We are searching data for your request:
Upon completion, a link will appear to access the found materials.
A quick, warm and consistent breakfast! Why eat some simple eyes, when you can combine them with a few ingredients and you get such a good dish? I highly recommend the recipe and I think it is the right season to consume this dish.
- 2 eggs
- 1 fir of huts
- 1 red pepper suitable
- 2 tablespoons mashed tomatoes
- 1 tablespoon corn kernels
- 1 tablespoon Parmesan cheese
- 2 tablespoons oil
Tags: hot pan with eggs, peppers and cabanos, pan, hot, eggs, peppers, cabanos, breakfast, fried eggs, scrambled eggs, recipes Appetizers / Garnishes
Preparation time: less than 30 minutes
RECIPE PREPARATION Hot pan with eggs, peppers and cabanas:
We cut the hut into the right pieces.
We wash the red pepper, remove the stalk and seeds, cut it into long strips.
Heat the oil in a pan, put the cabanos.
Brown it for 1-2 minutes, then release the peppers and simmer for 1 minute.
We put tomato paste and a cup of water.
Sprinkle with salt and pepper.
Mix everything well, cover with a lid and let it simmer for about 5 minutes.
We break the two eggs in the pan, carefully we let them go, we sprinkle them with a little salt.
Put the lid back on and leave it on the fire until the liquid is low and the eggs turn white on top and are done.
Remove the pan from the heat, sprinkle with the corn kernels and grated Parmesan cheese.
Serve plain or with a salad.
Enjoy your meal!
100 g bacon or kaiser
a few slices of prague ham
3 hard boiled eggs
3-4 tablespoons mayonnaise
1 1/2 tablespoons mustard
a few lettuce leaves
Fry the bacon and bacon in a frying pan with little or no oil, if it's Teflon (usually I put them in the microwave). they are placed on a plate. The egg sauce is prepared like this:
cut boiled eggs into pieces and place them in a bowl. over them add mayonnaise, mustard, pepper, salt and a little oregano. interfere. Then spread the egg sauce over slices of toast, put the bacon and toast, over which you put a lettuce leaf (if you have, if not, it's good and without).
It's my boy's favorite sandwich (he calls it the "secret sauce" sandwich.)
Try this delicious video recipe too
Egg roll with cheese and huts
Put melted margarine in a bowl, add milk, salt and then flour, stirring constantly until everything is smooth (boil over low heat).
Set aside and add the yolks from the 4 eggs with which to mix well. Whisk the egg whites separately and then add to the above composition. You get a softer and fluffier dough that is poured into a greased pan. Place in the preheated oven over medium heat until baked (test with a toothpick).
The dough is then removed and rolled in a damp towel and left for a few minutes until it takes shape.
We boil the assorted vegetables in salted water, or delicately. We grind the mushrooms, we mix the grated cheese with the 5 tablespoons of sour cream, and we cut the olives into cubes. The cabanos (or Oltenian sausages, or caroli.) Are fried in a little oil. Boiled eggs are put on the small grater.
Unwrap the roll from the towel and start to fill it with the mixture of cheese and sour cream, put the vegetables on top (codify them with salt and a little pepper), grated eggs (a little salt), green parsley, olives and cabanos.
Twist the roll thus filled again and place it again in the tray where we will grease it on top with sour cream and sprinkle it with grated cheese and put it back in the oven until it has a pine nut on top.
How do I prepare the quesadilla recipe with egg and bacon?
Beat eggs and add milk, salt and pepper. Melt 50 g butter in a pan and add beaten eggs, stirring constantly.
Cut the bacon into small pieces and fry for 13 minutes in the oven at high temperature.
The cheese is grated and the remaining butter is spread on the sticks, on 1 of the faces on each stick.
In a large frying pan put a stick with the butter side down, then add a quarter of the grated cheese, then half the amount of bacon, half the amount of eggs, another quarter of grated cheese and then another stick with the butter side up.
Fry over medium heat for 2 minutes, then turn to the other side and hold for another 2 minutes.
Do the same with the remaining ingredients. The result is 2 large quesadillas, about 4 servings.
Cut into 4 pieces and serve hot with ketchup or sour cream.
The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win
Let me tell you what ingredients we use for the cabanos sausage recipe:
- 2 kg pork (pulp)
- 1 kg beef (pulp)
- 1 kg of hard bacon on the back or pork leg
- 80 g of salt
- 20 g thyme
- 40 g paprika
- 8 g paprika
- 16 g pepper
- 100 g of garlic
- 5 g itinerary
- 200 ml bone soup
Preparation for the omelette recipe with spinach and bell pepper:
If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".
Recipe for Shakshouka with peppers, tomatoes and feta cheese
The recipe for Shakshouka with peppers, tomatoes and feta cheese - a specific Turkish recipe that is very quick and consistent and can be served both for breakfast and lunch.
- 1 red bell pepper
- 1 onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1 can of tomatoes
- 1 teaspoon paprika or paprika
- 4 medium eggs
- fresh parsley
- 50 gr feta cheese, or whatever you prefer
- Heat oil in a pan, add onion and garlic and after a few seconds, pepper strips. Stir and leave on medium heat for about 1 minute.
- Add canned tomato cubes, paprika, salt and pepper and mix. Cover the pan with a lid and cook the vegetables for about 5 minutes, over low heat, until the sauce is reduced by half.
- Make room in the sauce from the pan for the 4 eggs. We place them one by one in the sauce.
- Cover the pan again with a lid and leave it on low heat until the eggs are ready.
- Turn off the heat, add the grated feta cheese and the freshly chopped parsley.
