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Fruit Hat

1. Make a tender dough from butter, flour, sugar and 2 tablespoons of cinnamon. Keep cold for half an hour. 2. Heat the oven. 3. Beat the Hulala cream with a little powdered sugar (2 tablespoons), mix with the melon pieces and mix everything well. A yellowish green cream is obtained. Keep it cold.
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Pheasant soup with noodles

First I prepared the noodles to have time to dry. I washed the pheasant well (I got it ready cleaned), then I smeared it on the flame and rubbed it with a handful of corn the skin on the pheasant broke!) I portioned the pheasant and boiled it with a little salt, frothing as many times as necessary.
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Fluffy Vegan Cinnamon Rolls with Dairy-Free Icing

In a microwave-safe bowl, heat the 1 cup of almond milk and 3 tablespoons Earth Balance until warm and melted. Allow to cool slightly, until it’s cool enough to touch, and transfer to a large mixing bowl. Sprinkle with yeast and let sit for 10 minutes while yeast activates.Stir in salt and 2 tablespoons of coconut sugar, mixing to combine.
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Cooking Class: Sautéing

Use this quick and easy technique with tender seasonal produce to create speedy meals.Sautéing is a basic cooking technique essential to many recipes. Soups and stews, for example, almost always begin with sautéed aromatics; sautéing browns the vegetables, which enhances the flavor of the soup. But it& 39;s also used to fully cook whole dishes-and do so quickly.
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Blogger Spotlight: Johnny Prime’s Steakhouse Reviews

From New York City, New York, blogger Johnny Prime aims to be the definitive source for NYC steakhouse reviews and all things pertaining to meat and meat education on his blog Johnny Prime’s Steakhouse Reviews.John Prime’s site is comprehensive and detailed— so much so that he has developed a 100-point rating system to review restaurants.
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Baked thighs with vegetables

--pick the thighs with 3 tablespoons of oil, soy sauce, dried dill and spices for chicken (the day before if possible), - put the thighs in the pan with everything from the marinade and the garlic with the peel, cover with aluminum foil and put in the oven for 45 minutes at 200 G - with 10 minutes before we put the sheet aside and let it brown (250 G), - cut the potatoes into 4 and boil them in salted water, - finely chop the onion and put it in 2 tablespoons oil, then add the carrots, beans and a cup of water (almost to cover), let it boil for about 15-20 minutes; when the water is almost low, add the broth, salt and pepper; let it boil for a few more minutes - in another pan put 2 tablespoons of oil and add sliced ​​mushrooms; leave until well browned - place nicely on the plate; sprinkle over potatoes and mushrooms freshly chopped dill and at the table please!
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