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Sausage with a banana wrapped in bacon

Surprisingly easy and quick meal for lunch box child to school. Variations on a variety of toppings, and can put a banana and cheese, pickles always just wrap bacon. Sausages can fry in a pan and grill for 3-4 minutes. Traditional sausages can be a great hot snack, if bake them with cheese and bacon.

zemm9-03-2016, 20:21 3957(0)

Raw food diet as an independent direction.

Typically, snacks mean by only a light snack. Unfortunately, too many people confuse light snack with excessive intake insalubrious products ... Remember that excess calories with a lack of nutrients and dietary fiber can lead to ...

zemm19-11-2014, 16:28 5336(0)

Snacks for beer.

Beer - common drink in many countries, which is popular for its taste and aroma. There are more than a thousand varieties of beer, the taste characteristics which significantly отличаются.

zemm26-02-2014, 00:55 5891(0)
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Macaroni dessert recipe

Cake dessert pasta should be the same size. How to achieve this , you can decide for yourself, using any method convenient for you. For example, you can draw on paper baking cups with the same diameter. Dosing protein- almond confectionery mass of the bag. Halves must cakes bake at 170 degrees for 10-12 minutes. ATTENTION! Do not open the oven while baking cakes! Wait until cool halves. After that, proceed to their connection, this will require you selected beforehand filling.

Ethan Stowell

Everything Ethan Stowell touches turns into culinary gold. This self-taught chef stands out from the crowd for his fanatical pursuit of excellence and attention to detail.

Hubert Keller

Biography of Hubert Keller. French classics in a new way. History of success. One of the best and most outstanding chefs not only in France, but in the whole world, Hubert Keller was born on January 16, 1956 in Alsace. He still carries his incredible passion for culinary art from an early age.

Cathal Armstrong

Biography Cathal Armstrong. The culinary passion of the Irish soul. Dublin-born, Kathal Armstrong is known to us as someone with an unusual outlook on the world of culinary and environmentalist. Kathal Armstrong was born in 1969 into an Irish family with an unnatural passion for food. This passion