#foodpassion

Same mall. Also Japanese. This is better 🍲🐷


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No saben lo rico que es esto, tienen que hacerlo 🤤. . Para seis porciones, van a necesitar 4 cuch de harina, 150 gr de manteca, 2 tazas de leche aprox., 400 gr. de queso parmesano rallado, 200 gr. de queso cheddar rallado, 600 gr. aprox. de fideos coditos. Opcional: sal y pimienta. . El primer paso es hacer una salsa blanca, ¿cómo? Así: Ponemos al manteca en una sartén grande a fuego medio. Una vez que se haya derretido, agregamos la harina e integramos bien. Por última, vamos agregando de a poco la leche y revolviendo todo el tiempo hasta que la preparación espese un poco. Añadir una pizca de sal y pimienta si quieren, pero que sea poco porque el queso ya es bastante salado. Por última, agregamos los dos quesos de a poco y vamos revolviendo hasta que quede una salsa homogénea. Incorporamos los fideos ya cocidos y listos nuestro mac & cheese. . . ¿Les gustó? . . Tip: 🍴 Si ya se la quieren jugar mucho, le pueden agregar panceta antes de servir 🤭. . . macandcheese mac&cheese fideos pasta queso cheese codito foodpassion homemadefood tips tipsdecocina recetas recetasdecocina recetascaseras ricoyfacil comidasaludable cocinasaludable recetasrpidas recetasfciles recetasargentinas hechoencasa comidasana comidarica comidacasera food foodblogger foodblogging cocinarica cocinarencasa


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Come si fa a 🎄PIEGARE UN TOVAGLIOLO A FORMA DI ALBERO DI NATALE🎄 scopriamolo insieme🤩 Trovitutti i passaggi su tuttiatavolaconcinzia tante ricette ogni giorno. Cercala con il 🔎 ti basta copiare l'indirizzo https://blog.giallozafferano.it/cucinanonnavirgi/piegare-un-tovagliolo-ad-albero/ instalike instafood lemillericette cucinandomelagodo good giallozafferano ricette instalike instafood italianfood cucinaitaliana foodoftheday goodfood ricette foodpassion foodblogger instagood recipe eat foodie foodporn natale


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Tomato soup 🥣 and a grilled cheese 🧀 sandwich on a cold❄️ day is 💯! We love this recipe that combines the two into one delicious bowl of comfort. INGREDIENTS 3 lbs tomatoes, cored and sliced into wedges olive oil 2 tablespoons unsalted butter 6 garlic cloves, skins removed and minced 2 small onions, chopped 1 large carrot, chopped 1 28 oz. can whole tomatoes in juice 1 quart chicken broth 2 bay leaves 1/4 cup heavy cream Day old baguette 4 slices sharp white cheddar INSTRUCTIONS 1. Preheat oven to 400 degrees. 2. Spread tomatoes on parchment-lined baking sheets and coat generously with olive oil and season with salt and pepper. Toss to combine and arrange cut side down. Roast until caramelized, about 40 minutes. Once cooked, remove from oven and peel off skins. Discard skins and set roasted tomatoes aside. 3. Add 2 tablespoons olive oil and butter to a heavy bottom pot over medium heat and cook until melted. 4. Add onions and carrots and cook until translucent, about 5-7 minutes. 5. Add garlic and cook for 2 additional minutes, stirring occasionally to prevent garlic from burning. 6. Add roasted tomatoes, canned tomatoes, chicken broth and bay leaves, bring to a boil and cook 40 minutes. 7. Remove bay leaves and transfer soup to blender in batches until all soup has been pureed. Strain if desired. 8. Return blended soup to pot over low heat and add cream. 9. Serve topped with a piece of baguette and a slice of cheese, broiled until melted. citycookingwestend comfortfood recipe tomatosoupandgrilledcheese


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Un anticipo della degustazione presentata questa sera a lacodadelgallo. SIGNORI IL SANTO GRALL DEI SALAMI NOSTRANI 5KG DI PURA DELIZIA PRODOTTA DA macelleriapedralli Un'emozione per gli occhi, una goduria per il palato... Vi piace? _________________________ food instafood foodofinstagram foodie foody foodphotography foodstyling foodimages foodphotos foodstagram foodlover foodstylist foodgram foodart foodpassion foodlife foodblog foodpage foodvsco foodaddict foodnetwork foodporn foodtime foodfeed foodworld foodaesthetic foodpic foodpics foodblogger foodoftheday


