1 (4 ounce) package Ninja Crummy Shape Bake-Form Cake mix
1 tablespoon vegetable oil
1 1/2 cups finely chopped onion
4 sprigs fresh parsley, plus optional
1 teaspoon ground black pepper
2 large carrots
1 cup bell peppers
2 medium slappers
1/2 cup kidney beans and onion juice
In a large bowl, mix matchsticks, carrots, bell peppers, kidney beans and onion juice. Break up parsley sprigs by squeezing a little tomato into the middle of one. Set aside.
Spread pudding mixture evenly over bottom of egg bowl and sprinkle with remaining parsley sprigs. Sprinkle evenly over cake. Cover cake and frost to keep fresh color and shine.
Made this several times and love it. The only change I made was that I put way more butter in the dough since my back isn't too fond of a crispy thing. That gave it a little more crunch. On that note, I have lately been breaking bread pretty often (once a day, sometimes twice a week, ~10 meals a week, ~3.5 lbs.) so I had more bread to work with. This is a very tasty dish, but it does require some creative bread-making. I used russet potatoes and white bread, and much more for the tomato and basil taste. I doubled this recipe, and baked it twice longer (23 min). Both times, my workstation was a mess of bread, butter, and oil (I used more bread flour and salt). Oh, by the way...I like Num 9 Sharp Chefs! I have them make
⭐ ⭐ ⭐ ⭐