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Baked Potato Soup Recipe

Ingredients4 baking potatoes (about 2 1/2 pounds)2/3 cup all-purpose flour6 cups 2 reduced-fat milk1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided1 teaspoon salt1/2 teaspoon black pepper1 cup reduced-fat sour cream3/4 cup chopped green onions, divided6 bacon slices, cooked and crumbledDirectionsPreheat oven to 400°.
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"Pancakes" with potatoes

Peeled and washed potatoes are grated and drained well. Finely chop the onion and place it over the squeezed potatoes. Add the yolk, oil and spices and mix well. The cream is also incorporated. The flour is mixed with the baking powder and mixed in the previous composition.
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Bacon, onion and cheese tart

In a bowl put flour, yeast dissolved in milk, melted butter, whole egg and salt powder and knead the dough until it comes off the walls of the bowl. Grease a tart pan with butter, spread a round sheet and place it in the pan. onion and put it over the dough, place the sliced ​​bacon and grate the cheese on top.
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Banana Chocolate Chip Muffins

Everybody loves banana bread — but a huge, dense loaf of carbs can be intimidating. Think of these little banana chocolate chip muffins as portion-controlled banana bread bites. Sure, they may be in muffin form, but they are every bit as moist and fluffy. You probably won’t taste it, but they’re also better for your waistline.
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10 Restaurants for Foodies

OpenTable names consumers& 39; favorite restaurants that cater to foodies10 Restaurants for FoodiesWhere do diners go for a memorable meal out, whether they’re a foodie or just entertaining one? OpenTable Inc., the online restaurant reservation system, has compiled its Top 50 Restaurants for Foodies list as part of its annual Diners’ Choice award to help answer this question.
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Chard tacos recipe

RecipesDiet & lifestyleVegetarianVegetarian mealsThis is a meatless taco in a corn tortilla. If you can& 39;t find queso fresco cheese, use a mild feta or white cheese.42 people made thisIngredientsServes: 4 1 1/2 tablespoons olive oil1 large onion, cut into 5mm slices3 cloves garlic, minced1 tablespoon red chilli flakes, or to taste125ml chicken stock1 bunch chard, tough stems removed and leaves cut crossways into 3cm slices1 pinch salt12 corn tortillas150g crumbled queso fresco cheese1 tub shop-bought salsaMethodPrep:20min ›Cook:45min ›Ready in:1hr5minHeat the olive oil in a frying pan over medium heat.
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