cucumber, apples, red onions, lemon juice, and olive oil, you’re giving your body the support it needs to shed excess weight, particularly around the midsection. With dedication and a balanced diet, you too can experience remarkable results like the 25-kilogram weight loss achieved in just one month. So why wait? Whip up a batch of this sensational salad today and take the first step towards a healthier, happier you!

  • Easy Steps to Make Beef Enchilada Casserole

    Easy Steps to Make Beef Enchilada Casserole

    Dive into the vibrant layers of our “Rustic Fiesta” Beef Enchilada Casserole, a dish that encapsulates the heart and soul of Mexican cuisine with a homely twist. This casserole combines the rich, savory flavors of seasoned ground beef, the mild heat of enchilada sauce, and the comforting texture of tortillas, all smothered in melted cheese. Perfect for family dinners, potlucks, or any occasion that calls for a hearty and satisfying meal, this beef enchilada casserole is a crowd-pleaser that’s as easy to prepare as it is delicious to devour.

    Why You’ll Love “Rustic Fiesta” Beef Enchilada Casserole:

    • Layered with Flavor: Each bite delivers a harmonious blend of beef, cheese, and spices.
    • Comfort Food Classic: A warm, filling dish that’s ideal for cozy evenings.
    • Easy to Make: Simple ingredients and straightforward preparation make this casserole a weeknight winner.
    • Customizable: Adapt the recipe to suit your taste preferences with different cheeses, spices, or additional fillings like beans or vegetables.

    Ingredients Notes For “Rustic Fiesta” Beef Enchilada Casserole:

    • Ground Beef: The base of the casserole. Choose lean ground beef for a lighter option.
    • Enchilada Sauce: Use your favorite store-bought brand or homemade sauce for added authenticity.
    • Corn Tortillas: The traditional choice for enchiladas, providing a sweet, earthy flavor. Flour tortillas can be used as a substitute if preferred.
    • Cheese: A mix of shredded cheddar and Monterey Jack cheese offers a perfect melt and a blend of flavors.
    • Onions and Garlic: For aromatic depth in the beef mixture.
    • Spices: Cumin, chili powder, and salt enhance the meat with classic Mexican flavors.

    Recipe Steps:

    1. Preheat the Oven: Start by preheating your oven to a moderate temperature, setting the stage for baking.
    2. Cook the Beef: Sauté onions and garlic until soft, then add ground beef. Cook until browned, then stir in spices and a portion of the enchilada sauce.
    3. Layer the Casserole: In a baking dish, start with a layer of enchilada sauce, followed by tortillas, the beef mixture, and a generous sprinkle of cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
    4. Bake to Perfection: Cover with foil and bake until bubbly. Remove the foil in the last few minutes to brown the cheese.
    5. Serve and Enjoy: Let the casserole cool slightly before slicing. Garnish with fresh cilantro, diced tomatoes, or sour cream if desired.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
    • Freeze: For longer storage, freeze the casserole either whole or in portions. Thaw overnight in the refrigerator before reheating.

    Ingredients

    • Ground beef: 1 lb 450g
    • Onion: 1 medium chopped
    • Garlic cloves: 2 minced
    • Enchilada sauce: 2 cups 480ml, divided
    • Corn tortillas: 8-10 cut into bite-sized pieces
    • Cheddar cheese: 2 cups 200g, shredded, divided
    • Black beans: 1 can 15oz/425g, drained and rinsed (optional)
    • Corn: 1 cup frozen or canned, drained (optional)
    • Green chilies: 1 can 4oz/113g, diced (optional)
    • Cumin: 1 teaspoon
    • Chili powder: 1 teaspoon
    • Salt and pepper: to taste
    • Fresh cilantro: for garnish optional
    • Sour cream: for serving optional

    Instructions

    Preheat the Oven:

    • Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

    Cook the Beef:

    • In a large skillet over medium heat, cook the ground beef until it’s no longer pink. Drain the excess fat.
    • Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 5 minutes.
    • Stir in 1 cup of enchilada sauce, cumin, chili powder, salt, and pepper. If using, add the black beans, corn, and green chilies. Simmer the mixture for about 5 minutes until everything is well combined and heated through.

    Layer the Casserole:

    • Spread a thin layer of the remaining enchilada sauce on the bottom of the prepared baking dish.
    • Layer half of the tortilla pieces over the sauce.
    • Spread half of the beef mixture over the tortillas.
    • Sprinkle half of the shredded cheese over the beef layer.
    • Repeat the layers with the remaining tortillas, beef mixture, and cheese.

