No Knead Small Baguette Stecca Recipes
NO-KNEAD SMALL BAGUETTE (STECCA)
Taken from Jim Lahey with Rick Flaste's bread book, My Bread: The Revolutionary No-Work, No-Knead Method As described by Lahey himself: "The name of this bread-stecca, or "stick" in Italian-is one I simply made up to describe it, since it has a narrow shape. It's based on the faster-rising pizza bianca dough you'll find in the pizza section and is stretched into such a narrow rope that it bakes rapidly. It is also baked on a baking sheet rather than in a pot. In this case, even though I get a good, brittle crust, it's thinner than most of the other breads in this section. Because I wanted to use it for sandwiches, I was aiming for a lighter-colored, less-assertive loaf of bread to encase the filling ingredients without overpowering them. But the olive oil glaze and coarse salt make it very flavorful on its own." Double the recipe if you need to feed more than 6. Also, see variation below and more importantly, plan for the time involved.
Provided by gailanng
Categories Yeast Breads
Time 18h25m
Yield 4 thin loaves, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the flour, table salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
- When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself two or three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).
- Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
- Half an hour before the end of the second rise, preheat the oven to 500°F (260°C), with a rack in the center. Oil a 13-by-18-by-1-inch baking sheet.
- Cut the dough into quarters. Gently stretch each piece evenly into a stick shape approximately the length of the pan. Place on the pan, leaving at least 1 inch between the loaves. Brush with olive oil and sprinkle with the remaining 1/2 teaspoon coarse salt.
- Bake the baguettes for 15 to 25 minutes, until the crust is golden brown. Keep an eye on them during the last few minutes of baking because the tips can get burnt very quickly. Cool on the pan for 5 minutes, then use a spatula to transfer the stecca to a rack to cool thoroughly.
- Note: The baguettes may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.
- Variation: (May skip the tomatoes and just use olives and garlic.).
- Stecca Pomodori, all'Olive, o al'Aglio (Stecca with Tomatoes, Olives, or Garlic).
- Push 10 cherry tomato halves, cut side up, 10 large pitted olives, or 10 lightly crushed garlic cloves into each formed stecca, taking care to space the additions evenly down the length of the dough. Brush each stecca with enough olive oil to create a thin coat of oil on the surface. For the tomato stecca, top each tomato half with a very thin slice of garlic and a couple of fresh thyme leaves, and sprinkle with salt. Sprinkle the garlic stecca with salt and freshly ground black pepper. Do not salt the olive stecca-it's already salty from the olives.
BEST NO KNEAD BAGUETTE
I got this off of the internet and so I thought I'd try it. I have not made it as of yet, but plan to within the week. With just the two of us, a loaf can last a few days. I love the feel and smell of a good yeast dough, but for busy days, this comes in handy. Hope you'll give it a try and let me know what you think of it. Times don't include 2 hour rise time.
Provided by FLUFFSTER
Categories Yeast Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a mixing bowl, dissolve yeast in 1/2 cup warm water.
- Add sugar, salt, shortening, and 1 cup warm water; stir until dissolved.
- Add flour and stir until smooth.(you may knead, but it's not necessary).
- Cover and let rise in a draft-free, warm place for an hour or until doubled.
- Turn onto floured surface. Divide in half; let rest for 5 minutes.
- Roll each half into a 10"x8" rectangle. Roll up from the long side; pinch along seam edges to seal.
- Place seam side down on oiled baking sheets sprinkled with cornmeal. Cover and let rise again until doubled, approximately 45 minutes.
- With a very sharp knife, make 5 diagonal cuts across the top of each loaf.
- Bake as directed or until lightly browned.
- Cool on wire racks.
