Is TikTok Green Goddess Salad Up To The Hype?
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- Опубліковано 29 тра 2024
- This salad and derivations of it have been making the rounds. Let's see if it's up to the hype.
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Chapters:
00:00 Intro
00:12 Sponsorship
2:38 Background about the Green Goddess Salad
4:14 How to chop a cabbage
6:37 Chopping cucumber
7:27 How to re-grow green onions
8:43 Making the dressing
11:00 Mixing the salad
11:33 Tasting the salad on a chip
12:40 Tasting the salad alone
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I love how controlled with garlic Emmy is! If a recipe calls for a tsp on garlic , I’m adding three extra.
I totally would, too, if I wasn't afraid of smelling like garlic :')
@@Kareragirl my number one life hack is to eat a tsp of prepared mustard for garlic breath - weird but works super well
😬
@@azures2806 Doesn't that just give you mustard breath?
Ha me too!
My mom made this the other night and I was so shocked at how delicious and nutritious it was .... it tasted like veggie ceviche with so much more flavor and nutrients
Go, mama!
Veggie ceviche is the perfect descriptor for this salad!
Delicious it may be. But vegetables are laden with antinutrients and the bioavailability of the vitamins and minerals in them is poor, if you are a human, with a digestive system lacking a rumen or a caecum. Vegetables are best eaten for flavor, if you don't like them, ignoring them is fully viable.
What I love about these comments are that Emmy said “Go Mama”! Under her comment it has Google translate. This is translated to “Go Mom”. Gotta love that Google translation!
@@velinas_ it probably depends on what your ancestors ate for thousands of years. Different for everyone
If you have leftover cabbage - one of my favorite things to do is make cabbage pancakes - kind of a westernized okonomiyaki. I thinly slice about a cup’s worth of raw cabbage, add 1/4 cup of flour, 1/4 tsp baking powder, 1 egg, a splash of water or milk until it comes to a batter consistency, 1/2 tsp sugar, salt and pepper to taste, and seasoning of your choice (some flavor ideas: scallions, soy sauce, toasted sesame seeds, and sesame oil; fresh or dried herbs like parsley and cilantro, onion powder, and garlic; Mediterranean spices like smoked paprika, coriander, and cumin). Lightly fry it in about a tablespoon of olive oil or ghee on medium heat for 5 min or so on each side. SO GOOD!
I'm going to save this for later, its hard to eat a whole cabbage raw in my single household, but those fritters seem delicios and filling way to utilise it!
That's sounds so interesting, I would've never thought of making that. I'll have to try it out.
I tend to add cabbage into my frittata when having leftovers of it from making salads :) it’s super tasty~
You just described okonomiyaki.
At our house, the cabbage core is a treat. We eat it like a carrot stick, raw, and dipped in salt. It can be a little hot and spicy but is crunchy and quite tasty.
I like to snack on the core while I cook the rest of the cabbage 😋
I am scared of you people for eating that raw-
@@lui8588 why?
Same here, there's nothing like that crunchy core, so good.
I love raw cabbage.
Welcome to another episode of “ Did Emmy turn on the Power strip?”
*the answer is no* 😂😂😂😂
It’s her schtick
…and it’s so relatable :D
We could use it as a horoscope like Noodle's #EmmyOnDay #EmmyOffDay #BeKindToYourself
Sooooo I just made the ultimate version of this. Love this concept of the cabbage and cucumber… but I changed the dressing to be chimichurri inspired. So cilantro in place of basil, lime juice in place of lemon juice, tons of garlic and some apple cider vinegar, no nutritional yeast. This REALLY lends itself well as a party dip, especially on tortilla chips, or the perfect taco slaw.
I was just going to say that for a dip more reminiscent of guacamole, I would do the same! I much prefer cilantro over basil, and a jalapeno kick would just be *chef's kiss*. I think I'd leave in the nutritional yeast though.
Dude, yes, I do cilantro and mint chutney and vinaigrette instead of that pesto stuff
When cooking cabbage the stem and thicker ribs are my favorite part. We cut up a whole head with some onion and put it in a frying pan with butter and bacon fat and just cook it until the cabbage breaks down and the onions brown and it's amazing!
Add some potatoes and apples and Presto, classic german breakfast! 😍
Yes, caramelized cabbage is heavenly ❤️ I just wish it didn't make my whole house smell !!!
my kids will fight over raw cabbage core.
