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Drob with liver pate and rice

Drob with liver pate and rice

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Put the rice to boil. We clean, wash and finely chop the greens. We take 7 eggs and separate the egg whites from the yolks. Whisk the egg whites. Beat the yolks well.

In a bowl, mix the liver pate well with the boiled and cooled rice, greens, yolks, salt and pepper. Add the beaten egg whites.

Grease a heat-resistant tray with oil and line with breadcrumbs. We put the composition in the tray and level it nicely.

Put the tray in the hot oven for 45 minutes. After this time, take the tray out of the oven and grease the dough with 2 well-beaten eggs. Bake until golden, about 15 minutes.

Good appetite!

Fake drob


  • 2 large boxes of liver pate
  • lots of greens (dill, parsley, green onions, green garlic)
  • 4 tablespoons rice (boiled)
  • 5 eggs (raw)
  • salt
  • pepper to taste

Method of preparation:

Mix all the above ingredients, then pour the resulting composition into cake trays greased and lined with flour and bake on the right heat.

Eggplant sauce with sauce

Eggplant sauce with sauce from: eggplant, liver, onion, oil, pepper, breadcrumbs, eggs, flour, plums, cherries, sugar, milk, margarine. Ingredients: Drob: 2 eggplant 300 g chicken liver 2 dried onions 1 green onion 2 tablespoons oil 2 bell peppers 5 tablespoons breadcrumbs 3 eggs 2 tablespoons dill flour and green parsley Sauce: 200 […]

Stinging nettles

Stinging nettle from: nettles, onions, oil, flour, eggs, semolina, salt, pepper. Ingredients: 750 g nettles salt 2-3 tablespoons oil 10 threads onion 1 tablespoon flour 3 eggs 2 tablespoons semolina 150 g pepper cheese Preparation: Wash well 750 g nettles. Boil in boiling salted water at […]

Red lentils

Red lentil seeds from: lentils, mushrooms, carrots, onions, eggs, olives, peppers, salt, pepper, spices, greens. Ingredients: 1 cup red lentils (boiled 15 minutes and drained) 1 cup chopped mushrooms julienne 1 grated carrot 1 onion 3 eggs 1 bunch green parsley 1 bunch green coriander 1 bunch green mint 1 teaspoon baharat (mixture of […]

Beef and pork liver

The 8 eggs are boiled hard. After boiling, leave in cold water for 15 minutes. Peel the onion and finely chop. Chop the greens and garlic and mix in a bowl with the onion.

The chicken liver is washed, peeled and boiled in salted water. After boiling, pass through a meat grinder and mix in a bowl with the two kinds of minced meat, raw eggs and the mixture of greens.

Grease a cake pan with butter or oil, line it with flour and put the dough in two layers, and in the middle we will put, in the middle, along the shape, the boiled eggs. Press the last layer of meat on top, leveling well with a spatula. When the dough is cut, you will see a slice of egg in the section.

Bake in the oven over low heat for 50 minutes. After 40 minutes, you can grease the beaten egg on top to make a crust and leave it for another 10-15 minutes. It is a delicious option for those with intolerance to lamb or sheep meat.

Drob with liver pate and rice

block from liver pate is the recipe for block which I prepare even before the revolution, when you couldn't find lamb organs, but you could hardly find 2 cans of liver pate.
The taste is very good, so for those who do not like the taste of lamb or those who do not have enough time to boil and chop the boiled organs, this recipe block it is excellent.

& # 8211 600 g liver pate
& # 8211 1 cup rice
& # 8211 2 green onion ties
& # 8211 2 bundles of green garlic
& # 8211 2 links leurda
& # 8211 2 links green parsley
& # 8211 1 link green dill
& # 8211 2 stevie bindings
& # 8211 5 raw eggs
& # 8211 3 boiled eggs
& # 8211 salt and freshly ground pepper to taste

Peel an onion and green garlic, wash them in cold water and let them drain.
Wash well under running water and stevia, leurda, parsley and green dill and let them drain well.
Boil 3 hard-boiled eggs and let them cool to room temperature.
Boil the rice in two cups of hot water and let it cool to room temperature.
After the greens have drained, cut them all with a knife:
we put the stevia leaf on top of the leaf, we roll them and chop them finely, then we add them in a large bowl that allows us at the end to gently mix all the ingredients.
Finely chop the leurda, chop the garlic, green onion, parsley, finely chop the dill and add them all to the bowl and season with salt and ground pepper.
Add to the bowl, over the chopped greens, the boiled rice, the liver pate, the 5 raw eggs and mix well to homogenize the ingredients.
After mixing very well, take a cake pan, which goes in the oven, cover it with oil and flour and add a layer of dob composition on the bottom of the tray.
Then put the 3 boiled eggs and continue to add the composition of block until we fill the tray well, we press the composition to be as homogeneous as possible and at the end we level it with a spoon to give the face as beautiful and smooth as possible.
Then beat 1 egg well with a fork and grease the egg yolk with a kitchen brush.
Then put the tray in the preheated oven at 200 degrees Celsius for 40-45 minutes or until the dough is nicely browned on the surface.
Then remove the tray from the oven, let the dough cool completely, then peel off the edge of the tray with the knife and turn the dough on a plate.
Keep the liver in the fridge and serve it cold from the fridge with pickled horseradish, mustard, pickles or lettuce.
Drob & # 8211 The dish prepared according to this recipe is as tasty as the one made from organs and is prepared much faster.
This is what it looks like block with liver pate and is very tasty.
I hope you like the recipe and find it useful.
If you like my recipes, don't forget to like and subscribe to my youtube channel.

Study of liver pate

The study on the quality of liver pate is part of the National Information and Education Campaign: & rdquoHealthy food & ndash a long-term investment & icircn our health & rdquo. Through this campaign, the Association of Pro Consumers (APC) wants to promote a healthy lifestyle and sound the alarm about rich foods & vegetable / animal protein supplements, vegetable / animal fats, sugars, salt and food additives. with a high risk to consumer health.

The Pro Consumers Association (APC) purchased, in the first part of July, 82 varieties of liver pate from large commercial structures (hypermarkets / supermarkets), in order to carry out a study to draw attention to the content of this type. product and the potential effects on consumer health.

Among the common foods that have made their place on the table of Romanian consumers for several decades, there is also pate. Consumed as such, at the lunch break of those who are at work, directly from the lacquered tin box that is sold at almost all commercial units, or more scientifically prepared by mixing with other ingredients, or even prepared at home, for the cold entree. of a special meal, is known to everyone and liked by most consumers.

What is pate? The word indicates at least three products, and more rigorous consumers even consider that the wording should be different for these products. The first product called pateu refers to the pastry made from dough sheets with a lot of butter and filling made of cheese, meat, mushrooms, apples, etc. This product should be written and pronounced. pate. The second product is liver paste (or meat / mixture of meat and liver / fish / boiled legumes, etc.), mixed with spices this product should be written and pronounced pate, with emphasis on e, because it is a French word (p & acirct & eacute). In fact, the origin of this product is the center of Europe (France-Belgium) in the Middle Ages, where and when it reached its maximum glory. The history of pate is ancient, with evidence (hieroglyphs) of the fattening of geese even in ancient Egypt. liver. The third product is a preparation of minced meat (liver, pork / beef / fish / fish), with other ingredients, well seasoned, & icircnellita & icircn dough, or bacon, or animal membrane (lamb / kid bread) and baked A clay or cast iron vessel with a lid, or an uncovered tray (the & icircnvelit & icircn prapure) is called pastette / pastet (from the German term Pastete), or terrine (the product & icircnvelit & icircn bacon) or drob (the & icircnvelit & icircn prapure). The first product, the pastry, is served hot or cold, often associated with an acidic dairy product (whipped milk, yogurt, sana, etc.), beer or soft drink. The second product is a spread / pasta spread and is served cold (the true value is known after a few days of refrigeration), spread on p & acircine and garnished with slices of preserved vegetables & icircn vinegar or pickles (donuts, as a rule), olive slices or finely chopped onion. The third product is consumed hot (if it is wrapped in shell) or cold, sliced ​​(if it is wrapped in bacon or puree), as an appetizer but also as a kind of food. The first two products are common appetizers, the third is a component of special occasion gastronomy.

