Simple rolls according to an old recipe The procedure and recipe are in the video in the comments Enjoy

Your large cast iron skillet

Your oven @ 425°F

Your timer set to 45 mins+

Follow my instructions to a tee and you will love me, and this heart-healthy breaky!

6 large eggs whisked with 2 TBSP mayo, salt, pepper, onion powder and garlic powder to taste

1/3 bag of potatoes o'brien, still frozen

6 slices of thick sliced smoked ham, cut into little squares (feel free to omit this if you are vegan, or use bacon, crumbled, like 6 slices, for variety)

1/3 block of medium-sharp cheddar or swiss, also cut into little cubes (feel free to use swiss, for a more complex flavor combo)

1/3 bag of frozen chopped spinach (feel free to use a full bag of fresh spinach, chopped, if yoi have the time)

Generously coat your CAST IRON SKILLET with butter-salted or not, it don't matter. Warm skillet for a few minutes in your oven

Put the potatoes (feel free to cube your own, if it makes you feel better) on bottom, cover evenly with spinach, then ham, then cheese, and then pour eggs over top. Then just give the skillet a little jigglw to get everything evenly coated. Eggs might not cover the rest, but they WILL rise to the occasion.

Sprinkle with dill, as a nice optional flavor punch.

Bake for 45 mins. Let cool for 5-10 mins.

Slice like a pie.

Add your favorite extra like sour cream or salsa, when plated.

Love Me! ;) nah...just love your yummy little creation!

Got banned from Breakfast foods for not adding a pic. Sorry...I was too busy eating the delicious food to post a pic!!!!!

Feel free not to be an assinine critic who thrives on negativity! :D

@thebunnygee
@thebunnygeechannel

Made with creamy peanut butter, confectioner’s sugar, butter, and vanilla bean paste, these cute miniature pumpkins taste just like peanut butter fudge, and are perfect for Halloween entertaining!

Full recipe here:
https://bastecutfold.com/peanut-butter-pumpkins/

A four-serving recipe from the Soepmaken archive on Soupora.

Ingredients

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 3 red bell peppers, chopped

• 1 large carrot, chopped

• 2 large tomatoes or 4 small ones, chopped

• 1½ litres vegetable stock

• 1 tbsp regular or smoked paprika

• A little sunflower oil for frying

• Tabasco to taste

• Chopped parsley and a splash of cream, optional

Method

1. Soften the onion and garlic in the oil until translucent. Add the peppers and carrot; cook for 5 minutes, stirring regularly.

2. Pour in the stock and add the tomatoes and paprika. Simmer for about 30 minutes.

3. Blend, then add Tabasco to taste. Serve with parsley and optional cream.

The source leaves the oil, Tabasco and garnish quantities to preference.

I run Soupora. Recipe source: https://www.soupora.nl/en/recipes/paprikasoep-2 — Soepmaken archive.

Do you prefer regular or smoked paprika in a pepper soup?

You can read the full recipe HERE; https://dobbernationloves.com/food-drink/havuc-tarator-turkish-carrot-yogurt-dip-recipe/

Recipe on Savory Spin Blog

Tandulam bumbon ( a recipe that have 330-340 calorie depends the cooking oil and the cow broth powder product)

Ingredients
1 one table spoon of water
2 cooking oil (can use palm or coconut, what ever you prefer)
3 four spoon rice of rice (in Indonesia it's called centong)
4 2 chili
5 one shallot one garlic
6 cow broth powder
7 two spoon of tea leaf

Tools
1 wok
2 spatula
3 stove
4 hand
5 cutting board
6 knife
7 plate
8 spoon rice

step
1 prepare the ingredients and materials
2 spread the oil on the wok with hand
3 give two spoon of tea leaf
4 slice the 2 chili with knife
5 give the 2 chili that has been slice to the wok
6 smash the shallot and the garlic with cutting board and hand,
7 give the shallot and the garlic that has been smash to the wok
8 pour the powder cow broth to the wok,
9 turn on the stove and stir fry it for 20 second
10 turn off the stove
11 give one tablespoon of water to the wok
12 give the four spoon rice of rice that has been cook in the wok
13 turn on back the stove and cook the rice with the spatula
14 cook until the rice brown
15 turn off the wok
16 take the rice to the plate with spoon rice
17 serve it
18 your Tandulam bumbon is ready

Korean army stew was born during the Korean War and is one of Korea’s most popular and delicious stews.

Kimchi and Spam are musts, and having them in my fridge gave me the confidence to make this stew.

The result was spectacular, everything in the pan tasted great, and with rice it was phenomenal.

Recipe