This is our favorite way to have cabbage! I add a splash of Worcestershire sauce too
@@lukelliott1
😂
I think the smell is worse after taking out the leftovers from the fridge.
Cruciferous veggies, rutabagas and dark leafy greens contain Sulforaphane.
The smell of cold leftovers is potent.
And, without Beano, the gas is much much worse.
I would TOTALLY throw an AVOCADO 🥑 into that whole thing and maybe some citrus zest, not a lot just a bit for color.. Crunchy creamy zesty I bet if you fridge for an hour and then serve it tastes AMAZING! You could use it as a background for a main dish too. How awesome!
Emmy- might I suggest taking all your veggie scraps (sans cabbage) and placing them in a bag in the freezer. Once my bag is full, I add that to a prior made chicken carcass and make outstanding chicken stock (or stock of your choosing).
Her chickens will fight you over this comment. For multiple reasons. 🤣
@@pandanke 🤣🤣🤣
You don't really want any kind of cabbage (kale, brussel sprouts, kohlrabi, etc.) in stocks, iirc, since their taste could easily take over, but for anything else it's a great idea!
I also do this freezer bag thing for stock. My family calls the broth "trash soup", LOL. But I NEVER put cabbage cores in it bc it only adds old-sock flavor
Ooh thank you for that good idea
I reccomend sweating the cucumbers first for about 30 minutes with a little salt then rinse, because it will become very watery in the salad/dip later. I tried this salad and that happened to me creating a watery consistency that thinned out dressing TOO MUCH. Aside from that the salad is great if eaten on the same day you make it. its delicious
yeah, when I saw this recipe for the first time I wasn't sure why they didn't salt the cabbage and cucumbers first. it would be much improved if they added that step, because otherwise it gets super watery!!
@@naurrr Thanks see its not just me who discovered that watery situation lol, needs to be a disclaimer!
This may be a dumb question but would rinsing them not add the moisture back?
@@sydneyg3022 I reckon you could let them drain and dry off before adding to the salad. The initial salting is drawing the water out of the cells but a rinse wouldn’t be enough for the water to suck back into the cucumber cells again like a sponge so you would end up with less water in them as long as you dried off the outside.
Since you reference him sometimes, Chef John has a KILLER green goddess dressing recipe.
I remember Green Goddess dressing from my childhood. You could still find it in the supermarket pretty commonly in the 1970s. Much harder to get now. I had already copied Chef John's recipe into my files: must make it sometime.
YES!! Chef John is the BEST! 👍🏼
@@NYCRhythm I love him!!
also! cabbage is a "cruciferous vegetable", which means it has "appreciable levels of sulforaphane", which is just like a super-great thing to have for general health. and chopping it up allows the enzymes to produce sulforaphane, so this is a great recipe, super healthy
My mother taught me a no knife way to remove a cabbage core. Bang the stem end of the cabbage against a hard surface once or twice. The core will come right out.
Whoa! I'm trying that on my next cabbage.💥
My mom taught me this too. Except I bang the stem down with a closed fist and it pulls right out.
I made the mistake of leaving the nutritional yeast out on the counter after a grocery store run. And when I turned my back my cats broke into it and were eating it straight from the bag! LOL It's that good!
I love basil, I love garlic, I love onion, and I love cabbage. I think the odds are pretty high that I will love this salad. And I definitely plan to find out! Thanks, Emmy!
I remember Green Goddess being dressing you could add to any green salad. That was in the 70's. 🥗 🍽
Trader Joe’s have a green goddess dressing still!
@@zayahdreyfus7415 Cool, I'll check it out...thanks. 👍🏻
Yep, me too. I was thinking of the 70s too.
@@zayahdreyfus7415 President's Choice brand also makes a dressing.🇨🇦✌
The Green Goddess dressing you buy today doesn't taste quite the same as what used to be available.
I didnt buy green onions for a couple of years because id replant the ones id pull from the garden. You can do the same with celery and you can reroot the top of pineapple. Its fun to me.
I've never had success with a pineapple top! 😭
Looking at this, it makes me think that this might be a good thing to combine for a potato salad as well.
I haven’t done it yet, but I have an idea of making crispy baked potatoes and then combining those in with whatever mayo or dressing you would normally do with a potato salad dressing, but I think this would be a good option for that as well.
