#how to make nachos with doritos salsa and cheese

[httpsserene]

trust me. Your opinions are anything but terrible.

Arizona: GREEN TEA IS THE RIGHT ANSWER. If I could have one drink on a deserted island I would have that. Iced tea with lemon is also the right take and so is sweet tea and I’m saying that as someone from New York. My little 5 cents is try the peach. I personally like it and drink it if the bodega by me is out of green tea.

Ice cream: once again. THE CORRECT ANSWERS. I’m a sucker for vanilla tbh. Like vanilla in general is just MMM idk. I like the smell of it too like straight vanilla extract. I personally also like ginger it’s really really good. It’s hard to find ginger ice cream here too. The place that used to have it took it off their menu a few years ago now. Oreo has to be three for me just bc of Ginger.

Gum: trust me. I agree with you there. I never understand it. Mints are also one of my favorites, or those tic tacs those are delicious. Mints are making me think of those peppermint you would get from the front office or the nurse in high school. Istg they put something in that it went so hard.

chocolate: is just- amazing trust me. I completely consider chocolate with caramel chocolate because it has chocolate in it sooooo. Then again I eat chocolate covered potato chips (it tastes amazing trust me, it’s from Japan it’s so good.) KitKats and M&Ms are up there for me. What’s your favorite flavor of them or do you just like the OG? For me KitKats the og is the goat. M&Ms I lowkey like the brownie one. That or the caramel one.

Ok. I haven’t seen a lollipop that wasn’t dumdums in a hot second and I don’t want that to change. Once again, butterscotch is the correct answer! It’s defo my favorite, second is the blue raspberry and third is root beer. I also really like trying to figure out the hidden flavors.

My next set of questions. 1: On a deserted island, what are three things you would bring with you that isn’t ur phone.

2: if you could only eat one thing what would it be. (My answer to this is sushi bc there are so many different types I would never get bored.)

3: what is your favorite food/comfort food?

4: what seat on the plane do you prefer? 5: What do you think is the silliest word in English?

6: do you have any hot takes on movies/shows?

7: besides writing, what’s a talent that you have?

8: what’s something that feels illegal, but isn’t?

9: what's just a random fun fact you have

10: if you could have a superpower, what would it be?

11: what’s the weirdest thing you believed as a kid? (Mine was that if the lights in the backseat were on, the car wouldn’t start.)

And last but not least

12: do you have a trend you want to end? Along with that is there a specific word that you wish wouldn’t exist anymore?

I’m so sorry I realize now how long this is. Pls you don’t have to answer all of these I promise!

✧*̣̩⋆̩☽⋆゜ og kitkats and m&ms for life!

i would bring a plane, fuel, and a pilot LMAO

a rice bowl, like you can't go wrong! my particular bowl: white rice, black beans, steak, veggies, lettuce, cheese, salsa, sour cream, and queso blanco (i like dairy even though i'm lactose intolerant)

favorite/comfort food? i actually don't know if i have one? but like junk food/snack wise i really like nacho cheese doritos and chocolate chip cookies, separately of course, never both at the same time lol

aisle seat for logistics but window seat is the true answer. i have to look out of the window for takeoff and landing or else i may freak out a tiny bit.

wouldn't the silliest word be "silliest?" jk i think it's either "queue" or "definitely." queue has too many letters for how it sounds, that's why in america we say "line" instead! and, definitely, i mean cmon bro, it's silly that i always spell it wrong on my first attempt.

hot takes: all the shows with a highschool setting could've been college/university shows; what is the obsession with having minors (played by adults) in explicit shows (not that underage kids don't experience sexual stuff, it just shouldn't be that prominent in media i feel it sends the wrong message to ACTUAL minors irl. another hot take: not every book or cartoon needs a live action adaptation. please stop mutilating something that was perfect.

i'm happy you think i'm a talented writer haha but, my little talentthat i always tell everbody is that i'm musically gifted. i played the violin for 12+ years, did a little bit on the drums, but right now i'm jamming on a bass guitar!

TSA. i always feel like i'm smuggling something in my luggage even though i'm not. Electronic signatures too, that shit is not valid, imo! but it would pain me to have to be in person to sign a contract as an introvert.

microbursts, their bursts of air from thunderstorms, and if you ever have the chance to be in small/private plane at a certain altitude and hit one, you'd be pulverized instantly. turbulence is also a rare reason for planes to crash (i've memorized this from spencer reid in a criminal minds epsiode, idk why)

charm speak, a little like mind control but just through speech! piper from pjo and allison from umbrella academy both have a type of charm speak if you're familiar with those examples.

the weirdest thing i believed is that carrots keep your vision perfect. i loved carrots as a kid and i still almost turned out to be nearly as blind as a bat. swear i'm a few points away from being legally blind and learning echolocation.

the trend i'd end? beauty standards for sure, whether it's body types or face structures gts gone. as for the word i'd get rid of? any slur would be thrown in the trash promptly!

it was a fun q&a, i don't really mind it! ✧*̣̩⋆̩☽⋆゜

[gingergarlictv-blog]

Nacho Cheese Salsa : The Most Beautiful Meal for Camp!

In order to eat really delicious food, I think it is the most delicious to eat food that has been modified to suit Korean tastes rather than going to a local place. But I get the feeling that local food tastes better than tinkering. Nachos are said ......

Copyright by Ginger&Garlic Hello~ (_^_^_) This is Ginger and Garlic. In order to eat really delicious food, I think it is the most delicious to eat food that has been modified to suit Korean tastes rather than going to a local place. But I get the feeling that local food tastes better than tinkering. Nachos are said to be a traditional snack that originated in Mexico. The most common form is…

[dinosaurtsukki]

haikyuu!! + dorm ‘meals’

the ‘meals’ has a quotation mark because ‘meals’ is a social construct and anything from a single m&m to a thanksgiving dinner can be considered a ‘meal’ especially if you’re a broke-ass college student trying to cook in a dorm

Hinata: there’s no way he compromises with food and eats rice three times a day. at midnight he’ll go out to buy pork buns

Kageyama: milk powder and rice mixed in a cereal bowl and eaten with The Only Utensil he has which is a single chopstick

Tsukishima: frosted. strawberry. poptarts. he knows it’s not good for him but he doesn’t care. makes this thing called a ‘poptart sandwich’ which is exactly what the name suggests (there’s extra jam in between the poptarts)

Yamaguchi: loves making smoothies and shakes and posting pictures of them on instagram. he did kind of get too far when he started blending asparagus 

Ennoshita: tries to eat as healthy as possible while still being on a budget so he eats salsa with everything and now he has five million salsa jars in his dorm 

Tanaka: you were scared of him at first because he kept his cigarettes in a jar until you found out those weren’t real cigarettes after watching him take one and just bite into it (they’re made of candy)

Nishinoya: makes his own tuna-mayonnaise onigiris that are 60% mayo, 20% tuna, and 20% rice. yeah, you don’t eat in your room too much

Daichi: has those instant-oats-and-cereal-mix drinks that you add hot water to. except one time he added cold water instead of hot and he stared at his mug for five minutes before drinking it nonetheless

Sugawara: he loves eating gummy bears except he lines them up on the table, eats each of their heads first, and then the rest of the bodies. you’re genuinely scared

Asahi: he really, really loves string cheese for some reason? when he first moved in you watched him open a box and pull out packet after packet of string cheese

Oikawa: he’s a trader joe’s/healthy options bitch because he’s one of their ‘influencers’. except he just takes pictures of the food and makes you eat them because they taste like cardboard

Iwaizumi: tried to go one of those ‘cleanse’ things because he heard its good for you and ended up punching a wall out of pure hunger on his third day

Matsukawa: canned tuna and crackers except he plates it real nice, even adding ‘artful smears of ketchup’ on the side of his plate

Hanamaki: microwaveable mac and cheese. every time he stirs his cup he just goes ‘this is what good pussy sounds like’ 

Ushijima: you don’t know exactly how but this guy somehow manages to make full course meals like vegetable stir-fry and fried rice despite the fact that there’s only a microwave in your dorm

Shirabu: vodka. sometimes with orange juice

Tendou: deadass brought an entire CHEESE FONDUE machine with him to his dorm room and turns it on every night. he’ll eat anything with it: marshmallows, nacho chips, other solid forms of cheese

Semi: spicy fire chicken noodles (you know, those samyang korean noodles) but he also adds extra hot sauce to it because it still isn’t spicy enough for him

Goshiki: eats normal, healthy food but you find it cute that he has his name written on his utensils, as well as a number to contact in case he lost them

Kuroo: oreo cookies !! but when he has a pack, he eats all of the fillings first, crushes all the cookies, and then eats the crushed cookie with a spoon

Kenma: snorts crushed doritos like its cocaine

Lev: this guy fricking eats caviar by the can like it’s nothing ???? just casually opens a can, maybe he’ll top it on some crackers and rice as if it’s canned tuna or something

Yaku: barely spends money on food because he’s addicted to bubble tea. one time you asked how he functions on just bubble tea and he just straight-up looks at you and says ‘my organs are dying’

Bokuto: he regularly buys a twenty-piece box of chicken nuggets and two orders of large fries. at first you thought he was going to share but he didn’t

Akaashi: to him, coffee is already food. his organs scream for water but he goes for iced coffee. he really tried quitting for a week and ended up sobbing halfway through

Atsumu:  the only thing he brought to his dorm for eating was a mug and he’s dead set on using that single mug to cook and eat his meals while he’s in the dorm. it’s fun watching him make instant ramen

Osamu: he tried to roast an entire chicken by cramming it into the microwave during the holidays. needless to say, it didn’t work and your room looked like a crime scene

Suna: he only eats instant noodles, no matter what day or occasion. but one time, he accidentally drained the broth after adding the seasoning packets in and just sat on the edge of his bed with cooked, plain noodles 

Kita: any fruit that he cuts and peels himself. when he notices you’re stressed he’ll literally peel tangerines for you and leave them on your desk

Sakusa: he doesn’t trust himself to use the microwave, nor does he want to eat shitty food so he’s always ordering salad because he’s a Healthy Bitch

***********************************************

taglist (still open to anyone who wants in!): @montys-chaos​ @miyumtwins​ @strawberriimilkshake​ @pocubo​ @sugawara-sweetheart @akaashisbabydoll @laure-chan​ @therainroguefanfiction​ @atetiffdoesart @stephdaninja @oikaw-ugh​ @charliefredb​ @dramaqueenweeb1469 @tremblinghearts @applepienation @doodleniella @haikyuu-my-love @tpwkatsumu @waitforitillwritemywayout

[sofreakinmanyfandoms]

The Nice Guy - Clint Barton X Reader college!AU - 1/6

I don’t remember if it was @rogue-barnes-16 or @cryforfandoms who inspired this, but it was one of them. Plus, I’m having so much fun writing Clint in NCNR, and also I’m sick of the trope of unrequited love actually being requited. (You’ll find out as you read it.) So, here you go. My first Clint Barton fic.