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📍Dolcetti di Patty e Selma . La domenica pomeriggio ci piace goderci un aperitivo🍹o gustarci una buona cioccolata calda ☕️ Ma con l'inverno e il freddo che si fa sentire, l'idea migliore è proprio riscaldarsi con una gustosa bevanda bollente!❄️ Ci troviamo a Treviglio da dolcettidipattyeselma , un bellissimo posticino accogliente e dallo spirito un po’ vintage. Ottimi dolcetti, torte, colazioni, centrifughe, spremute, brunch. Anche qui potete provare le bowls, ottime per una pausa pranzo, anche d'asporto! (non vediamo l’ora di assaggiarle 🚀) . 📌 Siamo dell’idea che la cioccolata debba essere obbligatoriamente accompagnata da qualcosa di altrettanto dolce (anche perché siamo davvero golose) 😋 Una bella fetta di torta è la scelta migliore, anche perché qui da dolcettidipattyeselma ogni giorno ne sfornano di ogni, quindi a voi la scelta ! 🍰 Noi abbiamo assaggiato la cheescake oreo e quella ai frutti di bosco... soffici soffici e deliziose! 🙆‍♀️🤩 . ‼️Le due proprietarie, anche sorelle, sono davvero gentilissime ☺️ e siamo sicure che ci rivedranno molto presto! Dolci per tutti 🧁 . ilpaesedicuccagna food foodporn delicious pizza sushi cibo cucina foodblogger foodart pasta wine foodgasm colosseo eating sharefood dinner lunch breakfast foodaddiction foodpassion foodlovers ilovefood carbonara cacioepepe cooking cucina roma cucinaitaliana italyfoodporn dolcettidipattyeselma


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Homemade Chocolate Cake⠀ ⠀ Check out the recipe on my FB page- click here: https://buff.ly/2Ph1Tqx⠀ ⠀ Serves 12⠀ holidays menu love family patneelybbqking foodpassion foodies foods foodography foodaholic foodpic chefsteps foodlovers cheflife


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homemade caprese is the only thing getting me through finals!


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Stasera cucina chiusa: Si va al Pub...uno dei miei preferiti, con family e amici...il Bistrò Nirvana...top!! La gentilezza del personale, l'ambiente intimo e i gustosi piatti, ottime birre ... pochi tavoli, poca gente, tranquillità... . Io ho preso un cheeseburger classico che arriva sempre in compagnia di patatine fritte e per finire abbiamo assaggiato il semifreddo cocco e nutella, una bontà! Ottima anche la pizza... da provare... Complimenti!!!! . cucinaitaliana foodpassion semifreddo


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Quali sono i criteri che ci spingono ad acquistare un succo piuttosto che un altro? Esistono reali differenze tra marchi? Ci sono aromi? Quanta frutta sto bevendo? CONTINUA A LEGGERE L'ARTICOLO SU http://www.orizzontecibo.com/succo-di-frutta-sceglilo-con-consapevolezza/ cooking hungry cibo cucina ricette foodie gnam cucinaitaliana cucinare foodlove foodpost dinner lunch breakfast foodism foodaddiction foodpassion cibo cucina gnam foodblogger foodblog Ilovefood foodporn Juice succhidifrutta succo fruitpassion fruit


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Check out this easy tea time / dessert for this festive season - The Maltese Christmas Log - another sweet christmas contender. This recipe is brought to you by Quality Foods Marketing Ltd. Ingredients 2 packets tea biscuits rum 100ml whiskey 100ml crushed hazelnuts (or your favourite nuts) 150g condensed milk chocolate chips melted chocolate icing sugar Follow Maltese Cuisine: Youtube: http://bit.ly/maltesecuisine Facebook: http://www.fb.com/maltesecuisine . . . maltesecuisine malta maltesefood food traditional lovemalta foodporn food maltafoodie maltafoodporn maltafoodlovers foodmalta foodiemalta maltafood lovemalta lovemaltatv lovinmalta lovemalta lovemaltatv lovemaltaeats maltaeats maltafoodloversmaltafood maltarestaurant ilovemaltagozo maltaphotography foodinfluencer malteseislandsfoodbloggers foodpassion foodanddrinks maltesecooking malta visitmalta christmaslog


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Oggi un piatto semplice ma molto sfizioso, gli STRACCETTI rucola e grana. cibo food carne instafood cooking cucina meat granapadano cheese ciboitaliano roma italia cucinaitaliana foodpassion


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Il salmone è diventato uno dei miei pesci preferiti, e questa sera ho preparato un bel TRANCIO di SALMONE in CROSTA di PATATE al forno! Buonissimo!! 😍 . . . . . . . . . . salmon baked potatoes italy🇮🇹 italianity cucinaitaliana foodaddict foodislove foodforlife foodphotography foodgram foodgasm foodism foodography foodinstagram foodpassion foodlove lovefood foodporn pornfood foodblog foodstagram food instagood instafood rakkaus love


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A.m carni MILLEFOGLIE DI CARNE con ricotta e spinaci e pinoli tostati 😉 prontiacuocere macellerie foodstyling foodphotography foodpassion foodstagram food foodporn instafood instagram macerata phototheday