The recipe for Shakshouka with peppers, tomatoes and feta cheese is served hot, with sticky or fresh bread. I wish you successful recipes and good appetite! [Wpurp-searchable-recipe] Recipe for Shakshouka with peppers, tomatoes and feta cheese & # 8211 & # 8211 & # 8211 [/ wpurp-searchable-recipe]
Brain and Spinach Brain Appetizer
Leave the brain to thaw, from evening to morning (if you use a frozen brain).
Wallpaper a heat-resistant / ceramic dish with oil and breadcrumbs, including the side walls.
Wash the brain, leave it for 60 minutes in a bowl of cold water to which you added 1 tablespoon of vinegar (so that all the blood comes out of it).
Drain and clean the brain of black skin and red threads.
Boil it in water, together with 1 teaspoon of salt and 1 tablespoon of vinegar.
Boil for 10-15 minutes on low to medium heat, then drain and leave to cool.
Portion the brain in 3-4 cm pieces, put it in a layer, in the prepared tray and distribute ½ of the amount of peas.
* I mixed ½ of the amount of boiled brain with 3 cubic red spoons (canned) and the cooled composition consisting of 1 onion (finely chopped), 1 carrot (grated on a large grater), hardened separately in hot oil until they become al dente.
Separately, beat eggs with sour cream / milk and a teaspoon of salt and pepper.
Pour into a tray.
Place heaps of prepared spinach in place / evenly distribute the spinach leaves and sprinkle with the remaining peas.
Place small cubes of butter and grated cheese on top (optional).
Put in the hot oven, for about 30 minutes, at 180 degrees or until the mixture is baked and nicely browned.
Remove the tray from a grill and leave it to stand for 10 minutes, to allow time for the melted butter on top to penetrate well into the composition.
Serve portioned, while hot, with green onions (optional) or other seasonal vegetables. It is just as good and cold.
This dish can be served as an appetizer or breakfast, but also as a main course, along with your favorite garnish and salad.
Hot pan of mushrooms and chicken
Wash, dry and cut the breast into larger cubes. The mushrooms are cleaned / washed and (if they are bigger) they are cut into 4, as big as possible because they decrease in quality. If they are smaller, I leave them whole. I like to be meaty in food.
Peel a squash, grate it and slice it. In a pan, put 2 lg of olive oil, a few slices of green garlic and heat. Throw the pieces on the chest and let them brown a little over high heat, then put on medium heat, add a pinch of salt and let it cook in its own sauce :))
In another pan, heat 2 lg of olive oil, a few slices of garlic and toss the coarsely chopped mushrooms. Let it simmer for a while, then let it cook for a few minutes. Add a pinch of salt. Over the diced chicken, toss the sautéed mushrooms, green garlic cloves, and a few sun-dried tomatoes. We put it on the fire and let it sizzle a little more. After they were browned, we sprinkled some oregano. If we want, we can stop here and serve directly like that.
If not, dissolve the 3 lg broth in a cup of water and pour over the chicken and mushrooms. Put on low heat, add another cup of water and let it boil for another 15 minutes, until the sauce decreases.
Sprinkle with hot paprika powder and serve with pickles, cucumbers in vinegar or lettuce.
Ingredient Mustard Crust Rat Meat:
- 4 duck legs from confit
- 4 teaspoons of old-fashioned Maille mustard
- 1 teaspoon finely grated orange peel
- 2 teaspoons of honey
- coarse salt
Preparation Duck legs in mustard crust:
1. Mix in a bowl 4 teaspoons of Maille a l & # 8217ancienne mustard, grated orange peel and 2 teaspoons of honey. Place the duck legs from the confit, well cleaned of surface fat, in a large tray (or pan), with the skin facing up, and distribute the prepared mixture directly on the skin. Sprinkle with coarse salt and place in the preheated oven at 190 degrees for 8-10 minutes, until the crust begins to brown. (The grill function of the oven can be very useful, but if you use it you have to watch carefully what happens in the oven, so that it does not burn).
Hot potato salad with white asparagus & # 8211 duck leg garnish in mustard crust
- 400 grams of potatoes (purple or regular, of which you have) boiled in their skins
- 1/2 of julienned red onions
- 2 teaspoons of old-fashioned Maille mustard
- 1 tablespoon chopped chives
- 12 blanched white (or green) asparagus tips
- 3 tablespoons olive oil
- salt and pepper
Peeled potatoes are peeled and cut into cubes. Cut the red julienne onion and rub a little with your fingers, so that it comes loose. Prepare a dressing, mixing the mustard well with a pinch of salt, ground black pepper and olive oil poured into a thin thread. Diced potatoes, blanched asparagus (ie boiled for 2-3 minutes in salted water and then soaked in ice water) and onion are placed in a bowl and mixed with the dressing. Taste if you need more salt and pepper and sprinkle with chopped chives.
Caramelized oranges & # 8211 duck leg garnish in mustard crust
- 4 oranges
- 1 tablespoon melted duck fat (which will drain from the thighs during cooking)
- 1 tablespoon sugar (or honey)
- 1 pinch of salt
- freshly ground pepper
On top of a bowl or a saucer, the oranges are peeled with a knife, like apples, so that the white skin is removed. With the same knife, cut the orange segments, cutting between the skins that separate the slices. The skins left after cutting the segments are squeezed well by the juice, which is collected.
Heat duck lard in a pan and add the orange segments and sugar (or honey). Immediately add the orange juice and keep it on the fire for a minute or two, until it starts to caramelize easily. Remove the pan from the heat, add a pinch of salt and freshly ground pepper.
Arrange hot salad, duck leg and caramelized oranges on the plate, sprinkling with a little sauce from the pan. It is a dish not only very good-looking and elegant, but also delicious, with very well-balanced flavors. Good appetite!