EDIT: I apparently accidentally removed the “keep reading” before posting. Sorry to everyone who found that before I fixed it.

Word count: 1453

Warnings: Mild angst. A tiny bit of commentary on my opinion of the traditional idea of masculinity. 

The small party was in full swing when you arrived at Clint and Natasha’s new place. They had used Christmas break to move into their off-campus apartment and had invited your core friend group over for a New Year’s Eve bash.

The three of you had grown up together, and although your friend group had expanded once you were in college, you were still each other’s best friends. They had invited you to join them when the apartment hunt had started, but you’d just been upgraded to a solo apartment at your residence hall and were looking forward to not having roommates for once in your life.

“Hey, there she is!” Sam called out as you entered. “Riley! Your girl’s here!”

Your boyfriend, Sam’s roommate Riley, emerged from around the corner.

“Hey baby,” he greeted you, leaning in to give you a kiss and taking the grocery bags from your hand. “What did you bring?”

“Three bags each of nacho cheese and cool ranch Doritos for us normal people,” you grinned, pulling out a yellow bag. “And, of course, one bag of plain Doritos for the weirdo.”

“I heard that,” Clint said, swooping in from somewhere to grab them from you. “I’d be mad, but I’ve been seriously craving nachos all day. Thanks, Y/N.” He shoved a few dollar bills in your hand and bolted for the kitchen.

“Y/N, can you make sure he doesn’t light our new microwave on fire?” Nat called to you from living room. “He forgot to take the plastic off one of them last time.”

You winced and called back your agreement, giving Riley a peck on the cheek before following Clint.

“I can’t believe you can actually crave nachos with a recipe like that,” you teased Clint as you entered the kitchen.

He looked up at you from where he was peeling the plastic off squares of American cheese. “Says the lactose intolerant chic who wouldn’t know good nachos if they did the salsa in front of her. I don’t know how you stand that vegan cheese stuff.”

“At least I’m not dropping sandwich squares of cheap cheese on a plate of boring chips,” you shot back. “Have you ever considered, I don’t know, adding something with flavor? Taco meat, or salsa, or something? Heck, even flavored Doritos would make that stuff better.”

Clint dropped his plate in the microwave and shook his head. “There’s nothing wrong with simple. Besides, I’m in college; I’m taking advantage of the expectation I won’t know how to cook. I have to learn enough stuff in class already, so no way am I trying to cram more kitchen info into my brain when I can survive just fine on this stuff.”

You sighed and shook your head. “You’re hopeless, Barton, you know that?”

“And you love me anyway,” he grinned, dropping an arm around your shoulders.

“Whatever lets you sleep at night,” you laughed, shrugging off his shoulder and wandering back out to the party.

Clint watched you leave and sighed. Having you and your boyfriend hanging off each other in his apartment was going to test his self-control all night. This was going to be a long party.

---------- 

You settled in next to Nat, who was curled up in her boyfriend Bucky’s lap. He was talking to Sam and Riley, leaving her free to converse with you.

“How are you two enjoying the new apartment so far?”

“It’s so nice being off-campus,” she admitted. “Clint’s a great roommate, too, when he’s not melting plastic in the microwave. Are you enjoying living alone?”

“Gosh, yes,” you sighed, “it’s perfect. No one leaves dishes in the sink overnight or their coat on the couch.”

She laughed and shook her head. “You always were a bit of a neat freak.”

“Hey, Nat?” Bucky shot you a look of apology as he cut into your conversation. “Can I get up, doll? I’d like to go with the guys who are picking up some pizza.”

Nat pouted at him, but you could see the smile she was trying to hide. “But I’m comfy,” she whined.

“If all the guys all go, we’ll get a few minutes of girl time,” you offered.

Bucky gave you a grateful smile when Natasha sighed and stood up. He, Sam, and Riley gathered their coats as Steve came up with his car keys.

“Hey, Barton, wanna join us?” Sam called. “We’re gonna go get pizzas and drinks. The girls are staying here to do who knows what girly stuff. We’ve got one more seat in the car.”

“Nah,” Clint said as he came around the corner, nachos in hand. “I’m gonna stay and finish these.”

“He’s practically one of the girls anyway,” Nat teased. “It can still be a girl’s night.”

Riley leaned over and kissed you on the cheek. “We’ll be back in an hour, baby.”

“All right,” you smiled up at him, “see you then.”

----------- 

“What the hell?”

At Sam’s exclamation, the three of you looked up at the guys who had just tromped in with the pizzas and a few cases of soda.

“What?” Clint asked innocently.

You and Natasha were seated on the floor facing each other, painting each other’s toenails. Clint’s were already finished; he was leaning his back against the couch and reading an article from the latest issue of Us Weekly aloud as they dried.

Sam gave his feet a pointed look. “Your toenails are hot pink.”

“The color,” Clint informed him, “is called Bachelorette Bash. Nat’s are Russian Roulette and Y/N’s are Loot the Booty.”

Riley made a choking sound. You shot him a glare.

“Pirate booty, Babe. Treasure. Get your mind out of the gutter.”

“Man,” Sam shook his head, “you’re crazy.”

“Told you he was practically one of us,” Nat laughed.

You grinned up at your boyfriend. “I’d be happy to do yours next.”

“I think I’ll pass,” he said with a smile, bending over to kiss you on the top of your head. “Maybe Sam’ll take you up on the offer.”

“Like hell I will,” Sam muttered, drawing a laugh from his roommate.

“I’ll take mine in mint green,” Bucky announced, flopping down on the couch.

Nat blew on your toes as she finished the last one and reached for a bottle of base coat. “Do you mean Chillato, Mint Candy Apple, or Bon Boy-age?”

“The first one.”

“Dibs on…” Steve scooped up a bottle and read the color title, “Leggy Legend.”

“Shoes and socks off,” you laughed as you took the bottle from him. “Do you want base and top coat too, or just the polish?”

He looked at you like you were crazy. “Duh, base and top coat too! Gotta help that color last as long as possible.”

Sam shot a look at Riley. “We’re surrounded by crazies.”

“It’s just polish,” Bucky scoffed. “It’s not like having colorful toenails puts your manhood in jeopardy.”

“You could learn a thing or two from us,” Clint said with a nod. “We have attractive women fussing over our feet.”

“If you’re concerned about people seeing the color, I have some nearly invisible sheer polish you’re welcome to use,” Nat informed them, finishing the basecoat on Bucky’s second foot. “It doesn’t even have a girly name.”

“Shine makes your nails look healthier,” Steve teased.

“I’m good, really,” Sam insisted with a shake of his head.

“Same,” Riley agreed.

The two of them passed around sodas and slices of pizza to those who were stuck in place while their toenails dried. By the time the ball dropped on TV, everyone’s polish was dry and people had resituated themselves around the room.

“You know, we’re in New York,” Steve remarked dryly. “We could’ve gone to see the ball drop in person.”

“Yes, but the apartment is warmer,” Clint pointed out.

“Touché.”

The singles in the room cheered as the ball dropped, while the two couples kissed.

“Happy New Year, Baby,” Riley whispered.

You smiled back. “Happy New Year.”

---------- 

Well, that could have gone worse, Clint told himself as he lay in bed, the party long over. He’d gotten an hour with you and Natasha without Riley around kissing you every few minutes. He’d had to glue his eyes to the TV for your New Year’s kiss, but as hard as it had been to see you happy with someone else, he did like to see you happy. Maybe if he hadn’t been a coward through high school, you’d be happy with him instead.

He rolled over and curled himself around his extra pillow. As he slept, thoughts of you kept drifting through his head. Your smile, your laugh, the way you lit up at his stupid jokes….

Yeah, he definitely had it bad.

[leopardwrangling101]

There’s a leopard in the fridge

Leopards get into everything.

You would think it was impossible because a leopard is a very big thing and some of these spaces are super small, but they manage.

Leopards however seem to like the fridge.

When leopards arrive they mess with food.

Can’t eat, don’t want to eat, over eat, eat only junk food, only eat take out.

Can’t walk through the grocery store without disassociating

Can’t place an on-line grocery order because everything just seems to be closing in and the thought of trying is just TOO MUCH

Can’t chose something off a menu to save a life.

Disassociate in the fast food parking lot (if you’re lucky, the drive through like if you’re not)

Time for preplanning.

If you’ve read anything in this tumblr you should know that my leopards are pseudo controllable with preplanning. Organization, structure, lists, kits…these things seem to befuddle my leopards and give me a little breathing room.

Keeping leopards out of the fridge requires three to four lists.

List one- typical meals or types of meals that you eat each week, - breakfast, lunch, dinner, snack. If you are a hobbit, fill in the other meals, no judgement here.

Example:

Breakfast schedule

Monday - yoghurt and cereal

Tuesday - eggs

Wednesday - yoghurt and cereal

Thursday - eggs

Friday - yoghurt and cereal

Saturday - something easy

Sunday - something special

Lunch schedule

Monday - themed lunch (make it special)

Tuesday - vegetarian plough man’s lunch

Wednesday - afternoon tea

Thursday - salad

Friday - tuna sandwich

Saturday - picnic (even if indoors)

Sunday - popcorn and a movie

Evening Meal schedule

Monday - vegetarian

Tuesday - Fish

Wednesday - new recipe

Thursday - dinner with friend (after work, going out to eat)

Friday - Ethnic option - self-made, take out or frozen

Saturday - Soup and Grilled Cheese

Sunday - Something special

List two - core foods in the fridge and freezer that you typically eat.