It should be noted that the term & bdquopate & ldquo indicates, & icircn the Romanian language & acircnă, a form (present, popular indicative) of the verb to suffer (& bdquomulte mai pate and our neighbor. & Ldquo).

The product in spreadable form, known among Romanians as liver pate, it was made, according to tradition, from poultry liver (chicken, duck, goose), pork liver, veal liver (beef), beef liver, but also bacon & ndash basic ingredient was added meat to soften the intense taste of to the liver, natural spices and salt were added. Among the ingredients of that pasta, eggs, breadcrumbs, flour, vegetables, herbs, wine and even brandy also made their way. Gradually, the recipe of this product was modified, with the addition of meat, from the same species, but of medium and lower quality, the so-called by-products of the slaughterhouse.

Typically, this pate is a paste with varying degrees of fineness depending on the assortment, (in fact, it is also called paste or paste, & icircn many languages.

& Icircn home & ndash France & Belgium & ndash baked pate & icircn pie crust or p & acircine is called pateu & icircn crust, and the baked & icircn vessel / form is called pateu & icircn terrine or terrine. & Icircn area, the most famous is the g & acircsca & icircnl fattened liver pate (by & icircndopare), the so-called Foie Gras, whose name and status are protected by law. The production and sale of foie gras are limited by European regulations that discourage the mistreatment of animals (the animals become ill, their liver grows enormously and their characteristics change, becoming a product highly appreciated by initiated gourmets). The French like to distinguish between pate and terrine (which is baked in the oven). & Icircn The Netherlands, the Nordic countries, Austria, Hungary and Rom & acircnia are also prepared pate in the form of soft c & acircrnat, with spreadable content, with local names that have the meaning of & bdquoc & acircrnat of liver & ldquo. & Icircn the eastern part of Europe (Russia, Ukraine), the liver is more & icircnt & acirci boiled, then it is mixed with butter and other ingredients.

& Icircn the countries with access to the sea and with coastal areas & icircntinse, are prepared numerous varieties of pate from fish species the current offer contains pate of: tuna, salmon, eel, etc.

The study was conducted by a team of APC experts, coordinated by Assoc. Dr. Costel Stanciu. In conducting this study, the following objectives were considered:

Analysis of the ingredients used in the manufacture of this type of product to present some points of view.

Identification of food additives used in the composition of this type of product which presents a risk of medical conditions in the case of constant and long-term consumption.

Analysis of nutritional information in the case of liver pate assortments.

  1. Analysis of the ingredients used in the manufacture of this type of product to present some points of view.

The ingredients found & icircn the composition of the analyzed liver pates are as follows: mechanically separated chicken, chicken skin, chicken fat, duck fat, bacon, chicken flavor, turkey skin, mechanically separated turkey, mechanically separated pork , pork skin, pork animal protein, shredded salami, chicken egg protein, egg white, lactic protein, sunflower vegetable oil, rapeseed vegetable oil, palm oil, sm & acircnt & acircna, milk powder, pea starch, corn starch, potato starch, rice flour, white wheat flour, pea vegetable fiber, wheat fiber, vegetable fiber, soybean fiber, soybean protein, tomato powder, honey powder, mushroom powder , yeast extract, glucose syrup, natural dyes from s & acircnge and beetroot juice, chicken liver, pork liver, duck liver, goose liver, pork, venison, goose meat, duck meat , extr act of celery, leek extract, spice extract, dehydrated onion flakes, liqueur, vanillin and alcohol. Food ingredients should be mentioned in descending order of quantity found in the composition of that product, ie the first ingredient is found in the quantity larger, the second ingredient & icircn in a smaller amount than & acirct the first ingredient and so on An analysis of the ingredients from this point of view showed that in 30% of the analyzed products the first ingredient is water, which shows the low quality of the products with such a composition. In conclusion, the amount of water and natural and artificial thickeners is quite high in the case of the liver pate analyzed, which indicates a low quality of most products of this type. To make the difference between traditional and industrial pate, we present a list of ingredients (& icircn alphabetical order) indicated for the preparation of the various variants of homemade pate: meat (pork, & icircn in the case of pork pate), onion, thyme, brandy, liver, bay leaves, classic mustard, pepper, eggs, salt, bacon, sm & acircnt & acircnă, butter, garlic, red wine. These, and others like them, are all known products, and if they are natural, clean, & bdquobio & ldquo; with at & acirct better for our health. We compare this list with the list of ingredients for industrial pate and we have the image of the vast changes that culinary technology has undergone in recent decades and the drama that our bodies go through, forced to face a lot of chemicals they do not know and I can't metabolize.

In some varieties of liver pate, the spices are written in a generic way and the type of spice is not mentioned. Given that some of them are included in the list of allergens, it is important to know the name of the spice.

According to the type of liver pate used in the analyzed preserves, the situation is as follows:

52% of the pies are with pork liver, and the content of canned pork liver varies between 5 and 46%.

31% of pies are with chicken liver, and the content of canned chicken liver varies between 9.6% and 40%.

10% of the pies are with duck liver, and the content of canned duck liver varies between 5 and 26%.

4% of the pies are with goose liver, and the content of canned goose liver varies between 5 and 25%.

2% of pies are with turkey liver (between 14% and 26%)

1% of pies are with veal liver (8%).

It is observed that more than half of the supply of liver pate marketed in large commercial structures is represented by pork liver pate. Starting from this consumption preference of Romanian consumers, a top 10 pork liver pies were made according to the liver content.

Top 10 pork liver pies according to the content of liver & icircn 100 grams product

1. Tulip (Denmark) - 46% liver & icircn 100 grams product

2. Bucegi (Scandia) & ndash 45% liver & icircn 100 grams product

3. Ardennes (Mega Image) & ndash 41% liver & icircn 100 grams product

4. Campagne (France) & ndash 40% liver & icircn 100 grams product

5. Zimbo & ndash 31% liver & icircn 100 grams product

6. Antrefrig (Hame), Moldova & icircn dishes (Vascar) & ndash 30% liver & icircn 100 grams product

7. Campagna (France) & ndash 29.38% liver & icircn 100 grams product

8. Viva (Scandia), Vascar & ndash 26% liver & icircn 100 grams product

9. C + C & ndash 25.6% liver & icircn 100 grams product

10. Auchan, Jensen & rsquos (Germany) & ndash 25% liver & icircn 100 grams product

In terms of chicken liver, duck, goose and turkey pate, only a narrow top could be achieved.

Top 5 chicken liver pies according to the content of liver & icircn 100 grams product

Whims and Delights (Prefer Foods) & ndash 40% chicken liver and 5% goose liver / duck & icircn 100 grams of product

Whims and Delights (Prefer Foods) & ndash 35% chicken liver and 10% turkey liver & icircn 100 grams of product

Campofrio (Group Caroli), Vascar & ndash 30% chicken liver & icircn 100 grams of product

Viva (Scandia), Vascar & ndash 26% chicken liver & icircn 100 grams of product

Carrefour & ndash 22% chicken liver & icircn 100 grams of product

Top 4 duck liver pies according to the liver content & icircn 100 grams product

1. Vascar - 26% duck liver & icircn 100 grams of product

2. Delpeyrat (France), Mousse de Conard (Belgium) - 20% duck liver & icircn 100 grams of product

3. La Piara (Spain) - 17% duck liver & icircn 100 grams of product

4. Jensen & rsquos (Germany) - 15% duck liver & icircn 100 grams of product

Top 3 turkey liver pies according to the liver content & icircn 100 grams of product

1. Vascar & ndash 26% turkey liver & icircn 100 grams of product

2. Hame Select & ndash 25% turkey liver & icircn 100 grams of product

3. Bucegi Junior (Scandia) & ndash 20% turkey liver & icircn 100 grams of product

Top 2 liver pâtés g & acircscă by liver content & icircn 100 grams product

1. Select Hame & ndash 25% liver & acircscă & icircn 100 grams of product

2. Jensen & rsquos (Germany) - 15% goose liver 100 grams of product

  1. Identification of chemicals and food additives used in the composition of this type of product that present a risk of medical conditions in the case of constant and long-term consumption.

