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The Ultimate Culinary Experience at The Venetian

ULTIMO is coming to Las Vegas from December 9 - 11Some of the world& 39;s best chefs are preparing food for lucky guests.Calling all luxury culinary enthusiasts! Here is your chance to dine in style and hobnob with individuals just like you at ULTIMO- A Weekend of Excellence “Le Grand Voyage” hosted by The Venetian in Las Vegas, taking place over the weekend of December 9 - 11.
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Snacks

Egg and Shrimp Avocado

Avocado ingredients 2 pcs. Cocktail shrimps 100 g Eggs 2 pcs. Lemon 1 pc. Cilantro to taste Dijon mustard 1 tsp Salt to taste Pepper to taste Main ingredients Shrimps Serving 4 servings Print this list Products not suitable? Choose a similar recipe from others! Inventory: knife, board, plate, spoon Preparation: Step 1: prepare the eggs.
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In-N-Out Sues DoorDash Delivery Service — Again

This is the second complaint the burger chain has filed against the delivery serviceIn the lawsuit, In-N-Out claims that DoorDash was not delivering the food at a temperature that adheres to food safety practices.California burger chain In-N-Out is suing delivery website DoorDash for trademark infringement and unfair competition.
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Pork chop with cheese

The pork chops are shaped, washed and dried with an absorbent towel. Sprinkle with paprika, salt, pepper on both sides. Fry in a pan in hot oil, 5 minutes on each side. When done, remove a plate and leave to cool a little. The grated cheese is mixed with sour cream well, well.
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Chicken liver pate

Ingredients Chicken liver 500 g Butter 100 g Onion 1 pc. 1 carrot Milk 250 ml Water 250 ml Black pepper to taste Salt to taste Main ingredients Onion, Carrot, Chicken, Milk Print this list Products not suitable? Choose a similar recipe from others! Inventory: pan, grater, grater, knife, blender Preparation: Peel the liver from the films and put in boiled milk with water.
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Sarmale from fresh cabbage with meat, mushrooms and smoked ribs

Roast the cabbage in water with salt, vinegar and lemon salt, carefully remove the scalded leaves and leave to cool, clean the spine. finely chop in oil until it becomes glassy, ​​then put the cleaned and chopped mushrooms, season with salt, pepper and leave with a lid covered for 10 minutes, then put 1 cup of rice and 1/2 cup of water, When we have the leaves ready, take a leaf, put it in the meat composition with mushrooms and a piece of smoked bacon and pack the sarmalute.
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