I keep to a pescatarian diet and my core list looks like this:

Dairy

Eggs

Heavy cream

Cheese (shredded, chunk, sliced)

Butter (stick and spread)

Yoghurt (Greek or French)

Horseradish

Sour cream

Cottage cheese

Hummus

Cream cheese

Milk (nut and/or small amount regular)

Produce

Salad materials:

Lettuce

Spinach

Tomatoes

Peppers

Cucumber

Radish

Carrots

Celery

Sprouts

Cooking vegetables:

Ginger

Garlic

Shallots

Mushrooms

Peas

Bok Choy

Broccoli

Cauliflower

Kale

Leeks

Fennel

Zucchini

Asparagus

Beets

Swiss chard

Yellow squash

Onions

Potatoes

Small eggplant

Corn

Green beans

Fruit in season

Lemons

Apples

Berries

Oranges

Clementines

Blood oranges

Plums

Peaches

Grapes

Avocado

Fish

Shrimp

Squid

Snapper

Perch

Scallops

Swordfish

Cod

Trout

Other fish/shellfish when on sale, in season

Frozen

Appetizers

Quick entrees - vegetarian and pescatarian

Veggie sausage

Veggie burgers

Frozen vegetables

List three - typical core pantry items

This is my list:

Pantry Items

Pasta

Pasta sauce (pesto, marinara, vodka, Alfredo)

Rice (jasmine, long grain wild)

Soup (jarred preferably)

Olives

Artichoke hearts

Roasted red peppers

Salsa (red and green)

Tea

Flour

Chocolate chips

Cocoa

Corn meal

Pickles

Vegetable stocks

Fish stock

Yeast

Mustard

Mayonnaise

Sugar

Herbs

Spices

Popcorn

Cereal

Bread

Crackers

Canned fish

Canned vegetables

Canned beans/lentils

Nuts

Specialty items

Salad dressing

Oils

Vinegars

List four is for specific leopard foods, either foods that scare off leopards or foods that soothe leopards. So sometimes these foods are in the cupboard, sometimes they are in your leopard wrangling kit. Sometimes they are what you serve yourself on a relaxation night.

My list

McCain smiley fries

Nacho cheese Doritos

Mexican hot chocolate disks with cinnamon

Spaghetti Os

Canned Clam Chowder

Oyster crackers

Goldfish crackers

Anise sponge cookies

Root beer

Dark chocolate covered almonds

As you can see this list is pretty carb heavy, these are comfort foods, things that I know specifically can lift me out of a leopard moment or can dissuade leopards from taking residence. But these are not my everyday foods. Some of my everyday foods, like tea, also work against leopards, but since that is a staple, it doesn’t need to be specifically on this list. If I am in a bad way leopard wise, this is a quick list for an online grocery order, a request to a friend or a specific short list for my own foray into the store. Only one item on the list is frozen, so even if I disassociate I don’t need to worry about a cart full of ruined food stuffs. The hot chocolate disks are a specialty item that most of my local grocery places don’t stock, so this is something I either have to keep on hand or pick up when I spot it and save it. This is a definitive leopard wrangling kit item and also requires that I keep some option of milk on hand.

How to use these lists.

List one: Having a routine for meals gives the day a bit of structure and helps keep leopards at bay for a bit. Meal routines also allow for prepping meals in advance, such as when the leopards are quiet. As you know from reading other posts, I also love to cook, so my lists are designed around that, but that doesn’t mean I don’t shove ingredients for a new recipe in the slow cooker to fulfill my need for food when avoiding a leopard. If the lists are too rigid and the leopards too loud, adjust the list. It’s just a list, it’s a reminder and suggestion to yourself.

Lists two through four: knowing your core needs and preferences for food makes it easier to grocery shop, keep track of what you need versus what is on hand and do alternative ordering when you cannot shop for yourself. You can print out your lists and keep them tacked on the fridge and puta mark next to things that are used up and need to be replaced. You can load all the items into an app on your phone and do the same.

[campersholiday]

How to Make RVing More Fun

RVing is fun. But there is always room for more fun, right?

RV camping in Florida is a great activity for the entire family. It’s one way to allow the kids to appreciate nature rather than just having their noses on their gadgets all the time.  

It’s also an opportunity for parents to kick back and relax--to destress themselves from the hustle and bustle of real life.  

Here are tips to make RVing more fun for you and your family:

1. Plan ahead

This is quite important because when you have no plan, you will surely be stressed out over many unexpected issues.  

You could have forgotten to pack various items or maybe you got lost because you didn’t map out the route you were supposed to take.  

It may also take time to look for rest areas because you didn’t plan ahead.  

When you organize your trip, you also get the chance to prepare for many eventualities.  

It’s easy to just jump into an RV and allow life to take its course. It may sound more fun and adventurous to just be more spontaneous. However, the fun stops when you are met with unforeseen circumstances.  

2. Be creative with food

If you plan on camping for a week or so, then grilled hotdogs and burgers just won’t do for the entire duration of your trip.  

Also, go back to the first step: plan ahead! Prepare a menu for your food so you don’t have to spend a lot of time debating what to eat during the day.  

Set aside a day for tacos, they could be quite easy to make. You just need to chop some tomatoes, onions, and lettuce while also grilling some minced meat. You can also let the tortilla touch a bit of fire before assembling the taco.  

You could also mix some black beans, salsa and lots of cheese on a pan over an open fire. Dip some Doritos into it and you have campfire nachos.  

Bet you think mac and cheese would be complicated to do in a campfire--not really! As long as you bring a Dutch oven with you, it’s fairly easy.  

3. Camp lights

Camping is not complete without a campfire. But to prevent accidents, you could use lanterns. They are more attractive and safer to boot.  

Using camping lanterns allow your campsite to be well lit but without the fear of possibly burning stuff within the campgrounds.  

But if you want to make smores and campfire cones, then you could just find a campground with safe fire pits.  

4. Play some games

A game of scavenger hunt is really fun in a campsite. The area is just so big that you could really kill a few hours just playing the game.  

But before you reach the site, you could compete in an Alphabet Game. This is for the entire family. Each member will name a thing that starts with each letter of the alphabet. But they could only name things that they actually see on the road while in their RV.  

The first person to name an object for all letters wins!

At night, you could play some cards or some board games.  

5. Play some music

Early at night, you could also take out your musical instruments and play some tunes. In fact, you could also make a game of this: Name that Tune.  

However, you have to make sure that you stop later at night so that you won’t disturb campers who plan to go to sleep.  

But the last step is really what makes RVing more fun.

5. Finding a great RV park

Not all RV parks are created equal. So, if you are looking for a place where you can really maximize fun, then you should park at Camper’s Holiday, your perfect RV park in Central Florida.

We have amazing amenities for a comfortable stay:

Free WiFi

Complimentary cable TV

Heated restrooms

Coin-operated laundry

Dog exercise area

Convenience store near the entrance

It’s totally safe, too. There is a gated entry for your peace of mind.  

There are 66 paved sites surrounded by large trees that provide refreshing shade.  

The RV park is also surrounded by awesome destinations to keep the entire family entertained.  

It is in close proximity to around 15 golf courses and there are flea markets where you could find one-of-a-kind treasures.  

The more active bunch will enjoy canoeing and kayaking as well as a unique mermaid show at the Weeki Wachee River.  

Since we are in the thick of summer, call us at 352-796-3707 for a reservation now! You may also email us at campersholidaytr@bellsouth.net.  

Experience the greatest camping on earth at Camper’s Holiday! Contact us now!

[kembungsusu]

Taco salad. 🙂. Easy Healthy Taco Salad Recipe With Ground Beef - If you're looking for how to make an easy taco salad recipe, try this low carb, healthy taco salad with ground beef. This Taco Salad is quick, flavorful, hearty, a total breeze to make and it's a dinner everyone can agree on both young and old alike! It doesn't take much to make a satisfying meal and this simple salad is.

This healthy taco salad recipe is filled with tomatoes, avocado, black beans, zesty dressing, and Nothing beats this healthy taco salad recipe in the summertime. This Taco Salad recipe is made with ground beef, chopped lettuce and all your favorite toppings, including nacho-flavored Doritos tortilla chips! This Taco Salad recipe is the absolute best!

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, taco salad. 🙂. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Taco salad. 🙂 is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They're fine and they look fantastic. Taco salad. 🙂 is something which I've loved my entire life.

Easy Healthy Taco Salad Recipe With Ground Beef - If you're looking for how to make an easy taco salad recipe, try this low carb, healthy taco salad with ground beef. This Taco Salad is quick, flavorful, hearty, a total breeze to make and it's a dinner everyone can agree on both young and old alike! It doesn't take much to make a satisfying meal and this simple salad is.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook taco salad. 🙂 using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Taco salad. 🙂:

{Take of Meat.

{Get of Garlic powder.

{Prepare of Onion powder.

{Prepare of Toastietos chips.

{Make ready 3 of Cheese blend.

{Get of Lattice.

{Get of Permission cheese.

How to Make DORITOS TACO SALAD ~ Retro Salad Recipe. This delicious Turkey Taco Salad is perfect to meal prep, to make ahead for lunch for the week! Taco salad is a quick, and healthy salad recipe perfect for summer! It's loaded with crisp vegetables, seasoned ground beef, and taco classics such as homemade salsa, cilantro and avocado.

Steps to make Taco salad. 🙂:

Brown your meat..

Dean's the meat.

In I bowl dump all you crap in there. 🙂.

Stuff you will need. 🙂.

Put a twist on conventional taco salad recipe with this quick version using French dressing. Taco salad is an easy light meal or side dish. It's a great crowd-pleaser, and an easy dish to bring to a potluck or other gathering. This Taco Salad recipe is my go-to when I want a quick and easy meal. Plus, as evidence proved, it's a hit to take along to dinners and functions.

So that's going to wrap it up with this special food taco salad. 🙂 recipe. Thank you very much for your time. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[loyalfoodmachine]

Which Doritos Flavor Sells The Most?

1.Doritos corn flakes of doritos chips making machine Doritos comes from the United States and is a flavored Mexican nachos. Compared with potato chips, corn flakes have lower calories, but the taste is crisper and more fragrant. Unlike some potato chips that are frying, they are making by baking and are healthier. There are three flavors to choose from: super cheese flavor, American spicy chicken wings flavor and smoked barbecue flavor. Then the most popular among foodies and the best reputation is the super thick cheese flavor The overall feeling of Doritos corn flakes is "heavy taste". Then it is too salty (the cheese flavor is already very strong, and the barbecue flavor and chicken wings flavor will be stronger. 2. Doritos history of doritos chips making machine All varieties of Fritoli Doritos eliminated trans fats in 2002. Starting in the same year. The Doritos brand complied with the labeling regulations of the US Food and Drug Administration for four years before becoming mandatory.

