CREAMY PARMESAN POLENTA
Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.
Provided by Keith Haney
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
- Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g
POLENTA-PARMESAN COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 48 cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, polenta, 1 teaspoon pepper, the baking powder and salt in a small bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the cheese, then the egg. Mix in the flour mixture until the dough just comes together.
- Divide the dough between 2 sheets of plastic wrap. Shape each piece into a log and wrap in the plastic. Press the sides of the logs against the counter to form compact square-sided logs, about 7 inches long and 1 inch wide. Freeze the logs until firm, about 45 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir the sanding sugar and remaining 1/2 teaspoon pepper in a small bowl. Trim the ends of the logs. Cut into 1/4-inch-thick slices and arrange 1 inch apart on the prepared pans. Sprinkle with the sugar-pepper mixture.
- Bake, switching the pans halfway through, until the cookies are crisp and golden on the bottom, 12 to 16 minutes. Let cool completely on the pans.
PARMESAN POLENTA FRIES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice one 18-ounce tube polenta into 1/2-inch-thick "fries." Working in batches, dredge the fries in flour and deep-fry in 1 inch 375 degrees F vegetable oil until lightly golden and crisp. Remove and drain on a paper towel-lined plate; sprinkle with grated parmesan and chopped mixed herbs. Season with salt and pepper.
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
PARMESAN POLENTA
Cornmeal is cooked with parmesan cheese, milk and chicken broth giving it a rich, creamy flavor. Masa Harina gives this dish a little different texture but is still very good.
Provided by Crazycook in PA
Categories High In...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, bring chicken broth and milk to a boil.
- Gradually whisk in cornmeal.
- Cover and simmer for approximately 20 minutes until creamy, stirring occasionally to make sure it isn't sticking.
- Remove from heat and stir in butter and black pepper.
- Gradually stir in the cheese until melted.
- Serve immediately.
QUICK POLENTA WITH PARMESAN CHEESE
Nothing fancy or innovative here, well, except for the cippollini onions, but you can substitute yellow onions. Try another type aged cheese such as fontina, asiago, Parmigiano-regianno or a combination of your favorite Italian cheeses. NO pre-grated cheese however! No, No! I used organic San Gennaro polenta in the tube or "chubs" as they call it. This same recipe is printed on the side of the tube, too if you look hard enough. Some day when I have more time, I'll make polenta again from scratch-stir, stir, stir...Until then I'll stick with the tubed variety. Serve with a tossed spinach salad and crusty bread (ooooh and this: Recipe #237506). Adapted from polenta.net.
Provided by COOKGIRl
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions in butter and olive oil over medium heat. Add garlic. Cook 1 minute but do not burn.
- Whisk in wine, tomato puree and chicken broth (or vegetable broth). Whisk well to break up any lumps from the flour. Simmer 5 minutes.
- Remove from heat and stir in cream; add salt and pepper to taste.
- Arrange ½" thick slices of the polenta in a lightly oiled baking dish. You should have about 12 slices.
- Spoon tomato sauce over polenta slices and sprinkle with Parmesan.
- Bake at 350° for 15-20 minutes.
- Garnish with fresh basil ribbons and serve.
Nutrition Facts : Calories 238.4, Fat 20.5, SaturatedFat 9.4, Cholesterol 41.7, Sodium 335.6, Carbohydrate 5.4, Fiber 0.9, Sugar 2.4, Protein 6.4
CREAMY BAKED PARMESAN POLENTA
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, butter, and salt along with 4 cups of water in an ovenproof casserole dish and stir to mix well. (The butter will melt as it cooks)
- Bake for 45 minutes, then stir well, and bake another 10 to 15 minutes or until creamy and smooth.
- Remove from the heat and stir in the cheese.
- Let stand 5 minutes to slightly firm, then serve as desired.
POLENTA PARMESAN
Personally I don't care for Polenta but this recipe is tolerable. I make it for my friends that like Polenta and they seem to love it. (How can one love Polenta?) It's better if you serve it with a very spicy tomato salsa.
