My Sweet Kitchen

Have you discovered "rusty lettuce" in the crisper drawer? You won't need to throw away that whole head of romaine.

More details here https://tinyurl.com/53stkp23

Best Carrot Cake Ever😍
Must express something to keep getting my recipes... Thank you.❤️
*Ingredients:
°6 cups shredded carrots
°1 cup brown sugar
°1 cup raisin
°four eggs
°1 12 cups white sugar
°1 cup vegetable oil
°2 teaspoons of vanilla extract
°1 cup pineapple, drained
°three cups flour
°1 half teaspoons baking soda
°1 teaspoon salt
°four teaspoons cinnamon
°1 cup chopped walnuts
*Directions :
In a medium-sized bowl, mix shredded carrots and brown sugar. Set apart for 60 mins, then turn with raisins.
Heat the oven to 350 degrees F . Grease and grease 10-inch cake pans.
In a bowl, beat eggs till light. Gradually whisk collectively the white sugar, oil and vanilla.. Combine the flour, baking soda, salt, and cinnamon, and stir till the moist combination is absorbed. Finally upload the carrot and walnut combination. Pour frivolously into organized saucepans.
Bake for forty five to 50 mins withinside the preheated oven, till cake tests are done with a toothpick. Cool for 10 mins earlier than eliminating them from the pan. When absolutely cooled, frost with cheese frosting. Enjoy it!

Would Anyone Here Actually Eat Stuffed Cabbages Rolls😍

Ingredients
1 large head green cabbage
1 lb (450 g) ground beef
1 cup uncooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 cups tomato sauce
1 can (14 oz / 400 g) diced tomatoes
1 tbsp tomato paste
1 cup beef broth

Instructions
Bring a large pot of water to a boil. Carefully remove the cabbage leaves and blanch them for 2–3 minutes until softened. Drain and let cool.
In a large bowl, combine ground beef, rice, onion, garlic, egg, paprika, salt, and black pepper. Mix well.
Place a portion of the meat mixture onto each cabbage leaf. Fold in the sides and roll tightly.
Arrange the cabbage rolls seam-side down in a large baking dish or Dutch oven.
In a bowl, mix tomato sauce, diced tomatoes, tomato paste, and beef broth. Pour over the cabbage rolls.
Cover and bake at 350°F (175°C) for about 1½–2 hours, or until the cabbage is tender and the rice is fully cooked.
Spoon the tomato sauce over the rolls before serving.