Welcome to Cooking with Mark & Oreo. Subscribe to our channel as I will share some amazing recipes! Everything from desserts, appetizers, side dishes, foods for your next get together, breakfast treats, and incredible dinners.
We do it all with our fur son Oreo, who is by our side every time we are in the kitchen whipping something up delicious, waiting for his chance to try a bite or for something to fall on the floor.
Hi, Mark! Question. I'm going to use only beef. Do you ever find the meatballs stick a lot on the baking sheet? Do you grease the sheet at all? Thank you! Hi, Oreo!
Just wanted to give you a super thank you! I was so hurt that a large cold slaw went up to 8.00. Being on a fixed income. It couldn't happen. Now I can have it anytime. It was so good. What do we say: more please! 😂
The recipe shows 3/4 cup of melted butter, but you said 1-3/4 cup. Which is correct? These look amazing so I MUST try them! Thank you so much for getting anf sharing this recipe!
Hello,I am a digital marketer. I have three years of experience working in this field in an agency.I have been researching your youtube channel and analysed that you have 80 plus videos in your channel. Your video quality are so good.I really enjoyed it.But due to some specific errors, your channel is not reached to the targeted audience. So that you are not getting viral views, subscriber and likes. If you want, we can discuss about these errors and i can help you to grow your channel. I promise will give you the right advice. I am waiting for your valuable feedback.❤️
I love egg salad and cannot wait to try this recipe. I’ve always used dill pickles but never thought of putting olives. Lettuce wrap instead of bread is also a great idea (lower carb)!
Oh wow! I am from Cape Verdian descent also! Mom from S Antao, my dad is dutch. Never had the chance to learn it, so i am gratefull for your video! Deus te abencao!😘
I’m addicted to pistachio muffins from our local grocery store but they’re too sugary sweet. These look a lot better. Will definitely try them. Thanks!
Love the recipe but one thing I got to let you know we don't call it empanada we call it pastel Puerto Ricans call it empanada 🥟 respect to all national foods
I wonder if it would be easier if you took two plastic baggies and put each into a drinking glass and fold the tops of the bags down over the top of the glass. Dump your cream cheese mixture into one bag. Dump your blueberry preserves into the other baggie. Then take your baggies (I like to use the fold top sandwich bags) out of the glasses and move the preserves and cream down low into the baggie and twist the tops of the bags. Then get some scissors and cut off a small corner of the bag and use both bags as piping bags. That way you can squeeze the ingredients into the bowl shaped cookie rather than get your hands too dirty. Would that work?? Can't wait to try these! Thank you!
Hi I am also Cape Verdean and love love pastels. But I never learned to make them. My aunt was the grand dame of the pastel. She brought them to every party or event. She made them a bit more like Portuguese style where the dough was gently fried so it was soft in middle with a light fried crisp around the edges. Nidia and Duane’s channel sent me here. Yummy. I’m going to make these. My family is from Santo Antāo and my aunt was from Brava.🥰☘️🌺💃🏻your pastels came out looking golden brown like my aunt’s. Not over fried. Thanks for this recipe!🌹 🎉😊
Hey I want to make this cake for breakfast tomorrow but using almond flour. For the flour, your recipe says Whole Wheat, but in the video you said you are using Almond flour? Can you confirm what kind of flour you used in the video? It didn’t look like almond flour. Thank you.