More about "no knead small baguette stecca recipes"
NO-KNEAD FRENCH BAGUETTE : 4 STEPS - INSTRUCTABLES
Step 1: Step 1: Mixing Yeast + Water. - Warm up 100g (1/2cup) of water. Don't overheat it or it will kill the yeast. To make sure you have the right temperature, put the water 10 seconds in the micro-wave per 100g (20s for 200g, 30s for …
From instructables.com
From instructables.com
NO-KNEAD BAGUETTE RECIPE | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here. SparkRecipes is powered by. Articles. No-Knead Baguette . Share on Facebook Share on Pinterest …
From recipes.sparkpeople.com
From recipes.sparkpeople.com
STECCA, A NO-KNEAD ARTISAN BAGUETTE - VENISON FOR DINNER
2017-02-26 Push the dough into a loose 4x6 rectangle, then cut into 4 chunks. Preheat the oven to 500F. Let bread rest 20 minutes while oven heats up. Oil a baking sheet, or line it with parchment. Take each chunk of dough and stretch …
From venisonfordinner.com
From venisonfordinner.com
JIM LAHEY’S STECCA BREAD : OVEN LOVE - OVENLOVEBLOG.COM
2011-06-14 Oil a 13″ x 18″ x 1″ baking sheet. Cut the dough into quarters. Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan. Place on the pan, leaving about 1 inch between the …
From ovenloveblog.com
From ovenloveblog.com
JIM LAHEY'S NO-KNEAD SMALL BAGUETTE RECIPE | LEITE'S …
2021-05-15 Oil a 13-by-18-by-1-inch (33-by-45-by-2.5-cm) baking sheet. Cut the dough into quarters. Gently stretch each piece evenly into a stick shape approximately the length of the …
From leitesculinaria.com
4.8/5 (17)Total Time 13 hrs 45 minsCategory SidesCalories 463 per serving
From leitesculinaria.com
4.8/5 (17)Total Time 13 hrs 45 minsCategory SidesCalories 463 per serving
- In a medium bowl, stir together the flour, table salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
- When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself two or three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).
- Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
- Half an hour before the end of the second rise, preheat the oven to 500°F (260°C), with a rack in the center. Oil a 13-by-18-by-1-inch (33-by-45-by-2.5-cm) baking sheet.
ALMOST NO KNEAD BAGUETTE, AND SOME ROMESCO TOO!
2009-08-23 Roast the almonds in a preheated oven at 180C for 10-15 minutes till golden and fragrant. Cool. Toast the bread & garlic for 10-15 minutes in a medium hot oven. Peel the garlic, & tear the bread into chunks. Transfer to a food processor & …
From passionateaboutbaking.com
From passionateaboutbaking.com
SIMON COOKS: NO KNEAD BAGUETTE (STECCA) RECIPE (JIM LAHEY)
No Knead Baguette (Stecca) Recipe. Recipe from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey. If you want to keep the baguettes plain, just skip the step of embedding the garlic, olives and cherry tomatoes. 3 cups (400 grams) bread flour 1/2 teaspoon table salt 3/4 teaspoon sugar 1/4 teaspoon instant or other active dry yeast
From simoncooks.blogspot.com
From simoncooks.blogspot.com
BEST COOKING BREADS RECIPES: NO-KNEAD SMALL BAGUETTE (STECCA)
Recipe 1 in a medium bowl, stir together the flour, table salt, sugar, and yeast. add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
From worldbestbreadsrecipes.blogspot.com
From worldbestbreadsrecipes.blogspot.com
NO KNEAD SOURDOUGH BAGUETTE (HYBRID METHOD) - NATASHA'S BAKING
2021-06-18 Prepare 10 ice cubes. Act fast, open the oven, transfer baguettes on to the baking stone, dump the ice cubes into the tray and put it on the bottom rack, close the oven door. Bake for 10 min. Lower the temperature to 475F, open the oven door, remove tray with excess of water. Bake for 15 more min.
From natashasbaking.com
From natashasbaking.com
FOODCOMBO
NO KNEAD BAGUETTES - CONNECT THE POTS
2021-11-07 Dividing and Pre-shaping. When your dough has rested and risen, turn it out of the bowl and knock back very gently with your fingers and knuckles. Divide it into four pieces. Roll each piece into a loose ball and allow 15 minutes for them to rest and relax on cloth, dusted with flour, seam side down, ready for shaping.
From go.chefchrissheppard.com
From go.chefchrissheppard.com
NO KNEAD BREAD-BAGUETTE - RECIPE REVIEW BY THE HUNGRY PINNER
2022-03-17 2 hours 41 minutes total (not including overnight first rise) The times given on the recipe are 25 minutes for prep, 40 minutes to cook, and 1 hour 5 minutes total. It looks like that doesn’t include time for either rise. If I omit that, my times would be 11 minutes to prep, 30 minutes to cook, 41 minutes total.
