Відео

You always make my day happier! Thank you again!

Thank you! I hope you try it!

Yes

Thank you for trying it! I am so happy you enjoyed it!

After blending the ingredients in the blender and immediately pouring the blended mixture into the baking pan, I transfered the pan to the oven to bake and then let it cool a bit to unmold the dessert. If you want more details (full recipe), you can get it right here: www.easyanddelish.com/easy-bread-pudding/

Thank you so much for trying our recipe! I am so happy you enjoyed it! ❤️

Actually not! It was medium rare to medium. But if you like rare, just cook it less! Simple!

I see! Was your layer of cheese too thin? It happened when i made it too thin for the first time. This is one of the reasons I pile the cheese up to make a thick layer. I also used parchment paper and don’t leave it to cool completely before removing it with the spatula.

Actually I didn’t overcooked it. My lights and camera are the basic type (aka not the best for video recording), not the professional ones because they cost thousands of dollars. The center of the picanha is thicker than the parts close to the edges. The center of mine was medium rare and the edges was medium. If you go to a Brazilian steakhouse they will ask you if you want rare, medium rare or medium. I am Brazilian and used to cook picanha and this is how how we cook in Brazil. Mine also was tender and juicy. Other people who really followed my recipe loved it. There are comments here and also in my blog. You are welcome to check them!

Recepie

Hi Mary! You can get our cabbage soup recipe here as well as the 7-day diet plan: www.easyanddelish.com/cabbage-soup-diet-recipe/

No, you are not bad at all. You made this for the first time and is not uncommon to either overcook or undercook it a little. Please follow all the tips and practice once or twice more. If you undercook it, you can serve it in small glasses or ramekins to be eaten with a spoon. If you overcook it, no worries! You can stir in a little bit of heavy cream until getting creamy and serve it into ramekins also to eat it with a spoon. You can top it with berries or you can use it as a frosting for chocolate cake. We do this in Brazil.

Thank you for that! But like I said in the video, “unplug the toaster and take off the quesadilla.” I know you saw the cord there, but before I took the quesadilla off using the tongs, my hand went up to unplug my toaster. I know metal don’t go into plugged kitchen appliances. Thank you again!

Amen! Thank YOU! <3

For the filling, you use 2 tablespoons Truvia Sweetener (or Erythritol Confectioners) OR ¼ cup Confectioner’s sugar, icing sugar, or powdered sugar (if not on a low-carb diet). If you prefer your cheesecake filling to be sweeter, use about ⅓ cup of Erythritol Confectioners.

Hi Dee! The yield will depend on the measurement you used to make the balls (1/2 TBSP, 1 TBSP, or 1 tsp) and how greased was the spoon and your hands. When I use 1/2 TBSP I usually can get around 20-22 brigadeiros. But there is still a variation because I sometimes fill the spoon to make one ball more than the other. None of my balls are exactly the same size. If you didn't use a spoon as measurement the amount may vary even more. These are the factors that can make the yield from one batch different from the other.

The way you described, the other recipe(s) made the traditional tarts from scratch completely. I didn't spread butter on the dough because I used a store-bought one instead of making it from scratch. My custard came out creamy but not as dense as the other traditional recipe.

Actually, it tastes quite delicious!

I know they are similar but there is a difference between the American popovers and the British Yorkshire pudding. Yorkshire pudding uses a lot of beef fat (drippings from a beef roast) to cook the pudding in the tins while the popovers lightly grease the tins with another type of fat. So these are technically popovers! 😃

Thank you so much!

So glad you enjoyed it! You made my day!

You don't have to. I added to mine to make the sauce creamy and rich, and of course, to reduce the acidity of the tomato sauce. The acidity can make some people's stomach upset. The pasta was also low-carb and needed some added richness.

@@EasyandDelish Thank you

I like mine that way. But you can bake them longer, about 2-3 minutes more.

Thank you! I hope you can make this appetizer. A family favorite! Wishing you a very happy new year! ❤

I am sorry but what exactly was horrible? Everything is clear, on focus and the video is instructional. For sure not a high production but better than the quality of many uploaded to UA-cam.

My pleasure! Happy new year!

It's in the details.

Sir, if I had not talked enough UA-cam had not let me upload the video in this format. But good you have a hand to forward the video to the moment you want. 😂I bet it took you less than 5 seconds. Have a happy 2024.

Hello, fellow brit.

Why the hell did I say that?

@@eyesicecoldbro changed his mind 😂

I know they are similar but there is a difference between the American popovers and the British Yorkshire pudding. Yorkshire pudding uses a lot of beef fat (drippings from a beef roast) to cook the pudding in the tins while the popovers lightly grease the tins with another type of fat. So these are technically popovers! 😃

Thank you! <3

Yes I did!

So did you put them together end to end to make it longer?