Which fast food fast food milks and fast food dessert flavors should I eat?
When it comes to fast food food, there are many different types.
Fast food milk and fast coffee are both made with the milk and coffee ingredients, but both contain a lot of sugar and fat.
Here are some of the best fast food desserts that offer a little something for everyone.
Sweet Potato Fries 1.1 oz.
(28 grams) butter, softened 2 tbsp.
(9 grams) sugar 1 tsp.
vanilla extract 1/2 cup (65 grams) unsalted sweet potatoes, peeled and chopped 3/4 cup (130 grams) flour 1 tsp (5 grams) baking powder 1/4 tsp.
baking soda 1/3 cup (80 grams) cornstarch 1/8 tsp.
salt 1 tbsp (8 grams) heavy cream 1/16 tsp.
cinnamon 1/6 tsp.
ginger powder 1 tsp cinnamon sugar 1/7 tsp.
nutmeg 1 tsp vanilla extract (optional) 1/5 cup (120 grams) fresh orange juice (or 2-3 tablespoons of juice) (optional, but recommended) Instructions Heat butter in a medium saucepan over medium-high heat.
Add sugar, vanilla, and baking powder, and cook for a few minutes until sugar dissolves.
Remove from heat and stir in flour and baking soda.
Stir in cornstearin and salt and stir until well combined.
Slowly add the orange juice and orange juice + juice to the saucepan and bring to a boil.
Reduce heat to medium low and simmer until thickened, about 20 minutes.
Add the orange rind and stir to combine.
Pour the mixture into a greased bowl and refrigerate for up to 1 day or up to 3 days in the fridge.
Store in the refrigerator or freezer.
Recipe Notes This recipe does NOT contain the sweet potato, so you can use regular potato chips.
For more healthy options, check out the Sweet Potato and Spinach Salad.
Cucumber Fries 2.1 ounce (28 g) butter 2 tbsp (9 g) sugar 2 tbsp lemon juice 1 tsp lemon zest 1/10 cup (100 grams) plain yogurt 1/20 tsp cinnamon 1 tsp nutmeg 2 tsp vanilla 1/1 cup (60 grams) diced cucumbers 1/9 cup (110 grams) milk 1/12 cup (180 grams) water 1 tbsp cinnamon 1 tbsp vanilla extract 2 tbsp honey 1 tsp apple cider vinegar 1 tbsp orange juice Instructions Heat the butter in the microwave on high for 1 minute.
Add in the sugar and lemon juice and cook, stirring, until sugar and zest dissolve.
Remove and set aside.
Pour into a medium bowl and whisk together the yogurt, cinnamon, nutmeg, vanilla extract, honey, and vinegar.
Whisk together the milk, water, and cinnamon.
Pour mixture into the greased, microwave-safe bowl and add in the cucumbers.
Stir to combine until combined.
Pour in the milk mixture and stir into the cucumber mixture.
Pour back into the microwave.
Microwave on high-low for 1 more minute.
Microrobbers and microwave-proofing a nonstick pan is recommended.
Black Bean and Feta Salad 2.2 ounce (30 g) dried black beans, rinsed and drained 1/14 cup (40 grams) cooked black beans 1/18 cup (56 grams) canned feta cheese 1/32 cup (4.5 grams, or 3 cups) shredded cheddar cheese 1 tsp olive oil, for serving 2 Tbsp.
(10 grams) olive oil 1/25 tsp.
ground pepper 1/30 tsp.
cumin 1/15 tsp.
turmeric 1/13 tsp.
oregano 1/17 tsp.
garlic powder 1 cup (170 grams) feta cheese, shredded 1 Tbsp (10 ml) olive or canola oil 1 Tsp.
(5 ml) vinegar 2 tsp.
paprika 1/24 tsp.
thyme 1 tsp dried oreganone 1/23 tsp.
black pepper Directions: Heat the olive oil in a skillet over medium heat.
Fry the black beans until they are translucent, about 3 minutes.
Drain and set the beans aside.
Heat the garlic in a small skillet over high heat.
Brown the black bean pieces until they’re golden brown, about 1 minute longer.
Remove the black browned pieces and set them aside.
Set the beans in a bowl and cover with a lid.
Add enough water to cover the beans by 1 inch (2.8 cm).
Bring to a simmer and cook the beans until the beans are tender, about 5 minutes.
Set aside to cool slightly.
Add about 1 cup of water to the skillet and bring it to a gentle boil.
Add salt, pepper, oreganones, and thyme.
Stir and cook until the mixture thickens and the mixture is bubbly.
Add remaining water to bring