The company was founding in 2003 by Charles Grady. Who claimed that his throat was damaged and was prosecuted because of stress. According to him, the shape and rigidity of the chips make them inherently dangerous. Grady tried to prove that the chemistry professor of the previous study had calculated. Then how to best swallow potato chips safely. The Pennsylvania Supreme Court later ruled that the research did not meet scientific standards and could not be submitted as evidence. Doritos sales in the United States fell 1.7% to 595 million US dollars in 2005. In order to increase sales in 2006, the company introduced some new flavors, new labels, and more bilingual advertisements. Qiao Yannian, vice president of Fitzroy. Described it as "the most significant rebranding and restarting of Doritos in a 38-year history." On February 21, 2013, the Doritos logo changed again, and now a new advertising slogan says "Bold". This time, it pays tribute to the original design, and to some extent combines it with the previous design elements. The change of the logo is an unannounced visit, appearing out of thin air, and now you can see all kinds of Doritos, the taste of Nacho cheese, although some bags still live in the past 2005 logo. It was officially renamed on the Fritoli website on the same day. 3. Introduction to Doritos Dipping Sauce There are two types of dipping sauces. Both do not add artificial colors and artificial flavors. They are produced in the European Union. After opening, they must be placed in the refrigerator for storage for one month. Type one, vegetable sauce. A. Green bottle. Doritos Mild Salsa (300g): Mexican-style salsa (original) The main ingredients are tomatoes, onions and bell peppers. B. Ingredients: Tomato Purée (49%), Tomatoes (19%), Onion, Peppers (10%), Jalapeño Peppers (2%), Spirit Vinegar, Salt, Modified Maize Starch, Sugar, Garlic Purée, Coriander, Capsicum Extract. C. Taste. Although the main raw materials are all kinds of tomatoes, the taste is very different. There are more natural ingredients in the sauce, and you can clearly see the large particles of tomatoes, onions and green bell peppers. Different from the sticky tomato sauce, Salsa is The liquid-rich sauce is thinner, which is similar to tomato sauce. In addition to the sweet and sour tomato taste. The slightly spicy flavor of the bell pepper itself is very prominent. It makes the sauce itself comprehensive The taste has rich layering, and is very refreshing and appetizing. Although vinegar is added to the sauce, the vinegar taste is slightly lighter. It will not have a strong sour taste from beginning to end like some tomato sauces. And it also covers the taste of other ingredients. D. Red bottle. Doritos Hot Salsa (300g): Mexican-style salsa (spicy) E. The main ingredients are tomatoes, onions and bell peppers. F. Ingredients. Tomato Puree (49%), Chopped Tomatoes (20%), Onion, Peppers (11%), Jalapeno Peppers (3%), Spirit Vinegar, Salt, Modified Maize Starch, Sugar, Garlic Puree, Capsicum Extract, Coriander. G. Taste. It is not much different from the green bottle sauce, except that the bell pepper in the ingredients is a little bit more spicy, but in terms of the heavy taste of the Chinese (especially the people of Sichuan and Chongqing), it may even be slightly spicy. Then the degree is not even considering. . . The stamina of the spiciness is quite sufficient. The short summary is to clear the sour and then slightly spicy.

Type two, cream cheese sauce. A. White bottle. Doritos Cool Sour Cream & Chives Dip (300g): Sour Sour Cream Sauce B. The main ingredients are sour cream. Then whey protein and whole milk powder. C. Ingredients: Water, Rapeseed Oil, Sour Cream (from Milk) (7%), Whey Protein Concentrate (Whey Protein (from Milk), Full Cream Milk Powder, Cream Powder (from Milk)) (5%), Double Cream (from Milk) Milk) (3.5%), White Wine Vinegar, Modified Maize Starch, Onion, Sugar, Dried Egg Yolk, Salt, Chives, Garlic Purée, Acidity Regulator (Lactic Acid), Stabiliser (Xanthan Gum), Preservative (Potassium Sorbate), Yeast and Yeast Extract, Maltodextrin, Flavourings. D. Taste. Solid and full of milky flavor. When chewing with teeth, it feels a bit like eating the cream in a butter cake. The overall taste is strong, but there is almost no sweetness. Then the acidity is light. The sweetness is moderate, and the sauce The finely chopped green onions hidden in the ingredients are very colorful. So they not only cover the acetic acid taste. But also dilute and whiten the little sweet and greasy taste, further reducing the greasy taste of the overall sauce. E. Orange bottle. Doritos Nacho Cheese Dip (300g): Mexican cheese sauce F. The main ingredients are sour cream. Then white cheddar cheese, corn starch and skimmed milk. G. Ingredients. Water, Rapeseed Oil, Sour Cream (from Milk) (8%), Mature White Cheddar Cheese (from Milk) (5%), White Wine Vinegar, Modified Maize Starch, Dried Skimmed Milk, Sugar, Whey Protein Concentrate (Whey Protein (Milk), Full Cream Milk Powder, Cream Powder (Milk)), Salt, Dried Egg Yolk, Spices, Acidity Regulator (Lactic Acid), Garlic Purée, Stabiliser (Xanthan Gum), Garlic Powder, Colour (Paprika Extract), Dried Red Pepper, Onion Powder, Preservative (Potassium Sorbate), Oregano, Dried Chillies. H. Taste. To be solid, similar to white bottle sauce. Also not greasy, but due to the addition of cornstarch and cheddar cheese.  Then a strong cornstarch taste (to be precise, more like Doritos corn The taste of slices) is bashing.  So the acidity and sweetness are moderate, and the finely sliced ​​dried red pepper is adding. But the taste is still suppressing by the taste of corn cheese.

[funnynewsheadlines]

30 People Who Tried Out Some Radical New Recipes During The Quarantine And Here’s What They’ve Got

Plenty of us promised ourselves that we’ll clean up our diets and start eating well as soon as the coronavirus quarantine starts. Sadly, like this chocolate bar and carton of chocolate milk we're enjoying for breakfast show, not all things go to plan. The quarantine has brought out our creativity and desperation in equal parts. You can clearly see it from the photos people are proudly posting online where they show off their next-level improvised quarantine meals.

No burger buns? No problem! Substitute them with some donuts. No breadcrumbs for your steak? Again, no worries—broken up Doritos will do. Out of nachos? Yeah, this cereal will be perfect with some cheese and salsa. Scroll down for the wonderful and terrifying lockdown food pictures that Bored Panda found, upvote your faves, and drop us a comment about your own quarantine meals, dear Pandas!

Bored Panda spoke about these improvised quarantine recipes and people rediscovering their love for food with Nathalie Cooke, Professor and Associate Dean at McGill University Library and Archives, and an expert in cookery literature. Scroll down to read what she thinks and to have a look at her 2 simple but tasty recipes that we can all enjoy during the lockdown.

#1 I’ve Been Spending A Little Extra Time On Dinner Lately

Image credits: SoulcrateSucka

#2 No Buns? Crunchwrap Supreme Burger

Image credits: b3nchvis3

#3 Ran Out Of Milk

Image credits: somucht

According to Professor Cooke, the fact that people are improvising with the way they're making meals at home might be a sign of not just creativity but also of consideration for others over consideration for their own taste buds. "We’re currently asked not to go to the grocery store multiple times for small amounts, but rather to try to shop just once a week. That limits our own exposure, and also helps minimize risk of exposure for all those working in grocery stores at the moment."

Professor Cooke also believes that more and more people will discover their cooking talents and love of food as the quarantine continues. "Is it just my own social media accounts that are filled with photos of sourdough starter and homemade bread? We have the luxury of time to enjoy the process of cooking and are taking time to rediscover the art of serving and savoring a meal—even if it’s just a meal for one, or for the few people sharing the same living space," she said.

#4 Fish Finger And De-Sauced Beans On A Bed Of H.P. Reduction

Image credits: 21020

#5 I Ran Out Of Breadcrumbs So I Had To Make Do

Image credits: AllMightyLlama

#6 Quarantine, Day 21: Air Fried Potato Chair

Image credits: idkwtftdwml

"And since we can’t mix things up by going out for a restaurant meal, we’re also craving variety—trying different recipes, putting lots of colors on the plate, trying out different flavor combinations," she explained to Bored Panda, also suggesting that using Doritos for breadcrumbs may be just the start that leads to people wanting to experiment with, for example, expensive pine nuts in a pesto for breadcrumbs.

#7 When The Grocery Store Is Out Of Buns, You Improvise, You Adapt, You Survive

Image credits: shadyypineapple

#8 This Is How We Celebrated The Last Fresh Pear And 1/4 Red Pepper In Our Quarantine Food Supply

Image credits: allbright1111

#9 Quarantine Charcuterie Made With Fridge And Cupboard Scraps

Image credits: SaraXAnnee

The professor was also kind enough to share a couple of easy-to-make recipes with us that we can all try out at home!

"Speaking of pesto, that’s a great pasta sauce that is easy to make if—and here’s the big if—one has a food processor or blender. Put in a blender: 2 cups of green leaves (usually basil, but can be mixed with arugula, spinach, flat-leaved parsley), ½ cup olive oil, ½ cup grated Parmesan, 3 cloves garlic (or garlic powder), 1/3 pine nuts (walnuts, even bread crumbs with a bit of extra cheese), salt and pepper. Blend until it looks delicious!" Professor Cooke shared.

#10 The Supermarket Ran Out Of Normal Bagels So I’m Stuck With Green Leprechaun Bagels

Image credits: zigzagmad4

#11 Had No Bread So Pulled Pork On Eggos

Image credits: Puzzled-Juggernaut

#12 When All Takeaway Stores Are Closed But You Still Got Mad Cravings

Image credits: freakyfilipina69

"Another tasty recipe? My favorite is tomato soup. Pour some olive oil into a saucepan (2 tablespoons or so), add one sliced onion, a sliced carrot and a sliced stick of celery. Cook over medium heat. Then add 28 oz can or 3 cups of tomatoes (sliced into quarters, and remember to remove the “woody” part first), and 4 cups of broth. You can make your own broth by boiling up veggies that you typically discard—broccoli stalks, celery leaves, onion skins etc. What makes this soup really taste good are the secret ingredients: a pinch of sugar, 2 teaspoons of tomato paste, and 2 bay leaves (which you remove before serving). Use a blender or hand-held immersion blender to mix until smooth. Or use a potato masher and a bit of elbow grease."

#13 Dinosaur Chicken Nugget Parmesean Courtesy Of My Genius Girlfriend

Image credits: dangatanggg

#14 Fine Dining During The Quarantine

Image credits: SurpriseThere1

#15 Tweaked Bunny

Image credits: AweshumSauce

Now, we know what you’re thinking: “How can I cook something wholesome and nutritious when I don’t have a lot of energy and I don’t want to go to the store for more ingredients?” You’re not Gordon Ramsay. We're not Gordon Ramsay. But we can’t let this pandemic beat us into submission and take away our cooking skills! While donut-burgers sound delicious and we'll totally be making them for lunch this week, our bodies deserve better food.

Luckily for us, more and more media outlets are writing articles about cooking advice and easy-to-make recipes while we’re stuck working and studying from home. So there's a wide variety of recipes to choose from.

#16 Mac And Cheese Chili Dogs

Image credits: ceebeezie

#17 Lasagna Sandwich

Image credits: _Pigdog

#18 I Was Making Thai Basil Chicken Then I Turned Around For A Minute And My Brother Put Blue Food Dye In It. He’s 19

Image credits: liamoco123

For instance, USA Today points out that enchiladas are hella easy to prepare. All you need is some ground beef, cheese, tortillas, salsa, and enchilada sauce. That’s only 5 ingredients. (Personally, we're out of tortillas, but we're sure that we can find something to swap them with. Like bread. That’ll work, r-right?)

