Western-style banquet

Chicken pasta

VicentaLakin

Shrimp fruit salad

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Seafood Italy Noodles

VicentaLakin

There are many practices of pasta, which are largely determined by sauce, similar to Chinese halo noodles. However, pasta is made of raw materials such as Duran wheat and eggs, and pasta ciphers are yellow and have the characteristics of durable cooking and taste. In addition to the thinness, the powder is also of the type of spiral, bend, butterfly, shell, etc. This time seafood pasta, which the baby likes so much, it's easy and fast, it's basically the best seafood material in the fridge, it's cooked in shrimp and scallops and vegetables, and it absorbs fresh and fragrance sauce, and it tastes good

French bread with apple pepper shrimp

VicentaLakin

I happen to see frenchtoast in one blog, and it might surprise me to have a hand-mealed DIY, with a little bit of black pepper, with shrimp pick up, and then a 360-degree burrito, the most important thing to do is put on egg cream (i.e. an egg drop with light cream) and so soft, and if you like to have a soft spot, you can fry the bread with a soft, sweet, soft, fragrance, which is the other kind of salty, sweet, fragrance, and with black pepper shrimp and apples, you can put a lump of berries directly behind the bread, which is the sweet breakfast bar that can easily touch your stupid stomach. Bug

Microwave potato salad

VicentaLakin

Japanese potato salad. Tasty. Nice color. The cucumber's taste of cuisine is an old, old, common home dish. Today, using the microwave to make potato salad, easy and fast, you can eat it in your mouth in ten minutes

Black pepper steak, honey sauce

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There's a small amount of money at home, the first attempt at Irish steaks, the taste of meat and juice is full. Steak sauce with honey adds a little taste of sauce。

Spaghetti

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In fact, the most common thing we eat in the country is steak. In particular, pasta, which is more acceptable to the general public in terms of tastes and practices, has many kinds of pasta, and this is the most basic of the classics today. It's not so boring, but it tastes closer to what I eat in this restaurant。

Salmon

VicentaLakin

The first thought is to go to the Western restaurant, where the environment is beautiful, where the food is good, safe and safe, and where it can be stolen. It's also a new dish introduced by the chef at the restaurant, with only three small pieces in a large plate at the table. It's very attractive. It's got an orange salmon on it, with sour cream on it, three colours and tastes, a very screech stack of mouths, and a very nice entrance。

Fried cod

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COD IS ORIGINATING IN COLD WATERS OF THE NORTH ATLANTIC FROM NORTHERN EUROPE TO CANADA AND EASTERN UNITED STATES. THE MAIN PRODUCERS OF COD ARE CANADA, ICELAND, NORWAY AND RUSSIA. THE LIVER OF COD IS VERY OILY AND CONTAINS VITAMINS A, D, E AND MANY OTHER VITAMINS NECESSARY FOR HUMANS, IN ADDITION TO DHA AND DPA, WHICH ARE RICH IN COMMON FISH OIL. THE PROPORTION OF THESE NUTRIENTS IN COD LIVER OIL IS THE OPTIMAL PROPORTION OF THE DAILY HUMAN NEED. THE NORDICS THEREFORE CALL IT A “NUTRIENT” ON THE TABLE. COD IS ONE OF THE DEEP-SEA FISH THAT HAS ONLY BEEN INTRODUCED INTO OUR COUNTRY IN RECENT YEARS, WHICH CAN ONLY BE TASTED IN A WESTERN RESTAURANT AT A VERY HIGH PRICE, AND IS NOW AVAILABLE IN SUPERMARKETS FOR COD, WHICH IS FINE AND FINE, ESPECIALLY WITH OIL, AND WHICH IS MADE OUT OF THE SKINS OF GOLD AND YELLOW, SOFT, SOFT, SOFT, YOUNG AND NOT ALIVE。

Cheese cake

VicentaLakin

I've had lasagna, but have you had pasta? I'll make a mid-west cheesecake with pasta