more @ Krebsfleisch Cocktail Rezept We don´t accept comment spam If You´ll do so, Your comment will be deleted asap and You get banned as well ! Please no group icons & awards !!!!!!! https://farm7.staticflickr.com/6099/5912050276_b3c9aa2d29.jpg
Simple recipes source recipes.westaa.com/simple-recipes-grilled-cheese-rolls/ https://farm4.staticflickr.com/3903/15051868256_f71fe66bd6_b.jpg
Simple Recipes source recipes.westaa.com/simple-recipes-cucumber-feta-rolls/ https://farm4.staticflickr.com/3866/15105115945_5eb8f314e3_b.jpg
Bruschetta Cups What Can I Bring? Perfect for: Casual get-togethers, fancy dinner parties, potlucks. Make and take: Keep the cups in their product packaging for easy travel; transfer them to a platter before serving. Made famous by: Stephanie Lotti of Atlanta, who said the snack was "born of desperation and a trip to DeKalb Farmers Market. I found the phyllo cups and figured I'm Italian, I could make up the rest." https://farm4.staticflickr.com/3473/3197175822_8d571fbdf6.jpg
www.1finecookie.com/2012/11/apple-cider-doughnuts-with-ap... https://farm9.staticflickr.com/8203/8204339096_cd301d497b_b.jpg
www.kraftrecipes.com/recipes/spring-veggie-pizza-appetize... What You Need 2 pkg. (8 oz. each) refrigerated reduced-fat crescent dinner rolls 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese 1/2 cup MIRACLE WHIP Dressing 1 tsp. dill weed 1/2 tsp. onion powder 1 cup each chopped sugar snap peas and quartered cherry tomatoes 1/2 cup each sliced radishes, chopped yellow peppers and shredded carrots 3 green onions, chopped Make It HEAT oven to 375ºF. UNROLL each package of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal. BAKE 11 to 13 min. or until golden brown; cool. MIX reduced-fat cream cheese, dressing and seasonings until well blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours. https://farm6.staticflickr.com/5105/5668338482_f1a8e2ef63.jpg
Recipe for Rosemary and Cranberry Spread Like this recipe? Become a fan on Facebook , subscribe to our RSS feed , or follow us on Twitter for daily recipe updates! https://farm3.staticflickr.com/2628/4131820973_ceef263c63.jpg
Go to www.turkishcookbook.com for the recipe. https://farm1.staticflickr.com/116/307145553_262d569764_b.jpg
INGREDIENTS: 3 oz 1/3-less-fat cream cheese (Neufchâtel; from 8-oz package), softened 2/3 cup crumbled blue cheese (3 oz) 1/4 cup Smucker’s® Sweet Orange Marmalade 2 tablespoons balsamic vinegar 16 dried Mission figs, coarsely chopped (1 cup) 1 can (12 oz) Pillsbury® Big & Flaky refrigerated crescent dinner rolls 1/2 cup Fisher® Chef’s Naturals® Chopped Pecans DIRECTIONS: 1. Heat oven to 350°F. In small bowl, mix cream cheese and blue cheese with fork until well blended; set aside. 2. In 1-quart saucepan, stir marmalade and vinegar over low heat until mixed; stir in figs. Cook over low heat 5 to 7 minutes, stirring occasionally, until figs are softened. Remove from heat. 3. Remove crescent dough from package, but do not unroll. Cut roll of dough into 16 slices. On 2 ungreased cookie sheets, place slices 2 inches apart. Press center of each slice to make indentation, 1 1/2 inches in diameter. 4. Place 1 heaping teaspoon cheese mixture into each well. Top cheese with about 1 tablespoon fig mixture and 1 1/2 teaspoon pecans. 5. Bake 15 to 19 minutes or golden brown. Remove from cookie sheets to cooling rack; cool 10 minutes. Serve warm. https://farm6.staticflickr.com/5062/5736773025_e48cfe2348_b.jpg
Recipe for Sriracha Deviled Eggs Like this recipe? Become a fan on Facebook , subscribe to our RSS feed , or follow us on Twitter for daily recipe updates! https://farm3.staticflickr.com/2701/4131820871_506e079056.jpg
Recipe found here. (This recipe will be featured in the nutritional lifestyle & fitness book, "The Vegan Athlete.") More information about my upcoming books and cookbooks can be found on my recipe blog ("Cooking with Corey"), the "Cooking with Corey" Facebook page, and at "The Athlete's Cookbook" Facebook page. To receive the latest recipes, follow the Cooking with Corey Facebook page &/or the blog. https://farm9.staticflickr.com/8147/7654372432_7c4112a3e5_b.jpg