Meanwhile, The New York Times is an absolute treasure trove of wonderful recipes to try out. One of the things they recommend you cook for lunch includes sardine toasts with tomato and sweet onion. Something else that you can make with little to no experience is chicken noodle soup. While for dinner, try out tuna noodle salad. Hint: there are lots of things that you can do with noodles. All it takes is a little bit of imagination and enough willpower to get you off the couch and into your pantry.

#19 My Wife Said She Found A Recipe For Making Corn Dogs In The Air Fryer. Sounded Great. These Little Boner Muffins Are Not What I Was Expecting

Image credits: ollieoliverx000

#20 Hard Boiled Egg On A Bed Of Scrambled Egg With A Sunny Side Of Egg

Image credits: PolymerPussies

#21 Hashbrown, Guac, Chicken Finger

Image credits: plantdaddy6666

#22 Quarantine Day 5 - My Wife Wrapped A Brownie In Pie Crust

Image credits: dwilx

#23 Archer Farms Buffalo Wings With Cocktail Glass Of Ranch Dressing. Pure C L A S S

Image credits: AlliKnowIsMayo

#24 Blue Pasta For The Kiddos That Are Bored With The Regular Pasta. It Was A Hit

Image credits: cofxtc

#25 I Wanted An Iced Latte But Didn’t Have Ice So I Used Frozen Peas

Image credits: laurenslooz

#26 Coronavirus Diet: Just 2 Kilograms Of Cookie Dough That I Attack With A Spoon Every Now And Then

Image credits: TheHighway

#27 I Present To You, Quarantine Cooking At It's Finest: Ultimate Cheese Pizza (Cheese Pizza With Mac N Cheese And Grilled Cheese)

Image credits: giraff-able

#28 Quarantine Binge Watching The Simpson LED Me To This Monstrosity. The Homer Simpson Burger

Image credits: FrostyFreezy

#29 Bon App

Image credits: food_monster

#30 Egg Wrapped Egg

Image credits: AbanaClara

from Funny – Bored Panda https://ift.tt/2V8NGBb via IFTTT from Blogger https://ift.tt/2VLRx6l

[rabbitcruiser]

National Nachos Day

National Nachos Day is celebrated on November 6 of every year. It is a tortilla chip that covers with nacho cheese or other melted cheese and served with salsa. Celebrate a National Nachos Day by making the ultimate nachos. We’re thinking a platter of chips, nacho cheese, carnitas, mozzarella sticks, Buffalo wings, queso from Bar Ama downtown, quesadillas, taquitos, hot peppers, jalapeños, bacon guacamole, fried kale for some color, and a grilled rib-eye steak.

“He was chugging brown pop from a can Jack had handed him while he stuffed nacho cheese Doritos in his face. I was glad to see he looked lots better, almost completely like himself, which proves Doritos and brown pop really are health foods.” – P. C. Cast

History of National Nachos Day

First created sometime around 1943, the popular and loved nachos are of Mexican origin. Nachos can be made quickly and served as a snack, an appetizer or prepared with extra ingredients as a full meal. The original recipe is printed in the 1954 St. Anne’s Cookbook. In 1943, when the wives of some American soldiers assigned nearby came into his restaurant, the maitre d’hotel, a name was Ignacio “Nacho” Anaya, had to make them something to eat. The problem was that is evening, and already a few minutes past closing time, so Ignacio didn’t have enough ingredients removed to make any real, full dish—all he had were tortillas, shredded cheese, and some pickled jalapeno peppers.

How to Celebrate National Nachos Day

Celebrate National Nachos Day is very simple and easy to remember. Just make nachos of your own and share with your family members and friends. Nachos with a plenty of toppings are often called loaded nachos, visit your nearby restaurants and enjoy the taste of Nachos with your friends or family members.

Source

[ibs-amongstotherthings]

I’m Running Out of Titles Here

I feel like I can’t just name every post “Food” buuuut that and Travel are mostly what they’re about. I’m gonna turn into Fall Out Boy here soon and start making paragraph long post titles.

Anyways, two things. First, just wanted to share how good this looks. It’s just lettuce, sweet potato and corn cooked in a taco mix, chickpeas roasted in the usual chili powder/cumin/cayenne, and then drizzled with soy yogurt mixed with scotch bonnet sauce. SO. GOOD. And it was pretty warm out today (meaning my air conditioningless 5th floor flat was pretty hot) so this felt like a really nice summery meal. Also its spicy enough it made me drink a bottle and a half of water in one sitting.

Secondly, have y’all ever tried a super weird pizza that really shouldn’t work but it does? Like the list of toppings just makes you go “uh... okay?” Yeah so there’s a pizza place here that kinda specializes in those pizzas. For example, last year I got a nacho pizza. It had Doritos, guacamole, black beans, salsa, and a bunch of other stuff. It was amazing but after two slices it felt like you just ate your weight in cheese. So anyways, I ordered last night from the same pizza place but I got one with blueberries on it. Fucking blueberries. If you thought the pineapple on pizza debate is heated, this one’s a real power move. It had blueberries, rocket, red onion, feta, and balsamic glaze. And oh my god. It was amazing. My only criticism is it needs more blueberries. It feels like a summer salad on a pizza.

Liverpool and Manchester, ya gotta go to Crazy Pedros. What makes this place even better is they have kick ass frozen margaritas and every first Wednesday of the month they do an emo night. What else would you want???

[from-the-bookshelf-blog1]

The Life of Bad Beer and Bad Service

We’ve been in England for about 10 days now and I would like to think that ive taken a good amount of the culture in. So, I’m going to talk about beer and food, because beer and food are culture, right?

Well I’ll begin with the beer. Beer is a thing here, and I like beer. There are pubs everywhere, so there’s no shortage of beer. Of course not. The people in England have been drinking beer forever due to their lack of clean water. Did anyone notice the beautiful brown Thames when we were on the London eye? Anyway, I figured by now they would have perfected the art of beer craft, and it could just be my Americaness showing, but English Ale is a big NO for me. You know that refreshing fizzy greatness that beer has and how awesome it feels after a long day? English Ale has no carbonation so it’s the equivalent of drinking a flat beer that you forgot to drink about an hour ago. Or like drinking hoppy iced tea. But every pub I’ve been to, I’ve seen the bartenders pouring pint after pint of that flat stuff. Also if you’re ever curious about what a jug of beer is, it’s about 5 pints of beer and a hell of a lot more than just for two people. Every place I’ve stopped to eat at, if they have beer I’m ordering some. And so far I’ve stuck to the same three beers: London pale Ale, London Pilsner, and Hop House 13.

So, food: I’ve heard the English aren’t known for their food and I can see why. I love trying new foods and aside from not eating pork, lamb or veal (for health and ethical reasons) I don’t necessarily consider myself a picky eater. Like beer, fish and chips is a thing here. Almost every place you go to, you’ll find it on the menu (it’s like mac and cheese back home). However, not every plate of fish and chips is the same. Pubs seem to do a better job at making them than restaurants, and though I’ve only ordered it twice since I’ve been here, I’ve seen other people’s order of fish and chips that made me glad I didn’t order it. I quickly learned that cheese doesn’t come in slices or in that shredded kind. When you ask for cheese, it really means cheese sauce. Down the street from the globe there was a pub and I ordered nachos. What I got were Doritos with cheese sauce, store bought guacamole, and canned salsa. I mean, maybe they weren’t Doritios, but they might as well have been. Safe to say I won’t be ordering nachos until I get home. Not all the food is terrible though—the Indian food here is amazing—but I can see why England isn’t known for their food.

Aside from the food, I have noticed that service here doesn’t mean the same it does back at home. At pubs, you won’t find table service (in very few you do). You walk in, order at the bar, pay for your food and drinks and then pick your own table. So that means there’s no such thing as keeping a tab open—which is kind of a good thing since I feel that it causes you to drink a lot less. When you do go to place that has table service, the service is much slower than it is back at home. I’ve sat at a table for near 20 minutes before a server took the table’s order. You also don’t order just drinks first and then food. Everything is ordered all at once. Getting and paying the check (or the bill as they call it) when you’re done eating is the bigger challenge. It’s not brought out to the table with a “there’s no rush, just pay when you’re ready.” You have to flag the server down, to get the check and then flag them down again for them to take your money. If they don’t want my money I’ll gladly eat for free. The servers also don’t seem as happy to take your order as they do back home. There’s no smiles, no laughs, and no “my name is John, I’ll be your server and happy to get you what you need.” For them, the less they need to interact with you, the better.

[dailyhealthynews]

Mum loses 12 stone eating ‘fakeaways’ after spending £400 a month on pizza and KFC

A single mother of three who used to spend £ 400 a month on takeaways has now lost 12 stones.

Donna Griffith’s weight reached 22nd place, and that’s when she knew she had to do something – but even she was shocked at how much weight she’d lost creating her own take-away favorites at home.

Donna’s weight skyrocketed as she started eating snacks on a regular basis – but instead of giving up her favorite foods to lose weight, she decided to create her own range of healthy “fakeaway” meals instead.

Donna lost a staggering 12th place in just six months, taking her from a size 26 to a slim size 8.

Donna Griffiths, 37, who lost over 10 stones by trading takeaways for fakeaways and taking up hoola hooping. The mother of three from Cardigan, West Wales now has a successful Instagram account where she posts about her diet and exercise. Image: Rowan Griffiths

The 37-year-old told MirrorOnline, “I’ve tried countless diets that made me feel at a disadvantage, so I decided to accept my love for takeaway rather than reject it.”

Donna, who was spending around £ 400 a month on takeaways, decided it was high time to swap her regular KFC, kebabs, and burgers for tasty homemade versions.

So the single mom started researching healthy eating tips and combining them with elements of various diets and weight loss plans that she had tried previously.

Before long, Donna – who also started hula hooping an hour a day – had her first delicious low-fat recipe.

She decided to document her weight loss journey on Instagram, where her simple dishes – made with leaner staples like Weight Watchers Wraps and Frylight Cooking Oil Spray – soon earned her an army of fans.

And after receiving countless messages of support from people all over the world, Donna believes she has finally found her “calling”.

“I’ve always loved food to the point of obsession,” she said.

“I just loved all the foods we all know we shouldn’t eat, and I didn’t have an off switch.

“I had a huge fried breakfast, five sugars in my coffee, endless bars of chocolate… but my real Achilles heel was greasy takeaways.

“Instead of fighting it, I figured that if I’m smart, I don’t have to feel like a martyr.”

Caption: Slimmer loses 12th place in weight loss and still enjoys takeaway credit: Spicentice

Donna said she often ordered a large doner kebab and family-size pizza just for her or a Chinese takeout meal with a large serving of fries on top.