    Bake:

    • Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

    Serve:

    • Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side, if desired.
  • How to Make the Perfect Crispy Toasted Ravioli

    How to Make the Perfect Crispy Toasted Ravioli

    Dive into the crispy, savory world of Fried Ravioli, a delightful twist on a classic Italian favorite. This appetizing dish transforms tender ravioli into a golden, crunchy treat, making it an irresistible starter or snack. Perfect for gatherings, game nights, or simply as a novel dinner side, fried ravioli offers the comforting flavors of traditional pasta with the added pleasure of a crispy exterior. Accompanied by a dipping sauce, each bite is a perfect blend of textures and tastes. Whether you’re an aficionado of Italian cuisine or just looking for a new snack to love, Fried Ravioli is sure to captivate your taste buds.

    Why You’ll Love Fried Ravioli:

    • Crispy Texture: The golden breadcrumb coating provides a satisfying crunch that contrasts beautifully with the soft, flavorful filling.
    • Versatile Flavors: Choose from cheese, meat, or spinach fillings to suit your preference, making each bite a new experience.
    • Easy to Make: With simple ingredients and a straightforward process, anyone can whip up this delicious treat.
    • Perfect for Sharing: Ideal for parties or family gatherings, these bite-sized delights are made for dipping and sharing.

    Ingredients Notes For Fried Ravioli:

    • Ravioli: Use your favorite store-bought or homemade ravioli. Cheese, meat, or vegetable fillings all work great.
    • Eggs: Beaten eggs help the breadcrumbs adhere to the ravioli, creating a crispy coating.
    • Breadcrumbs: Italian-seasoned breadcrumbs add flavor, while Panko breadcrumbs offer extra crunch.
    • Parmesan: Grated Parmesan cheese mixed into the breadcrumbs elevates the flavor.
    • Seasonings: Garlic powder, salt, and pepper enhance the overall taste.
    • Oil for Frying: A neutral oil like vegetable or canola is best for frying, providing a crisp finish without overpowering the flavors.

    Recipe Steps:

    1. Prep the Ravioli: Begin by boiling the ravioli according to package instructions until just al dente. Drain and let cool slightly.
    2. Prepare the Coating: Set up three shallow dishes – one with beaten eggs, one with flour seasoned with salt and pepper, and one with a mixture of breadcrumbs and grated Parmesan.
    3. Coat the Ravioli: Dip each ravioli first in flour, then in beaten egg, and finally coat thoroughly with the breadcrumb mixture.
    4. Fry the Ravioli: Heat oil in a deep fryer or large pan to 375°F (190°C). Fry the ravioli in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
    5. Serve: Serve hot with marinara sauce, pesto, or your favorite dipping sauce on the side.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.
    • Freeze: Freeze coated but uncooked ravioli on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, adjusting cooking time as needed.

    Ingredients

    • 1 package about 18 ounces refrigerated ravioli (cheese or meat-filled)
    • 2 large eggs
    • 2 tablespoons water
    • 1 cup Italian breadcrumbs
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • Vegetable oil for frying
    • Marinara sauce for serving

    Instructions

    Prepare the Ravioli:

    • Begin by laying out the ravioli on paper towels to remove any excess moisture. This step is crucial for ensuring the breading adheres properly.

    Set Up Breading Station:

    • In a shallow bowl, whisk together the eggs and water until well combined. This will serve as your egg wash.
    • In another shallow bowl, mix the Italian breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and salt. This mixture will be your breading.

    Bread the Ravioli:

    • Dip each ravioli first into the egg wash, ensuring both sides are coated. Allow any excess to drip off.
    • Then, dredge the ravioli in the breadcrumb mixture, pressing gently to coat well on both sides. Place the breaded ravioli on a plate or wire rack. Repeat with all the ravioli.

    Fry the Ravioli:

    • Heat about 2 inches of vegetable oil in a large, heavy-bottomed pan or deep fryer to 350°F (175°C).
    • Fry the ravioli in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes, or until they are golden brown and crispy.
    • Use a slotted spoon to transfer the fried ravioli to a paper towel-lined plate to drain any excess oil.

    Serve:

    • Serve the fried ravioli warm with a side of marinara sauce for dipping. Garnish with additional grated Parmesan cheese or fresh herbs if desired.
  • How to Make Melt-In-Your-Mouth Chicken At Home

    How to Make Melt-In-Your-Mouth Chicken At Home

    Indulge in the ultimate comfort food with “Buttery Bliss: Melt In Your Mouth Chicken,” a succulent dish known for its incredibly tender and flavorful chicken breasts that are smothered in a creamy, savory sauce. This recipe is a crowd-pleaser, perfect for a cozy family dinner or when you need a simple yet delicious meal that everyone will love. The chicken is so tender and juicy, it practically melts in your mouth, hence the name.

    Why You’ll Love Melt In Your Mouth Chicken:

    • Incredibly Tender: The chicken is baked in a rich sauce, ensuring it stays moist and tender.
    • Easy to Prepare: With minimal prep and simple ingredients, this dish is nearly foolproof.
    • Versatile: Serve with a variety of sides, from rice and vegetables to pasta or bread, to soak up the delicious sauce.
    • Family Favorite: Loved by adults and children alike, making it a great go-to recipe for any night of the week.