Il classico 'pane e salame' rivisitato in chiave finger food ma a misura di bambino, una variante ispirata ai piatti dei "grandi" per i pranzi delle feste. www.oggipanesalamedomani.it/2012/12/14/bicchierini-di-pane/ https://farm9.staticflickr.com/8072/8271538323_fc492a59cd_b.jpg
recipe: www.oggipanesalamedomani.it/2011/06/involtini-di-pasta-fi... https://farm6.staticflickr.com/5146/5833198500_9b894199bc_b.jpg
INGREDIENTS: 1 untreated cedar plank (about 15x6 inches) 1 small round (4 1/2 oz) Brie cheese 1/2 cup diced mango 1/2 cup fresh raspberries 1/2 teaspoon kosher (coarse) salt 2 tablespoons honey 10 slices (1/4 inch thick) baguette French bread DIRECTIONS: 1. Soak cedar plank in water at least 30 minutes. Meanwhile, heat gas or charcoal grill. 2. Remove plank from water. Place cheese (in rind) on plank. Spoon mango and raspberries over cheese. Sprinkle with salt. 3. Place plank with cheese on grill over medium heat. Cover grill; cook 15 to 20 minutes or until cheese is warm. 4. Remove plank from grill. Transfer cheese and fruits to serving plate. Drizzle honey over cheese and fruits. Serve with bread slices. https://farm5.staticflickr.com/4093/4820796049_9c3ed4f2e3_b.jpg
Recipe here: www.weareneverfull.com/fish-egg-throedown-diver-scallops-... https://farm3.staticflickr.com/2218/4170344070_7ed6cbf559_b.jpg
4 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package) 1/4 cup reduced-fat cream cheese spread with roasted garlic (from 8-oz container) 2 to 3 plum (Roma) tomatoes, coarsely chopped (1 cup) 1 cup shredded cooked chicken 1 cup shredded mozzarella cheese (4 oz) 1/2 cup crumbled feta cheese (2 oz) 2 tablespoons chopped fresh parsley Cucumber slices, if desired Sliced ripe olives, if desired 1. Heat gas or charcoal grill. Spray 2 (30x18-inch) pieces of heavy-duty foil with cooking spray. For each quesadilla, place 1 tortilla on foil; spread with 2 tablespoons of the cream cheese. Top with half each of the tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Top with another tortilla. 2. Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Place foil packets, seam side up, on grill over medium heat. Cover grill; cook 10 minutes. Turn packets over. Cover grill; cook about 5 minutes longer or until cheese is melted. 3. Cut each quesadilla into 8 wedges. Top with cucumber slices and olives; secure with toothpicks. Find more recipes at www.bettycrocker.com. https://farm3.staticflickr.com/2469/3763192262_f254c2025b.jpg
INGREDIENTS: 8 slices (4x3x1/2 inch) Italian or French bread 1 tablespoon extra-virgin olive oil 1 jar (7.5 oz) marinated artichoke hearts, well drained, chopped 1 jar (2 oz) diced pimientos, well drained 1/3 cup chopped pitted kalamata olives 1/2 cup chives-and-onion cream cheese (from 8-oz container) DIRECTIONS: 1. Heat gas or charcoal grill. Brush 1 side of bread slices with oil. On ungreased cookie sheet, place bread, oil sides down. In medium bowl, mix remaining ingredients. Spread artichoke mixture over bread slices. 2. Place slices, oil sides down, on grill (remove from cookie sheet). Cover grill; cook over low heat 4 to 5 minutes or until bottoms are golden brown and topping is hot. Cut slices in half. Note: To broil, set oven control to broil. Brush 1 side of bread slices with oil. Place slices, oil sides up, on rack in broiler pan. Broil with tops 6 inches from heat about 2 minutes or until golden brown. Remove from oven. Turn bread slices over; spread with artichoke mixture. Broil with tops 6 to 8 minutes or until topping is hot. https://farm5.staticflickr.com/4080/4820795847_52a8819515_b.jpg
Certain foods, ingredients and cooking recipes can help keep the body warm during the winter. You can incorporate these ingredients to make delicious and healthy appetizer recipes: www.zimbio.com/Appetizer+Recipes/articles/mbbujQqEYBy/Gre... (via Foodspotting) https://farm8.staticflickr.com/7326/12061403815_8b3967e502.jpg
You can find this delicious seafood recipe for Shrimp and Artichoke Mini Peppers Appetizer on About.Com Fish and Seafood Cooking at: fishcooking.about.com/od/shrimprecipe1/r/Shrimp-And-Artic... https://farm5.staticflickr.com/4085/5213225222_ec9863ebbc_b.jpg
