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Kevin Godbee posted an update 5 months ago
Chorizo, Beef & Black Bean Chili. Original recipe from Sea Dog Cantina in Gulfport, FL which closed in 2022. It has red bell, green bell, poblano, jalapeño, onion, garlic, fire roasted tomatoes, chili powder, ancho chili powder, paprika, cumin, oregano, black bean puree (as well as whole black beans), and salt & black pepper. Topped with pico…
June, Mercedes Delgado de Miguel and 3 others1 Comment- View more comments
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JONATHAN PORTILLA posted an update 5 months ago
Ceviche de camaron, con salsa de frutos amarillos (piña, mango, maracuya)
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Beatriz Torija posted an update 5 months ago
Level:
Executive Chef
Tarde de croquetas 😋😋
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Dominique Kieert posted an update 5 months ago
Un asquisito ceviche de reineta
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Stagier
El otro día os traje un tocino de cielo de café que era la bomba. Hoy os presento a su hermano mayor. Es decir, un tocino de cielo original. Que sin hacer mucho ruido roza lo maravilloso por su textura y sabor. Siendo el original, puede tener muchos hermanos. ¿De qué nuevo sabor os animáis a hacer?
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Araceli Brüning posted an update 5 months ago
5 months ago (edited)
Amo hornear pasteles y pan, feliz de aprender siempre y con muchas expectativas de comenzar a practicar lo aprendido❤️..aquí algunos de mis trabajitos
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Nicolay posted an update 5 months ago
Hola a todos,
Estoy a punto de empezar un negocio de pizzas junto con un socio. Vamos a utilizar prensas y moldes para darle forma a la masa, y cocinaremos las pizzas en un horno de banda. Nuestro objetivo es lograr un estilo New York Style. ¿Alguien tiene alguna sugerencia, consejo o receta que nos pueda ayudar a acercarnos a ese resultado?- View more comments
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Lana Mihajlović posted an update 5 months ago
Level:
Sous Chef
Wrapped in History, Served with Heart
Today I prepared “Karađorđeva šnicla”, a timeless classic of Serbian cuisine. One of those dishes that holds a special place in our culinary tradition, not only because of its taste but because of the story it carries.
The first Karađorđe Steak (šnicla) was created by Milovan “Mića” Stojanović, a two-time…
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JONATHAN PORTILLA posted an update 5 months ago
Primeros pasos en la pasteleria cupcakes rellenos
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Chris Goddard posted an update 5 months ago
My knife set.
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Renata Ziglio posted an update 5 months ago
@soldamiani Voglio saber por helado magnum de pistache y frambuesa el baño de paleta es crujente
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Mercedes Minaya Palacios posted an update 5 months ago
Level:
Sous Chef
Mojama con almendras fritas caseras
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Chocoladina posted an update 5 months ago
Hi, I’m here to learn as many things as I can, I am a very curious person and I mainly want to learn about pastry and ice cream. Here you have a picture of our coconut gelato. I’m so grateful that I found this place where there is so much info and good vibe!
They say: do what you like and you will never need to work one day in your life! And…
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Maria Rosa Mas posted an update 5 months ago
Pan de Muerto
He hecho pan de muerto, uno decorado con sésamo y el otro con azúcar.
Para acompanyar un chocolate de agua.
Aunque como no tenía chocolate de metate, lo he sustituido por uno de 70%.
Son recetas de Paloma Ortiz del curso “Cocina Mexicana del Día de los Muertos”.
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Orsolya Csernák posted an update 5 months ago
Level:
Stagier
Ravioli alla Caprese — an amazing Italian treat I’ve learned here on Scoolinary. 🇮🇹
What makes these ravioli special is the dough itself — not the usual dry pasta, but a precooked one. It starts just like making choux: boil water with a touch of oil, add flour, cook and stir until the dough becomes compact. Then knead it, roll it thin, add the… Read more
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