In the 82 analyzed products, the following categories of food additives were identified, as follows:

- Thickening agents: carrageenan, guar gum, carob gum and xanthan gum

- Taste and flavor enhancers: sodium monoglutamate and disodium 5-ribonucleotides

- Antioxidants: sodium erythorbate, ascorbic acid and sodium isoascorbate

- Stabilizers: sodium polyphosphate, pentasodium triphosphate, sodium and potassium dipolyphosphates and diphosphates

- Preservatives: sodium nitrite.

Regarding the presence of the above additives in the analyzed preserves, the situation is as follows:

28% of the analyzed products contain carrageenan

37% of the analyzed products are colored with carmine

49% of the analyzed products contain sodium monoglutamate and disodium 5-ribonucleotides

83% of the analyzed products contain sodium nitrite

E120 & ndash Carmine or carminic acid is a bright red dye that is obtained from a species of insect called the cochineal.

E250 & ndash Sodium nitrite is an artificial preservative that is used to inhibit bacteria and to intensify the color of meat products (the pink color of some sausages and smoked dishes). Sodium nitrite is included by European and North American authorities in the list of potentially carcinogenic substances, especially for the digestive tract (stomach). E250 becomes dangerous due to its interaction with proteins in canned food. In countries such as Germany, Norway, Sweden or Canada, this preservative is prohibited. Methemoglobinemia is another condition caused by the frequent consumption of products preserved with sodium nitrite, or water rich in nitrite. The disease is manifested by apathy, headache, dizziness, shortness of breath and violet coloration of the extremities of the body (lips, tongue, cheeks and legs).

E300 & ndash Ascorbic acid is an antioxidant agent obtained from glucose and which, in large quantities, can cause diarrhea, attack tooth enamel and lead to the formation of kidney stones.

E316 & ndash sodium isoacorbate is a substance that prolongs the shelf life of foods by protecting them against oxidation (for example: cooling, color change). It can cause allergies, hormonal disorders, liver disorders, intestinal and liver diseases, hepato-biliary disorders, digestive tract disorders, nervous disorders and high cholesterol.

E325 & ndash sodium lactate. Lactic acid and lactates are used as preservatives, especially against yeasts and fungi, and are also used to increase the stability of antioxidants and prevent the drying of various products. It is obtained from bacterial fermentation on starch and molasses.

E330 & ndash citric acid, acidity regulating agent. The best documented effect of citric acid is the destruction of tooth enamel, which favors the appearance of tooth decay. Citric acid is not recommended in children's diets. Foods containing citric acid should not be consumed by those with cardiovascular or kidney problems, digestive disorders and diarrhea.

E407 & ndash Carrageenan is a gelling agent, thickening agent. Some studies have shown that there are carcinogenic risks associated with this food additive.

E412 & ndash Guar gum is a polysaccharide used in the food industry as a stabilizer, emulsifier and thickener. May cause nausea, flatulence and cramps.

E415 & ndash Gum xantan is produced by the fermentation of glucose, sucrose or lactose by the bacterium Xanthomonas campestris. May cause bloating, flatulence, diarrhea, abdominal cramps and low blood sugar.

E450 & ndash Disodium diphosphate is an emulsifier that can cause allergic reactions, intestinal transit disorders and alter the calcium-phosphorus balance in the body.

E452 & ndash Polyphosphates can cause allergies, hormonal disorders, intestinal diseases and increase cholesterol. Polyphosphates unbalance the calcium-phosphorus balance, preventing the fixation of calcium in the bones, favoring the appearance of osteoporosis.

E541 & ndash Pentasodic triphosphate is an emulsifier that can cause allergic reactions. Not authorized in Australia.

621- Sodium monoglutamate is a taste and flavor enhancer. It causes allergic reactions, headaches and nausea, dizziness, nausea, diarrhea and can block the assimilation of vitamin B6 and calcium. It should not be consumed by pregnant women, children, hypoglycemics, the elderly or cardiac.

E635 & ndash Disodic ribonucleotide can cause allergies and should be avoided by asthmatics.

Aroma & ndash the term refers to products which are not intended for consumption in this form, which are added to foodstuffs to impart or alter their odor and / or taste.

The energy value per 100 grams of product varies between 149 kcal and 311 kcal.

The amount of lipids per 100 grams of product varies between 10.5 grams and 35 grams, and the amount of saturated fatty acids per 100 grams of product varies between 1.6 grams and 14 grams.

Numerous studies conducted & icircn medical institutions and prestigious universities show that Saturated fats increase the risk of cardiovascular disease such as heart attack or stroke and are a risk factor for colon and s & acircn cancers.

The amount of protein per 100 grams of product varies between 9 grams and 16.3 grams.

The amount of salt per 100 grams of product varies between 1.2 grams and 2 grams.

The amount of sugar per 100 grams of product varies between 0.7 grams and 2.3 grams.

Is pate a safe food?

& Icircn the traditional variants, pate was and is a food with great nutritional value and balanced, nutritious, tasty. From a product with a special status, it has become a reference element in democratic gastronomy, a common product, and for some consumers, even an almost everyday product, being accessible and convenient to use, most aprons being dosed in quantities suitable for a single table and presented / packed & icircn metal containers, subjected & icircn final sterilization. Having this status and a good image among consumers, it was a favorite target for food manufacturers, who had the opportunity to profitably capitalize on slaughterhouse by-products and other ingredients of poor quality, without risk of loss in the commercial network (packaged pate & icircn Sterilized metal containers withstand more than three without special storage conditions).

It is an inconsolable reality that we have to eat liver pate that has the correct indication on the label, in the percentage of liver, the mention 25%, or less. In the case of specialties (beef, duck or venison pate) the percentage of liver is only 5% declared, such a product having only. traces of liver. The difference is obviously all sorts of ingredients, & icircnlocutors, & bdquomaterials & ldquo, which are not inert to the human body, but active, many even very harmful.

Alternatives for consumers

The most convenient alternative is to choose the products prepared correctly and consume them in an amount appropriate to the real needs, which must be considered according to body mass, sex, age, activity, metabolic regime, etc.

However, this variant is not very certain: who has full confidence in the manufacturers' statements, who still believes that all the information on the labels is true and complete?

As with other food situations, there is still the alternative of direct involvement in the preparation of the products we consume or put on the table for family members. This is all the more so as the preparation of a pate is convenient, simple and operative. The media, especially the Internet, offers a wide range of tips and recipes, with demonstrations that have the gift to incite to action even people who do not trust their gastronomic talent and possibilities. It is the path that ensures complete & icircntriance & icircn the correct composition (if the desired ingredients have been procured), and this generates courage and positive self-suggestion, so beneficial.

It is comforting that some consumers present a recipe that they say is a family good, respected by several generations. And the details of the composition of the composition, the use of quail eggs or fragments of naturally colored ingredients for the decorative value of a section through the product, or the dressing of the pate & icircn exclusively natural multicolored aspic glazes, such generators of good mood and initiative.