Provided by Bergy
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
- When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
- Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
- Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
- Heat oven to 400°F.
- Dot with remaining butter and parmesan.
- Bake for 30 minutes until top is brown and crispy.
POLENTA WITH ROSEMARY AND PARMESAN
Creamy polenta is seasoned with Parmesan and rosemary -- delicious served with osso buco (braised lamb or veal shanks). This is excellent without the rosemary if you don't care for the flavor.
Provided by food-dancer
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
- Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 15.6 g, Cholesterol 5.8 mg, Fat 1.9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 291.2 mg, Sugar 1.9 g
PARMESAN POLENTA
Steps:
- Saute about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and season, to taste, with salt and pepper. Set aside in a sealed plastic container to keep warm. Reserve pot for polenta.
- Polenta: Bring water to a boil, then slowly stir in cornmeal with a fork. Reduce heat as low as possible. Continue to cook for 5 to 10 minutes, stirring often. Turn heat off and add cheese and butter, and season, to taste, with salt and pepper. Top with ragout and serve.
PARMESAN POLENTA FOR GRILLING
A nice side to many Italian dish that can be made upto 3 days ahead and grilled, fried, or toasted when ready to serve. Cool and chill time not included in cook time.
Provided by Debbwl
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan. Add rosemary if using. Slowly whisk in the cornmeal to the boiling stock / water, whisking constantly. Cook and whisk until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese and olive oil / butter.
- Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or over night. Polenta may be kept in the refrigerator for up to 3 days before serving. To serve, remove polenta from pan and cut into 1/2-inch-thick slices.
- **To bake, place slices in a single layer on a greased baking sheet. Bake, covered, in a 400 degree F oven for 10 to 12 minutes or until heated through.
- **To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat. Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
- **To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.
CREAMY PARMESAN GARLIC POLENTA
Make and share this Creamy Parmesan Garlic Polenta recipe from Food.com.
Provided by sofie-a-toast
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
- 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
- 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.
GRILLED POLENTA WITH CORN AND PARMESAN
Categories Side Parmesan Cornmeal Corn Summer Grill/Barbecue Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.
- Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.
- Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.
PARMESAN-RICOTTA POLENTA
Steps:
- Gather the ingredients.
- In a saucier or saucepan , combine water and milk. Bring to a simmer over medium-low heat. When it simmers, sprinkle the polenta gradually into the pot, stirring briskly with a whisk to prevent lumps from forming. Add a pinch of salt, and continue simmering over medium-low heat, stirring frequently with a whisk.
- Cook for about 20 minutes, until polenta does not have a gritty mouthfeel when tasted. Stir in 1/4 cup ricotta cheese and Parmesan cheese, and stir with a whisk or wooden spoon until cheese is melted.
- While polenta is cooking, chiffonade basil leaves : stack leaves and roll tightly into a cigar shape. Use a knife to cut through roll crosswise to make thin shreds of basil. Set aside.
- To serve, spoon a portion of polenta (about 1/2 cup) onto each plate. Top with a dollop of about 1 tablespoon ricotta cheese and sprinkle with some of the basil chiffonade. Serve immediately.
Nutrition Facts : Calories 105 kcal, Carbohydrate 8 g, Cholesterol 18 mg, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, Sodium 281 mg, Sugar 3 g, Fat 5 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
CREAMY POLENTA WITH PARMESAN
Provided by Nancy Grubin
Categories Side Parmesan Cornmeal Bon Appétit Colorado Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Bring first 4 ingredients to boil in heavy large saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes. Whisk in cheese and serve.
PARMESAN POLENTA
Steps:
- Bring chicken stock to boil in heavy large saucepan. Reduce heat to medium. Gradually whisk in cornmeal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes. Remove from heat. Stir in Parmesan cheese and butter. Season polenta to taste with salt and pepper. Transfer to bowl and serve.