It was not uncommon for her to go to bed physically ill from eating so much. But it wasn’t until after the birth of her third child two years ago that she knew there was something to be given.

“I saw myself in the mirror and just hated what I had become,” she said.

“I knew I was on the quickest path to orphaning my children and I was broke.”

Inspired by her mother Sharon, who recently lost 3rd place, Donna signed up for weekly classes.

But she said, “I realized that I had been on so many diets that I could take the best of them all and make a diet that worked for me.

“Creating my fakeaways has become my absolute obsession, along with my rapidly shrinking body as evidence of what they can accomplish.

“I couldn’t afford a gym or spend too much time without my kids, so I bought a £ 10 hula hoop on eBay.

“Basically, I wanted to show that losing weight can be cheap and easy. Soon I weighed less than when I was 10 – and it was a lot of fun. “

Donna, the mother of Jayden, nine, Jessie, seven, and two-year-old Jack, said the physical and mental toll of being pregnant and then raising their children alone fueled her junk food addiction.

“I was a little chubby as a teenager,” she says. “But the moment I left home and started ‘eating for two,’ along with the often overwhelming boredom of breastfeeding and caring for toddlers, I began to self-destruct.”

Donna remembered a midwife warning her that her weight would endanger the health of her unborn child.

She was advised to eat strawberries instead of her usual family-sized Galaxy chocolate, but Donna admits that she replied, “Only when I can have them in a bowl of sugar!”

The mother visited the hospital regularly during her pregnancies because of concerns about her high blood pressure – but Donna admits she “dodged a bullet” when all three of her children were born healthy.

The freshly slim mom, who also maintains the weight through regular long walks near her house in Cardigan, Ceredigion, has no regrets that she decided to lose weight.

She said, “Every single aspect of my life has changed in the past two years. I am the mother my children deserve and the woman I should always have been. “

Continue reading

On the subject of matching items

Continue reading

On the subject of matching items

Donna’s fakeaway meals: Nacho Mountain

A mom of three who spent £ 400 a month on takeaways dropped a staggering 12 stones in six months after swapping her eating habits for low-calorie fakeaways. Single mom Donna Griffiths knew things had to change when her weight finally hit 22 stones if she was to be fit enough to run around with her kids.

ingredients

WeightWatchers cases

Fry light edible oils pray 2tsp onion granules

2 teaspoons of paprika

salt and pepper

For the salsa:

4 tomatoes peeled and chopped

Half a finely diced red onion

1 grated clove of garlic

Small bunch of chopped coriander

Splash of white wine vinegar

Squeeze out the lime juice

50g low-fat cheddar cheese, grated

Jalapeño peppers

Old El Paso guacamole

Extra light cheese triangle

Chili powder

● Cut the wraps into eight pieces, sprinkle with Fry light, sprinkle with onion granules and paprika and cook in the oven for a few minutes until crispy.

● To make the homemade salsa, whisk together tomatoes, onions, garlic, coriander, white wine vinegar and lime juice in a blender, then add low-fat cheddar cheese, jalapenos and 1 tablespoon of Old El Paso guacamole.

● Finally, make your chilli cheese sauce by melting the cheese triangle in the microwave with a dash of water for 30 seconds and adding chilli powder to taste.

Donna’s kebab night

A mom of three who spent £ 400 a month on takeaways dropped a staggering 12 stones in six months after swapping her eating habits for low-calorie fakeaways. Single mom Donna Griffiths knew things had to change when her weight finally hit 22 stones if she was to be fit enough to run around with her kids.

5 chicken legs cut in half

1 teaspoon each of paprika

Onion and garlic granules

Oregano, chili powder and cumin

Splash of lemon juice

Half a red cabbage, thinly sliced

A small red onion, thinly sliced

1 tbsp white wine vinegar

salt and pepper

1 onion, peeled and cut off at the bottom

Pepper, chopped into 3 pieces

Whole grain pitta bread

● Marinate the chicken in the spices, lemon juice, and salt and pepper for 30 minutes.

● Prepare sauerkraut by mixing it with the sliced ​​onion, white wine vinegar, a squeeze of lemon juice, salt and pepper and marinate in the refrigerator for 30 minutes.

● Next, stick three skewers in an onion and thread the marinated chicken legs onto the skewers, then top with the peppers. Wrap foil around to keep the juices in. Bake in the oven at 220 ° C for 30 minutes

● After the oven, cut the chicken into slices, slice the onion and paprika and serve in a wholemeal pitta with pickled red cabbage.

Spicy burger

A mom of three who spent £ 400 a month on takeaways dropped a staggering 12 stones in six months after swapping her eating habits for low-calorie fakeaways. Single mom Donna Griffiths knew things had to change when her weight finally hit 22 stones if she was to be fit enough to run around with her kids.

1 large chicken breast

1 egg

30g Doritos Heatwave Chips

A potato, grated

1 teaspoon onion granules

Frying oil

Corn on the cob

whole-grain bread rolls

Iceberg lettuce

Light mayo

Cheese slice

● Cut the chicken breast in half to form two roughly round pieces. Tender with a rolling pin.

● Dip in egg, then in the minced Doritos, then bake in the oven at 200 ° C for 25 minutes.

● For the rösti, pre-cook the grated potato, add 1 teaspoon onion granulate to the rest of the egg.

Spray on a squirt of Frylight, shape into a patty, and bake for 15 minutes, or until golden brown.

● Boil your corn on the cob for 10 minutes.

● Pop your burger in a whole wheat bun, add lettuce and 1 tablespoon mayonnaise. Add a slice of cheese and Mayflower Southern Style sauce.

source https://dailyhealthynews.ca/mum-loses-12-stone-eating-fakeaways-after-spending-400-a-month-on-pizza-and-kfc/

[ladystylestores]

Doritos Casserole | The Best Taco Casserole

This cheesy Doritos Casserole is made with ground beef, tomatoes, chiles, sour cream and much more! It’s an easy taco casserole recipe that’s so good you won’t have any leftovers!

Make sure to try my super popular Fiesta Chicken Casserole too!

Doritos Casserole is the Cheesy Taco Casserole of Your Dreams!

When I think of comfort food + dinner ideas, this Dorito casserole is what comes to mind. A flavorful taco casserole is topped with crunchy Doritos and melty cheese. What’s not to love? It’s the perfect taco night recipe!

You can customize this casserole with all of your favorite taco ingredients. Make it as spicy or mild as you’d like, use your favorite kind of cheese and throw in your go-to taco toppings!

Recipe Ingredients

Olive Oil

Yellow Onion: Use one medium-sized onion for this casserole.

Minced Garlic

Ground Beef

Taco Seasoning: I like to go for a low-sodium taco seasoning.

Tomatoes & Chiles: I use Ro-tel canned tomatoes and chiles.

Salsa

Sour Cream

Cheddar Cheese

Doritos: Crush up a bag of doritos into coarse chunks.

How to Make Doritos Casserole

Heat Oven: Preheat the oven to 350°F.

Cook Meat: In a large skillet, heat oil over medium heat. Add in the onions and cook for 5 minutes. Add in the garlic and the ground beef and cook until the meat is no longer pink, breaking up the clumps with a wooden spoon.

Season & Add Salsa: Add in the taco seasoning, Ro-tel, and salsa. Cook for 5 minutes, stirring occasionally.

Add Sour Cream: Stir in the sour cream evenly and then remove the mixture from the heat.

Assemble Casserole: Pour half of the meat mixture into the bottom of a 9×13 pan. Top with 1/2-cup of the cheese and half of the Doritos. Repeat the process with the remaining ingredients, topping with the remaining 1/2-cup of the cheese.

Cook: Cover the pan with foil and bake for 20 minutes. Then, remove the foil and bake for 10 more minutes.

Serve: Garnish as desired and serve warm!

Tips for the Best Doritos Casserole

Don’t Crush Doritos Too Much: Make sure you don’t crush up your Doritos too finely. You want them in coarse chunks so they don’t soften inside the casserole.

Remove Foil After 20 Minutes: Once your casserole has cooked for 20 minutes, remove the foil and finish baking. This will help your cheese get nice and golden brown!

Use Lean Ground Beef: I recommend using 90% lean ground beef for this recipe.

Use Nacho Cheese Doritos: Any flavor of Doritos will taste great in this dish, but I have a soft spot for the nacho cheese ones. They’ll give you the cheesiest, most irresistible casserole ever!

Variation and Mix-In Ideas

As is the case with tacos, the ingredients you put in your Dorito casserole are entirely up to you. Here are some ideas for what to add to yours!

Add a Garnish: I love garnishing this casserole with diced tomatoes, avocado, cilantro, jalapeños or all of the above!

Mix up the Meat: This dinner is also delicious with turkey, chicken or a combination of chicken and ground beef.

Substitute Doritos: Don’t like Doritos? Use your choice of tortilla chips instead.

Add Veggies: Try topping this casserole with your favorite sautéd veggies.

What Goes with Dorito Casserole?

Guacamole: Guacamole is a great appetizer to set the stage for this casserole. My easy Avocado Salsa is the perfect Tex-Mex variation!

Rice: This taco casserole tastes amazing with a simple side of rice. Try my quick and easy Instant Pot Butter Rice Recipe.

Cocktails: If you’re in the mood for a boozy drink, you have to serve your casserole with this Frozen Sangria!

Can I Make This Casserole in Advance?

This taco casserole is make-ahead friendly! Assemble it up to 6 hours before you plan to serve it and keep it covered in the fridge. You may need to bake it for slightly longer if you make it ahead of time.

Are You a Casserole Lover? Make Sure to Try These Casserole Recipes Too:

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Description:

This cheesy Doritos Casserole is made with ground beef, tomatoes, chiles, sour cream and much more! It’s an easy taco casserole recipe that’s full of savory goodness.

Ingredients:

2 tablespoons olive oil

1 cup diced yellow onion, about 1 medium onion

2 cloves garlic, minced

1 pound lean ground beef

1 package low- sodium taco seasoning

1 (10- ounce) can Ro-tel tomatoes and chiles

1/2 cup salsa

1 cup sour cream

1 1/2 cups grated cheddar cheese

1 (9.75- ounce) bag Doritos, very coarsely crushed

Optional garnish – diced tomatoes, cilantro, jalapeños, avocado

Instructions

Preheat the oven to 350°F. 

In a large skillet, heat oil over medium heat. Add in the onions and cook for 5 minutes. Add in the garlic and the ground beef and cook until the meat is no longer pink, breaking up the clumps with a wooden spoon. 

Add in the taco seasoning, Ro-tel, and salsa. Cook for 5 minutes, stirring occasionally.

Stir in the sour cream evenly and then remove the mixture from the heat.

