5 eggs
200 ml milk (or more if you want it creamier)
½–1 cup shredded cheese (cheddar / mozzarella / any meltable cheese)
1–2 tbsp chopped parsley (fresh or dried)
Salt & black pepper to taste
1 medium tomato (diced)
A handful of chopped green onion / spring onion
Cook in oven for 375F / 200 C for 25 min
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Hello friends. Welcome back to visit my channel. My recipe is beef organs cooking. Have you ever cooked it before? Beef intestine, beef lungs, beef heart cooking – Cooking with Sreypov I hope you love my video. Let’s enjoy and relax together. Thank you source
Haii Friends.. How are you..Hope you are fine..Be happy and smile always.☺️Welcome to FADWAS KITCHEN .Our today’s … source
⬇️想试一次就成功？点击主页有完整版视频教程＞＞＞ ⬇️Want to succeed in one try? Click on the homepage for the full video tutorial＞＞＞ 猪颈肉是猪身上最嫩、带有雪花油脂的黄金部位。我保留了地中海菜系最经典的牛至、橄榄油和柠檬清新基调，额外加了一些白葡萄酒，煎好的猪颈肉 外焦里嫩，汁水丰沛，一口咬下去香气四溢，比叉烧更脆嫩，比普通煎肉更入味，和中餐一样好吃！如果你吃腻了传统口味，一定要试试这个惊艳的希腊风味融合版本！ 用料 猪颈肉：300g 橄榄油：适量 黑胡椒：适量 料酒：2勺 柠檬：4片 牛至：1勺 盐：适量 做法 第1步，猪颈肉洗干净后用厨房纸把表面水分吸干；随后把猪颈肉切成小块，再加入盐和黑胡椒腌制15分钟； 第2步，开小火，锅内加入一些橄榄油，油大概加热到有一点热度，加入猪颈肉，全程小火将猪颈肉两面煎至金黄，就可以出锅了； 第3步，挤两片柠檬汁，撒上牛至即可，另外两片柠檬做摆盘装饰； 小贴士 1、橄榄油可以换成其他油； 2、你可以用猪的任何部位来制作这道菜，不过，猪颈肉比较嫩，煎起来很快；如果你用的肉比较硬，请先将其煎熟，然后加少许水，调低火候，盖上盖子把肉煮到软烂一些再用油煎； Pork Neck is the most tender cut of pork, with beautiful marbling. I kept the classic Mediterranean flavors of oregano, olive oil,…
These keto steamed bao buns are light and have a sweetness to them that pairs perfectly with Asian cuisine. There are two options available for this recipe. If you prefer to not roll out the dough, do add only 4 tablespoons of coconut flour to the batter, spoon 2 tablespoons into your mold, 1 tablespoon…
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6:10 Is it just me, or did my brain spasm?
Hey! Saw your violin video from 10 years ago! Wondering if I could get the sheet music?
Content getting better! Keep up my man❤