Usually, we would say this doesn& 39;t count, but it was worth $17,500A bartender gets tipped in lottery tickets, and wins $17,500.We all secretly want to be bartenders here at The Daily Meal, or at least open a bar, and this story brings out just some of the perks we naively imagine to come with the job of pouring shots.

RecipesDish typeStartersSeafood startersFish startersSalmon startersThis is a great way of making use of any leftover salmon. It also makes a fantastic sandwich filler.3 people made thisIngredientsServes: 10 1 teaspoon fresh dill125g butter, softened125g smoked salmon250g salmon fillets or steakssalt and pepper to tasteMethodPrep:10min ›Cook:15min ›Ready in:25minPreheat oven to 180 C / Gas 4.

A sweet that most of us know from childhood, which awakens pleasant memories ... the image of the mother who prepared it for loved ones ... 4 ingredients4 egg whites1 cup sugar1 packet butter1 tablespoon baking soda flour as it contains, to make a dough easy to shapeCream: 1 cup sugar3 eggs2 tablespoons cocoa200 g butter7 tablespoons sugarPortions: -Preparation time: less than 120 minutesHOW TO PREPARE RECIPE Walnuts: -Put the yolks with the sugar and butter in a bowl, rub the egg whites and add the egg whites to the yolks -add flour, baking soda- until a suitable dough is formed-make balls-bake the balls in the formPt cream: - rub the sugar with eggs and cocoa boil them on steam until it caramelizes-separately mix the butter with 7 lg sugar mix with chilled cream fill the nuts with creamIf you liked our recipe & 34; Walnuts & 34; don't forget to review it.

The top must be prepared 10-12 hours before and left to cool (overnight it is best). Out of this amount come 2 pizzas, one large and one medium, or a square stove tray. Mix the flour with the salt in a large bowl, grind the yeast well with the sugar until it becomes liquid, then add water to it at room temperature.

Eating healthy should still be delicious.Sign up for our daily newsletter for more great articles and tasty, healthy recipes.I spent last weekend in sunny, gorgeous San Francisco attending the winter Fancy Food Show. (Bonus travel trip: This is the third year in a row I’ve visited SF on this weekend for this show, and the weather has been spectacular each time).

Gabe Thompson of L& 39;Apicio and L& 39;Artusi shows the steps for making polenta and explains what to pair it withPolenta has been showing up more and more on menus across the country. But for those who are still unfamiliar, we had Gabe Thompson of New York City& 39;s L’Apicio restaurant explain what it is and how it is best made.