I created this Asian Pork Roll Appetizer recipe when I had an extra pork tenderloin and was craving an Asian dish. They turned out superbly delicious! Enjoy... https://farm8.staticflickr.com/7384/9111029942_e9b6a5db6e.jpg
Easy and delicious baked Brie bites Story and recipe on my blog: www.oggipanesalamedomani.it/2013/03/01/fagottini/ https://farm9.staticflickr.com/8241/8533134371_73a3e57527_b.jpg
You can find this delicious recipe for Toasted Ravioli Pizza Mini-Burgers on Hugging the Coast Food and Cooking Blog at: www.huggingthecoast.com at huggingthecoast.com/2011/01/18/toasted-ravioli-pizza-mini... https://farm6.staticflickr.com/5121/5366595973_4f66ef351b_b.jpg
Served at a party and were a huge hit!! So yummy!! Recipe at: foodsnots.blogspot.com/2011/03/easy-meatballs.html https://farm6.staticflickr.com/5098/5543375377_8c7b3eac89_b.jpg
delicious spicy garlic knots Story and recipe on my blog, you're welcome: www.oggipanesalamedomani.it/2014/01/10/nodini-di-pane/ https://farm8.staticflickr.com/7360/11869243943_85f12ab07f_b.jpg
DESCRIPTION Roll fresh veggies up with a creamy filling in a make-ahead appetizer that gets a kick from taco seasoning. INGREDIENTS 1 package (3 oz) cream cheese, softened 1/3 cup sour cream 1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package) 1/2 cup fresh corn kernels or Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained 1/2 cup black beans (from 15-oz can), drained, rinsed 1/4 cup finely chopped fresh cilantro 1 plum (Roma) tomato, seeded, finely chopped (about 1/4 cup) 2 tablespoons Old El Paso® Thick 'n Chunky salsa 3 garden spinach and vegetable, tomato or plain flour tortillas (10 inch) DIRECTIONS 1.In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended. Stir in corn, beans, cilantro, tomato and salsa. 2.Spread cream cheese mixture over each tortilla to edges. Roll up each; cut off tapered ends. Wrap each tortilla roll in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours before serving. To serve, cut each roll into 1-inch slices. High Altitude (3500-6500 ft): No change. https://farm4.staticflickr.com/3565/3330869593_c3a063bdb7_b.jpg
DESCRIPTION Crescent Recipe Creations™ flaky dough sheets hold classic BLT fillings in a just-the-right-size appetizer. INGREDIENTS 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 1/2 cup Cheddar-Monterey Jack cheese blend, shredded (2 oz) 8 slices bacon, crisply cooked, crumbled (1/2 cup) 2 tablespoons chopped green onions (2 medium) 1/3 cup mayonnaise or salad dressing 1/2 cup shredded lettuce 8 cherry tomatoes, sliced DIRECTIONS 1.Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets. 2.Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack. 3.Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares. High Altitude (3500-6500 ft): No change. https://farm4.staticflickr.com/3565/3330845395_91df3c6d89_b.jpg
INGREDIENTS: 8 cups cubed seeded peeled butternut squash (2 medium) 1 large apple, peeled, chopped 1 large onion, cut into 1-inch pieces 2 tablespoons packed brown sugar 3/4 teaspoon salt 3/4 teaspoon ground cinnamon 1/8 teaspoon pepper 3 cups Progresso® chicken broth (from 32-oz carton) 3/4 cup milk 1 container (6 oz) Yoplait® Greek Fat Free plain yogurt 2 tablespoons chopped fresh chives DIRECTIONS: 1. In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender. 2. In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives. https://farm2.staticflickr.com/1263/5179171131_05363f206d_b.jpg
Cake 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 pint (2 cups) mango sorbet, softened 1 pint (2 cups) strawberry sorbet, softened Frosting 1 1/2 cups whipping cream 1/2 cup powdered sugar 1 teaspoon grated lime peel 2 tablespoons lime juice Garnish, if desired Lime peel twists Fresh strawberries 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray waxed paper. 2. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour. 3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm. 4. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices. High Altitude (3500-6500 ft): Make cake batter following High Altitude directions on box. Bake 20 to 30 minutes. Find more recipes at www.bettycrocker.com. https://farm4.staticflickr.com/3393/3508002635_e438d8421b_b.jpg