& ldquoToday we use different cans, even if we are not in a state of war. We buy canned, forgetting that the inside is not what is written on the label. Or it is, but we must read carefully, a canned meat does not mean meat, a canned pate type, does not mean liver and so on. If we want to get canned, or we have to, I think we should go back to grandparents' methods of preserving. They had no knowledge of nutrition, but that's what they mentioned from their family, from their ancestors. In cold smoke, in the wind, boiled or dried, the dishes were good and healthy. For example, I like liver pate, but the one made at home and eaten on the spot, fresh. From turkey liver, or g & acircscă with all kinds of fresh spices. Not the same thing happens with commercial liver pate. Let's take an example: sterilized canned pate, chicken and pork with the addition of pork protein. Read the label for a few good minutes to get rid of the liver, the rest is pork skin and wheat flour. Plus about two E's, for taste, E 621 and E 250. Let's take them on the r & acircnd. E 250 or Sodium Nitrite is used as a food additive. Companies in the food industry add sodium nitrite to certain foods for a specific purpose. This one substance is carcinogenic and it is added to processed meat, sausages and any other kind of meat that needs a red color to look "fresh". Sodium nitrite stabilizes the red color of meat (form & acircnd, & icircn combination with myoglobin, a red pigment, nitrosomioglobin, which helps to keep the fresh appearance of canned products). Decades ago, meat was preserved with salt, but in the middle of the 20th century, food producers began to use sodium nitrite. Although today uThe use of refrigerators protects consumers from botulism and bacteria, the producers add sodium nitrite so that the meat looks fresh. During the digestion process, sodium nitrite is converted to nitrosamine andbut cancer-related problems are beginning. Nitrosamine is a carcinogen, but since it is not an ingredient from a technical point of view, its presence should not be listed on the packaging. Nitrosamines are also found in foods that are pickled, fried or smoked, and in products such as beer, cheese, fish by-products and tobacco smoke.

Sodium glutamate (E621) was discovered in the early 19th century in Japan and is widely used in Chinese, Japanese and Thai cuisine. This additive is also widely used in other countries, as a flavor enhancer in various foods and spices. The most common effects of sodium glutamate are headache, numbness of the limbs, redness of the face, muscle constriction, worsening of asthma and fatigue. These symptoms form a complex of symptoms called & lsquoChinese Restaurant Syndrome & rsquo. It is so named because the symptoms were observed after eating food in these restaurants that use glutamate in abundance to enhance the aroma of the foods. These symptoms can also occur due to shrimp, hazelnuts and spices in these foods. In terms of obesity, E621 probably helps a lot due to the irresistible taste it gives to food, especially fast food. Sodium glutamate does not break down during cooking but, like all amino acids, Maillard reactions (browning of the product) result in the presence of sugars and at high temperatures (frying, baking). These reactions have as reaction products carcinogens such as acrylamide, methyl-glyoxal, heterocyclic amines.

Even if the international political and economic situation is unstable, I do not think we are preparing for war. Leave the cans for when we have no other choice. Let's get fresh and simple from the garden and yard of small producers. That's how we stay healthy and help them support themselves.Do not move away from the origins, a people without customs, history and past, has no future. & RdquoDr. Florin Ioan Bălănică, Personal Nutrition and Health Consultant, Founder & bdquoSchool for Health and Longevity & rdquo.

The lack of adequate regulation and especially the lack of severe control over the food industry have facilitated the installation of a misunderstood state of freedom in food production, to the detriment of consumers. Reading labels, considered by some authors the only possibility for consumers to know the reality & ndash a desolate reality & ndash does not bring any satisfaction and does not compensate for the feeling of victimization of the consumer. Moreover, the stress created by the feeling of inability to defend yourself from the flawed system brings anxiety, disease, morbidity. In addition, some consumers correctly understand the information on packaging labels, information that manufacturers keep misunderstanding, making it increasingly difficult to understand. From this point of view, those who are not interested in such information and who make up two camps are calmer: some go the way indicated by the promotional message (not being pressured by the lack of money), others (more miserable) go at the minimum price. The need for apparent correction of shortages of raw materials increasingly used for the production of pate and component compatibility, the desire to extend the shelf life of the product, the intention to provide tempting sensory characteristics to consumers, the tendency to align product characteristics with requirements more restrictive specific to the diets that more and more suffering consumers have to follow, etc. led to the situation that the list of ingredients in the pate currently marketed in the commercial network is confusing and frightening, and not gastronomic interest. Regarding the effects of harmful ingredients and additives on the human body, it should be noted that all the body's systems are affected, to a greater or lesser extent, sooner or later, if the consumption of industrial pate is permanent. The amount of pate consumed is also important, as even a properly prepared product becomes harmful (at least by fattening) if consumed in large quantities. & Rdquo Prof. Univ. Dr. Ion Schileru & ndash Department of Business, Consumer Sciences and Quality Management, ASE Bucharest.

& ldquoIndustrial pies, & icircn most of them are nothing but pasta made from animal / vegetable protein additives, natural / artificial thickeners, sugars, water, additives and small amounts of liver (less than 20%) from various species. Many of the pate aprons are not even named pate de liver, but pate with liver, in order to comply with consumer expectations (regardless of nuances) and regulations in the field. When choosing a liver pate, you must take into account the amount of liver in the product and the main nutrients mentioned in the nutrition declaration, ie the amount of protein, saturated fats / fatty acids, salt content,Avoid those products that contain food additives, such as sodium monoglutamate, carrageenan, carmine and sodium nitrite. At the same time, pate that has a mechanically separated meat composition (leftovers after manual removal of meat from bones, ie muscle tissue, cartilage, blood vessels, nerves and connective tissue) with the addition of rinds, sugars, vegetable oil, starch, which actually masks the low quality of the products. Consumers should not purchase liver patches that have a bulging, battered, stained or rusty packaging, as they pose a real danger to their health. Also, check the shelf life and storage conditions in the retail space. Due to the high salt content and some food additives with carcinogenic risk, liver pâtés should not be part of the diet of children and adults with cardiovascular diseases & rdquo, said conf. univ. dr. Costel Stanciu, president of APC.

EASTER 2021. Lamb recipe with rice


Lamb organs (spleen, liver, kidneys, heart)

Prapur (also, if you don't like prapur, you can not & icircl add & icircn the preparation of the drob)

Method of preparation:

The organs and the lamb are washed and cut into pieces. Boil for 20-30 minutes. Then drain the water and leave to cool.

Boil the rice in iced water, then drain and leave to cool. Finely chop the green onion, green garlic, parsley and dill leaves.

The organs and lamb are passed through a mincer, then mixed with rice, onions, garlic, dill leaves and parsley. Add salt and pepper to taste and then add the beaten eggs and mix well.

The rags are washed well in some water. Put on the bottom of the cake form with the edges & icircn out, then put half of the composition, boiled eggs, then put the rest of the composition cover with the edges of the leftover powder.

Bake for 40-50 minutes, until browned. Allow to cool before serving.

Recipes with pork or lamb liver

Do you want to prepare a recipe with liver, but you do not know exactly how to proceed, so that it is not icy? The simplest solution is to prepare the pork or lamb liver in a frying pan, without frying it.

To make it even tastier, the liver can also be cooked with tomato sauce and lots of garlic.

We reveal 3 tasty recipes with pork or lamb liver. You choose what you want to prepare.

1. Homemade pork liver pate

  • 550 gr pork liver
  • an onion
  • a clove of garlic
  • Bay leaves
  • two hard boiled yolks
  • 80 gr butter, with 65% fat
  • a tablespoon of mustard
  • a teaspoon of dried thyme
  • salt
  • peppercorns
  • ground pepper

Wash the liver very well and clean it of the skins, before preparing it. Then put the icing in a larger pot, add the onion, cut in half, the bay leaves, the peppercorns and the garlic.

