How To make Spam Confetti Pasta
Vegetable cooking spray 2 c Frozen corn, thawed
1 cn SPAM Luncheon Meat, cut in
-2" strips (12 oz) 1 Red bell pepper, chopped
1 Green bell pepper, chopped
3/4 c Chopped red onion
1 1/2 c Whipping cream
2 tb Chili powder
1/4 t Pepper
12 oz Angel hair pasta, cooked
-and drained 2 Tomatoes, peeled and chopped
1/4 c Minced fresh cilantro
In skillet coated with cooking spray, saute corn, SPAM, bell peppers, and onion over medium heat 5 minutes or until tender. Transfer mixture to bowl; keep warm. To same skillet, add cream, chili powder, and pepper. Bring to a boil; boil 5 minutes or until cream has slightly thickened, stirring occasionally. Pour over pasta and toss well. Spoon SPAM mixture over pasta. To serve, sprinkle with chopped tomatoes and cilantro.
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Funfetti Pancakes Worth Waking Up For...
Funfetti pancakes are definitely a breakfast worth waking up for. Who doesn't want to eat funfetti cake for breakfast? Right? Well now you can with these incredibly colorful and tasty breakfast treats that are perfect for any kid (or kid at heart) who still dreams of rainbows and sprinkles every night.
Funfetti Cake Batter Pancakes
Adapted from Tastes of Lizzy T's
INGREDIENTS
For the pancakes:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoons granulated sugar
1/2 teaspoon salt
1 box Pillsbury Funfetti cake mix
1/3 cup canola oil
3 eggs
2 1/3 cups milk
1/3 cup rainbow sprinkles
Optional frosting:
1 cup powdered sugar
2 tablespoons butter, room temperature
2 tablespoons half-and-half cream
1/2 teaspoon vanilla extract
DIRECTIONS
To make pancakes: In a large bowl, combine the flour, baking powder, sugar, salt, and cake mix. Set aside. In another bowl, mix together the oil, eggs, and milk. Add the wet ingredients to the dry ingredients, and mix until just combined. Fold in the sprinkles.
Heat a griddle to about 275ºF (or medium heat). Spray the griddle with nonstick cooking spray. Ladle the pancake batter onto the hot pan, and cook the pancakes for about 2 minutes on each side.
Remove from the griddle, and set aside.
To make frosting: In a small bowl, whisk together powdered sugar, butter, cream, and vanilla. The frosting will be a spreadable consistency. If you want to drizzle the frosting, microwave for about 10 seconds to soften.
Serve with whipped cream and more sprinkles on top.
Yield 10 to 12 servings
Cook Time 25 minutes
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Camp Cooking Tuesday, Freezer Bag Cassoulet
I'll be honest. There is no way this stacks up to a classically prepared Cassoulet. It was good though and is a great example of how we can take a recipe and make it trail friendly.
My Freezer Bag Recipe:
1/2 Cup Harmony House Navy Beans
1 Tbsp Harmony House Navy Beans Crushed
1 Tbsp Onion Flakes
1/8 Tsp Dried Thyme
1/4 Tsp Garlic Powder
Salt and Pepper to taste
1 Packet of Mustard (Dejon is best)
1 Chicken Bouillon Packet
Toasted Panko Bread Crumbs - I'll leave this out next time.
3 oz. Shelf Stable Chicken
2 oz Sweet Wood Smokehouse Fatty Sausage - I find them at QTs
2/3 Cup of Water - Next time I'll up this a bit to create a little sauce.
Splash of Merlot - Reserve the rest for sipping at the camp fire.
Optional Adds:
2 Tbsp Harmony House Vegetable Soup Mix - I included this one
Dry Mushrooms
1 SPAM Single Diced
Sara Moulton's Recipe that inspired this dish
I did her recipe for my family. It was honestly better than the freezer bag version. I bet you could rock her recipe in a dutch oven, car camping.
Feel free to find me on Facebook on my JourneyofBear page
Test Kitchen: A Little Funky
Mikel Anthony gets a little funky, using the insights of Flavor Atlas to combine pork belly, black garlic, shrimp chili paste, anchovies, and fish sauce with a Thai-inspired salad.
FULL RECIPE:
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by Chef Mikel Anthony (@mikel_anthony)
????: Collective Creative Soul (@collectivecreativesoul)
Made in partnership with Flavor Atlas (@flavoratlas) #perfectlyplated on Front of the House - FOH, Inc. (@fohinc)