    Ingredients Notes For Melt In Your Mouth Chicken:

    • Chicken Breasts: Boneless, skinless breasts are best for this recipe as they cook evenly and soak up the sauce beautifully.
    • Sour Cream: Provides the base for the creamy sauce, adding richness and tang.
    • Parmesan Cheese: Adds a salty, nutty flavor to the sauce that pairs perfectly with the chicken.
    • Garlic Powder and Seasonings: Enhance the chicken’s flavor without overpowering it.
    • Butter: A few pats of butter on top of each breast add extra richness and help the top get a nice golden color.

    Recipe Steps:

    1. Preheat Oven and Prepare Chicken: Start by preheating your oven to 375°F (190°C). Lay the chicken breasts in a greased baking dish.
    2. Make the Sauce: In a bowl, mix sour cream, grated Parmesan cheese, garlic powder, and any other desired seasonings until well combined.
    3. Apply the Sauce: Spread the sour cream mixture evenly over the chicken breasts. Place a small pat of butter on top of each breast.
    4. Bake: Place the baking dish in the oven and bake for about 25-30 minutes, or until the chicken is thoroughly cooked and the top is lightly golden.
    5. Serve: Let the chicken rest for a few minutes before serving to ensure it stays moist. Garnish with fresh herbs like parsley for a pop of color and freshness.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container for up to 3 days.
    • Reheat: Gently reheat in the microwave or oven, covered, to keep the chicken moist.

    INGREDIENTS

    • 4 boneless, skinless chicken breasts
    • 1 cup sour cream (or Greek yogurt for a healthier option)
    • 1/2 cup freshly grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried herbs (such as thyme, oregano, or parsley)
    • Salt and pepper, to taste
    • Paprika, for sprinkling

    INSTRUCTIONS

    1. Preheat Oven and Prepare Chicken:
      • Preheat your oven to 375°F (190°C).
      • If the chicken breasts are very thick, pound them to even thickness with a meat mallet for even cooking. Place the chicken breasts in a lightly greased baking dish.
    2. Mix the Topping:
      • In a bowl, combine the sour cream, Parmesan cheese, garlic powder, onion powder, dried herbs, salt, and pepper. Mix well until all ingredients are thoroughly combined.
    3. Apply the Mixture:
      • Spread the sour cream mixture evenly over the chicken breasts. Ensure all parts of the chicken are covered.
    4. Season:
      • Sprinkle a little paprika over the top for added color and flavor.
    5. Bake:
      • Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and no longer pink in the center. The cooking time may vary depending on the thickness of the chicken breasts.
    6. Broil (Optional):
      • For a more golden and crispy top, broil the chicken for an additional 2-3 minutes after baking, watching closely to avoid burning.
    7. Serve:
      • Let the chicken rest for a few minutes after removing it from the oven to allow the juices to redistribute.
      • Serve warm, garnished with additional herbs if desired.
  • Cucumber-Chicken Green Goddess Wrap

    Cucumber-Chicken Green Goddess Wrap

    Cucumber-Chicken Green Goddess Wrap

    With chicken providing you with protein to keep you going, this quick and simple wrap may be eaten on the run or as a relaxed, stationary lunch. It rolls up easily. With avocado and cheese, the creamy green goddess dressing is enlivened by the flavors of lemon and herbs. Cucumber and carrots give this bold, healthful whole-wheat wrap some color and crunch.

    This recipe is very healthy and quick .it’s very tasty you and your family will love it

    Ingredients for cucumber chicken green goddess wrap:

    • One ounce of room-temperature cream cheese
    • ¼ medium-sized mashed avocado
    • One teaspoon of rice vinegar or lemon juice
    • One-half teaspoon of salt
    • Half a teaspoon of crushed pepper
    • Two teaspoons of finely chopped fresh herbs, such basil, dill, or parsley
    • One whole-wheat tortilla, eight inches
    • 1/4 cup cooked, shredded chicken
    • two tablespoons of carrot shreds
    • Six thin cucumber slices
    • ½ cup of mixed green salad

     

    Directions:

    1. In a small bowl, stir together cream cheese, avocado, lemon juice (or vinegar), salt, and pepper. Stir in herbs until thoroughly combined. On the tortilla, equally distribute the ingredients. Add chicken, cucumber, carrot, and greens on top, then roll up like a burrito

    Ready to Serve. Enjoy!

  • Stovetop Chicken & Broccoli Casserole

    Stovetop Chicken & Broccoli Casserole

    Stovetop Chicken & Broccoli Casserole

    We reduced the amount of fat in this cheesy chicken and broccoli casserole by 9 grams and the number of calories by over 100. For a simple weekday supper, all the raw ingredients are piled in a skillet and cooked.