I peel my cabbage in layers when I use it so it lasts longer! I generally only cook for myself and use like 1/5 of the cabbage each time. Just peel back what you need and save the rest for next time! Also great if you don’t have refrigeration
I was looking to see if anyone else does this.
Loved the ending 😂 you're awesome, Emmy 💚 thanks for making this and interacting with what the fans ask for but also making sure you have fun, as well!
Emmy I just adore you! Always such a good sport and you’re always good for a fair critique! Stay well! Keep the great content coming😊
My grandma taught me the easiest way to get the core out of cabbage is to just slam it on the countertop a few times till it loosens up, then just use your fingers to twist it and pull it out. So that's how I've always done it. It helps get out some aggression and it's easier just in case you don't trust yourself with a knife.
That technique is for iceberg lettuce
I will be trying this Green Goddess Salad after visit to grocery. Sounds and looks great, thanks for sharing.
I tend to love coleslaw on bbq sandwiches. I really want to try this recipe on bbq! I imagine it would taste great on top of pulled chicken!!
The cabbage core is one of my favorite parts. I love the strong flavor so I add it to soups and stews because it mixes well with potatoes. 🍲
I read this as "cottage core" at first and now all I can picture is a very niche group of cottage core fans who REALLY like cabbage patch kids LOL
Fun fact: if you slam the core of the cabbage down on the table or cutting board, it comes out in all one piece. Learned this working as a line cook, takes less time 👌🏽
Smothered cabbage is one of the first things my Great Grandma taught me to cook. Love cabbage and Love you Grandma Mookie ❤️😌
Love you Emmy ❤️❤️❤️ Thanks for your amazing content and thank you for trying down to earth foods that we all eat
I just LOOOOVE your antics at the end of each video! Priceless! 😆😂
your program brings me such joy- your personality, your voice, your instructions. I'm inspired in the kitchen again. it's been a long time. thank you
So incredibly relaxing, while showing basics of cooking for new cooks, and giving good thoughts on the recipe. This made me subscribe to your channel.
Cabbage is so underrated and I'm happy to see more people starting to use it! It's such a great vegetable because it's packed with nutrients, it's cheap and lasts a long time in the fridge. Our family eats cabbage every week both raw and cooked. Even our 16 month old loves it! We like the winter varieties best in stews and soups. It gets so soft and sweet when cooked for a long time 🥰 Early varieties we prefer to eat raw or drizzled with honey, salt, a little bit of oil and chili flakes and grilled until softer and a little bit charred.
I think it would be really good with cilantro (if you like cilantro) instead of basil. On a tortilla with some grilled veggies? Yum!
Oh. Oh yes. This needs making.
I’ve been making this for over a month now for lunch meal prep and like people have mentioned it gets way too onion-y as it sits. I’m still tweaking it a bit but I think I’ve come up with some ways to make it better if you’re not eating it all same day
-skip the shallot in the dressing (I did this for the first time by mistake but it helped)
-only use 2-3 green onions (you can always add more later if you need to) you might be tempted to add more when you’re tasting it day of, but the onion flavor only grows as it sits
- if you’ve got big lemons you won’t need 2. I double batch the dressing and a i’ve found that 3 medium size lemons work well
-pay attention to the size of your cabbage. idk what tiny little cabbage they use in the original tiktok but my stuff never looks as saucy. this video is more similar to what mine looks like. so use less cabbage if you want a more saucy appearance.
-skip the rice vinegar (the taste is a bit too strong for me once the strong onion flavor is gone)
-I liked the flavor of nutritional yeast but unfortunately my body doesn’t like it, so since I’m not vegan I switched for grated parm and it was great
-I personally love basil so I do about 1.5x the basil and I also add more spinach to bulk up the sauce, since the original recipe doesn’t yield enough imo
-finally, I like some spicy so I add a habanero pepper. I know that’s a bit much for people so jalapeños of course work well
some extra notes:
-the sauce freezes very well and can cut down your prep time if you’re making this multiple weeks in a row like me
- I tried it with avocado in the dressing but it wasn’t worth it to me since I couldn’t taste it at all, and avocados are expensive. you could probably chop them in the salad if you wanted to taste them more, but you’d need to many to make it noticeable. I didn’t the price is worth it
I love your videos !! The way you describe food is so entertaining, and the food always looks amazing
Speaking of cabbage, shredded on top of "Tacos al vapor" and drizzled with lemon and salsa is heavenly.
