White Trash Sushi
White Trash Sushi Is The Classless Snack You Can't Help But Love! Sushi snobs, beware! What you're about to discover might upset you deeply. Because this "sushi" may be one of the trashiest things we've ever made. There's no nori (seaweed), sushi-grade tuna or sticky rice. There is white bread, cheddar, mayo, smooshed tater tots, pickles, and mini hot dogs. NBD, right? Wrong! We know how absurd this combination sounds. But hear me out. @Delish
Homemade - Crispy, cheesy, and with a perfect kick of spice. 🧀🌶️🔥 8 oz. cream cheese, softened 1 cup shredded cheddar cheese 4 jalapenos, seeded and diced 12 egg roll wrappers 1/2 cup cooked bacon bits 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper Vegetable oil for frying Prepare Filling: In a medium bowl, mix together the cream cheese, shredded cheddar cheese, diced jalapenos, cooked bacon bits, garlic powder, onion powder, salt, and black pepper until well combined. Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Wet the top corner with a little water to seal. Repeat with the remaining wrappers and filling. Fry Egg Rolls: Heat about 2 inches of vegetable oil in a large skillet over medium heat. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per batch). Remove with a slotted spoon and drain on paper towels. Serve: Serve hot with your favorite dipping sauce. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 200 kcal per serving | Servings: 12 servings #jalapenopopper #eggrolls #spicyfood #appetizers #fingerfood #cheesyrecipes #partyfood #snacks #friedfood | Facebook
Unique Cooking - Taco Bell Nacho Cheese Sauce Copycat Recipe Ingredients: 1 cup evaporated milk (or regular milk) 2 teaspoons cornstarch 1 ½ cups shredded cheddar cheese (or a mix of cheddar and American cheese) 2 tablespoons cream cheese (optional for extra creaminess) 1 tablespoon unsalted butter 1 teaspoon hot sauce (like Tabasco, optional for extra heat) ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon chili powder ¼ teaspoon paprika Salt, to taste Directions: Prepare the Milk Mixture: In a small saucepan, whisk together the milk and cornstarch until the cornstarch is fully dissolved. This will help thicken the cheese sauce as it cooks. Heat and Thicken: Place the saucepan over medium heat and cook the milk mixture, stirring constantly, until it starts to thicken slightly (about 3-4 minutes). Add the Cheese and Butter: Gradually add the shredded cheddar cheese (or cheese mix), cream cheese (if using), and butter to the saucepan. Stir constantly until the cheese melts completely and the mixture becomes smooth and creamy. Season: Stir in the hot sauce (if using), garlic powder, onion powder, chili powder, paprika, and a pinch of salt. Adjust the seasoning to taste based on your flavor preferences. Serve Warm: Once the sauce reaches your desired consistency, remove it from the heat. Serve immediately as a dip with tortilla chips, or drizzle over nachos, tacos, or fries. Keep Warm: If the sauce thickens too much while cooling, stir in a little more milk and heat gently until it reaches the desired consistency again. Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes Kcal: Approximately 150 kcal per ¼ cup serving | Servings: 4-6 | Facebook
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