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Aries stew with potatoes

Aries stew with potatoes

The neighbor in the garden cut a Suffolk ram. Of course the husband did not miss the opportunity !!! The meat of this species is very tasty and does not have the strong taste of sheep. The stew had a very good taste, being prepared with fresh meat that has not yet been frozen. Honestly, I thought I was craving my husband but I don't know what to eat. At the massage, I had to admit that it was worth it: I shared fraternally: D


Potato stew with potatoes - Recipes

Only when I hear of marinated mutton chops, does it leave my mouth watering :)

Marinating is a method that not only helps to soften the meat, but also gives it flavor, by using and combining sauces, vegetables and spices.

It will reveal a very successful marinade recipe that I use quite often)

QUINTESSENCE:

  • mutton chops - 10-15 pcs
  • red wine (semi-dry) - 200 ml
  • pomegranate essence / concentrate - 50 ml
  • fresh thyme - a few threads
  • onion - a piece
  • garlic - 3–4 pieces
  • balsamic vinegar - 2-3 tbsp
  • grape seed or soybean oil - 100 ml (I use one of these 2 assortments of oil… more details about oil, find in the section "TIPS & IDEAS")
  • orange - one piece (use orange juice)
  • pepper - a teaspoon
  • salt - a teaspoon

ALCHEMY:

For starters, DO NOT wash the meat. Gently remove the blood with a napkin, if necessary. If washed, much of the meat's flavor is lost. Portion the chop pieces individually, then clean the bone of each piece well, of fat and skin (DO NOT debone, keep the chops with bone!).

Peel the onion and garlic and cut it into juliennes.

Wash the orange and squeeze.
Mix red wine, pomegranate essence, balsamic vinegar, oil, orange juice, salt, pepper, onion, garlic and thyme peeled. Then add the mutton chops in the above composition, baptized marinated), in a bowl covered with foil to keep it fresh or aluminum, or in a plastic container with a lid and keep in the refrigerator for 24 hours.

After 24 hours, place the chops nicely arranged in an oven tray, together with the composition in which it was marinated, in the oven heated to 180 ° C, for about 20 minutes. this depends on how we prefer the mutton chop, more bloody, medium or well done.

Baked mutton chops can be served with rice garnish, baked potatoes and baked vegetables, grilled or sauteed.


Potato stew with carrots and meatballs

It is a recipe by Laura & # 8217s Sweets that I loved and I prepared it for multicooker.
It's old, I brought it from the cook, because there I have a bigger collection of recipes.
The difference between my recipe and hers is the size of the carrots, she used the small ones, like, her terrorists are small, I used the big ones, like for my tourists :)))))))))))
Muah, Laura, thanks for the recipe!

  • 500 gr potatoes
  • 4 large carrots
  • 2 + 3 yellow onions
  • 1 clove of garlic
  • 750 gr minced veal
  • 1 cup rice
  • 2 eggs
  • 4 tablespoons olive oil
  • 1 tablespoon salt
  • 2 was dafin
  • 1 teaspoon ground ground pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chopped thyme
  • 3 tablespoons homemade ketchup
  • 1, 500 l of water
  • 1 link green parsley

[/ ingredients]
Portions: 8
Preparation time: less than 60 minutes
[preparation title = & # 8221Preparation & # 8221]


Put water with a little salt in the multicooker bowl, connect the appliance to the power source, set the FRY function for 15 minutes and boil the meatballs, removing the foam that forms on top.


After the meatballs have boiled, drain them in a sieve, and in the multicooker bowl, without rinsing it, put 2 tablespoons of oil and heat it, then heat the onion and garlic in it (also on the FRY program / 10 minutes) .


After the time expires, and the onion becomes translucent, add the potatoes and carrots to the bowl and pour the juice from the meatballs to cover them.

Set the STEW program for 30 minutes, close the lid, and about half the time, add the meatballs, ketchup and season with spices to taste.

Finally, after disconnecting the appliance from the power supply, add the chopped parsley.


Bad weather stew. Or ram

[singlepic w = 620 h = 440 float = center]
This post is written before Easter, when the lambs had not yet appeared, but the wind was blowing just as hard. Because the weather really holds up with this stew, give it a try. Even with lamb, you can still find it in the butchers.