Vapor tacos?🤣
@@GrizzAxxemann they're steamed tacos
@@karenaiime you sure you don't mean al pastor?
@@GrizzAxxemann no. They're two different types of tacos. I think I can tell the difference with my 28 years of being Mexican. Cheers
The cabbage heart is really good to eat, sliced thin and sprinkled with salt and pepper.
I'm a big fan of the original 1970's Green Goddess salad dressing (mayo, sour cream, parsley, chives and/or green onion, garlic, anchovy paste, terragon wine vinegar, lemon juice, salt & pepper), it's absolutely delish on a salad of lettuce, cukes, tomatoes and avocado (the addition of some shrimp makes a perfect summer meal!). This seems like a lighter herb-ier version, I'll def have to give it a try! (I'll be swapping out the basil tho, it's not my fave herb, maybe a mix of parsley & cilantro would be good) 💚
You are absolutely right! That is a huge about that would feed an entire school bus of vegetarians!!! What a wonderful take on a 100 year old salad dressing!
That,”DIP, CRUNCH, EAT, YUM” should be a t-shirt slogan :-)
+
I made this and the recipe made a huge amount. The onion flavor was overpowering after a while, especially if you eat it by itself. After one serving, no one wanted anymore. And we’re huge salad and cabbage fans.
I had the same experience. I was disappointed!
I've been making something like this for a long time, I've found that even for a really big bowl you probably would only need 2 scallions (especially if you are using them whole with the white parts, which are stronger). You might want to try using seasoned rice vinegar instead of plain. I use walnuts when grinding up the dressing, but you could also use other nuts or just an avocado. Could also balance the onion w/ sweetness like a few tbs of sweet pepper.
@@lostpelican1883 I think next time I’ll definitely cut down on the scallions and the sheer amount! Good idea on the rice vinegar too!
I found that it was okay when I made it with a small shallot and skipped the chives, but when I subbed in a quarter of a small onion and added back the chives it got way too pungent.
I don't add any green onion and just keep it to chives and the shallot. Although I did add a bit of white onion to the chopped cabbage, and it seemed fine to me. I thought it was very lemony... but then I used a lemon press and squeeze every drop outta those suckers. I found I only need 1 to 1.5 lemons. I also used cashews and walnuts. I also added finely chopped jalapeno for a bit of a kick.
Texas sheet cake was a staple in my house when I grew up. I preferred it without the nuts, but I also used to stir it into my vanilla ice cream. The recipe I have says to use olio. Which we now use margarine. I would love to see you make Texas Sheet Cake!
Back in the 70's my mother used to make a dressing she called Green Goddess. It was a pale green, creamy salad dressing...The dressing you made looks SO different from what I remember...
Yeah, that's the dressing I'm familiar with, too. Annie's makes a bottled version.
A bread place I go to, that also makes sandwiches sells one with "green goddess dressing" that's basically avocado ranch
@@alicerose512 ooh I think avocados would go really well in the dressing shown here!
@@redbirddeerjazz I do too! You can't go wrong with avocados!
Yay! Emmy you always make my day, thank you!! ❤️
Our first Bokkus box arrived the other day. Love it! Thanks for recommending and the discount!
I'm so glad you made this! I've been thinking about making it for a few weeks now. I might try making a lime cilantro dressing since basil is so expensive at the moment. I'll have plenty from my garden come summertime.
Great idea. I was thinking about how costly this would be if i didn't like the outcome.
This is so weird...it looks tasty, but quite different from the traditional Green Goddess dressing from the 1920s. But it IS definitely green.
Yeah I wouldn’t consider this at all “Green Goddess” dressing or salad. It seems like it’s tasty, but not Green Goddess.
I read that and equated as well. Then remembered it is Greek Goddess salad dressing not green.
@@crackerjack010101 Nope! You may have found a Greek salad dressing w/that name, but there is a classic salad dressing called Green Goddess that many of us grew up eating. It's quite yummy, although I'm convinced the bottled ones we got didn't have anchovies, as is in the "make from scratch" recipe.
@@ellenw391 that’s interesting because I’ve seen Greek goddess dressing by several brand manufacturers but never green. Maybe it’s regional?
