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a recipe for Cheerful Chefs
- 2 red onions
- 1 red bell pepper
- 1 carrot
- 1 red
- 500 gr pork pulp
- 50 ml oil
- 1 cup white rice
- salt pepper
- parsley leaves
- 1 lgt of buoy
Preparation time: less than 90 minutes
RECIPE PREPARATION Rice pilaf with pork leg:
Peel the onion, carrot and wash. Peel the pepper and wash, wash the tomato. Heat the oil in a saucepan, add the finely chopped onion and let it cook. When the onion is glassy, put it. the diced bell pepper is mixed, mix and then add the carrot given on the grater with large mesh. All are cooked. pepper and diced tomatoes. Sprinkle with salt. Stir and add water to cover the meat and simmer until the meat is cooked. When the meat is almost cooked, put the washed rice and mix and let it simmer. If the rice is too much, add hot water until a creamy rice comes out. When it is cooked, add the salt and pepper and add the chopped parsley leaves.
Method of preparation
I cut and roasted the meat. I boiled it until the foam formed. Then I threw the first water. (You can just throw the foam and keep the same water)
I boiled the meat again together with a small onion, parsley root and salt / delicacy for 1h or 1h30 until it is almost cooked. (If you use commercial chicken, you can cook the meat for only 30 minutes or directly fried a little and boiled with rice).
I cleaned and washed the carrots and onions. I chopped them finely.
After the meat boiled, I took out the pieces and let them drain.
I gave the meat a little pepper and salt and then fried it in hot oil until it got colored.
Also over the fried meat I added onion and carrot. I hardened the onion
2-3 min, then I added the washed rice. I hardened them for another 3 minutes. Then I added 4 cups of water in which he boiled the meat.
I let them boil until the rice was ready, stirring occasionally.
Poultry with poultry
A classic and delicious dish with the taste of HOME. with what appetite we ate it as a child, but even now & # 10084.
If you try my recipe for Poultry with poultry meat, I look forward to seeing you again and telling me how much you enjoyed it.
- chest and a coconut pulp (yard)
- a cup of rice
- a carrot
- an onion
- bell peppers (I used frozen)
- 3-4 tablespoons of oil
- a few sprigs of parsley
Here you can find the recipe for PUMPKIN RICE.
Method of preparation:
Stuffed pork leg
ingredients: 1 kg pork leg, 100 g pressed ham, 50 g cheese, paprika, 1 donut vinegar, dill, parsley, 100 ml oil, 2 onions, salt, pepper.
Preparation: Cut the pork leg into five slices, cut a pocket in the middle for each slice of meat and then salt and pepper to taste. Cut the ham into cubes and mix with the grated cheese, paprika, salt, pepper, strips of donuts, finely chopped onion, green parsley and dill. This composition fills the pockets of each slice of meat, which are caught with toothpicks so that they do not fall apart. Heat oil in a pan and fry the slices of meat on all sides. Cover with a lid and simmer for another 20 minutes. It can be served with a garnish of natural potatoes, rice, etc. (Stavrofora Hristofora Rusu)
Rice Pilaf with Dietary Turkey
Boil the turkey pulp in water with a little salt. Take the foam that forms. When it is cooked, take it out of the soup and let it cool a little and then take the meat off the bone. Peel and chop the onion, as well as the garlic.
Put 2 lbs of olive oil in a pan to heat. Put the onion and garlic to harden, then put it on a soup polish to simmer. Add the meat cut into small pieces, mix.
The shiritaki rice is washed in 3-4 waters and then drained and added to the pan, mix well, add turmeric, saffron and paprika and mix. Add soup if the water drops until everything boils. Add salt and pepper and let it drop.
When ready, serve hot. You can also sprinkle chopped parsley leaves.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
Pork and rice piePork and rice pie
Pork and rice pie
- 500 gr white flour (type BL55 / 550)
- 200 ml oil (olive)
- 180 ml of water
- 1/2 teaspoon salt
- 600 gr minced meat (pork or mixed)
- 60 gr rice with round grain
- 1 larger onion (about 150 gr)
- 2 cloves garlic
- 2 tablespoons grated tomato paste
- 50 ml olive oil
- 125 ml broth
- 1 or
- 1/2 bunch of parsley
- 4 fireflies
- 1st mint leaves
- 1/8 teaspoon ground cinnamon
- salt, black pepper
Method of preparation
In the olive oil, fry the finely chopped onion only until it softens. Add the rice and let it cook for a few minutes, until the rice becomes translucent. Add the garlic and tomato paste and cook for another 2-3 minutes.
Pour the onion over the minced meat (passed only once through the meat machine with large holes so that it is not too pasty). Add the rest of the ingredients (broth, egg, chopped greens, cinnamon, 1 teaspoon salt and 1/4 teaspoon pepper). Stir until smooth.
In a large bowl put the flour and salt for the crust. Stir. Pour the oil over the entire surface. Stir with a fork until lumps form. Pour the water gradually (one tablespoon at a time) while mixing the dough, just until all the flour sticks. Then place the dough on the work table and knead by hand several times until the dough becomes more homogeneous.
Divide the dough into two pieces (one slightly larger than the other).
Spread the larger piece of thin sheet to fit in the 28 x 18 cm tray and climb a few cm on the walls (about 35 x 25 cm to have the sheet). The easiest way is to spread the dough between two baking sheets. If necessary, you can press the dough to rise on the edges, and if it breaks you can patch it, it is not as sensitive as the one with butter and it will not shrink when baked. The dough is hard to spread, and looks strangely oily, but it's okay.
Pour the filling into the pan and level it with a fork.
Spread the second sheet to fit on top. Leave the edges of the first sheet over it to seal the filling. Prick the pie from place to place with a fork. Grease the pie on top with a little milk.
Bake at 180C for 1 hour and 20 minutes (until golden brown on top).
Cut the pie into 6 or 8 pieces with a serrated knife (bread knife) and serve hot with lettuce. It's good reheated.
I portioned the meat and washed it. I cleaned and washed the carrots and onions. I put the meat together with the vegetables (including the frozen pepper) and a pinch of salt in the pressure cooker.
I poured about 1.5 liters of water and boiled them for 25 minutes. When they boiled, I took them out, I removed the onion and I cut the carrot into cubes. I heated the oil in a pan and hardened the washed and drained rice.
I hardened it for 2-3 minutes until the grain became translucent, then I added 4 cups of soup in which it boiled the meat.
I let it boil and put the pan in the oven over medium heat.
From time to time I mixed lightly. After 20-25 minutes I added the meat and diced carrot and seasoned with salt and pepper.
I left it until all the soup dropped and the rice grain boiled. At the end I sprinkled parsley.