CREAMY PARMESAN POLENTA
Provided by Dona Kuryanowicz
Categories Milk/Cream Side Vegetarian Quick & Easy Parmesan Cornmeal Bon Appétit California
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended. Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes. Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl. Sprinkle remaining 1/2 cup cheese over.
CREAMY PARMESAN POLENTA
Steps:
- Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve.
More about "polenta parmesan food"
CREAMY POLENTA WITH PARMESAN CHEESE - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (122)Calories 180 per servingCategory Whole Grains
- Bring the water and milk to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 1/2 teaspoons salt.
- Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
- When it's done, remove from the heat and stir in the butter, cheese and additional salt to taste if needed.
BAREFOOT CONTESSA | CREAMY PARMESAN POLENTA | RECIPES
From barefootcontessa.com
- Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps.
- Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick.
EASY BAKED POLENTA RECIPE WITH PARMESAN CHEESE
From thespruceeats.com
3.6/5 (37)Total Time 1 hr 50 minsCategory Side DishCalories 305 per serving
WHAT IS POLENTA AND HOW IS IT MADE? - ALLRECIPES
From allrecipes.com
Author Nadia HassaniEstimated Reading Time 4 mins
PARMESAN POLENTA CAKES | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
PARMESAN POLENTA RECIPE - TODD PORTER AND DIANE CU | FOOD ...
From foodandwine.com
Servings 4Total Time 1 hr
- In a large pot, bring the water to a boil. While whisking, gradually pour the polenta into the water. Reduce the heat to low and continue whisking for an additional minute.
- Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
- Stir the salt, butter and 3/4 cup of Parmigiano-Reggiano into the polenta until the butter is melted.
POLENTA AND PARMESAN ROASTIES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 50 minsCategory Christmas, Side DishCalories 401 per serving
PARMESAN POLENTA - TASTE AND SEE
From tasteandsee.com
4.6/5 (8)Total Time 6 minsCategory SideCalories 169 per serving
HERBED POLENTA AND PARMESAN GRATIN - FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrsServings 12
- Oil a 12-by-15-inch rimmed baking sheet. In a saucepan, bring the milk, water and butter to a boil. Add the salt and rosemary. Gradually whisk in the polenta until smooth. Bring to a simmer, whisking, until thickened. Cook over low heat for 15 minutes, stirring. Remove from the heat and let cool for 10 minutes, stirring occasionally.
- Whisk the eggs into the polenta, one at a time, then whisk in 1 cup of the Parmesan cheese. Spread the polenta on the prepared baking sheet in an even layer. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Preheat the oven to 400°. Lightly butter a 15-by-10-inch baking dish. Cut the polenta into 2-inch squares. Arrange the squares in the prepared baking dish in a single layer, overlapping them slightly. Pour the cream over the polenta and sprinkle the remaining 1/2 cup of Parmesan on top. Bake for 40 minutes, or until puffed and golden. Let stand for 10 to 15 minutes before serving.
PARMESAN CRUSTED POLENTA WITH PESTO - MY SEQUINED LIFE
From mysequinedlife.com
4.4/5 (9)Total Time 30 minsCategory AppetizerCalories 308 per serving
- Dip each polenta slice in the egg, taking care to cover all sides. Lift the slice up and let any excess egg drip off back into the bowl.
CREAMY POLENTA RECIPE WITH PARMESAN + VIDEO - PLATINGS ...
From platingsandpairings.com
4.3/5 (19)Calories 293 per servingCategory Side Dish
- Add polenta and reduce heat to a low simmer. Stir occasionally until combined and thickened, about 20 minutes.
- Add butter and parmesan; stir to combine (if polenta becomes too thick, add more broth or milk).
CREAMY BAKED PARMESAN POLENTA RECIPE - REAL SIMPLE
From realsimple.com
5/5 (141)Total Time 1 hr 15 minsAuthor IfortunaCalories 225 per serving
- Heat oven to 350° F. Butter a 9-by-13-inch or another shallow 3-quart baking dish. In a large saucepan, bring 6 cups of water and 2 teaspoons salt to a boil. Gradually whisk in the polenta. Cook over medium heat, whisking often, until the polenta is very thick, 10 to 15 minutes.
