COOKIES THAT LOOK LIKE SHELLS RECIPES

COPYCAT NABISCO OREO COOKIES RECIPE | TOP SECRET RECIPES

Copycat Nabisco Oreo Cookies Recipe | Top Secret Recipes image

At one time Nabisco actually conducted a study to determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become too small and had to enlarge it again to today's current 1 3/4-inch diameter. In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. But why stop there? Now you're free to pile as much "stuf" on your cookies as you like. Watch this video demo: How to Clone an Oreo Cookie (plus how to make a really BIG Oreo!). Source: More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 48 minutes0S

Prep Time 24 minutes0S

Cook Time 24 minutes0S

Number Of Ingredients 11

Ingredients

Nutrition Facts : Calories 140 calories

CAN DOGS EAT EGG SHELLS? PROS AND CONS + 2 BEST RECIPES ...

Can Dogs Eat Egg Shells? Pros and Cons + 2 Best Recipes ... image

Provided by Ruby Doodle Dog

Total Time 275 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 24

Number Of Ingredients 2

Ingredients

12-24 Eggs
Water

Steps:

Rinse the eggshells in water.
Boil the eggshells in a pot of water for about 10 minutes. This will destroy any harmful bacteria or pathogens that may live on the outside of the shells.
Remove the shells from the water and lay them out to dry for approximately 4 hours.
Place them onto a cookies sheet and into the oven at 200° degrees for about 10 minutes to dry the eggshells.
Place your eggshells into your Nutri bullet or your Blender. Blend until it turns into a fine powder like substance.
Store your calcium powder in an air-tight container and store in the refrigerator. I can store this for up to two months.

Nutrition Facts : Calories 72 kcal, ServingSize 1 serving

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CAN DOGS EAT EGG SHELLS? PROS AND CONS + 2 BEST RECIPES ...

From dogfood.guide
Total Time 275 minutes
Calories 72 kcal per serving

Store your calcium powder in an air-tight container and store in the refrigerator. I can store this for up to two months.

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SHELLS & CHEESE (WITH BACON & PEAS) - THE PIONEER WOMAN

Sometimes you feel like making macaroni and cheese that involves whipping up a roux, then making a white sauce, then adding cheese to make it a cheese
From thepioneerwoman.com
Reviews 4
Total Time 25 minutes
Category main dish

Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.

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POACHED EGG RECIPE | JAMIE OLIVER RECIPES

Perfect poached eggs are a real joy, and easier than you think to get right.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 163 calories per serving

1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

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SHELLS & CHEESE (WITH BACON & PEAS) - THE PIONEER WOMAN

Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.

See details

POACHED EGG RECIPE | JAMIE OLIVER RECIPES

1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

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MEXICAN STUFFED SHELLS - LIKE MOTHER LIKE DAUGHTER

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