    Ingredients for chicken and broccoli casserole

    • Whole-wheat egg noodles, 8 ounces
    • One fourteen-oz can of low-sodium chicken broth
    • One pound of trimmed, skinless, boneless chicken breasts cut into 3/4-inch pieces
    • One bag (four to sixteen ounces) of frozen broccoli florets, thawed and diced if preferred
    • a quarter cup skim milk
    • Half a cup low-fat mayonnaise
    • one third cup all-purpose flour
    • 1/2 tsp dried mustard
    • One-half teaspoon of powdered garlic
    • Half a teaspoon each of salt and freshly ground pepper
    • 1 1/2 cups of shredded cheddar or Colby-Jack cheese

    Directions

    1. Transfer noodles to a big skillet. Cover the noodles with broth.
    2. Arrange the chicken and broccoli on top of the noodles.
    3. In a medium bowl, whisk together milk, mayonnaise, flour, dry mustard, garlic powder, salt, and pepper. Dollop onto the broccoli.
    4. Lift the heat to medium-high and simmer.
    5. After lowering the heat to maintain a simmer and covering the pan, cook for 15 to 18 minutes, turning occasionally, or until the noodles and chicken are thoroughly cooked.
    6. Meanwhile, preheat the broiler and place the rack in the upper third of the oven.
    7. Once the casserole is finished, cover with cheese and broil for three minutes, or until the cheese begins to faintly brown.
  • Strawberry Spinach Salad

    Strawberry Spinach Salad

    Strawberry Spinach Salad

    A terrific approach to convince youngsters to eat spinach is with this strawberry spinach salad! I had to have the recipe for this salad that someone brought to a potluck meal. I’ve cooked it numerous times since then, and each time I bring it somewhere, someone asks me for the recipe.

    Ingredients for Spanish strawberry salad:

    • Half a cup of white sugar
    • Half a cup of olive oil
    • 1/4 cup of pure white vinegar
    • two tbsp sesame seeds
    • One spoonful of sunflower seeds
    • One tablespoon of finely chopped onion
    • one-half teaspoon paprika
    • One-third tsp Worcestershire sauce
    • One quart of cleaned, hulled, and sliced strawberries
    • Rinse, dry, and chop 10 ounces of fresh spinach into bite-sized pieces.
    • ¼ cup blanched and slivered almonds

    Directions for strawberry Spanish salad

    Step 1:

    To prepare the dressing, mix the sugar, oil, vinegar, Worcestershire, sesame, poppy, onion, and paprika in a medium-sized bowl. For one hour, cover and refrigerate.

    Step 2:

    Prepare the salad by mixing the almonds, spinach, and strawberries in a big bowl.

    Step 3:

    Drizzle salad with dressing and toss to coat. Chill for a duration of 10 to 15 minutes prior to serving.

    Enjoy!

    Nutrition Facts

    (per serving)

    491 calories

    35g Fat

    43g Carbs

    6g Protein

  • Susage ball

    Susage ball

    Susage ball

    Serve these three-ingredient sausage balls as a Christmas hors d’oeuvre, game-day snack, brunch treat, or party starter, and they will definitely satisfy the crowd. Unbeatable savory, cheesy flavor is created by the combination of sharp Cheddar cheese, store-bought biscuit mix, and savory sausage. These are really delicious! Every Christmas morning, my family makes.

    Sausage Ball Storage Tips

    After letting the sausage balls cool, place them in an airtight container. Keep refrigerated for a duration of three to four days. Use the oven or microwave to reheat.

    Can Sausage Balls Be Freeze-Dried?

    Sausage balls can be frozen, both cooked and raw Roll the sausage balls and put them on a baking sheet to freeze raw. After an overnight flash freeze, place them in freezer bags with a zip-top closure. For up to three months, freeze flat after wrapping in foil. After thawing in the refrigerator, bake as directed per the recipe. Cooked sausage balls should be baked and then allowed to cool fully before freezing. After an overnight flash freeze, place them in freezer bags with a zip-top closure. For up to three months, freeze flat after wrapping in foil. Reheat in the oven or microwave after thawing in the refrigerator.

    Components

    1. One pound of room temperature ground beef sausage
    2. two cups of biscuit mix
    3. One pound of shredded sharp Cheddar cheese

    Guidelines

    • Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius).
    • In a large bowl, combine the room-temperature sausage and biscuit mix; thoroughly mix with your hands. Stir in the shredded Cheddar cheese until well combined. Form dough into roughly thirty walnut-sized balls and place on a baking pan.
    • Bake for 20 to 25 minutes, or until the sausage is cooked through and golden brown, in a preheated oven.

    Nutrition Information

    (per serving)

    264 Calories

    11g Carbs,

    13g Protein,

    and 19g Fat

     

  • 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