I went to Renee's Kitchen and asked what she thought was the best tasting recipe for brownies. She gave me this one that she got from the Internet, insisting it was really good. As a brownie lover, I had to try this for myself. The result was one of the best tasting brownies I've ever had. This recipe for the Best-Ever Brownies was adapted slightly from Baking with Julia. While I'm not sure where the source of this recipe is from, I love the description that came with it: These dark, deeply chocolatey, oozy things aren't your typical specimens: they're what brownies on sad party tables everywhere aspire to be... Enough said. Now go bake! Ingredients 1 1/4 cups all purpose flour 1 tsp salt 2 sticks / 8 ounces / 225g unsalted butter 4 ounces / 115g of your best quality unsweetened chocolates, coarsely chopped 2 ounces / 55g of your best quality bittersweet chocolate, coarsely chopped 2 cups granulated sugar 1 tsp pure vanilla extract 4 large eggs Recipe 1) In a small bowl, whisk together the flour and salt, then set aside (1). 2) Melt the butter and chocolates together on top of a double boiler over (but not touching) simmering water (alternatively you can use a metal bowl over a pan of simmering water) (2) Stir frequently. 3) Once melted and smooth, add 1 cup of the sugar to the bowl and stir for about 30 seconds. Remove mixture from heat and stir in vanilla extract (4). Pour this mixture into a larger bowl. 4) Put remaining 1 cup of sufar and the eggs into a medium bowl and whisk together by hand (5). 5) Little by little, pour half the sugar and egg mixture to the chocolate mixture (6). Stir constant to prevent eggs from scrambling from the heat. 6) With a mixer, beat the remaining sugar and eggs on medium speed until they are thick, pale and doubled in volume (about 3 minutes) (7). 7) Gently fold the whipped eggs and sugar into the chocolate mixture (8). 8) When the eggs are almost completely incorporated, gently fold in the dry ingredients (9) and mix thoroughly (10). 9) Pour this batter into an 8" square pan (11). 10) Bake in center rack in oven at 350F for about 25-29 minutes. After about 23 minutes, test the brownie by sticking a toothpick into the center. They should be just barely set but not too raw. Mine took about 29 minutes for the desired consistency. 11) Cool brownies in the pan on a rack. Once completely cooled, take out of pan and cut into squares. (12) Makes 16 generous portions or 32 bite sized heavenly bits Note: These brownies can keep at room temperature or in the refrigerator for 2-3 days. You can put them in the freezer but they will never freeze solid making them a great snack to eat straight out of the freezer too. The final result should look a little something like this. https://farm1.staticflickr.com/88/262193604_5076000015_b.jpg
Some of you have astutely deduced that the shelled pistachios were destined for a homemade pistachio gelato. Pistachio gelato is one of my favourite gelatos, and my partner was sweet enough to make some for me using his new ice cream maker. After shelling the pistachios, he blanched them and removed the skins. Next, he turned the pistachios into a pistachio paste (required for the gelato recipe). Apparently, you can buy pistachio paste. He wanted to get Bronte pistachio paste from Italy, which is reputed to be excellent, but all sources seemed to be sold out for the summer so he decided to try his hand at making it from scratch using the raw nuts. There are several recipes for how to make pistachio paste online. He decided to use an amalgamation of several recipes and it turned out well. Here's what he did: Homemade Pistachio Paste Recipe (also known as Pistachio Cream and Pistachio Butter) Ingredients: •9 or 10 tbsp hot water •8 ounces raw unsalted shelled and hulled pistachio nuts •1 cup super fine sugar •2 tsp olive oil or pistachio oil •2 - 4 drops almond extract or pistachio extract •Pinch of salt Directions: