Nice Recipes photos
A few nice recipes images I found:
Best Way to Grill a Filet Mignon
Image by eve.summermail
The Filet Mignon is regarded as one of the choicest pieces of beef, cut from the beef tenderloin, from the middle of the steer’s back. When you are Grilling and searing your Filet Mignon, it is advised to rather get a thicker cut such as a two or three-inch cut, which will also affect the cooking time, depending on how well done you like your Filet Mignon Grill.
Scan20001
Image by Boz Bros
Fabulous Carrot Cake
Rugelach recipe baking chocolate apricot
Some cool recipes images:
Rugelach recipe baking chocolate apricot
Image by Le living and co.
Please link back to www.lelivingandco.blogspot.ca
DSC07196
Image by Emily Cavalier
Mexican quinoa salad
Some cool recipes images:
Mexican quinoa salad
Image by SummerTomato
Healthy recipe with a Mexican flare.
Beer-Cheese Dip
Image by Thomas Cizauskas
Beer-Cheese Dip
— Great Cooking! With Beer
Jack Erickson (Red Brick Press, 1989).
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▶ Recipe (with a few adaptations):
☞ Ingredients
2 cups (6-8 ounces) shredded cheddar cheese, at room temperature
2 ounces cream cheese, at room temperature
1 tsp dry mustard powder
1 clove garlic, mashed or 1/4 tsp garlic powder (see note)
1 tsp (vegan) Worcestershire sauce
1/2 tsp black pepper
1/2 tsp turmeric
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp cayenne pepper (or more to taste)
1 tsp malt vinegar
1/2 cup (4 ounces) light lager beer
1 dash smoked Spanish paprika
scant handful spring onions, chopped
☞ Procedure
1) Combine cheddar, cream cheese, mustard, pepper, turmeric, onion powder, cumin, garlic, vinegar, cayenne, and Worcestershire in a food processor or blender. (No salt needed; the cheese will be salty enough!)
2) Process/blend 30 seconds to blend.
NOTE:
When recently re-making this, the taste of the fresh garlic clove overpowered the dish. I would recommend first blending all else and only then adding a little at a time of the smashed garlic to the blender/processor and checking for flavor before (or not) blending more.
3) With processor/blender running, add the beer gradually, blending until the mixture is ‘peanut-butter’ smooth, not runny. Add more, only if necessary.
4) Transfer the mixture to a serving bowl and refrigerate for at least an hour to allow the flavors blend.
5) Before serving, bring to room temperature. Garnish with chopped spring onions and a dash of paprika. Serve with raw vegetables.
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▶ See original recipe page: here.
▶ Read more at YFGF: here.
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▶ Photo and story by Yours For Good Fermentables.com.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
—> Lens: Olympus M.14-42mm F3.5-5.6 II R
▶ Commercial use requires explicit permission, as per Creative Commons.
Nice Recipes photos
A few nice recipes images I found:
The real question is what flavor is that #hanukka #donut?! #Repost @kosherwinesite ・・・ Menu planning for #Hanukkah? Let us help 😉 #wine #kosherfood #winepairing #chanukah #instawine
Image by Yosef Silver – This American Bite
I write about food and recipes at bit.ly/thisab. This photo was also posted to Instagram, right here – ift.tt/1HWD5JH
Zucchini prep
Image by jumbledpile
More
Nice Recipes photos
Some cool recipes images:
Chocolate Chip Cookies
Image by chadilaksono
Cedar Plank Salmon with Balsamic Ginger Marinade
Image by DelishPlan
Image by Sharon Chen | www.delishplan.com
This photo is licensed under a Creative Commons license. If you use this photo, please list the photo credit as "Sharon Chen" and link the credit to www.delishplan.com.
