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Delicious recipes

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Until extinguished to wash the rice. After 30-35 minutes, remove the apples and put the rice. Later add the mashed garlic with the lid open, prepares to throw to until to evaporate the liquid. put There not a couple of finely chopped apples. To cover with the broth so that the liquid a little emerged from the carrots and leave to stew on a divider (not burnt). In a saucepan, crumble pieces of 5-6 cubes of chicken broth, add 5 tablespoons of tomato sauce, season all that comes to mind (preferably within the limits of reason: pepper, Bay leaf, etc.) to taste. Pour the remnants of the broth (the liquid should barely cover the rice). Throw on low heat for an hour.Carrots to RUB on a large grater, finely chop the onions, cut the meat into pieces the size least...

Up of semi-Cooked rice is combined with minced meat, add salt, sprinkle with black pepper and parsley. Incised on the upper part of the pod, unbend it in the form of caps, carefully remove the core with seeds. Cooked minced meat filled pods, fry them in boiling oil, so they lost the smell of raw vegetables, put into a pan, pour the sauce and simmer at low boil until tender. Sauce recipe: passer in butter onions, add the flour, ground red pepper, tomato sauce or fresh tomatoes, peeled and sliced malehankih pieces, pour warm water or broth and salt to taste. Stuffed peppers served with sour milk, prepared thus: pour in sour milk eggs and the sauce, which was stewed peppers, the mixture, stirring, allowed to stand in the fire, without boiling, until thickened,...

Beef and pork cut into Small pieces and mince. Finely chopped onion fry in a heated pan with oil, put the minced meat and fry on low heat for about 30 minutes, then cooled and again pass through a meat grinder. In tomatoes, cut off the tip, remove the core, flip hole down to drain. Put the skillet in the hot oven for 20 minutes later to take out and keep in a warm place. Spasserovat flour, put sliced roots and fry until browned. Tomatoes stuffed with meat (Romanian cuisine) Beef 450 g pork or beef 350 g onions 2 cloves, vegetable oil 100 ml, 1 carrot, 1/2 celery, 10-12 choicest tomatoes, dill, broth from the bones or water 1 liter , flour 2 tbsp, sour cream 5 tbsp, sugar, salt and pepper to taste.Pour beef broth or warm water, stir, add the removed tomato...

Finished loaf to cool cut into slices, lay on a dish and decorate with greens. When the meat will acquire a smooth consistency, spread it on the Board with a layer of 1.5 - 2 cm . Put alternately oblong lobules of fat tail cloves of garlic and half the eggs, hard boiled, sprinkle the food with salt, red pepper, wrap in a roll, tie a narrow twine. the Roll is put in a pan the bottom and sides, which is greased with butter, smear the tomato paste and put in the oven or oven, the loaf was cooked evenly, every 10-15 minutes, turn and pour over the broth. After that, sprinkle black pepper, salt and continue to beat. meatloaf Flesh of beef 1 - 1.5 kg , eggs 6 PCs, fat tail 100 grams , head of garlic, tomato paste 100 g , salt, red and black pepper assorted herbs...

Salt, pepper, olive oil and don't give enough to stand up to the vegetables gave the juice. Hotchpotch in Belgrade (Yugoslav cuisine) Pork 250 g beef 250 g vegetable oil 100 grams , rice 50 grams , tomatoes 750 g onions 180 g , eggplant 150 g , sweet Bulgarian pepper 100 g pumpkin 200 g , water 400 g , parsley, celery, dill 50 g , ground black pepper, salt. the Tomatoes cut into slices and put in bowl. Peppers, eggplant and pumpkin cut into small pieces, combine with finely chopped onions, herbs Pataki and celery and put into another bowl. Later shift half of tomatoes in a saucepan, add other vegetables, on top put sliced medium-sized pieces of meat, and the meat layer with remaining vegetables and the rice. Cover with the remaining tomatoes, pour 2 cups of...