Shell pistachio nuts. In a medium sized saucepan, bring water to a boil. Blanch pistachios in boiling water for 1 1/2 minutes. Drain the nuts and spread them in a single layer on a baking tray. Remove pistachio skins. Place the pistachios, sugar, olive oil, salt and 1 tbsp of hot water into a food processor. Process the mixture, adding 1 tbsp of water at a time, until the desired consistency is reached (generally about 9 tbsps). Add 2-4 drops of almond extract. Transfer the paste to a mixing bowl and blend well with an immersion blender to achieve a finer paste. The pistachio paste can be used in all sorts of things, including gelato, cakes, as a filling for pastries or macarons, or simply as a sweet spread on toast. We used ours to make Pistachio Gelato. To make Pistachio Gelato, we used David Lebovitz's excellent recipe here: Pistachio Gelato Recipe by David Lebovitz For a very informative, interesting and inspiring video on making cornstarch-based ice cream, check out Mark Bittman. https://farm8.staticflickr.com/7277/7562688318_3d256da086_b.jpg
And now the recipe, as requested. Let me start with a disclaimer. Pretty much every woman in Poland has a slightly different way of making pierogi (=dumplings). I'm going to tell you how I do it (and I learnt it from Granny). To be perfectly honest, nothing can beat my Granny's cooking ;P As for ingredients, you can use different amounts of them, depending how many dumplings you want to make. These here are for quite a lot of them (more than 50). Ingredients: 2 kg strawberries 3/4 kg flour 2 eggs about a half a cup of milk (room temperature) a pinch of salt thick cream sugar Directions: Wash the strawberries first, then remove the stems (if you remove the stems first, the strawberries will soak up water). Drain them so that they're as dry as possible (I put them on a paper towel after draining). Sift the flour, add the eggs and milk (make sure the milk isn't too cold). Knead the dough (it should be soft; add more milk if necessary). Roll it out (it should be about 3 - 4 millimetres thin). Cut out small circles (you can use a glass or a cup to do that). Put a strawberry inside each circle and make dumplings (if the strawberries are small and the dough isn't too thin, you can put 2 of them per circle, but make sure the dough doesn't tear!). When the dumplings are ready, put them into boiling water and stir, so that they don't stick to the bottom. Boil them for about 3 minutes after they surface. Wait until the dumplings cool down a bit. Add some sugar to the cream and put it on top of the dumplings (make sure they aren't hot anymore). And enjoy! :) https://farm1.staticflickr.com/17/20895979_3468c3e6bf.jpg
Tried out a yummy new recipe this weekend while I was home. This one came from Rachael Ray's magazine. This one was easy to veganize by subbing margarine for the unsalted butter and 1/4 tsp salt (added to the fudge ingredients, not the base) called for in the original recipe. So simple to make! They're REALLY rich though, so cut 'em small! Chocolate Peanut Butter Fudge Crunch 6 ounces semisweet chocolate, chopped (or use chips) 2 sticks (8 ounces) plus 1 tablespoon margarine One 16-ounce jar creamy peanut butter 3 cups crispy rice cereal 3 cups confectioner's sugar 1. Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 Tbsp margarine over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. (I plan to up this to 2.5 cups the next time I make these.) Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan. 2. In the saucepan, combine the remaining 2 sticks margarine; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioner's sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal (I used closer to 1/2 cup here to be sure the fudge layers actually stuck together). 3. In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces. (I actually cut mine smaller since these are SO rich. I probably got closer to 30.) https://farm4.staticflickr.com/3069/2977771181_373df538f7_b.jpg
Introducing the Paleo Diet - a concept that our pre-historic ancestors lived by and now a simple lifestyle for our modern diet.