From hungrypinner.com
From hungrypinner.com
NO KNEAD BAUGETTE RECIPE (STECCA) | RECIPE CART
3 cups bread flour 1/2 teaspoon salt 3/4 teaspoon sugar 1/4 teaspoon yeast (instant or active dry) 1 1/2 cups cool (55 to 65°F) water additional flour for dusting any of the following: cherry or plum tomatoes, whole garlic cloves, olives 1/4 cup extra virgin olive oil coarse salt or flakey sea salt
From getrecipecart.com
From getrecipecart.com
NO-KNEAD SMALL BAGUETTE (STECCA) RECIPE - FOOD.COM
Mar 23, 2016 - Taken from Jim Lahey with Rick Flaste's bread book, My Bread: The Revolutionary No-Work, No-Knead Method As described by Lahey himself: The name of this bread—stecca, or “stick” in Italian—is one I simply made up to describe it, since it has a narrow shape… Mar 23, 2016 - Taken from Jim Lahey with Rick Flaste's bread book, My Bread: The …
From pinterest.com
From pinterest.com
THE ALMOST-NO-KNEAD BAGUETTE | KING ARTHUR BAKING
2009-08-06 Go either way; your choice. Combine the flour with 1 tablespoon of regular salt (or 1 1/2 tablespoons kosher salt); and 1 tablespoon of instant yeast. Put 3 cups (24 ounces) of lukewarm water in a mixing bowl, and add the dry ingredients. This is where the "almost no-knead" part comes in.
From kingarthurbaking.com
From kingarthurbaking.com
FRENCH BAGUETTE – SIMPLE, NO-KNEAD RECIPE - BYLENA.COM
2020-06-09 Step by step. 1. In a big bowl, mix the flour, the salt and the yeast. 2. Pour the water. 3. Mix all the ingredients with a spatula or a spoon, until you get a relatively compact dough, without crumbs of flour. 4. Cover the bowl with plastic foil and a cloth and leave it like this for 45 minutes at room temperature.
From bylena.com
From bylena.com
EASY NO KNEAD FRENCH BAGUETTE | YOU WON'T BUY BREAD …
2021-06-07 check out my Amazon store http://www.amazon.ca/shop/cookingwithclaudyThis Crusty French Baquette or Mini French Baquette Recipe is very easy, and you wont bu...
From youtube.com
From youtube.com
RECIPE NO-KNEAD SMALL BAGUETTE (STECCA) - YOUTUBE
2016-05-10 Recipe - No-Knead Small Baguette (Stecca)INGREDIENTS:-3 cups bread flour 1/2 teaspoon table salt 3/4 teaspoon sugar 1/4 teaspoon instant yeast or 1/4 teaspoo...
From youtube.com
From youtube.com
ULTRA EASY, HOMEMADE NO KNEAD BAGUETTE RECIPE | THIS …
2021-04-07 Let it sit 2-3 minutes on the counter to retain its size. Preheat the oven to 425F. While the oven heats, transfer your rested dough tube (s) to the parchment covered cookie sheet. Leave them to rise for 15-20 minutes. When the oven has preheated and your dough has risen at least 15 minutes, score it with a sharp, damp knife.
From frugalfamilytimes.com
From frugalfamilytimes.com
JIM LAHEY’S NO KNEAD BAGUETTE RECIPE (STECCA) – OH …
2020-05-03 Olives, tomato, whole garlic cloves. Olive oil. To make No Knead Baguette, simply mix the flour, yeast and water the night before, let rest for 10-18 hours. Rise for 1-2 hours, Shape by just stretching the dough into “breadsticks.”. Nestle in toppings, brush with olive oil and bake 500F for 15-20 minutes.
From ohrecipe.kom.cc
From ohrecipe.kom.cc
NO KNEAD SMALL BAGUETTE STECCA RECIPES
To make No Knead Baguette, simply mix the flour, yeast and water the night before, let rest for 10-18 hours. Rise for 1-2 hours, Shape by just stretching the dough into “breadsticks.”. Nestle in toppings, brush with olive oil and bake 500F for 15-20 minutes. From ohrecipe.kom.cc.
From tfrecipes.com
From tfrecipes.com
JIM LAHEY’S NO-KNEAD BAGUETTE WITH TOMATOES, OLIVES, GARLIC
2009-10-05 Gently stretch each piece evenly into a stick shape approximately the length of the pan. Place on the pan, leaving at least 1 inch between the loaves. Space the tomato halves, olive, or crushed garlic cloves evenly along the length of the dough and gently press into place. Brush each baguette with a thin layer of olive oil.
From leitesculinaria.com
From leitesculinaria.com
TO PARIS AND BACK: NO-KNEAD SMALL BAGUETTE
following the recipe to the letter, these baguettes turned out delicious! the process is essentially the same as what I have followed in the past. mix the ingredients into a shaggy ball, let rise overnight or for at least 12 hours, remove from bowl and bring together by brief kneading or folding over, second rise and then bake.