The Sauce cook on low heat for 20 minutes. Prepared mushrooms to be served, the Gulf of hot sauce. Add boiled rice in advance and the raw egg and stir well. Obtained a stuffing stuff mushrooms caps, put them in a buttered saucepan and place in a hot oven for 30 minutes. Spasserovat in vegetable oil (50 ml) onion, mix it with meat, legs chopped mushrooms, pepper, salt and parsley and fry until cooked mushrooms. to Prepare the sauce a little fried in the remaining butter, the flour, salt, red pepper, sour cream and beef broth. Mushrooms, stuffed kluski (Romanian cuisine) Fresh mushrooms (champignons) 1 kg pork (flesh) 250 g rice 1 tbsp, parsley, sour cream 200 ml, onion 100 g , flour 2 tbsp, vegetable oil 100 ml, 1 egg, meat broth 1 tbsp, ground red pepper...

Boil, stirring occasionally, for 20 minutes, drain on fried meat and cook for 20 minutes. Medallions baked in the oven (Romanian cuisine) pork meat (leg or loin) 750 g , vegetable oil 75 ml butter 100 g flour 75 g milk 500 ml, cheese 50 g , juice of 1 lemon, white bread 10 slices, fresh mushrooms 250 g , 1 egg, 1 eggplant, flour 2 tbsp, salt and white pepper to taste. Meat cut into equal slices (2 slices per serving), salt, beat for schnitzel, roll in flour and fry on both sides in heated oil. Separately heat the butter, a little to fry the flour, not zarumyaniv, pour the hot milk and stir quickly to avoid lumps. the Cleaned and sliced mushrooms to add in butter, with salt and pepper. Slices white bread, cut off crust, fry in small amount of butter or...

In the same oil fry the finely chopped onion, add the tomato paste and peeled tomatoes and seeds, and later to put grilled meat and cook on low heat. Season with salt and pepper, add the wine, and when the meat will become very soft, add chopped dill and fresh butter.When filing on the table each piece of meat put on toasted in butter a slice of bread, pour the sauce over it, and near it lay a side dish: rice, fried potatoes, etc. Medallions with tomatoes (Romanian cuisine) pork meat (leg or loin) 750 g , vegetable oil 75 ml butter 50 g onion 2 heads, tomatoes 500 g wine 1/2 Cup, flour 2 tbsp, white bread 10 slices, tomato paste 1 tbsp, dill, salt and pepper to taste. Meat cut into similar slices (2 slices per serving), salt, beat for schnitzel, roll in...

Brown sauce to boil, put in it fried in butter sliced mushrooms, also cut narrow strips and fried in butter ham and tongue. Season with salt and pepper, pour in the brandy and boil for 10 minutes on low heat. Saute in butter slices of white bread (cut off crust), put the meat on toast, pour sauce with mushrooms, ham and tongue, sprinkle with finely chopped parsley. On the side it is advisable to make rice pilaf. Medallions Romani (Romanian cuisine) pork meat (leg or loin) 750 g vegetable oil 100 ml butter 75 g ham 75 g smoked beef tongue 75 g fresh mushrooms 250 g white bread 10 slices, flour 2 tbsp, brandy 25 ml, brown sauce 250 g wine 1/2 tbsp, salt and pepper to taste. the Slices of meat (equal in magnitude and in the calculation of 2 slices per serving)...

Smoked-cooked sausage 1 kg of beef (fillet blade and rear feet) — 25 g salt, 1 g of dietary nitrate, 1 g sugar; 1 kg of pork 20 g salt, 0.5 g of dietary nitrate and sugar. Beef mince, add salt, saltpetre, add water (a little less than half the amount of meat) and stir well. the resulting mass is put in an enamel bowl and stand in the cold until the stuffing will not get a bright Burgundy color. Pork and lard cut into pieces of 50 - 100 g day and stored in a cool place, mixed with the curing mixture (salt, baking nitrate, sugar).After that both types of meat stir so that the mixture was homogeneous. the Minced meat stuffed into a prepared intestine using a meat grinder with a special padded fixture took out the knives and bars. The ends of the tying twine...