Pour water and bring to a boil over low heat. Take the foam every time it forms. The liver should be boiled for about half an hour.

When ready, rinse a little and let it drain well. When it has cooled, put the food processor in it, add the onion, butter and boiled egg yolks and mix very well, until you get a fine paste.

Season with salt and pepper, add mustard and thyme and mix further. The pate obtained is put in a saucepan and put in the fridge.

2. Pork liver with tomato and garlic sauce

  • 500 g pork liver
  • two onions
  • a red bell pepper
  • a carrot
  • 4-5 cloves of garlic
  • 400 ml tomato paste
  • two tablespoons of oil
  • a teaspoon of paprika
  • salt
  • pepper
  • chopped green parsley

Clean and wash the liver very well. Wash and clean the vegetables as well. In a larger skillet, heat the oil, then add the finely chopped onion, diced bell pepper, and crushed garlic cloves.

Let the vegetables cook for a few minutes. Then add the liver and leave it on the fire for at least 5 minutes. Put the tomato paste, paprika and carrot and let it boil.

At the end, add a few more garlic cloves, add salt and pepper and bring to a boil. After turning off the heat, add chopped parsley, abundantly.

How do we prepare the best drob?

In addition to the entrails, we also need greens in this chicken liver. We can't make drob without green onions, parsley and dill. If you like, you can also add green garlic. It will give a pleasant garlic aroma without being too strong. Although I put green onions, I also added dried onions, which I hardened a little. This gives this chicken fillet a special sweetness and taste. Dad sometimes adds even a little leurda. Leurda is a wild garlic and is extremely healthy and tasty. You can put your favorite greens or the ones you have available.

You can grind the ingredients with a knife, as I did, or you can pass them through the mincer. I like this chicken fillet to have texture, so I use the knife. The composition obtained is mixed with raw eggs that will bind the liver. For the appearance, I added boiled eggs in the middle, but you can also omit them without any problems. Bake the dough at 180 degrees for about 40 minutes or until browned on top. Serve this cold drob as an appetizer for Easter meal, along with a little mustard. I am convinced that it will be to your taste. It's the best drob I've ever eaten! Try my recipe for mixed drob, successfully combines three types of meat!

DROB RECIPE. How to prepare chicken liver drob for Easter meal

CHICKEN DROB EASTER RECIPE.. The alternative to lamb fillet is chicken fillet. Thus, the organs of the lamb are replaced by the pipettes, the heart and the liver of the chicken. Below you can see three simple recipes for chicken fillet for Easter meal.

Chicken liver fillet - RECIPE 1


â— 1.5 kilograms of chicken liver,
â— 2 bindings of dill,
â— 2 bundles of parsley,
â— 10 sprigs of green onion,
â— 10 - 12 eggs
â— spices: salt and pepper to taste.

Method of preparation:
Boil the liver, let it cool and then pass it through the meat grinder. Then cut the greens and onion into rounds, mix with the chopped liver, season with salt and pepper, add the eggs and mix well. Then pour into a pan and bake for 40 minutes.

EASTER RECIPES. Chicken liver dob - variant 2


â— 700 grams of chicken liver
â— 700 grams of mushrooms
â— 5 bunches of green onions
â— 5 oua
â— a bunch of dill
â— a bunch of parsley
â— 3 tablespoons oil
â— sare
â— pepper.

Method of preparation:

The liver is washed and boiled for 5 minutes. Then remove from the water and possibly wash. Cut the mushrooms into small pieces. So is green onions. They are fried together in oil. The livers are crushed. Over them add the mushrooms and onions, eggs, greens, salt and pepper. All these ingredients mix well.

Bake paper in a cake pan or cake, then the composition. Bake in the oven for 40 minutes on medium heat. Then remove the tray and grease the dough on top with a well-beaten egg with a little salt. Leave for another 10 minutes and the dough is ready.

EASTER RECIPE. Chicken liver fillet - variant 3


â— 1 kilogram of pipettes and chicken hearts,
â— 1 kilogram of chicken liver,
â— 4 large chopped onions,
â— 2 large bunches of green onions,
â— 2 bundles of parsley,
â— 2 bundles of dill,
â— 5 raw eggs,
â— 6 tablespoons oil,
â— 3 boiled eggs,
â— sare,
â— pepper.

Method of preparation:

The pipettes and hearts are washed and left for 30 minutes in cold salted water. Then they are boiled. Foam is taken from time to time. While the pipettes are boiling, fry the livers in the 6 tablespoons of oil until lightly browned. Then remove the livers and allow to cool. In the same oil, fry the finely chopped dried onion until it softens well, add the green onion and let it harden for 2-3 minutes.

Remove the pot from the heat and let the onion cool. When the pipettes and hearts have boiled, drain the water and allow to cool. Then the pipettes, hearts and livers are finely chopped. They can also be given through the mincer or crushed in the food processor.

In a large bowl, mix the pipettes and hearts, the liver, the hardened onion, the dill, the parsley, the 5 lightly beaten raw eggs. Add salt and pepper to taste. All these ingredients mix well. Then, pour a quarter of the composition in a large cake pan lined with baking sheet, place the 3 boiled eggs next to each other along the length of the tray and place on top of the rest of the composition. Level it nicely on top and put it in the oven, on medium heat for 30-35 minutes or until the liver is nicely browned and the egg in the composition has set.

EASTER RECIPE. How to prepare chicken liver drob for Easter meal

Chicken fillet with rice

Chicken fillet with rice. Good appetite! Incoming search terms: chicken liver with rice Summary. Recipe name. Chicken fillet with rice. Author. admin. Published on. 2011-02-24. Preparation time. 1H30M. Cooking time. 1H30M. Total time. 1H30M. Send on Whatsapp. drob chicken rice. Other recipes: Recipe of the day: Vegetables on a bed of rice. Rice Drob 9 recipes: Rice Drob, Carrot Drob (Fasting), Mushroom Drob, Vegetable Drob, Fasting / Vegetarian Drob, Mushroom Drob, Lamb Drob, Chicken Drob, Pate and Mushroom Drob Drob fasting with mushrooms and rice. Maybe if I tell you that I tried this fasting recipe with mushrooms and rice 3 times, in different variants until I get to what you see today, you won't believe me. I was not satisfied with the first 2 variants so I got ambitious and tested another one

Chicken fillet with rice - A very tasty recipe

  1. Chicken liver with chicken breast Chicken liver for cooking recipe Chicken liver with chicken breast. Put the tray in the preheated oven at a temperature of 230 degrees Celsius, fire up - down in the electric oven, or almost maximum fire in the gas ovens, for about half an hour. You just have to coagulate the egg, because in.
  2. united for those who do not eat lamb, those who do not have much t ..
  3. Ingredients Rice Pilaf With Chicken: 1.5 kg. pieces of chicken with bone (legs, wings, etc.) 1, 1/2 cup (250 ml.) round grain rice 1 large onion 1 clove garlic 1 celery stalk 1-2 white bell peppers 2 medium carrots 2 medium tomatoes or 75 ml. of broth 100 ml. of oil 2 bay leaves greens (parsley) salt and pipe
  4. Rice pilaf with chicken and vegetables, classic recipe. Pilaful is a food loved by some and completely disliked by others. It is a cheap and very tasty food if it is well cooked. In Ceausescu's time, rice was not appreciated, it was called ballast
  5. ute, then drain the juice. Boiled livers are given to the robot together with the butter, at room temperature. A paste is obtained. Green onions, green garlic, parsley
  6. Ingredients: 2 pork hearts 2 pork kidneys 500 g chicken liver 4 chicken breasts pork fat 700 g fresh mushrooms 2 green onion bundles 2 tied. Chicken breast with mushroom (50 votes), (11), (75
  7. united for people who are not friendly with lamb organs. As a kid, I used to eat a piece of lamb because I didn't like the smell of entrails. My parents were fighting

