Msmens are pies or rather pancakes because Moroccans call them crepes feuilletees but I would rather call them pies. Anyway, we would call them msmens butter, Moroccan pancakes made of durum wheat flour that are spread in a thin / transparent sheet and then folded several times, being sprinkled with a mixture of oil and butter.
Nina FomufodApple Cinnamon Wrap with CreamMost people think of wraps as savory. Why not mix it up and use them as a vessel for something sweet? This apple cinnamon dessert is easy to make and very tasty. The rich sauce adds a shock of sugar, perfect for those who wish to indulge their sweet tooth without going overboard.
The 75-year-old cooking maven and daytime television megastar shared her approach to eating healthy on The Dr. Oz show.Martha Stewart appeared on The Dr. Oz show earlier this month and ended up discussing her age with the show& 39;s audience. Many viewers (including me) were shocked to learn that Stewart is 75 years old, since it goes without saying that the cooking icon& 39;s appearance remains so youthful.
Fry the minced meat in a pan together with the finely chopped onion, crushed garlic, spices. When it is almost ready, add the soy sauce and let it brown a little. Turn off the heat, add the canned tomato paste, a spoonful of pasta. of hot peppers (sambal) and mix well. The first sheet of pie is spread on the table.
You can now make this favorite fast-food snack at home anytimeThe frozen aisle just got way, way better.The frozen aisle at your local grocery store just got dangerously cheesy. Yes, you read that headline correctly: The limited-edition Mac n’ Cheetos were formerly only available at Burger King, but can now be cooked in the comforts of your own home.
Saffron is a prominent addition to culinary diversity in AustinThe chicken lollipops are perfectly spicy, colorful, and crunchy.Welcome to the capital of Texas, where tacos, margaritas, Frito pies, Mexican martinis, queso, and barbecue rule the culinary scene. Owner and Nepalese native Phiniso Tashi brings twelve years of restaurant experience from across the United States, and was the mastermind behind Saffron, a Nepalese, Indian, and Himalayan restaurant with very big boots to fill.