Easter is for many the only time of year when they eat lamb. Not me. I like it very much but, unfortunately, I don't find lamb all year round. Okay, excluding imported meat. So mutton is an alternative, especially since in Turkish and Arabic butchers the meat is really quality.

And to foreshadow Easter, but also to forget about this wind brandished with yellow code, I made a juicy and spicy stew. With a golden, hot polenta beside her.

I bought a kilogram of mutton pulp, peeled the meat from the tendons and skins, and cut it into cubes. I seasoned it with sumac, dried hot peppers (ground), black pepper and pomegranate sauce (you can find them all in Arab butchers but also in supermarkets, in the exotic products section) and I left it like that for a few hours. Then I fried it lightly in olive oil, covered the bowl and let it simmer for an hour. You need to add a little water from time to time. Then I cut julienne a lot of onions, I think about ten, plus a couple of green onions, two bell peppers and two tomatoes. I also put the vegetables over the meat and I was already hopping around the kitchen praying it would be ready sooner, because the smells were playing with my mind. But no, this stew shouldn't be rushed. It is quiet, as I said, on low heat, to be tasty to the last molecule! So give it another 30-40 minutes and finish it in Romanian, with some sliced ​​garlic.

To forget, I started with polenta, another dichis thing, which by no means should be ready in three minutes, but rather in about 30. Because if polenta is not cooked well, it doesn't make much sense in the world.

And then it can snow, it can rain, the joke. I had a stew :).
[singlepic w = 620 h = 440 float = center]


Pan-fried mutton fillets, peasant recipe, simple

Pan-fried mutton fillets, peasant recipe, simple. I hope it doesn't scare my recipe but with my hand on my heart, I tell you it is good RAU and in addition, it is made from few ingredients & # 128512 Yes, yes, hard to believe but it is a delicacy.

This Saturday I went to the country and in addition to the mutton pastrami, I also made the fuduloj pan-fried with onions. It seems strange to some, but I assure you it's delicious.


Aries pastrami

Here is a new recipe for our Contest sent by Akyanca: mutton pastrami. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

ingredients

& # 8211 4 ram legs
& # 8211 3 tablespoons ground pepper (white, black, red)
& # 8211 13 cloves of crushed garlic
& # 8211 100 g paprika in sweet-hot mixture
& # 8211 high salt (coconut iron as they say)
& # 8211 3 tablespoons crushed coriander seeds

Method of preparation

We make a mixture of spices with which we rub the meat well. When the mixture is finished, sprinkle over all the meat another large salt mixed with ground pepper. The meat thus prepared must be kept cold (refrigerator or cellar very cold and dry), for 6-7 days. After this time, remove the meat and let it dry. Keep the meat dry according to your preferences, but it is ready when the edges are a little dry. Prepared in this way, the pastrami can be smoked, but it can also be consumed non-smoked. If we put it on the hot grill for 5 minutes like I did, it's a delight.


Oyster mushrooms

How are pleurotus mushrooms cleaned and sliced? Pleurotus bundles with common stems are sold in bundles. The bottom of the tail is hard and fibrous so it needs to be cut. The pleurotus mushrooms are shaken and, if necessary, applied with a soft brush.

If they are very dirty, rinse them quickly under running cold water and leave them in a strainer or on absorbent wipes. Then unfold it piece by piece and cut the bottom.

In order to obtain the strips, I thought it was easier to break the slices. They break and break very simply and evenly.

Method of preparation

Preparation of pleurotus stew with onions, carrots and pleurotus mushrooms In a pan I heated the oil, I added finely chopped onion pleurotus mushrooms. I hardened the onion for 2 minutes on low heat. I added the mushrooms and let them drop and even brown slightly on one side. This stage takes about 5 minutes. Then I seasoned everything like a round worm with salt, pepper and paprika.

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I added the sliced ​​carrots and the peppers cut into strips and I sautéed everything for another 5 minutes. I tasted the salt, the spices, I checked if everything was cooked.

If necessary, add more water and let it boil.

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Larger mushrooms are quite sticky but, in principle, up to carrot pleurotus mushrooms, they also boil. I tested a mushroom and a carrot and they were done.

