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Showing posts with label Rigate. Show all posts
Showing posts with label Rigate. Show all posts

Kitchen + Home 15.75x13-Inch Non-stick, Extra Thick, Reusable BBQ Grill Mats

Kitchen + Home 15.75x13-Inch Non-stick Only today $9.95



Kitchen + Home
Kitchen + Home

MULTIPURPOSE – Grill your meat, vegetables, fish, shrimp, pizza, kabobs, even pancakes, bacon and eggs without using cooking oil! The mat sits right over your grill grates preventing your food from calling through the cracks! Grill mats work with any kind of barbecue grill – Charcoal, propane, gas, electric, or can be cut to any size to fit your needs.
DURABLE – Don’t settle for thin bbq grill mats made of inferior materials that curl, crack, smoke or releases chemicals. The unique patented coating outlasts traditional mats and can handle temperatures up to 500°F. Thicker than most mats to last you years, but thin enough to see your grill marks in your steak!
REUSABLE – Stop wasting money on aluminum foil or other disposable grill covers! Our grill mats are not only 100% non-stick, but they are reversible and reusable, saving you money for years to come. Perfect for those nasty campground or park grills!
FDA APPROVED – Our grill mats are PFOA & BPA Free. Made from 100% PTFE nonstick coated fabric, this set of 2 BBQ grill mats measure 15.75”x13”.
EASY TO CLEAN – No more scrubbing grill grates every time you cook! Quickly hand wash with soap and water or stick in the dishwasher ( top rack only ) to use over and over again.


Top Price $9.95
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MIGMAGING

Penne rigate with cured pork


INGREDIENTS
250 g of penne rigate
250 g of cured pork
1 red onion
1 red chili pepper
500 ml of tomato puree (or chopped tomatoes)
3 tablespoons of olive oil
6 cherry tomatoes
1 tuft of basil
Grated Parmesan
Salt
Ground black pepper
Spring onion

PREPARATION
1. Slice the pork and fry the slices with the olive oil.

2. Cut the onion into half-moons. Cut off the top of the chili pepper, remove the core and chop the pepper. Cut the cherry tomatoes into halves. Add the onion, chili, basil and tomatoes to the pork. Cook for 3 more minutes. Add the tomato puree and salt and stew everything for 10 minutes.

3. Boil the penne rigate in salted water until it’s done. Drain the water and add the pasta to the sauce.

4. Before serving, garnish the dish with the grated Parmesan and spring onion.

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