From parisandback.blogspot.com
From parisandback.blogspot.com
NO KNEAD ARTISAN BAGUETTE - RED STAR® YEAST
Preheat a pizza stone near the center of oven to 450º F. Place a metal broiler pan on the bottom oven rack. Dust the surface of the dough with flour. Cut off about a 1/2 -pound (227g; orange-size) piece of dough. Cover the remaining dough and refrigerate for baking loaves within 14 days. Dust the piece with more flour and quickly shape it into ...
From redstaryeast.com
From redstaryeast.com
SMALL FRENCH BAGUETTES - THE TOUGH COOKIE
2014-07-26 Once the starter has risen...: In a large bowl, dissolve the sugar, salt and yeast in the water. Add the risen starter dough and the flour and mix to combine. Using a hand mixer with dough hooks or the flat beater of a stand mixer, knead the …
From thetoughcookie.com
From thetoughcookie.com
MINI BAGUETTE (NO KNEAD OVERNIGHT DOUGH) - MY GLASGOW KITCHEN
2019-10-17 Day 1 (2 hours 15 minutes) 1. Mix yeast and room temperature water into bowl. 2. Add flour and salt. 3. Mix it and knead it in bowl for 2-3 mins. 4. Leave it at room temperature for 2 hours with a damp tea towel covering the bowl.
From myglasgowkitchen.com
From myglasgowkitchen.com
NO-KNEAD WHOLE GRAIN BAGUETTE RECIPE-THE KITCHEN GARTEN
2021-02-09 2 cups warm water. Step One: Stir yeast into one cup of warm water; set aside and let it dissolve. (Reserve your 2nd cup of warm water for later.) While the yeast is blooming, measure flour and salt into a large bowl and whisk to combine. Step Two: Stir in yeast/water mixture and reserved cup of warm water. Mix well.
From thekitchengarten.com
From thekitchengarten.com
HOMEMADE NO KNEAD FRENCH BAGUETTES - AHEAD OF THYME
2021-11-18 Let the dough rest for another 45 minutes. Then, shape the dough into oval shapes and then roll into logs. Place each dough on a well-floured surface and cover. Let rest for another 45 minutes. Bake bread: Transfer the dough onto a parchment-lined baking tray. Preheat oven to 450°F and add steam.
From aheadofthyme.com
From aheadofthyme.com
STIRATO: ITALIAN-STYLE BAGUETTE (NO-KNEAD) - MOORLANDS EATER
2021-12-02 Put the paper on a board or tray: this will assist in lifting the soft, uncooked loaves. Flour the paper very well, then scrape the dough from the bowl onto it. Sprinkle more flour over the top. Use a dough scraper to push the dough into a rectangle approximately 20 x 25 cm with one of the long sides facing you.
From moorlandseater.com
From moorlandseater.com
SOURDOUGH STECCA BREAD (NO KNEAD BAGUETTE) - LEGALLY HEALTHY …
2021-09-20 Place in the 500ºF oven and bake for 12-15 minutes, until golden on the tops and cooked all the way through. Remove from the oven when done and allow to cool at least 5-10 minutes before slicing. Enjoy sourdough stecca bread with …
From legallyhealthyblonde.com
From legallyhealthyblonde.com
ALMOST NO-KNEAD BAGUETTES - LA FUJI MAMA — LA FUJI MAMA
2009-08-24 Lightly grease the bowl. 2) Place the water directly into the bowl. 3) Add the dry ingredients to the water, and stir to combine. Mix until there are no dry spots; the texture of the dough should be fairly soft. 4) Knead the dough gently for a …
From lafujimama.com
From lafujimama.com
THE ALMOST-NO-KNEAD BAGUETTE | KING ARTHUR BAKING
Find a large (6-quart) bowl or bucket, for dough storage in the fridge. Lightly grease the bowl or bucket. To make the dough: Place the water directly into the bowl or another large container. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the dry ingredients to the water, and stir to combine.
From kingarthurbaking.com
From kingarthurbaking.com
JIM LAHEY’S NO KNEAD BAGUETTE (STECCA) | STEAMY KITCHEN RECIPES
3 cups (400 grams) bread flour; 1/2 teaspoon table salt; 3/4 teaspoon sugar; 1/4 teaspoon instant or other active dry yeast; 1 1/2 cups (350 grams) cool 55-65F water
From mastercook.com
From mastercook.com
NO KNEAD BAGUETTE - COOK WITH KUSHI
2015-12-31 Steps to prepare No Knead Baguette. Step I. In a bowl add sugar and warm water. Sprinkle the yeast and leave it undisturbed for 10 minutes. Let the yeast activate. Now add the all purpose flour, salt and mix well until the dough comes together into a ball. This dough will be sticky. Cover the dough with warm towel and rest it in a warm place ...