- Remove from heat and whisk in the butter, eggs, and 1 cup of the Parmesan. Transfer to the prepared baking dish and sprinkle with the remaining ¼ cup of Parmesan. Bake until the top is set and golden, 30 to 35 minutes. Let cool for 10 minutes. Serve in the baking dish.
POLENTA PARMESAN WITH SPINACH AND WHITE BEANS - SHE LIKES FOOD
From shelikesfood.com
5/5 (5)Estimated Reading Time 2 mins
- Heat oven to 400 degrees F. Slice polenta in about 1 inch thick slices, you want to get about 7 slices. Heat a large skillet over medium heat and add olive oil and polenta slices. Cook polenta until crispy, about 5 minutes on each side.
- In a medium sized oven safe pan (I like to use my cast iron skillet) mix together white beans, 1 1/2 cups tomato sauce and spinach. Top with polenta slices and then then top each one of those with a spoonful of tomato sauce and about 1 tablespoon shredded cheese.
- Bake polenta until heated through and cheese is melted, about 20 minutes. Garnish with fresh herbs before serving, if desired.
PARMESAN POLENTA FRIES - FOOD NOUVEAU
From foodnouveau.com
Servings 4Total Time 35 mins
- Spray an 8-in (20 cm) baking dish with cooking oil, then line with parchment paper, letting two sides overhand (this will make it easier to unmold the polenta later on.)
- Gradually pour the polenta into the stock, whisking vigorously and constantly. Cook, whisking constantly, for 2-3 minutes more, or until the polenta is creamy and thick.
- Remove from the heat, then stir in the parmesan, butter, herbs, salt, and some black pepper. Spread in the prepared baking dish to an even layer (about 1/2-in / 2.5 cm thick). Refrigerate for 30 minutes, or until firm and set.
PARMESAN POLENTA WITH ROASTED VEGETABLES - FAMILYSTYLE …
From familystylefood.com
Ratings 146Calories 379 per servingCategory Vegetables
- Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
- Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
- Serve the warm polenta in bowls with the roasted vegetables and their juices over the top, sprinkle with additional cheese if you like.
CREAMY PARMESAN POLENTA RECIPE - UNPEELED JOURNAL
From unpeeledjournal.com
5/5 (4)Servings 4Cuisine ItalianCategory Dinner, Side Dish
CREAMY PARMESAN POLENTA RECIPE | REAL SIMPLE
From realsimple.com
3/5 (71)Author MarchelleServings 4Calories 163 per serving
BAKED POLENTA WITH PARMESAN RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Total Time 1 hr 40 mins
CRISP PARMESAN, OLIVE & SUNDRIED TOMATO POLENTA BITES ...
From bbcgoodfood.com
Servings 6Total Time 45 minsCategory SnackCalories 217 per serving
POLENTA PARMESAN CHIPS - BY HEIN VAN TONDER, AWARDED FOOD ...
From heinstirred.com
Estimated Reading Time 3 mins
POLENTA, PARMESAN, CHIVE, AND GARLIC MADELEINES | SAVORY ...
From deliciouseveryday.com
Reviews 29Estimated Reading Time 2 mins
CREAMY POLENTA BOWLS WITH CARAMELIZED GARLIC AND PARMESAN
From camillestyles.com
Cuisine ItalianCategory VegetarianServings 4Total Time 1 hr
29 BEST POLENTA RECIPES - COOKING LIGHT
From cookinglight.com
RACHEL RODDY’S RECIPE FOR POLENTA WITH BUTTER, PARMESAN ...
From happytreatsonline.com
POLENTA RECIPES | ALLRECIPES
From allrecipes.com
POLENTA | FOOD & WINE
From foodandwine.com
POLENTA RECIPES - BBC GOOD FOOD
RACHEL RODDY’S RECIPE FOR POLENTA WITH BUTTER, PARMESAN ...
From theguardian.com
POLENTA PARMESAN RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love