Receta: Narda Lepes. Postre de chocolate con agua caliente
Desserts, De Chocolate, Recipe, Chocolate Copitas, Pudding, Sweet Recipes, Copitas De, Chocolate Con
Recetas y secretos de Narda - Budín de dátiles - Postre de chocolate - Copitas de fruta - YouTube
Budín de dátiles - Postre de chocolate - Copitas de fruta
Postre de chocolate
Blog | Narda Lepes
Cup Cakes, House Plants, Diy House, Houseplant
DIY houseplant cupcakes tutorial #decorated #succulents #cactus #cacti #cupcakes #beautifulfood #DIYedibleart #partyfood #fondant #partyideas diy #gardenparty http://alanajonesmann.com/2013/04/diy-house-plant-cupcakes/
Cacti Cupcakes - Decorating instructions at http://alanajonesmann.com/2013/04/diy-house-plant-cupcakes/
DIY: House Plant Cupcakes -inspiration from a gardening project to make a variety of house plant cupcakes. And it resulted in a whole bunch of cacti cupcake cuteness! Click below to check out a tutorial for these delectable edible house plants. ♥
DIY: House Plant Cupcakes "As I mentioned on Wednesday, I took inspiration from a recent gardening project to make a variety of house plant cupcakes. And it resulted in a whole bunch of cacti cupcake cuteness"
RECIPE - Cactus Cupcakes,easy tutorial (Source : http://alanajonesmann.com/2013/04/diy-house-plant-cupcakes/) #tutorial #recipe #cupcake #cactus #day-of-the-dead #dia-de-los-muertos #mexican
DIY: House Plant Cupcakes, Cacti cupcake, leafy plant cupcake, succulent cupcake
DIY house plant cupcakes - cactus cupcakes
house plant cup cakes
Una de mis mejores RECETAS CON CARNE DE RES: Gulash (o Goulash). De las ...
Hotpot, Hot Pot, Beef Stew, Diabetic Recipe, Healthy Recipe, Stew Recipe, Favorite Recipe, Food Recipe, Pot Recipe
Paleo Crockpot Beef Stew Recipe. Tried Sept 2015 - WOW, Great with pinot noir, sweet potatoes and parsnips
Nothing says comfort food like our quick and easy Paleo Crockpot Beef Stew recipe. It’s rich, hearty and perfect for cold winter nights and easy to prepare.
Paleo Crockpot Beef Stew Recipe I used Red Wine as the 2 cup of fluid added and it was FABULOUS!
This easy beef stew sounds really good... LOVE crock pot recipes.
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Rachael Ray's Autumn Beef Stew With Apple, Onion and Roasted Garlic This dish is Rachael Ray's go-to holiday recipe and an updated version of her mom's Cider Beef, a personal childhood favorite. When you're expecting company, opt for this foolproof dish. You won't have to worry about overcooking the meat or hovering over the stove so you can spend more time with your friends and family. Added to Recipes on Fri 12/09/2011 Ingredients Makes 6 servings 2 bulbs garlic EVOO – Extra Virgin Olive Oil, for drizzling Salt and pepper 1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks) 1 stick butter, divided 2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes Flour, for dredging plus 2 tablespoons 3 carrots, sliced in 2-inch chunks on an angle 2 apples, such as Honeycrisp, peeled and chopped 2 to 3 ribs celery, chopped 1 large onion, chopped 2 fresh bay leaves 2 to 2 1/2 cups cloudy organic apple cider 2 cans beef consommé Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string 2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed 2 to 3 large parsnips, peeled and cubed 1 1/2 cups sharp white cheddar, shredded 1 cup whole milk Freshly grated nutmeg 1/4 cup chives, finely chopped Directions Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove garlic and reduce heat to 350°F. Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and bacon. Brown and crisp bacon then remove and reserve. Pour off some of the fat out of the pan and add a couple of tablespoons butter. Pat meat dry and season liberally with salt and pepper. Dredge in flour and add to hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon. Add carrot, apple, celery, onion, bay, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir a minute then add cider, consommé, the roasted garlic cloves and stir to combine. Add reserved beef, bacon and herb bouquet to pan, bring to a boil then cover and transfer to oven. Braise meat for 2 hours, until very tender and the sauce has thickened. Let stand 20 minutes while you cook potatoes. Boil potatoes and parsnips in salted water until tender. Drain and return to hot pot; mash with 2 tablespoons butter, cheese and milk. Season with salt, pepper and nutmeg; stir in chives. Serve stew in shallow bowls with potatoes alongside.