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Summer smothie New recipes

Summer smothie

In a blender I put pieces of peach, blackberries and melons, I mixed until it becomes a paste, then I added the yogurt and seeds and I mixed the soft for a few seconds. I poured the composition into glasses and garnished with slices of peach.

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13 Old Time Desserts That Need to Make a Comeback New recipes

13 Old Time Desserts That Need to Make a Comeback

These classic desserts are timeless and should never be forgottenThinkstock13 Old Time Desserts That Need to Make a Comebackistockphoto.comIndulging in dessert after a meal is one of life’s simple pleasures. But when you’re at a restaurant nowadays, desserts tend to fall into only a couple categories: a standard assortment of cakes and pies, and brand new creations dreamed up by a pastry chef.

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Food Network’s 'Sandwich King' Jeff Mauro Partners with Hot Pockets New recipes

Food Network’s 'Sandwich King' Jeff Mauro Partners with Hot Pockets

Believe it or not, Hot Pockets are 30 years old this year. And if you’ve eaten a Hot Pocket at any point since college, you most likely agree that they were in need of a makeover. The microwaveable pouches of meat, cheese, and sauce stopped being revolutionary years ago, and had largely been relegated to the domain of unhealthy snacks and late-night stoner food.

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Easy chocolate ginger truffles recipe New recipes

Easy chocolate ginger truffles recipe

RecipesDish typeSweetsNo cook sweetsA tasty, quick and easy chocolate truffles using ginger nut biscuits to create a warm and satisfying flavourful treat. These make great prezzies too!Recipe by:London, England, UK32 people made thisIngredientsServes: 24 250g ginger nut biscuits40g cocoa powder45g desiccated coconut1 (397g) tin condensed sweetened milkextra desiccated coconut for rollingMethodPrep:45min ›Extra time:1hr chilling › Ready in:1hr45minCrush the biscuits or blitz in a food processor to fine crumbs.

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Kale and Mushrooms with Creamy Polenta New recipes

Kale and Mushrooms with Creamy Polenta

Kale and Mushrooms with Creamy Polenta Recipe Ingredients1 1/4 pounds kale, stemmed, cut into 1-inch pieces3/4 teaspoon ground black pepper4 ounces pancetta (Italian bacon) or bacon, coarsely chopped4 ounces mushrooms (such as crimini, oyster, and stemmed shitake), sliced4 tablespoons extra-virgin olive oil, divided1/2 cup low-salt chicken broth2 tablespoons chopped fresh thyme1 tablespoon grated lemon peel4 tablespoons unslated butter2/3 cup freshly grated Parmesan cheeseRecipe PreparationCook kale in large pot of boiling salted water until tender, about 6 minutes.

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