@@crackerjack010101 I know it as Green Goddess dressing. When I googled Greek Goddess dressing it autocorrected to Green Goddess. I can’t find any commercial dressings called Greek Goddess, although that doesn’t mean they don’t exist.
Cool! Can't wait to make it! I also add nutritional yeast to my popcorn, along with onion powder, salt and pepper and sometimes smoked paprika...it's awesome! I want to make this for our Friday game night..I just need to pick up fresh basil and lemon. Thank you Emmy!
In our family we don't waste the core. The cabbage core, like the stems of broccoli, we slice them thinly and use it in the stir fry. We do the same thing with pineapple core too.
This looks great! I love cabbage and all the herbs you used. I would make this recipe my own, I think stirring in black beans to the finished salad would be delicious and boost the protein. I'd also cube some avocado on top of each serving. (I add avos to pretty much anything I can, lol)
I definitely could not manage all that cabbage, especially raw. My sister on the other hand would probably happily make herself several coleslaw tacos.
Coleslaw tacos !!!
Wow!!!
Happy Valentine's Day to Emmy and all her fans!
Your voice is so comforting
I made the dressing with cilantro instead of basil, and added a little bit of chili flakes. really good stuff and it's a great way to eat a ton of veggies all at once
I’ve been curious about this. And I totally trust you on your opinion on food so thank you
I love the cabbage core, it's so crunchy and sweet.
I love chopped salads!! I will have to try this, it seems it would go great with pasta 🥰
Fun fact. My dad got me hooked on eating the cabbage core with a sprinkle of salt. Love it!
That and romaine core. Good stuff
Raw turnips (with salt) are very similar to that cabbage core ;)
Yep I ate the cabbage cord too but with no salt
Cabbage core, broccoli stems, and the raw turnips and parsnips. Love that crunchy earthy yom!
Emmy thank goodness!!! I've been wondering about making this salad. Can't wait to see what you say!
YES!!! I make this all the time and it is amazing
I made this a few weeks ago and my husband and our family went through it in like two days 🤣🤣we love the goddess dip in our household 🤩
The cabbage cores are great for veggie broth (same for onion scraps) ☀️ Raw you can grate them and add them into all kinds of recipes like the hearts of broccoli stalks - YUM!
So grateful you watch and do tik tok stuff so I don’t have to download that app haha ❤️ happy Valentine’s Day to my fave lady
I'm so glad you did a video on this because I really wanted to try it but haven't dared to and now that I've gotten your reaction on it I'm definitely going to try it if you say it's good I'm going to trust what you say I'm definitely trying it.
Hi Emmy! Love ur videos so much!
love to see the love for some nutritional yeast! it's so good
Hey Emmy. I luv ur videos!!!! I'm gonna try this recipe and will add tomatoes, guacamole, cheese and salsa, Mexican style! Yay...thanks!!!
The cabbage core is my favorite snack. Peppery and crunchy like kohlrabi
Emmy, I love your videos. You brighten my day.
Looks incredible! 💚
When I saw this I immediately thought how beautifully it would be if pared with a salmon! So healthy and delicious 🤤
Emmy--try making actual old-fashioned Green Goddess salad dressing with fresh tarragon fresh chives and anchovies sometime, like the Chef John version Yazarc mentioned, and put it on a regular green salad or use as a dip. Killer.
regrowing my green onions is so fun bc they grow so fast! we only buy green onions occasionally now, depending on how much we need for a recipe bc we usually have a continuous supply!
Hi Emmy. I'm a big fan and watch all your videos. Watching from Indiana. I must say this looks way to yummy and will have to try this 💚💚
I love emmys honest reactions now I'm encouraged to actually made it
I think this would be perfect on a bbq sand! Edit: I do avocado as the fat in a dressing all the time. All that lemon would keep it from browning too quickly. Maybe in a half recipe?
I made this and used avocado instead of oil, because I was out of olive oil. I just used a little water to thin it. It was great!!!
Seems like the addition of an avocado to the dressing with an extra half-lemon and serving with freshly-fried pita chips would make this even more amazing.
That would be GREAT in a wrap of any sort!
For sure! We had it for lunch the next day and the cabbage was still nice and crunchy.
I use the core of my cabbage to make stem stew with broccoli and cauliflower stems and leaves it has a really nice texture and flavour
French teacher here. For your personal information and for anyone who might be interested in learning, a little information about the pronunciation of "chaise": "ch" is always pronounced as [sh] in french, and "ai" is a long vowel that sounds like the e in "bet". Well done on the "se"! it is a silent "e"!