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Day 397 - Togo - Beef stew with spinach or gboma dessi. That was our yesterday's dinner. One thing I know about Togo is that Adebayor is from Togo. Not much else. After cooking this dish I have learned about gbotemi spice blend that is authentic to Togo and consists of cloves, anise, ajwain, cardamom and ginger. I made the spice mix from scratch and it smelt like xmas. The ajwain seeds are similar to cumin and it's first I have ever bought them. Looks like any old stew but tastes like nothing we have ever tried. That's what I like when I come to a recipe which requires a new blend of spices. Would recommend to try. We didn't like fufu, so I boiled some fancy pasta Matt got me from Italy. Can not force fufu down and woulnd't ask my family to eat it. togo gbomadessi gbotemi foodchallenge food foodsetter foodpic eat cooking recipe ilovecooking foodie foodventures delicious homemade goodeats foodblog homecooking truecooks eatinghealthy eatrealfood foodpassion foodadventures foodlove ilovefood foodlovers newdishnewday 🇹🇬🇹🇬🇹🇬


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Just WOW 🔥 EAT OR PASS? Tag a friend you’d eat this steak with REVERSE SEAR method - BOOM👊🏻 ➖➖➖➖➖➖➖➖ FOLLOW ➡️ meat_with . ➖➖➖➖➖➖➖➖ . What a perfection! You must try this revers sear. Thanks for left us mouthwatering 📷 bamagrillmaster . I need it ASAP! . REVERSE SEAR METHOD 👇 The steak gonna rest on the top floor away from the source of heat. Getting more and more tenderness, smoke and aroma from wood chunks of used wine barrel located at the bottom of the grill close to the burners. Stay tuned... FOLLOW ➡️ meat_with . ____________________ Use only one or two burners to stabilize the temperature around 120-140 ° C. Do not go over to 150 ° C to prevent process of searing the meat. Waiting for about two hours to reach the your internal target temperature inside the meat (use temperature probs). The For me the target temperature is about 53-54 degrees Celsius (medium-rear). the thermometers should be placed close to the bone where it is area in the steak that harder for heat penetration. At this stage let the meat a rest of 2-3 minutes and meanwhile increase the burners to the maximum heat. 2 minutes of searing on each side, another 2-3 minutes of rest and it's ready to be your perfect steak. This is one of the only ways to achieve a same cooked and color from edge to edge by using grill only. __________________ . . . . . steak ribeye grilling meatlover bbq grillmaster parrilla beef dryaged churrasco churras butcher grilled churrascada barbecue butcher steakdinner steaks foodnetwork food paleo paleodiet paleofood paleolife paleorecipes pitmaster foodpassion foodie foodstyle meat_with 1️⃣


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¡Recuerda que te llevamos tu pizza hasta la puerta de tu casa! 😎 • Para que tu disfrutes de tu día viendo series o películas o comiendo en familia y amigos!!! 👏🏻👏🏻👏🏻


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Panini Station 🥖 for a Company Holiday Party! 🎄 Thank you tribecaoveninc for partnering with me to create this delicious station! 🙌🏼


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Very few nights off...so make it special when you do parlouruk dunfordwood christmas familytime restaurants hospitality fierclyindependent foodpassion


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HappySunday! Here's a little snippet about Chef Romain, our Culinary Consultant here at Frat's Cucina. 💕 Stay tuned for more! ⠀


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What breakfast looks like this morning... my loaded bagel lacks lox, making it delightfully vegetarian and just as delicious! Slicing the bagel into three somehow makes everything fit just a little bit better. Happy Sunday! . . . . . . food foodphotography foodpassion foodstyle foodstyling foodlover foodie foodstagram itsyourtimeforfood breakfast brunch bagel loadedbagel nomorelox sandwich friedeggsandwich happysunday realfood healthyfood foodlove thebeautyoffood love peace


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Today's Christmas bakery 😍 xmasiscoming mailnderli wiehnachtsguetzli weihnachtsbckerei zuckerschockfoodpassion foodlover


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A version of Olluco con carne (a Peruvian dish) with European ingredients. . Μια πιό ευρωπαϊκή εκδοχή του olluco con carne (Περουβιανό πιάτο βασισμένο στην ρίζα olluco). . food foodporn foodstagram instafood foodpassion madeathome amateurchef cookingathome homemade atableforoneormore peruvianfood olluco ollucoconcarne


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Della serie siamo ancora in estate: - pesce spada gratinato, patate, crema di zucchine - polpo, patate, olive taggiasche e maionese di barababietola - spaghetti con vongole veraci pesce food fish foodporn cucinaitaliana pescefresco chef mare instafood wine cena foodpassion ristorante foodblogger italianfood sea catania italy pizza cucina carne restaurant foodphotography tradizione foodlovers seafood mangiaresano mangiarebene tripadvisor bhfyp


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