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@@tasneembandookwala8252 my pleasure! Thank you for trying our recipe!

@@sergiolimonta8713 thank you for trying our recipe! I am so glad you added an extra spice to adapt it to your taste. Glad you enjoyed it!

@@capricornmagic63 I didn’t say it was sugar-free! I don’t think any American cookie is! One thing I know, it has less sugar than most breakfast cereals in the market!

@@AlvaroEspinel I don’t see why olive oil is dangerous. We are using it here to freeze garlic and preserve it, not to cook anything in high temperatures which when heated over 400 to 450 degrees F surpasses its smoking point and may cause inflammation in the body. What is the reason they say olive oil is dangerous?

@@SunM00nandStars-dz2xb my pleasure! Enjoy! Please let me know whether you have any questions!

@@johnbensuk5819 hi John! Thank you for trying out recipe! Because you said you can’t never get rice right in one pan, I really want to help you get it right. Here a few important questions to answer in order to achieve the ‘al dente’ texture (rice is cooked until it's soft on the outside but still firm and chewy in the middle): 1) Have you used a long-grain, parboiled white rice (note: parboiled, white, long-grain) to make our recipe? Parboiled rice looks raw in the package but it has been partially cooked and when used in this recipe takes about 12-15 minutes to achieve the right texture (soft outside and chewy in the middle). Plus, another type of rice such as brown rice takes longer to cook as well as a middle-grain rice. 2) Have you brought the rice to a boil and the cooked it, covered, over medium heat for 12-15 minutes? 3) what brand of rice did you use? I ask this because some brands seem to have a harder grain than others. All these above mentioned can make a difference in the total cooking time. The most important is to achieve the texture although it takes less or more time to have it cooked al dente. I also cooked mine in a large burner. All these can make a difference in the cooking time.

Thanks for the response. Tried the recipe again and had some good results. Coukdnt find parboiled rice at the store but what I did was partially cook the rice before adding it to the big pot. Came out pretty good, maybe a little over cooked but I can keep tweaking it. I guess it somewhat defeats the "one pot" thing, but its really good

@@johnbensuk5819 it’s so good to hear that! Yes if you find the parboiled rice in the future, the recipe will become an one pot for you too! I live in Texas and parboiled rice is available almost everywhere. When I lived in Brazil I could also find it easily because it became our staple rice. Well, I am glad the second time making the recipe turned out to be better. Thanks for trying it again!

@@Nakimuli-po6jc you can drink it anytime. It will hydrate your body and detox!

@@bconni2 yes they did but we don’t do the same way you do. My blog post explains the differences. Thank you!

@@bconni2 yes they did but we don’t do the same way you do. My blog post explains the differences. Thank you!

@@EasyandDelish of course, you guys made some modifications to it, like the different types of toppings you put on top. but the basis of the dish, is originally from Portugal.

@@bconni2 because we made modifications I called it Brazilian. If I had called it Portuguese, there would be a bunch of comments here saying this is not Portuguese. 😉😂

@@EasyandDelish yeah, that's true. but i just make it a point because many Brazilians tend to disregard the Portuguese influence in their culture, as if the Portuguese influence is "Brazilian" only.

@@ednatexas8128 hi Edna! I agree with you! Unfortunately if I don’t post fast videos, CZcams doesn’t show my videos for a larger audience. Here is the recipe. I hope you make these easy vegan low-carb tamales and enjoy them. Thank you so much for watching! Recipe: www.easyanddelish.com/keto-tamales/

@@EasyandDelish Thanks so much. I’m looking forward to making these.

@@kevinpeyton33 Hi! In terms of texture, it won’t make any difference. It will only change the color. It will look like more a flour tortilla than a yellow corn tortilla.

@@madonaromany2734 I think you can replace eggs with mashed bananas. But make sure to beat them well with the sugar and other ingredients using the mixer so the sugar can dissolve well. When baking, that dissolved sugar mixed with the liquids will give the brownies a crinkled topping. But be aware your brownies will be thinner than the ones made with eggs because they won’t rise as much. Thank you for watching us!

@@EasyandDelish ok 💖 thank you 💖

@@madonaromany2734 my pleasure! ❤️

You always make my day happier! Thank you again!

Thank you! I hope you try it!

of course. but Brazilians always have a very difficult time giving any credit to the Portuguese

Yes

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

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

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

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

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

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

Recepie

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

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

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

Amen! Thank YOU! <3

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

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

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

Actually, it tastes quite delicious!

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

Thank you so much!

So glad you enjoyed it! You made my day!

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

@@EasyandDelish Thank you

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