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Marinating Times by buzzfeed: A longer marinade isn't always better — but it usually is. For dark proteins — beef, lamb, pork — longer is always better. BUT, if the food is delicate — shrimp, flaky fish — stop marinating after 15 or 30 minutes or the acid will start to break down the protein too much. Chicken is somewhere in the middle, anywhere from 2 to 12 hours is good depending on the cut (skin-on breasts require less time, for example). #Infographic #Marinating_Times

Zucchini chocolate sheet cake (egg and dairy free) frosting

COFFEE-FLAVOURED CAKE: The original recipe calls for this to be made in layers and then filled with whatever icing/cream you’d like. However, as individual 3 oz. cakes they can be easily frozen.

bizcOchO de chOcOlate y patata (chOc pOtatO cake)

Kanela y Limón: Salsa de tomate asado

Appetizers : goat cheese rolled in sesame seeds, chives and pistachio topped with smoked salmon, tomato, and proscuitto