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File Mignon

Filet mignon (French for cute fillet or dainty fillet is a steak cut of beef taken from the smaller end of the tenderloin, orpsoas major of the beef carcass, usually a steer or heifer. In French, this cut can also be called filet de boeuf, which translate

Creveți Pane

The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion. In some fields, however, the term is

Cozi De Homar

This is a quick and tasty way to make DELICIOUS broiled lobster tails... YUM! Keep an eye on them while they're in the oven so they don't burn.

Friptura De Ribeye

The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand), is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also

Somon

Salmon is the common name for several species of fish in the family Salmonidae. Other fish in the same family are called trout. The difference between salmon and trout is sometimes said to be that salmon migrate and trout are resident, and that salmon spa

Friptură T-Bone

The T-bone and porterhouse are steaks of beef cut, from the short loin, both steaks include a T-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the o