Iseckati dosta luka, namazati meso senfom, dodati rumarin i vlasac. Kad je pečenje gotovo izmikasti luk, zeleni biber, mleko za kuvanje i malo limuna.
dodatak, meso, namaz, namazi, pečenje, roštilj
This entry was posted on January 18, 2012, 10:27 am and is filed under Korisno. You can follow any responses to this entry through RSS 2.0.
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