Discover and share your own recipes with others

The cooking social network to discover or share your own recipes.

Don't have an account?

Connect with Google o

Create you account

1076 Recipes containing the ingredients:

Solomillo en salsa de queso con trompetas de la muerte

3 Likes

Cocinafugaz de NKgourmet 50

Solomillo en salsa de queso con trompetas de la muerte

sal maldon

Ingredients

1 tablespoon of Aceite
20 centilitres of Nata
150 grams of Queso con trompetas de la muerte
1 tablespoon of Sal maldon
500 grams of Solomillo de vaca

View 3 Like Comment

Nutella casera

1Comments

15 Likes

Toni Michel Caubet 458

sal

Ingredients

1 tablespoon of Aceite vegetal
2 glasses of Avellanas
2 tablespoons of Azúcar glass
1 glass of Cacao
1 tablespoon of Extracto de vainilla
to taste Sal

View 15 Like Comment

Alitas de pollo con Miel

15 Likes

John Leon 19

Salsa de Soya

Ingredients

1000 grams of Alitas de pollo
5 tablespoons of Miel liquida
150 grams of Salsa de Soya

View 15 Like Comment

Main Dish Gluten free

Manitas de cerdo con garbanzos

2Comments

6 Likes

foodinout 6

sal

Ingredients

to taste Aceite de oliva
7 units of Almendras
2 glasses of Caldo de pollo
1/2 units of Cebolla
500 grams of Garbanzos
1 unit of Guindilla
2 units of Hojas de laurel
4 units of Manitas de cerdo
1 unit of Perejil
1 gram of Pimentón dulce
to taste Sal
2 units of Tomates

View 6 Like Comment

Main Dish Gluten free

Lomo Saltado

9 Likes

LA CHANGA 21

sal

Ingredients

1/4 litres of Aceite
1 unit of Aji amarillo
3 units of Cebolla
500 grams of Lomo de res
1/2 tablespoons of Sal
1 tablespoon of Sillao
2 units of Tomate
1 tablespoon of Vinagre

View 9 Like Comment

Main Dish Gluten free

Pulpo a la Gallega muy fácil

3Comments

6 Likes

Cocinafugaz de NKgourmet 50

sal maldon

Ingredients

3 tablespoons of Aceite de oliva
3 tablespoons of Aceite oliva
2 tablespoons of Pimentón
1 unit of Pulpo
1 tablespoon of Sal maldon

View 6 Like Comment

Guiso marinero de marujito

2Comments

1 Likes

Marujito Anamer 1

Sal y Pimienta

Ingredients

to taste Azafrán
0 unit of Cebolla
to taste Guisantes
0 unit of Hojas de laurel
1 clove of Marujito
to taste Orégan
2 Kg. units of Patatas
3 ó 4 tablespoons of Pimentón
to taste Sal y Pimienta
0 glass of Taza aceite virgen
3 ó 4 glasses of Vaso de agua
2 glasses of Vino blanco

View 1 Like Comment

Main Dish Gluten free

Patatas revolconas o machaconas

2 Likes

Ingredientes Entre Dientes 2

sal

Ingredients

2 cloves of Ajo
1 unit of Cebolla
1 unit of Chorizo
250 grams of Panceta
4 units of Patatas
2 tablespoons of Pimentón dulce
1/4 units of Pimiento
to taste Sal

View 2 Like Comment

Pasta rellena de espinaca con salsa roquefort

1 Likes

Aida López Jaume 31

Pasta rellena de espinaca con salsa roquefort

salsa de tomate

Ingredients

1 can of Nata
to taste Pasta rellena
to taste Roquefort
1 can of Salsa de tomate

View 1 Like Comment

Gazpacho de fresas

2 Likes

FresasDeEuropa 6

sal

Ingredients

0 litre of Aceite de Oliva Virgen Extra
to taste Agua
medio units of Diente de ajo
500 grams of Fresas
035 grams of Pan duro
medio units of Pepino
medio units of Pimiento verde
to taste Sal
500 grams of Tomates
to taste Vinagre

View 2 Like Comment

Starters Gluten free

Sardinas marinadas en plancton

2Comments

2 Likes

Plancton Marino 51

Sal gruesa

Ingredients

8 grams of Aceite de girasol
10 grams of Agua
1 tablespoon of Azúcar
1 gram of Plancton
1 gram of Plancton Marino Veta la Palma
to taste Ralladura de limón
to taste Sal gruesa
8 units of Sardinas terciadas

View 2 Like Comment

Starters Gluten free

Tempura de zanahoria con sazonador de plancton

2 Likes

Plancton Marino 51

Tempura de zanahoria con sazonador de plancton

sal

Ingredients

225 ml centilitres of Agua muy fría
150 grams of Harina de arroz
2 grams of Pimienta en grano
1 gram of Plancton
1 gram of Plancton Marino Veta la Palma
15 grams of Sal
5 grams of Sésamo
2 units of Zanahorias

View 2 Like Comment

Solicitamos su permiso para obtener datos estadísticos de su navegación en esta web, en cumplimiento del Real Decreto-ley 13/2012. Si continúa navegando consideramos que acepta el uso de cookies. OK | Más información