Sort the beans to soak the night in cold water. Cook the beans in unsalted water (the water level in the pot should be three fingers above the beans). Drain the beans before the readiness. Rinse thoroughly, removing, pork intestines and throw them in cold water. the Mince to knead, adding a moderately cold water (1/2 Cup). to Fill intestine cooked with minced meat with the help of a special device in the form of a funnel attached to the grinder. pork Sausage with beans (Romanian cuisine) 1 kg Pork , white beans 400 g onions 3 heads, fat 100 g tomato paste 50 g , savory 1/2 tsp, garlic 5 cloves, fragrant pepper 5 grains, pork gut, salt and pepper to taste.Serve with beans and a salad of pickled cabbage with red pepper. the Finely chopped onion fry in the...

Csaba Sausage (Romanian cuisine) the Flesh of beef 1. 5 kg , veal meat 3, 5 kg , pork meat 2, 5 kg , fat 2.5 kg , pepper 10 grams garlic 20 grams , ground red pepper 20 g salt 25 g cumin 7 g , nitrate 1.5 g , thin pork intestines. Carefully to wash out the guts and throw in cold water. Not too greasy veal mince with a small sieve and knead (within 5 minutes) with brine water ( 1 l ), salt and saltpetre, put in the form (15cm layer in, no more) and put in the refrigerator for 16 hours.Smoked first at a temperature of 45°-75° for 25 minutes, later on the warm smoke at a temperature of 75°-95° C for 20-25 minutes, until the sausages brick-red color. After smoked sausage boiled in water, not boiling (90°-95°) for 30-40 minutes. Cooked sausage to smoke again on...

Pork, cleaned of films and tendons, cut into small cubes, mix with salt and saltpetre, lay in a porcelain bowl and keep in a cool place for 1-2 days. Veal mince with a small sieve and keep in a cool place for 24 hours. Mix sliced pork with minced veal, add and fragrant ground black pepper, savory, crushed garlic and fill the guts.Cooked sausage to hang for a few hours in a well ventilated and cool room, later smoked in cold smoke for 2 days. Cook on the grill over hot coals and serve with any garnish, if desired. Sausage Roses (Romanian cuisine) Pork (not too fat) 1,250 g of veal meat 250 grams , saltpeter 1 g salt 25 g pepper 2 g , ground red pepper (sweet or hot, to taste) 2 g , fragrant pepper 5 grains, garlic 10 cloves, savory 5 g , pig intestine. rinse...

Serve with finely chopped dill. Separately apply the cream in the gravy boat. Zucchini should be cooked in a little water, otherwise they lose their flavor. For the sauce: butter 1 tbsp flour 1/2 tbsp.. Peel the zucchini (peeled and remove a teaspoon of the pulp with the seeds. Meat mince with a small sieve, mix with eggs, salt, pepper, sour cream (3 tbsp) butter (2 tbsp) and finely chopped, a little passerovannye onions and a half boiled rice. the Mince stir well, adding the finely chopped dill. Stuff the zucchini with minced meat, fry until Golden brown, put them into a saucepan and cover with salted boiling water. Cover the pan with a lid and cook the courgettes on a moderate heat. Zucchini stuffed (Romanian cuisine) 10 medium size zucchini, beef 500...

Cool, add chopped parsley and dill, egg, salt and pepper, stir well. The filling spread on the slice of meat, roll them up and gently tuck the meat off the ends, put them into a pan with heated oil and place it in the oven for 30 minutes. Serve cutlets with rice side dish. Immediately to prepare cream sauce: boil the broth (2 cups) and put mixed with butter flour, always stirring, to avoid lumps.Cutlets of pork with mushrooms (Romanian cuisine) Pork (ham) 750 g onions 125 g mushrooms 500 g vegetable oil 100 ml sour cream 200 ml butter 50 g flour 50 g , 1 egg, breadcrumbs 25 g , ground red pepper 1/2 tsp, parsley, salt and pepper to taste. The meat is cut into 10 equal slices and beat them as for schnitzel. the Finely chopped onion fry in oil, add chopped...