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It is a sapaniol-specific recipe.350 grams of thin macaroni500 grams of pork (you can put 250 grams of pork and 250 grams of chicken breast) 1 large red pepper1 large onion3 cloves of garlic1 glass of tomato juice1 liter of waterSlight saffronSaltPepperVegetable1 bay leafPortions: 4Cooking time: less than 60 minutes RECIPE PREPARATION Meat noodles: Wash the meat and cut it into small cubes.

The cleaned and washed vegetables are given through the small grater, all are put in a bowl over which are added: egg, spices flour and baking powder and let's not forget the greens. All mix well and put taking with a spoon and put in breadcrumbs .In breadcrumbs are given on all sides and then put in hot oil.

An interview with George Howell reveals how he plans to reignite the coffee revolutionWhile coffee culture in America stretches from the ultra-premium coffee roasts from local roasters (i.e. Stumptown, Joe, the Art of Coffee, et al.) to the sugary-sweet coffees that taste more like candy than coffee, one man is looking to change that.

Carbohydrates get such a bad rep. Whether you’re dealing with weight gain, belly fat, or the lack of a thigh gap, carbohydrates seem to be at the top of the blame list. At this point, you may even think that daydreaming about carbohydrates will cause your pants to get a bit tighter, but don’t say goodbye to them altogether.

We bet you were wondering how those slabs of cooked seafood tasted so succulent — the poached fish on the menu may be getting poached in lard. Behind the scenes, that low-fat, lean fillet of fish is being submerged in quarts of duck fat, lard, olive oil, or some other condensed fatty liquid. Bubbling beneath the layers of lard, the fish crisps up nicely to form a flavorful fillet that could never be produced using mere water.