Pour half of the meat mixture into the bottom of a 9×13 pan. Top with 1/2- cup of the cheese and half of the Doritos. Repeat the process with the remaining ingredients, topping with the remaining 1/2- cup of the cheese.

Cover the pan with foil and bake for 20 minutes.

Remove the foil and bake for 10 more minutes.

Garnish as desired and serve warm.

Notes:

Store leftovers airtight in the refrigerator for up to 3 days.

6114.9 g869.9 mg36.6 g39.5 g31.2 g91.3 mg

Keywords:: cookies and cups, dorito casserole, dorito casserole recipe, taco casserole, taco casserole recipe, easy taco casserole, beef casserole, ground beef casserole

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27 Breakfast Recipes for a Hungry Holiday Crowd

[Photographs: J. Kenji López-Alt, Daniel Shumski]

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Breakfast

Everything you need to make the most important meal of the day delicious.

I grew up in a small family and have never had much practice cooking breakfast for more than a couple of people. If you come from a similar background, you may have also felt a bit lost and overwhelmed on the rare occasions that you have had to feed a large group—especially first thing in the morning, when your coffee has yet to take effect.

But the holiday season is in full swing, and with that often comes houseguests. That means this could be one of the few times a year that preparing a big, crowd-pleasing breakfast becomes a necessity in your household. Fortunately, we've got lots of dishes to help you get through the season unscathed, from scrambled and baked eggs to airy, fluffy stacks of pancakes and (crucially!) tips on how to make a ton of bacon. Keep reading for 27 of our favorite recipes for easy breakfasts to feed the whole extended family.

Eggs

[Video: Serious Eats Team]

If you like your scrambled eggs soft and moist instead of drier and fluffy, you'll want to cook them gently over low heat, and start them in a cold nonstick skillet to keep them from seizing up. Residual heat will keep cooking the eggs after you take them off the burner, so pull them a few seconds before they look completely done.

Soft-Scrambled Eggs Recipe »

Back to the full list

[Video: Serious Eats Team]

Prefer your eggs on the firmer side, the way they tend to be cooked in diners? Start them over medium-high heat, and stir them more sparingly so that big, light curds can form. The higher heat will start to dry out the eggs just a little, but as long as you pull them off the heat in time, they should retain enough moisture.

Fluffy Scrambled Eggs Recipe »

Back to the full list

[Photograph: Vicky Wasik]

The morning after a lively holiday cocktail party, few things feel so curative as a big plate of migas. This simple Tex-Mex treat is made of warmed corn tortillas filled with scrambled eggs, chili peppers, onion, tomato, and home-fried tortilla chips. Pre-salting the eggs and salting and draining the tomatoes keep the dish from getting too soggy. Can't face the task of frying up your own chips first thing in the morning? Try our Doritos version.

Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

This dish feels fancy, but it's not much more work than a standard plate of soft-scrambled eggs—all you'll do is top the eggs with sumac, parsley, pine nuts, and olive oil after they finish cooking. To make this dish even easier, try toasting the pine nuts in the microwave instead of a skillet.

Scrambled Eggs With Sumac, Pine Nuts, and Parsley Recipe »

Back to the full list

[Photograph: Daniel Gritzer]

Homemade biscuits don't seem like they'd belong on a list of easy breakfasts for a crowd, but trust us—these fluffy, tender drop biscuits require just five ingredients and 25 minutes. We like to serve them with scrambled eggs seasoned with dill and packed with so much mozzarella and feta, they take on a texture reminiscent of queso fundido.

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

North African in origin and wildly popular in Israel, this homey dish of eggs poached in a spicy tomato sauce has also become super trendy at US brunch spots of late. Part of its appeal is that it's completely customizable—we make this particular version with charred peppers and onions, paprika, and cumin. Some shakshuka recipes call for finishing the dish under the broiler; we find that that method risks overcooking the egg yolks, so we prefer to let the dish gently simmer and steam in a covered pan on the stove.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe »

Back to the full list

[Photograph: Jennifer Olvera]

This dish is like shakshuka's Iberian cousin, made by baking eggs in a peppery tomato sauce studded with chorizo and topping them with sharp white cheddar and Parmesan cheese. With two serrano peppers added to the sauce, it's a little on the hot side—if your guests aren't big fans of spicy foods, seed the serranos, or replace them with a single jalapeño.

Portuguese Baked Eggs With Chorizo and Ricotta Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

Tortilla chips softened in warm salsa and topped with fried eggs—something akin to soggy breakfast nachos—may not sound that delicious, but that's exactly what chilaquiles are, and they're a winner. It's fine to use jarred salsa instead of homemade salsa verde, but you'll want to fry the tortilla wedges fresh, for sturdier, crispier chips that won't get too soggy when soaked in the sauce.

Chilaquiles Verdes With Fried Eggs Recipe »

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[Photograph: J. Kenji López-Alt]

If you opt for huevos rancheros instead of chilaquiles, it's really worth it to make your own salsa—it takes only a few minutes, which you'll have time for since you won't have to fry any tortillas. We like a simple red salsa here, made of canned crushed tomatoes, dried ancho chilies, and canned chipotles in adobo, which we purée using an immersion blender or countertop blender, then spoon over tortillas and sunny-side up eggs.

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

Boiled eggs are easy to make by the dozen, so, although it may not be as familiar a concept to you as some of the other items on this list, this Singaporean breakfast of soft-cooked eggs, seasoned with dark and light soy sauce and white pepper, scales up well. Though boiling the eggs on the stovetop works just fine, a sous vide cooker is your best bet for nailing that incredibly soft, spoonable texture. In keeping with tradition, serve the eggs with toast and coconut-flavored kaya jam.

Singapore-Style Soft-Cooked Eggs With Kaya Jam and Toast Recipe »

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[Photograph: Emily and Matt Clifton]

This meaty version of chilaquiles calls for homemade tortilla chips, chicken stock, and homemade salsa verde—but in a pinch, with lots of mouths to feed, you can just as easily pick those items up at your grocery store. Even without the homemade chips, the fresh Mexican chorizo, tangy quick-pickled red onion, and sharp radish slices make this a rich, slightly spicy, and totally satisfying breakfast for a crowd.

Chorizo and Egg Chilaquiles With Salsa Verde Recipe »

Back to the full list

Pancakes and Waffles

[Photograph: J. Kenji López-Alt]

Making pancakes from scratch isn't a super-fast project—unless, of course, you've thought ahead and made your own mix out of flour, baking powder, baking soda, salt, and sugar, for keeping in the pantry at all times. With the mix made ahead of time according to our instructions, all that remains is adding the wet ingredients: buttermilk, melted butter, sour cream, and eggs. There is one slightly involved step—whisking the egg whites to stiff peaks before incorporating them into the batter—but that's what makes these the tallest, fluffiest pancakes around.

Light and Fluffy Buttermilk Pancakes Recipe »

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[Photograph: J. Kenji López-Alt]

Toasted steel-cut oats are a great way to bulk up pancakes, and browning the butter used in the batter helps to reinforce the oats' earthy, nutty flavor. Because oatmeal pancakes often run the risk of being too heavy, we bump up the quantity of baking soda to keep these pancakes light and fluffy, yet hearty.

Oatmeal and Brown Butter Pancakes Recipe »

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[Photograph: J. Kenji López-Alt]

There's no rule that says pancakes have to be sweet! This recipe takes them in a savory direction, adding diced bacon, corn, jalapeños, scallions, and cheddar. Subbing in cornmeal for some of the flour gives the pancakes even more corn flavor, and using cubed (rather than shredded) cheddar means that the pancakes wind up with delightfully gooey pockets of melted cheese.

Savory Bacon-Cheddar Pancakes With Corn and Jalapeño Recipe »

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[Photograph: Yvonne Ruperti]

Usually we think of pancake recipes as making a whole stack, with two or three individual pancakes for each person. But this single soft, custardy cake, made with an unleavened, crepe-like batter, is large enough to feed eight on its own. Serve it however you like, but our caramelized-apple topping is especially delicious.

German Apple Pancake Recipe »

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[Photograph: J. Kenji López-Alt]

Aquafaba—the liquid inside a can of cooked beans—is a pretty amazing ingredient for veganizing some recipes that call for egg whites. It's not quite the universal egg replacement that some people claim, but it does whip up into an astonishingly meringue-like foam. If there's a better way to make light, fluffy vegan pancakes, we haven't found it yet.

Vegan Pancakes Made With Aquafaba Recipe »

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[Photograph: Vicky Wasik]

The batter for these brown butter–infused waffles comes together in just a few minutes. The only trick is that the yeast in the batter needs 12 hours in the fridge to work its magic, so be sure you're making all the batter you'll want for breakfast. But the upside is that you'll have practically no work to do in the morning—just pour the batter into your waffle iron of choice and heat until crisp and golden brown.

Overnight Brown-Butter Yeast-Raised Waffles Recipe »

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More

[Photograph: Vicky Wasik]

This recipe takes only 45 minutes and makes a batch of a dozen muffins—plenty to feed a hungry extended family. And each muffin is utterly packed with blueberries, thanks to a 1:1 ratio of blueberries to flour by weight. That might make the batter seem a little thick, but it helps keep the berries from all sinking to the bottom. (Before getting started, be sure to read Stella's take on the best pan material and liners for muffins.)

Classic Blueberry Muffins Recipe »

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[Photograph: Vicky Wasik]

This oversize blueberry "muffin" is baked in a 10-inch cast iron skillet, making it perfect for a slow, lazy, big-batch breakfast. A thick layer of jammy fruit covers a light and tender muffin base, scented with a pinch of lemon zest and a small amount of coriander, which offers its own lemony profile to highlight the blueberries' flavor. Cut it into wedges and serve it warm.

Upside-Down Blueberry Muffin Recipe »

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[Photograph: J. Kenji López-Alt]

If you're cooking bacon for one or two people, the standard skillet method is perfectly adequate. But if you're cooking for any more people than that, the easiest route is to bake it—and whether you like yours extra crispy or a little chewier, we can help you out. Another option, for those who have the equipment and the inclination to plan ahead, is to cook the bacon sous vide. You'll still need to finish it in a pan to crisp it up, but that will take only about two minutes per piece.

Bacon, Two Ways: Baked and Sous Vide »

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[Photograph: J. Kenji López-Alt]

Perfect French toast is all about using the proper ratio of eggs to milk, and we find three eggs per cup of milk to be just right. You can use either milk or cream, depending on how rich you want the dish to be. Either way, sprinkle a little sugar on the bread after dunking it in the batter to give the French toast a crisp, caramelly crust.

Perfect Quick-and-Easy French Toast Recipe »

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[Video: Serious Eats Team]

As far as I'm concerned, hash browns should be as shatteringly crisp as possible. How to do it? Squeeze as much water as you can out of the grated potatoes, then par-cook them in the microwave. Nuking the spuds dries them out thoroughly and creates an outer layer of gelatinized starch, which helps get the hash browns even crispier.