Drob with Rice - 9 recipes - Petitche

  1. This chicken stew with mushrooms is designed for Easter, for those who do not eat traditional lamb stew. And there are many. I am a big fan of lamb soups and steaks but also of drob. In our house, the drobul is made according to an old recipe of the great-grandmother and it comes out very creamy and fine due to the fact that she did not boil the organs but made them stewed with onions and green garlic.
  2. united as an appetizer for any festive meal, but also as breakfast or snack on a regular day. And because my husband doesn't eat organs at all, except for the liver (clearly, it's worse than
  3. You can prepare the chicken liver recipe on another occasion, not only for Easter. It is an aperitif suitable for any festive occasion and you can even put it in a package. So, do you put a chicken drum on the list for the holidays? Also try the lamb liver recipe. Chicken drob ingredient. 10 eggs 1 onion 1 teaspoon salt 1/2 teaspoon pepper.
  4. Ingredients for a mushroom with rice: 250 grams of fresh mushrooms 1 small onion 2-3 tablespoons vegetable oil 1/2 cup rice, boiled in a cup of water 1/2 cup breadcrumbs 1/2 cup ground walnuts coarse 1/2 tablespoon flour 1 tablespoon tomato paste sea salt freshly ground black pepper 1/2 teaspoon oregano

Chicken breast with mushroom, liver or terrine, but not the name is important but how good it is. I have pampered you with this kind of preparation, the most recent being this Chicken Breast Drob with colored peppers, presented below. Quite similar and yet different in taste Liver paste Drob is the recipe for drob that I prepare even before the revolution, when you couldn't find lamb organs, but you could hardly find 2 cans of liver pate. The taste is very good, so for those who do not like the taste of lamb or those who do not have enough time to boil and chop the boiled organs, this recipe for drob is excellent You may also be interested in: vegetable stew with rice for winter, marinated mushrooms in a jar for the winter, mushrooms, rice, pork liver and minced meat, fasting mushroom with soy mushrooms, rice with milk, pangasius fillets and mushrooms, rice wine, drob Stew of pipote and hearts chicken. An organ dish with red sauce, cheap and tasty. A kind of paprika and bird hearts served with plain rice or mashed potatoes. I make this pipote stew and chicken hearts quite often because we like it [

If you liked our recipe Drob with liver pate and rice, don't forget to review it. After you're done cooking, take a few minutes and style your hair like a salon with personal care products from BaByliss Chicken liver with vegetables is an alternative to the classic lamb liver, chicken liver is easy to prepare and easy to digest! We simply match it with a green salad, sprinkled with a little olive oil and vinegar. Simple, festive and colorful on a plate, perfect on the holiday table! Chicken with vegetables - Everything you need to know about the recipe. Grease 2 cake trays with butter and line them with flour, then put the composition of the drob in the trays, taking care to be thick, without gaps. Put the beans in the oven and bake for about 25-30 minutes in the preheated oven. Meanwhile, prepare the composition with which we grease the liver. Put an egg in a bowl, add 1 tablespoon of paprika.

Lenten with mushrooms and rice - Readings and Aroma

  • Lenten recipe prepared with lentils, rice, onions, ground walnuts and broth, seasoned with thyme and garlic Lentils with rice - Cooking recipes from A to Z Popular searches: eggplant recipes - salmon - cozona
  • use the right fire. If you liked our Rice Drob recipe, don't forget to review it
  • . Foods with meat pudding ofricewith cheese and liver. Boil the rice in plenty of water (1 part rice- 3 parts water) with salt, pepper, vegeta. I also put a.
  • united for people who are not friendly with lamb organs. As children we never eat lamb because we don't- ..

My dear ones, yesterday I tempted you with a delicious chicken liver, with liver, and today, here, also with a bird liver, but from the entrails, that is, a chicken liver with pipettes and hearts. I hope you try the ama Chicken liver drob recipe with rice, liver pate and greens (dill, onion and green garlic) Chicken liver and rice recipe - Cooking recipes from A to Z Popular searches: eggplant recipes - salmon - cozona

Chicken liver with mushrooms - the simple step-by-step recipe. Chicken fillet with mushrooms, a dish lighter than the one prepared with lamb. Chicken fillet with mushrooms, well seasoned and tasty, with a festive presentation. How to prepare chicken stew with mushrooms, perfect for Easter including for children Steak with poultry and rice from: chicken, rice, eggs, margarine, breadcrumbs, salt, pepper, greens, onions, oil .. Ingredients: 1 suitable chicken seafood 150 g rice 3 eggs 30 g margarine 1 tablespoon breadcrumbs 1 knife tip salt pepper 1 bunch finely chopped greens The vegetable stew recipe is ideal for those who do not eat meat at all, but who want to enjoy the Easter goodies. It is also good for those who do not eat organs, especially chicken. I have 3 drob recipes, but I hadn't made one with vegetables, so it was time. our tastes, we simplified it and tried to make it a little more dietetic. Chicken liver has been very popular with children, who usually do not eat much chicken liver, but here they are strained among more chicken either. My dear ones, besides the red eggs, the lamb steak and the lamb steak, Easter and the cake that are found on our Easter table every year, you will also find this chicken steak with liver, easy and tasty and, I hope, very much to the liking of those who do not prefer lamb. I was told it was delicious. Ingredients: 500 g chicken breast 1 carrot 2 onions suitable

Chicken liver with chicken liver and chicken breast - Recipes

  1. Chicken liver is a successful alternative, I say, to lamb liver, even the taste is very similar. The recipe is quite well known and with a sure chance of success. I invite you to read it and of course to try it :) Ingredients: 500g chicken liver 500g pipettes and chicken hearts 2 links green onion 1/2 link.
  2. The chicken with rice recipe is ideal for the days when you don't have much time for cooking and you want to prepare something fast, but healthy. Ingredients 800 g superior chicken legs, deboned 350 g long grain rice 1 pepper 1 large onion 4 cloves garlic 500 ml water 1 cup concentrated soup a can of chopped tomatoes (400 g) 3 tablespoons oil a link.
  3. I used Agrisol chicken breast to prepare this drob and the taste and texture were even more pleasant! I also recommend the chicken drumstick, the mosaic chicken drumstick or the turkey drumstick dressed in bacon. You can find more drumstick recipes here. More recipes for Easter can be found here. (click on the underlined words for recipes
  4. Chicken breast with mushrooms is a very good alternative for those who do not get along with lamb. Drobul is a dish that is not missing from the Easter table. The recipe for chicken liver with mushrooms is light, tasty, cheap and spicy. We can do it all year round, because it is very good, a kind of chicken cake with mushrooms and whole eggs.
  5. 2 chicken breasts. 1 kg of chicken liver. 600 g minced pork. 200 g mushrooms (small) 5 eggs. 4 boiled eggs. 4 bunches of green onions, 2 bunches of green garlic. 2 bundles of parsley, 2 bundles of dill. salt pepper. Method of preparation. The chicken is boiled and the foam is collected. The livers are boiled separately

Add salt and pepper to taste. When the rice grain is almost cooked, add the parsley, pipettes and chicken hearts, mix, then cover perfectly with a lid and a few tablecloths, so that the rice continues to swell and absorb all the juice. Serve hot, along with pickles. Try this recipe too VIDE A drob recipe that stands out a bit from the patterns but excels in its absolutely special taste! A delicacy that should not be missing from the Easter table. And as Magda invites us to cook with mushrooms in this month's Dulce Romania challenge, I also go on a visit with my drob. I hope you like it. As long as you follow the order below, the food will reward your taste buds. 1. Clean the ingredients: The chicken organs need to be cleaned [Wash the chicken breasts and put them to boil in a pot with water and salt. If foam forms, it is removed. After the pipettes are boiled, they are removed from the juice. The juice is not thrown away. Cut into small pieces. Peel the onion and carrot separately. They go through the robot. You can cook MUSHROOMS DROB from the Appetizers category. cool, then add finely chopped greens, eggs and mix the composition, and at the end add the breadcrumbs and rice flour. bakes for 20-30.