From cookwithkushi.com
From cookwithkushi.com
SOURDOUGH STECCA BREAD (NO KNEAD BAGUETTE) | RECIPE | BREAD, …
Nov 21, 2021 - Sourdough Stecca Bread recipe is salty, soft, yet crunchy. This small baguette is perfect with butter or jam. Just five main ingredients! Nov 21, 2021 - Sourdough Stecca Bread recipe is salty, soft, yet crunchy. This small baguette is perfect with butter or jam. Just five main ingredients! Pinterest. Today. Explore. When the auto-complete results are available, use the …
From pinterest.co.uk
From pinterest.co.uk
JIM LAHEY’S NO KNEAD BAGUETTE (STECCA) - BLOGGER
2009-12-23 Jim Lahey’s No Knead Baguette (Stecca) This is from Jaden Hair's blog Steamy Kitchen and the original recipe, I believe, is from here. Christmas is just around the corner, I have no money to squander on shopping and I already have ginger cake, caramel cookies, Ourson Guimauve (chocolate covered marshmallow bears), a box of Crema Catalana and ...
From murasakishikibu.blogspot.com
From murasakishikibu.blogspot.com
FAST NO-KNEAD BAGUETTE FOR BEGINNERS – SHIRLEY COOKING
Fast No-Knead Baguette For Beginners. Fast No-Knead Baguette For Beginners. Print Recipe Pin Recipe. Course Bread. Ingredients . 1 1/4 cup (300 ml) Warm Water 100°-110°F (38°- 43°C) 1 tsp (3 g) Active Dry Yeast; 2 ¾ cup – 1 tbsp (375 g) All-Purpose Flour; 1/2 tsp (3 g) Salt; Video. Tags: Bread. Post Navigation. Steamed Rose Buns. Chocolate Chunk Cookies Recipe / Best …
From shirleycooking.com
From shirleycooking.com
STECCA: STICK OR SMALL BAGUETTE RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com
From eatyourbooks.com
BAGUETTE (THE EASIEST RECIPE) - MOMSDISH
2020-08-11 Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. Place it on a baking sheet and sprinkle a generous amount of flour on it. Score the top with a sharp knife and cover it with a towel. Let the dough rise in a warm place for 1-2 hours. Preheat the oven to 450 °F.
From momsdish.com
From momsdish.com
JIM LAHEY'S NO KNEAD BAGUETTE RECIPE | STEAMY KITCHEN | RECIPE ...
May 4, 2020 - Famous No Knead Baguette Recipe from Jim Lahey's "My Bread - The Revolutionary No-Work, No Knead Method" with step by step photos by Jaden of Steamy Kitchen
From pinterest.com
From pinterest.com
NO-KNEAD FRENCH BAGUETTES | A HINT OF HONEY
2021-03-09 Preheat the oven to 450 F, and allow it to fill with steam from the water. When the oven is ready, use a razor or sharp knife to make 3 incisions at about a 45° angle on each baguette. Slide the baking tray in and spray some water over the dough immediately. Bake for 25 minutes. (My loaves only took about 20 minutes.)
From ahintofhoney.com
From ahintofhoney.com
CRUSTY FRENCH BAGUETTE (NO KNEAD) - EUROPEAN CUISINE, CULTURE
2018-11-03 Add 3 cups of flour, yeast, diastatic malt and salt on top. Stir everything with the Danish dough whisk. Do not knead! Cover with plastic wrap and let sit for an hour. Uncover the wrap and fold dough in the bowl with a spatula, outside in. Cover with plastic and let sit for an additional hour at room temperature.
From angiesweb.com
From angiesweb.com
NO KNEAD FRENCH BREAD (BAGUETTE) - CHEF LOLA'S KITCHEN
2018-09-25 Mix the water, sugar, salt, and yeast together in a large bowl. Add the flour and mix until all the water has been absorbed and a shaggy mass of dough is formed. Rub the surface of the dough with olive oil. Cover with a tight-fitting lid or a plastic wrap and leave to rest in a warm place for 2 hours.
From cheflolaskitchen.com
From cheflolaskitchen.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