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I put out the fire and set the pan with pleurotus mushroom food aside. Also now I put the chopped greens and an optional crushed garlic clove.

Pleurotus mushroom recipes

The pleurotus and onion stew is ready! Serving mushroom food with onions, carrots and peppers - fasting This pleurotus mushroom dish is delicious! Colorful, appetizing, fragrant and extremely tasty!

A very nice kind of fasting. For the garnish you can make a polenta recipe aicidar just as well you can quickly boil a rice, some pasta or make some natural potatoes with parsley and fasting oil - see the recipe here.

If you are a mushroom lover then I also recommend the classic stew recipe or mushroom ciulama - see here. Mushrooms with cream and garlic - see here.

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  2. Pleurotus mushroom stew, Petitchef recipe
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As well as a delicacy: mushrooms or other mushrooms with garlic - fasting - see here. It is also worth trying this recipe for eating pleurotus mushrooms with onions, vegetables and tomato sauce - the fasting recipe.

You may also be interested in: Mushroom stew with onion, garlic, tomato sauce and soy cubes - vegan fasting recipe Mushroom stew with onion, garlic, tomato sauce and soy cubes - vegan fasting recipe.


Quail stew

Whenever you want to cook a stew with a special taste, orient yourself towards quail. Juicy meat and juicy vegetables will conquer you immediately, including your little & bdquomofturos & quot!
Ingredients for 4 servings of Quail Stew
8 quails (medium size)
1 teaspoon cumin powder
1 tablespoon oil
15 g butter
2 onions
1 tablespoon crushed garlic
2 tablespoons tomato paste
2 carrots
1 teaspoon mix of spices
salt and pepper
Preparation time: 1 hour and 30 minutes

How to prepare quail stew
Step 1: You will wash and clean the quails, removing all traces of grease. You will cut them in half. You will sprinkle cumin on them
Step 2: In a saucepan, add the butter and oil.
Step 3: You will chop both the onion and the garlic
Step 4: The carrots will be cleaned and sliced
Step 5: You will put the onion and garlic to harden in butter and oil, until they will lightly brown.
Step 6: You will put next to the onion and garlic the pieces of meat, which you will turn from one side to the other until they will brown well.
Step 7: You will add over the quail and the tomato paste, but also the carrots. You will put the lid over the pan and let the heat simmer
Step 8: As the stew is done, you will add the spice mixture, but also salt and pepper.
Step 9: Gradually add water so that the water does not get caught.
Step 10: The stew will be left on the fire for about 30 minutes


Ingredients for cabbage stew with potatoes. Fasting recipe

  • 1 medium cabbage
  • 500 g potatoes
  • 2 medium onions
  • 1 carrot
  • 5 cloves of garlic
  • 150-200 ml of tomato sauce
  • 2 bay leaves
  • salt, paprika, thyme, rosemary and pepper to taste

Fast, light, healthy, filling and super tasty. A perfect dish for fasting days or for those when you don't want to cook with meat.

Peel a squash, grate it and cook for 5-10 minutes.

Cut the julienned onion and put it to harden, with a little salt. Chop the cabbage (also julienne) and add it over the onion. Stir, put the lid on and let it cook. Cut the carrot (into long, thin strips with the help of the potato peeler) and put them to harden.

Add the potatoes over the cabbage, season, mix lightly, put the lid on and let it cook until the potatoes penetrate.

Towards the end, add the tomato sauce, bay leaves and garlic (whole, sliced ​​or ground - as you wish). Leave for another 5 minutes, covered, then serve.


RECIPES WITH POTATOES & # 8211 POST

POTATO RECIPES WITH POTATOES: recipes for stews, food, salads, baked or pan-fried potatoes & # 8211 recipes that can inspire you to cook tasty and healthy.

Fasting food can be tasty and savory, and its preparation does not require complicated ingredients. Fasting recipes with potatoes they are simple, fast, economical, healthy, colorful and can combine a lot of ingredients.

You will find it below traditional potato recipes, but also recipes from international cuisine. All fasting recipes with potatoes they have pictures and preparation steps described step by step.

CLICK ON THE TITLE OF THE PICTURE AND YOU WILL BE DIRECTED TO THE DESIRED RECIPE.


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