Mix the sifted flour with salt, sugar and yeast, make a hole in the middle, add warm milk, margarine and start kneading, gradually adding water at room temperature. Knead an elastic and non-sticky dough, cover and leave to rise for about 20 minutes. Divide the crust into equal pieces, roll them into pieces, take 2 rolls and weave them. Place them in a tray lined with baking paper, grease them with milk (or egg) sprinkle poppy seeds and sesame seeds on top and put the tray in the oven until nicely browned.

Now you can double-fist a macchiato with a Big MacSleep with one eye open Starbucks — McDonald’s has added espresso to their McCafé menu. New offerings include macchiatos, cappuccinos, and Americanos. For a limited time only, the burger chain will be offering any small McCafé specialty beverage for $2.

The American comfort food spot is one of 3 new restaurants at Mandalay BayCitizens Kitchen & Bar the second of three new restaurants at Mandalay Bay in Las Vegas has opened. The American comfort food spot is headed by chef Brian Massie.Citizens Kitchen & Bar is one of two new restaurants from The Light Group opening this year at the sprawling Mandalay Bay, which encompasses 25 restaurants and bars, three hotels, a casino, and a shopping mall.

BabaGhanouj is one of the many ways to prepare eggplant in the Arab world. The ingredients in all these variants are garlic and sesame paste. 2 large eggplants sesame) 2 tablespoons lemon juice1 hot pepper (optional) salt to taste for decoration: 1 cucumber, mint leaves, olive oil, lemon slicesPortions: 4Cooking time: less than 90 minutes RECIPE PREPARATION Baba Ghanouj (eggplant salad-style Arabic) - fasting: Eggplants cooked on the stove are peeled and allowed to drain.

Wild Rice Stuffing with Wild Mushrooms Recipe Ingredients8 tablespoons (1 stick) butter4 large onions (about 2 3/4 pounds), halved, thinly sliced1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced3 tablespoons chopped fresh thyme5 cups canned low-salt chicken broth3 teaspoons chopped fresh sage1 1/3 cups wild rice (about one 8-ounce package)1 1/4 cups long-grain white rice1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)3/4 to 1 cup chopped fresh Italian parsleyRecipe PreparationMelt 4 tablespoons butter in heavy large pot over medium heat.

Line a baking sheet with a Silpat, or a non-stick silicone baking liner. Put the oil and syrup in a large pan. Pour in the sugar so it& 39;s evenly distributed on the bottom. Heat over medium heat without stirring until the sugar has melted, about 3 minutes. Remove the pan from the heat and add the salt, paprika, and Rice Krispies.