Drob with liver pate and rice Recipe video - YouTub

Chicken Recipes: Coconut Borscht with Vegetables Pipette Stew and Hearts with Pasta Liver Liver with Rice Chicken with Lemon and Arugula 1,829 recipes, 37,320 comments and 54,075 votes Chicken Drob Recipes Chicken Drob Atmosphere Christmas every year, due to the fact that we are surrounded by family, friends and a lot of good cheer. Such an important occasion requires a tailor-made festive meal, but also a dose of restraint in terms of cooking. That is why, for the holidays, we offer you a reinterpreted menu. Preparation: Boil the chicken breast in water with a pinch of salt. We remove the foam that forms. Peel the onion and garlic, then chop them finely. Heat the oil in a saucepan and heat the onion and garlic a little, just enough to soften. Add the diced peppers, then the mushrooms cut into suitable pieces. In the pocket put for the first time two slices of melted cheese, then a quarter of the whole composition of rice dumpling, boiled eggs cut in half lengthwise, another quarter of the composition (there must be half of the composition left for the other piece of turkey breast) and finally two more pieces of melted cheese. If you liked our recipe Drob de rice, don't forget to review it. See also other recipes from the category Rice dishes For successful culinary photos use Nikon D350

Chicken liver is a light, prepared recipe that I present to you is made from peppers, hearts and chicken liver, with greens that will make it very fragrant and delicious, this liver is ideal for people who do not prefer lamb, in addition can be prepared throughout the year not only for Easter Chicken mushroom paste. Drobul is a traditional dish that people prepare and serve during the Easter holidays. It can be made with various types of meat and ingredients, but the lightest and easiest drob recipe is the one with chicken and mushroom drob rice RECIPES. VIEWS: 1376. Indian chicken Tikka Masala. Indian chicken Tikka Masala is an exotic recipe and yet unpretentious, but if you have to impress, it is a good way to do it. Hamilton pumpkin is a flavorful and delicious pumpkin recipe. The pumpkin is filled with a lot of kinds of. Chicken liver recipe. The most delicious recipe Add the organs to a bowl, put the chopped dill and parsley, beaten eggs, hardened onions, pepper, salt, mix well. In the tray lined with baking paper add a part of the composition, then the boiled eggs along the length of the tray, in the middle of the dough, add the rest.

Rice pilaf with chicken Laura Laurenți

I couldn't help but prepare for Easter and a recipe for drob, but I opted for the Mini mushroom recipe with chicken. It seemed more special to me to prepare the portion directly, and I also covered some of the portions in thin slices of bacon. It really came out more effective like this, each with its own portion. The simplest and most accessible are the recipes with baked chicken, these are my favorites, they cook quickly and every time I go without too much discussion to children. Or a chicken dish with vegetables cooked in a pan, simpler or in Chinese style - you can play here as you like because it is a soft and very meat. Chicken breast. Drobul is a traditional dish that is not missing or it was not missing from our Easter meals. Grandma and Mom used to make it from lamb organs, but in time my mother started making it from chicken organs. Chicken breast flavored with fresh greens. at the salon with personal care products from BaByliss. I put the liver to simmer in 2 tablespoons of oil Published by Medeea Negutescu April 13, 2016 December 1, 2019 Published in Vegetarian Foods Tags: Drob, Vegetables, Rice Today, I propose a tasty and easy to prepare recipe. The vegetable stew with rice is fantastic with a salad with arugula, cherry tomatoes and pine buds

Rice pilaf with chicken and vegetables - Recipes

  1. Prepare the Easter meal with the recipes offered by! drob pui helps you prepare the Easter meal. If you have not decided on the menu you will prepare for the holidays, we welcome you, with five menu proposals, for all tastes
  2. Recipe Chickpea with vegetables and rice (fasting) from the Cookbook, Foods with vegetables. Specific Romania. How to make Chickpea with vegetables and rice (fasting) Stay up to date with the latest news! Enter your email address and press the send button! I agree that my personal data will be stored and used for receipt.
  3. All Conception Pregnant questions Birth Labor Name of child Birth stories Pregnancy health Pregnancy for weeks Sex Birth at the hospital in Brasov. When I had maximum dilation, I fainted
  4. Boil the organs and pass them through the meat grinder. Boil the rice separately. The chicken organs are mixed with chopped onions, small cubes, eggs, rice, finely chopped green onions and finely chopped parsley. This composition is seasoned to taste with salt, pepper and spice for
  5. ute with two tablespoons of oil, then add two cups of water, a pinch of salt and bring to a boil. Cut the chicken breast into cubes and put them in the pan to brown
  6. ute

Chicken liver fillet - culinary recipe

  • A very fine and tasty dish that is made quickly. I used 500 g of chicken liver, which I cleaned well from the vines in the middle of the lobes, I wiped them and lightly sautéed them in oil. After they cooled, I cut larger or smaller cubes into part of the liver and crushed them with a fork.
  • The holiday cake can be made either as a cake or as a drum, in prapure. Here's how you can make drobed bread at home, like grandparents. 1. Bring the entrails to a boil, discard the water and boil again in cold salted water. Foam and leave
  • ute, then leave them to cool and pass them through the meat grinder. Boil the rice in water, strain it and leave it at.
  • Turkey steak with rice. April 14, 2009 by Cristiana Haica. Basic preparations.
  • Chicken with sauce and rice is a dish full of flavor, refined, intended for lunch or dinner. Chicken meat with sauce and rice can be prepared on any occasion, including on occasions, because it will create a special impression for the guests through the perfect taste.

Drob with mushrooms - 12 recipes - Petitche

  1. Apart from the fact that this fasting meal with mushrooms and rice is perfect for a festive meal from fasting over the year or for those with a vegan lifestyle, it is, why not, an alternative to the traditional lamb entrails for those who can't include it, according to tradition in the Easter menu
  2. Grease a baking tray well with butter. Take the chicken and grease them with butter inside and out. Season again if needed. We fill each chicken one by one with pilaf and liver and sew them with a needle and thread. We place them in the middle of the tray on a layer of carrots. We rub the potatoes and carrots with the remaining butter, we season them with salt, pepper and paprika and we put them in around the chicks
  3. However, the variant of a blockofchicken it seemed easier to me from all points of view for these holidays. In addition, I don't have the dust and I didn't have time to go looking. But I assure you, like hell ofchicken whose recipe is below of tasty and I really encourage you to try the recipe to see how much of very similar in taste with.
  4. The teriyaki chicken meatballs and spinach rice are easy to prepare, following a few cooking steps. After the oven heats up, put the carrot and the sauerkraut in a food processor to be mixed. Immediately add the chicken, the peel of a grated lemon for seasoning and mix again.
  5. bake in the preheated oven at 180 degrees. Step 14. We wish you good appetite and increase the cooking of chicken drumstick recipe on the tray
  6. united and extraordinary in taste. I also put the liver, but if you don't like it, you can only make the liver with chicken breast. You can also add more liver, juggled with the ingredients as you wish, tasty comes out anyway. Eggs

Chicken for Easter - video recipe JamilaCuisin

Mix the onion with the minced chicken, the crushed garlic, the chopped parsley and 3 well beaten eggs. Season with salt and pepper and pour the composition into a pan greased with oil and lined with baking paper or flour. Grease the dough with the beaten egg and put it in the hot oven for 40-45 minutes. Rice recipes - Chicken with rice.Ingredients: 800 g superior chicken legs, boneless 350 g long grain rice 1 pepper 1 large onion 4 cloves garlic 500 ml water 1 cup concentrated soup a can chopped tomatoes (400 g) 3 tablespoons oil a bunch parsley 1 teaspoon paprika 1 teaspoon garlic powder salt pepper.