A "chaise" is a chair, but I believe it is in this instance used to refer to a "chaise longue" or a lounge chair.
Tried this with fish tacos last night. We had them with pico de gallo, manchego, and corn tortillas. It was fantastic.
I think it’d be really nice if you also added mint and cilantro to the dressing to make it a lot more fresh and bright! I’d personally make it a more complete meal by making a chicken Caesar salad but substituting the dressing with this salad. Or maybe incorporating some chilled golden lentils into the mix
Can’t wait to try this when the basil comes in! Cheers
I’ve made it but added avocado, a jalapeño, and some parm cheese to the blend. It was just okay. It wasn’t bad at all but I guess Tik tok hyped it up so much I was expecting to be wowed lol
That's usually how it goes. I try to not follow or get into to trending foods cause they are either severly underwhelming or gross. The unicorn frapachino that tasted like cleaning products and jello-coated grapes that were sour because the jello powder is not meant to be eaten in its raw state are prime examples.
From what I've seen so far, it looks very much like all (trending) recipes are from people who can barely cook made for people who cannot cook at all lol. Was disappointed pretty much every time I tried something :/ because rarely was the flavour better than the sum of it's parts.
@@SweetThuy Lol you’re so exactly right!
I have two feelings about this. Myself personally I 100% agree with you. However I have a 21 year old kiddo in college. The extent of his canary interest used to be Ramen, Mac & Cheese, popcorn or anything microwavable when cooking at his apartment. He loves sushi, veggies, seafood, pasta ect... He happily dines out on healthier foods, but thinks making them at home is beyond his skillet. So some of the no cook recipes or one pot recipes that go viral He actually tries and enjoys making. So for him some of these recipes are a win.
@@audisnewbeginning8616 which makes him the target group - which is great! Everyone has to start somewhere. And any way to get people into the kitchen is usually good. It's just somewhat frustrating to try something that's hyped as the most delicious dish ever and... It's mediocre at best. Every single time. But that's life in general for hobby cooks who like to try out new recipes, and have somewhat higher expectations for their food :)
Oh my God I love you and I love your channel. I can’t wait to make the salad
What? You're composting the stem of the cabbage? This is a beautiful snack! I eat it when I can lay my hands on it. Yes, it needs a lot of chomping, but there are occasions when I want to really chew on something. Sprinkle with a little salt for taste! You upped your fibers!
in Australia we add celery , zucchini, lettuce . broccoli any green veggies you like and tarragon is used in the dressing
I made this with parsley instead of basil because my store was out. Super satisfying and healthy.
My grandma used to use a mandoline to slice cabbage for coleslaw, it came out so delicate and lacey, it's the best secret for the perfect cole slaw texture :)
In the UK a Green Goddess was an aperitif or a cocktail - I found a tiny vintage promotional glass in a church sale somewhere...this salad version of GG looks great! tfs 💚💚💚
I’ve made this now two ways , first I made the original - it was good , but I found the basil a bit overpowering (and I like basil) I actually prefer to substitute it with cilantro ! It changes the flavor profile obviously - but makes a really refreshing dip or salad ! Highly recommend if you like cilantro !
Unfortunately, this is definitely off the menu for me, as it’s anything but fodmap (cabbage, shallots, green onions... 😅)
While watching you make this recipe, I thought about adding avocado, but thought that maybe to the dressing. I think the oil from the avocado would add a subtle creaminess. When you said at the end to add avocado, it confirmed the flavor profile I was imagining.
Oh yeah I like cabbage really fine. I usually grate it for slaw!
Hi Emmy! I wanted to give you a little hack I learned in the food industry! When it comes to "heads" of any leafy vegetables such as lettuce & cabbage, the quickest & easiest method to remove the stem or "core" is to give it a firm smack a couple of times against a hard surface, stem down, then reaching in & pulling the whole stem out in one grab! Hope this makes your cooking endeavors more exciting!
I have some in my fridge rn I absolutely love it
Lovely review. Did nice to taste both way,, with tortilla and without. It works just as fine
I never make these viral recipes until you do and give it a thumbs up so I guess off to the grocery store I go ❣️
That looks delicious 😋 Emmy.
Eat.
Crunch.
Eat.
YUM!
This should be print on a T-shirt!😂