Crispy, Crunchy, Golden Shredded Hash Browns Recipe »

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[Photograph: Daniel Shumski]

If you want hash browns that balance a creamy interior with a crisp crust, the waffle iron is the tool for you. We grate and drain the potatoes just as we would if we were making hash browns on the stovetop, but then pile them into the waffle iron, where they cook evenly and develop tons of crispy crevices. The cooking times given in this recipe are really just a starting point—the hash browns could take more or less time depending on your waffle iron and how finely you shred the potatoes.

Waffle-Iron Hash Browns Recipe »

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[Photograph: Vicky Wasik]

Whipping thick, rich Greek yogurt makes it lighter and more refreshing, ideal for topping pancakes or waffles, or layering with fruit and granola (see below!) for parfaits. A little cream added to the yogurt helps it aerate, while golden syrup or honey gives it both flavor and sweetness.

Creamy Whipped Greek Yogurt Recipe »

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[Photograph: Vicky Wasik]

Few breakfast items are better suited for a crowd than a big batch of granola. This particular granola is light and crispy, with plenty of sweet clusters—the best part of any cereal. The surprising secret ingredient is buttermilk, which we use to soak the oats and seeds before baking; its acidity tenderizes them and keeps them from browning too quickly. A unique blend of dried fruit and nuts provides an addictive mix of flavors, colors, and textures.

Crisp Homemade Granola Recipe »

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[Photograph: Vicky Wasik]

Sure, caramel sticky buns aren't exactly the healthiest breakfast. But the holidays come but once a year, and these gooey pastries are sure to please everyone at your breakfast table. Darkly toasted sugar or Belgian cassonade (a.k.a. candi sugar) is key to making a true caramel for both the filling and the topping.

Double-Caramel Sticky Buns Recipe »

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[Photograph: Vicky Wasik]

Just like pancakes, French toast can also be great when made savory. This recipe turns out spicy and funky from store-bought green curry paste, which we fortify with fresh herbs, lime juice, and fish sauce. Soaking the bread overnight ensures that the curry gets to the core, and means that most of your prep work is already done by the time your kitchen fills up with hungry family. That means all you have to do in the morning is cook the toast, sip your coffee, and relax.

Savory Green Curry French Toast Recipe »

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This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/breakfast-for-a-crowd

[fritolaylover01-blog]

Post 8: Frito-Lay – Brand Details

Frito-Lays haw been pretty effective and successful in establishing all the key items of establishing the brand of its’ products such as brand names, logos and symbols, URLs, characters and slogans.

Brand Names: The Frito-Lays has successful brand names like Fritos, Lays and Cheetos to name a few.

Logos and Symbols: The company has successful logos for the company as well as for some good brands as listed in their websites such as:

                         Blog 8_Picture 1: Showing Frito Lay logo with slogan ‘Good fun!’.

 Blog 8_Picture 2: Showing ‘Lay’s logo.

   Blog 8_Picture 3: Showing ‘Fritos’ logo

   Blog 8_Picutre 4: Showing ‘Cheetos’ logo and character and picture of Chita’s.

URLs:  The company also has successful URLs for consumers to get to their website as desired:

https://www.fritolay.com/

Characters: The following two pictures show that Frito-Lay uses the characters with different brand of Cheetos it offers to satisfy its target customers/markets:

    Blog 8_Picture 5: Showing Cheeta’s different character and picture compared to its’ pictures in other brand of Cheetos flavors.

Slogan:  As it shows ‘Good fun!’ slogan with Frito-Lay logo in picture 8_1.

Frito-Lay is very successful in establishing itself and its various product lines as ‘brands’.  And most of its brands are snack related, so it fits well with its product mix.  Some of the famous brands in its product mix are Cheetos, Fritos, Lays, Doritos and Tostitos to name a few.

The company has several product lines that has brand name recognitions, e.g., Fritos, Doritos, Lays, Salsa, Dip mix etc.

From their website we can get a better understanding of its Doritos product line with the following flavors:

1.       Cool Ranch

2.       Dinamita Chili Limon

3.       Dinamita Fiery Habanero

4.       Flamas

5.       Jacked Ranch Dipped Hot Wings

6.       Mix Cheese Explosion

7.       Mix Taco Explosion

8.       Nacho Cheese

9.       Salsa Verde

10.   Spicy Nacho

11.   Spicy Sweet Chili

12.   Taco

13.   Tapatio

14.   Toasted Corn

  References:

Frito-Lays (2017) website, and extracted from:

https://www.fritolay.com/snacks/product-page/lays

Frito-Lay (2017) website and extracted from:

https://www.fritolay.com/snacks/product-page/doritos

 Post 9: Frito-Lay – Service

Frito-Lay is mostly a manufacturing company, but it provides excellent services to other businesses and individuals through massive distribution centers it has by distributing its products to its customers.  In most of the cases it would be big grocery stores and other related businesses.  

According to Frito-Lay website it has about 15000 delivery routes, and it is pushing toward electric vehicles to reduce pollution.

Frito-Lay is also focusing on its target customers by offering various custom Micro-marketing offerings such as ‘Snack Perks’, in which fans can go on their site and sign up for different offerings and goodies as it is mentioned in their website.

References:

Frito-Lay (2017) website, extracted from ‘Frito-Lay Has One Million Reasons to Celebrate’:

https://www.fritolay.com/search-results?indexCatalogue=main-search&searchQuery=delivery+routes&wordsMode=0

Frito-Lay (2017) website, extracted from ‘The Inside Scoop on The Snacks You Love!’:

https://www.fritolay.com/snacks/full-list-of-brands

 Post 10: Frito-Lay – Trends/Pricing

Even though Frito-Lay is a very famous brand and people like to have those for special occasions, but it seems like it may be out of reach for people with limited income or who are on ‘budget’.  People on budget have more choices to buy ‘store brand’ items in substantially lower prices.

For example, Ralph’s website shows the price of ‘Kroger Potato Chips’ for $2.00 (11.5 oz. bag) and ‘Lays Potato Chips’ for $3.49 and on sale of $2.79 (10 oz. bag).  This is a huge difference in prices and probably customers on budget will be more interested to buy Kroger’s Classic Potato Chips instead.  When the economic condition is not that great and unemployment rate is high the brand names may not do that well in the market.

For tough economic condition and when there are several other less famous brands including store brands we may see Frito-Lay to offer more sales to keep staying competitive in the market.

Frito-Lays items are well priced.  I believe they practice Everyday Low Pricing (EDLP) technique as most of the products come with preprinted price tag on the products.  For big grocery stores sales prices go on where as small grocers or convenience stores the preprinted prices give the retailers substantial profit as the products most of the time sell by itself.  It doesn’t look like Frito-Lay practices other pricings like market penetration or price skimming techniques even though some retailers may choose to use Frito-Lay product to be their Loss Leaders for promotional purposes.

 References:

Ralph’s website (2017), and extracted from:

https://www.ralphs.com/p/kroger-classic-potato-chips/0001111083679

Ralph’s website (2017), and extracted from:

https://www.ralphs.com/p/lay-s-family-size-classic-potato-chips/0002840064549

 Post 11: Frito-Lay – Place (Distribution)

Frito-Lay is proud to announce on their website that they have 30 US manufacturing facilities and over 15,000 delivery routes.  With that many manufacturing facilities and distribution routes the company is using all various warehouses, distribution and fulfillment centers to make sure its customers’ demands are met properly.

The company is mostly using intensive distribution strategy, so it can deliver its products to its customers ASAP via as many outlets as possible - people need snacks on the run and for so many occasions.

This is another reason why Frito-Lay wouldn’t try to distribute its products via exclusive distribution system as it will not work for the company’s marketing strategies.

Frito-Lay uses all kind of distribution media to sell it products such as supermarkets (e.g., Ralphs, Stater Brothers), supercenters (e.g., Wal-Mart, Target), convenience stores (e.g., 7-11, Circle K) and warehouse clubs (Sam’s club, Costco).

Some of the company’s products are available even in extreme-value retailers such as Dollar General and Family Dollar Stores showing that company sells all its products even some close-out items.

Frito-Lay probably doesn’t own any online selling site, but its website gives references how its target customers can buy its products online from different companies like Kroger, Amazon, Albertsons, Boxed, Fresh Direct and Harris Teeter to name a few.

By using different marketing strategies Frito-Lay probably has achieved a brand name recognition at which level it can distribute all its products (almost like mass merchandising) to all the outlets but probably the limitations will depend on how the retailers or the wholesalers want to keep the items in their inventories.

References:

Frito-Lay (2017) website, and extracted from:

https://www.fritolay.com/

Frito-Lays (2017) website, and extracted from:

https://www.fritolay.com/snacks/buy-online.htm

 Post 12: Frito-Lay – Promotions

By keeping advertising objectives in mind and knowing the focus of advertisements Frito Lay has a strong presence in the social media as it shows in their website and as it conveys the messages via different advertisements to capture its target audience or customers.  The company is currently available via Facebook, Twitter, Instagram and in Pinterest.  On their website anyone can click on any one of these social media sites and get more involved with Frito Lay’s brands or anything else they may want to do.  This way Frito Lay is also going closer to their target customers who like their brands.  Here is a link that shows the presence of Frito-Lay at Facebook site:

https://www.facebook.com/FritoLay

Frito Lay’s parent company PepsiCo spends a lot of money to globalize Frito Lays products via companies like Omnicom.  A recent article on Adage, titled ‘TRYING FOR MORE GLOBAL APPROACH, FRITO-LAY SHIFTS AGENCIES ON THREE BRANDS’ shows how PepsiCo is moving within Omnicom to agencies like TBWA and Energy BDO.

The company has been successful in running different ads for its brand awareness program – as it shows in recent ad in You Tube for Doritos:

https://www.youtube.com/watch?v=ZNK1_Yop6oo

Frito-Lay’s sales promotions are available in a lot of TV commercials and these ads are kind humorous as those are targeted for customers who like to have fun and enjoys snacks. So, we can easily say that the company has been successful and effective in running these ads.

The company doesn’t do much of personal selling of its products, but it can be easily done by vendors or individuals if anyone is interested in doing so.

References:

Frito Lay website (2017) and extracted from:

https://www.facebook.com/FritoLay

AdAge website, and the article by Maureen Morrison on August 01, 2011 and extracted from:

http://adage.com/article/agency-news/frito-lay-shifts-ad-agencies-lay-s-sunchips-stacy-s/229035/

Doritos Advertisements from You Tube, and extracted from:

https://www.youtube.com/watch?v=ZNK1_Yop6oo