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Roast tuna on a bed of vegetables New recipes

Roast tuna on a bed of vegetables

For a long time I wanted to make this food and I kept postponing it from one day to the next. My husband is a bit fussy about food so I decided to surprise him today. 2 slices of fresh tuna (about 80-100 grams each) 2 cloves garlic garlic medium onion red bell pepper green bell pepper100 gr chopped tomatoes (I used canned tomatoes) sarechimen powder (who likes it) fresh rosemarygano fresh diced knor taste over 2-3 tablespoons olive oil a glass of sunflower top tablespoon sugar (to take the acidity of tomatoes) Servings: 2Preparation time: less than 30 minutes RECIPE PREPARATION Roasted tuna on a bed of vegetables: Cut the tuna slices in half and put them with a little salt on each side and set aside for for the salt to enter the fish.

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Asparagus Rice Pilaf New recipes

Asparagus Rice Pilaf

Molly AronicaAsparagus Rice PilafThis side dish is great with almost everything — from grilled chicken breasts to pork stir-fry. Sliced almonds or cashews would be a wonderful addition to this pilaf as well.Click here to see Awesome Asparagus Recipes.Ingredients1 bunch asparagus, ends trimmed and cut into 1-inch pieces2 Tablespoons olive oilKosher salt and black pepper1 Cup basmati rice, cooked according to package instructions2 Tablespoons fresh lemon juice1 Teaspoon sesame oil1/4 Cup fresh scallions, finely chopped

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Raspberry Swirl Cookies New recipes

Raspberry Swirl Cookies

Raspberry Swirl Cookies Recipe Ingredients1/2 cup (1 stick) unsalted butter, room temperature1 teaspoon vanilla extract1/2 cup sweetened flaked coconut1/4 cup chopped toasted walnutsRecipe PreparationSift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth.

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Haricots Verts and Carrots with Mustard and Chevril New recipes

Haricots Verts and Carrots with Mustard and Chevril

Haricots Verts and Carrots with Mustard and Chevril Recipe Ingredients3 tablespoons Dijon mustard1 pound large carrots, peeled, cut into 2x1/3x1/3-inch sticks2 pounds haricots verts or slender green beans, trimmed1/4 cup chopped fresh chervil or parsleyRecipe PreparationStir cream and mustard in small bowl to blend.

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Why Home-Cooked Food Never Tastes Like Restaurant Food New recipes

Why Home-Cooked Food Never Tastes Like Restaurant Food

When we set out to cook a meal, be it for our family or a romantic evening for two, we always have a vision in our minds of what we want the finished product to look and taste like. Unfortunately, what ends up on the plate in our homes rarely (if ever) comes close to what you’ll find in a restaurant, and there are several reasons why.

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Easter dessert without dough New recipes

Easter dessert without dough

Put the eggs in a large bowl, add the sugar and seeds from the vanilla pod (or vanilla essence) and beat everything well with a whisk. Then add the cheese and butter at room temperature and mix well. Then add the flour, little by little and the semolina. Mix well, add the seed and then the raisins.

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