Recipe and more photos on my BLOG If you want add me on FACEBOOK :-) (You must first enter in your facebook account -dovete prima entrare nel vostro account di facebook ) © All rights reserved.Don't use this image without my permission. Per info: baby_girasole-googlegruppi[at]yahoo.it http://flic.kr/p/9fvZXB
Mini Crab Cakes - these make amazing Christmas or New Year's Eve Party food... or make them full size in the best Eggs Benedict version you've ever had. Find all my suggestions included with the recipe. http://buff.ly/1t6DhUR by RockRecipes
ift.tt/1zfTyDp http://flic.kr/p/qtwyz1
ift.tt/1zfTyDp http://flic.kr/p/qtwyz1
Recipe sourced: http://www.tejalskitchen.com/2014/12/baileys-truffles/
Poland on a Plate is a culinary series featuring the new flavors of Poland with top guest chefs and host Basia Brown. Gand’s episode recipes include a delicious Mustard Glazed Pork Tenderloin with Chive Spaezle; Roasted Beets and Carrots with Orange; and a yummy 'to-go' dessert - Chocolate Pudding in a Jar, perfect for outings or in kids lunch boxes!
Photo: Guest Chef Gale Gand and Poland on a Plate TV Host Basia Brown
Think you know celebrity chefs musical tastes? Great quiz for charity and a chance to WIN lunch for 2 at: http://streetsmart.squaremeal.co.uk/
Grill healthy meats, veggies, and more in just MINUTES. eTandoors sells electric tandoor all over the world.
http://flic.kr/p/eoyub5
Pepper Jack and Garlic Lime Chicken Salad Panini
Bought Hawaiian Sweet bread yesterday.. and never made a sandwich with it.. so decided to try it out and WoW! ; ) Ingredients Baked Garlic Lime Chicken Shredded - made last night Pepper Jack Cheese Mayo Spicy Mustard - thanks Scott for the recommendation! Dill Seasoned Salt Pepper Hawaiian Sweet Bread http://flic.kr/p/5xGe4e
PENTAX K-5 • 400 ISO • Pentax DA 40mm F2.8 XS Filet de Poulet d'Alsace Farci aux Langoustines Poultry Fillet stuffed with Crawdads (small lobsters) Le St Barnabé Hôtel & Spa Murbach • Haut-Rhin • Alsace • France http://flic.kr/p/pGwjKH
EXPLORE 13.4.2013 # 461 Celebrating Peter's birthday These special open face Czech sandwiches called ( Chlebicky ) are important part of any holiday and celebration and loved by all. My photographs are © Copyrighted and All Rights Reserved. None of these photos may be reproduced and/or used in any form of publication, print or the Internet without my written permission. Please contact me if you would like to use one of my images. http://flic.kr/p/eb2GXG