Chicken liver with mushrooms recipe for Easter Flavors Urban

1. Bring the chicken breast to a boil in salted water, take the foam and let it boil well. Remove from the water in which it boiled and cut into very thin slices. Put in a bowl and cover with a layer of butter. 2. Meanwhile, clean the eggplant, tomatoes and Chicken Drob with mushrooms We need: - 1 kg chicken liver - 250 g mushrooms - 5 raw eggs - 4 boiled eggs - 3 bundles green onions (about 10 threads) - 1 dill connection - 1 parsley connection - 3-4 cloves garlic / green garlic (approx. 5-6 strands) - 3 tablespoons oil - salt and pepper Recipe preparation method: Although the chicken drum seems a little atypical compared to the traditional lamb drum , however, it is very popular among Romanians for the following reasons: not everyone loves lamb, and it is not as easy to find as chicken. My reason is even simpler: it seems to me that chicken would be better A specific recipe for the Easter holiday, very tasty for those who like liver. I used chicken liver and thighs, for a less pronounced taste than lamb. Very tasty. ) :) Ingredients: 500g chicken liver 3 chicken legs 50g boiled rice 1 large leek 1 large onion 5-

Chicken Liver and Breast Drink - Empty Recipe

Chicken liver. April 13, 2009 by Cristiana Haica. Basic preparations. Ingredients: 500 gr boneless chicken breast 500 gr chicken liver 2 bundles of green onions 1 bunch dill 1 bunch parsley 7 eggs salt, pepper Preparation: Boil the chicken breast. Cook the liver a little in oil, then cut it into small cubes. Rice with shrimp I make chicken liver (chicken liver, pipote + hearts, chicken breast), greens (dill and green parsley), green onions and garlic, all given by the mincer. I put about 6-7 eggs, salt, pepper mixture well. Then I put the purchased puff pastry in the tray, I put the composition and I dress it again in the puff pastry, grease it with egg and in the oven! Cata and Bianca-Maria (2.11.2005 Because I started my day with a special award from Kadia and I am very happy, today I present this year's recipe for drob, special, partially improvised and extremely good! I used: 1 kg of chicken liver, 400 gr of minced pork, 2 leg of green onion, 1 leg of green garlic, 2 leg of parsley, 1 leg of dill, 7 eggs, 3 tablespoons of boiled rice Ingredients: 500 g chicken liver 200 gr chicken pipette 200 gr chicken hearts tarragon KOTANYI oregano KOTANYI basil KOTANYI rosemary KOTANYI pepper KOTANYI bay leaves KOTANYI 200 gr rice 6 eggs 2 bundles green onion 2 bundles green garlic 1 bunch parsley 100gr breadcrumbs salt powder (I use Of course you can put boiled eggs on the model This year I will be leaving home for Easter, so I allowed myself to enjoy a drink beforehand. - Recipe for the Cruise / PL period 1 large dried onion 1 clove green garlic 1 clove dill 1/2 .

Chicken liver recipe with minced meat, liver and greens

  • A different kind of mushroom, a mushroom mushroom for those who don't go for the lamb. After a piece of lamb and a piece of chicken with quail eggs, it was inevitable to follow one without meat because we only have different tastes. I thought it would be the same for you and I said to give you my recipe for mushroom stew. It is very good and literally has that taste of stew from.
  • Ingredients: 300 g chicken liver, 1 box / 1 jar of mushrooms, 2 bundles of green onions, 1 bunch of dill, 1 bunch of parsley, 50 g butter, salt, pepper, 6 eggs. Preparation: Melt the butter in a pan and add the finely chopped liver
  • No matter how interesting, unique and tasty the dishes specific to other peoples may be - which I highly recommend you try - we still feel the need, at least from time to time, to go back to the origins. That is, for Romanian cuisine and, more precisely, for childhood dishes. I have spoken to you on other occasions about what it means, in my case.
  • Chinese chicken with rice recipe is one of the tastiest Chinese chicken dishes. Chicken fillet and vegetables are prepared in a wok, according to the stir fry cooking method. If we don't have a wok we can use a bigger pan. Stir fry is a quick method of frying ingredients preferred in Chinese cuisine because it retains almost entirely the color, flavor and appearance of the ingredients.
  • ute). Chicken liver recipe. Chicken drob ingredient

Alternative to the classic drob: mushroom with rice

1 kg chicken breast 6 eggs 500 g chicken liver 200 g pipota 1 onion 2 green onions 500 ml milk salt pepper. Preparation: Wash the chicken breast and boil it with the pipettes. The livers are boiled in milk. Then, after they are cooked, pass all the meat through the mincer. Put the onion to harden with 2 tablespoons of oil. Lamb liver recipes are numerous, they differ from one area to another and even from one family to another, but you must keep in mind a few rules and secrets, no matter what kind of liver you want. to make .. Drobul can only be made from lamb for an intense taste or you can also add pork to reduce the strength of mutton. In the first case the organs from a are used. Easter chicken is an alternative for those who do not prefer lamb. An appetizer that can be prepared at a festive meal or whenever we feel like a light lunch. For a perfect taste and aroma, the preparation is consumed cold. Good appetite! Ingredient. 1200g chicken liver 1200g chicken hearts and pipettes 1 morco

»Chicken breast with mushroomsColors from Plates

Preparation Lamb stew. Wash all the lamb entrails, then separate the lungs and boil them with a pinch of salt. You keep your kidneys in vinegar water while the other entrails boil. Boil the lamb liver together with the chicken livers, heart and kidneys. Boil them for 10 minutes, then discard the water. Wash the meat and cut it into cubes. Specific Romania. How to Make Chicken Drob with Mushrooms. Keep up to date with the latest news! Enter your email address and press the send button! I agree that my personal data be stored and used to receive news and commercial offers. For most of us, drobul is a traditional appetizer recipe that is not missing from the Easter table. And most of the time it is prepared from meat and ..

Liver paste with rice and rice - Idealik

Chicken fillet at the Crock-Pot Express Multicooker with pressure cooking is a recipe I prepared for the Easter holidays. It is prepared quickly, it is healthy and especially delicious! I also recommend fluffy Easter without dough. The Crock Pot Express multicooker with pressure cooking has become my number one help in the kitchen. Here are the reasons why I recommend 1 kg of chicken liver 1 tray of hearts and chicken breasts 1 chicken breast 1 leg. green onion 1 onion and half red 1 leg. green garlic 1 cup rice 1 carrot 1 parsnip 1, 1/2 leg. dried dill parsley 8 raw eggs butter 1 egg and one lg flour for the crust on top Preparation I put the liver to simmer in 2 tablespoons of oil This time I put boiled eggs in the middle of the composition (put half of the composition, then eggs and then the rest of the composition). But I like it better without eggs. Bake in the oven for 40 minutes on medium heat. Then remove the tray and grease the dough on top with a well beaten egg with a little salt. Pumpkin sticks in corn crust. July 6, 2020. Appetizers Appetizer tart with cheese and vegetables. June 11, 2020. Avocado toast appetizers with cheese and strawberries. May 28, 2020. Appetizers Waffles and polenta donuts with cheese. May 3, 2020. Not at all. So my mother made chicken dishes for me: the chicken drum I show you now and the delicious chicken stew, you can find her recipe on the blog, click on her name. These are two very handy options for those who do not prefer lamb. We need: 500 g of chicken liver. about 600 g chicken hearts and pipettes. 3.

Video: Συνταγή για χειροποίητα ματσάτα με καραμελωμένα κρεμμύδια και φέτα από τον Κυριάκο Μελά. OPEN TV (June 2022).


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