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¿Cómo y qué? ¿De carne por qué?: mayo 2010

¿Cómo y qué? ¿De carne por qué?: mayo 2010

Milanesa a la Napolitana...  a beef cutlet, breaded and fried, then a slice (or two) of thin, salty prosciutto.  A generous dressing of tangy tomato sauce.  Topped with thick slices of Mozzarella.  And the final touch--it's placed under the broiler until the cheese topping browns and bubbles.

Milanesa a la Napolitana. a beef cutlet, breaded and fried, then a slice (or two) of thin, salty prosciutto. A generous dressing of tangy tomato sauce. Topped with thick slices of Mozzarella.

Beef, it's what's for dinner. #Multicultural, Rich in History, Culture and Traditions; in keeping with my story http://www.amazon.com/With-Love-The-Argentina-Family/dp/1478205458

I'm an geographical alarm app for iPhone and iPad. I can make sure you get off your bus or train at the right stop. I can wake you up before you reach your destination.

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When travelling to Argentina – the country where meat is king – it can be a bit overwhelming when you’re sitting in a Parilla (barbeque.

Short Ribs with Chimichurri Sauce--Costillas con Chimichurri

Short Ribs with Chimichurri Sauce--Costillas con Chimichurri, from Argentina.

Cooking a Whole Pig On The Grill | Fix.com

The Whole Hog: Cooking a Pig on the Grill is Easier Than You Think!

The Whole Hog Cooking a Whole Pig on the Grill is Easier Than You Think But in a pit.not the grill

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