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Breaded cheese sticks with BBQ sauce

Breaded cheese sticks with BBQ sauce

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Cut the cheese into 1 cm thick slices and then into sticks, also 1 cm thick

Place the cheese sticks on a chopping board and leave it in the fridge for a few hours or overnight.

Mix the breadcrumbs with the spices and finely chopped greens and put the mixture in a kitchen bag.

Beat the egg and pass the cheese sticks through the egg, then put them in the breadcrumbs bag and shake well until the breadcrumbs stick to them.

Remove the cheese sticks and place them on the shredder

Put more oil in a pan and let it heat up

Add the cheese sticks and after they have browned on one side, turn them quickly on the other side as well.

Remove the breaded cheese from the kitchen napkins to drain excess oil

Serve the cheese sticks with BBQ sauce


You can put the cheese sticks in the freezer for 30 minutes, before frying, to avoid melting the cheese.


The breaded cheese browns very quickly on one side and must be turned quickly and then removed quickly on paper towels


It is best to fry 2-3 sticks, not all at once (until you turn them all on the other side, the rest can melt and risk spreading)

Cheese snacks in the Aviko offer

Undoubtedly, breaded cheese is one of my favorite foods. The creamy taste of melted cheese brings us culinary pleasures, especially if the coating is crispy and tends to be golden brown, from the Maillard reaction. In our country, for the bread cheese, we use especially trappist cheese, or camembert cheese (with blueberry jam). Cheese snacks offer a lot of possibilities & # 8211 varieties are limitless.

Aviko can help us with the international offer and finger food snacks. The only difference we offer you is the one that makes the bread cheese tastier, thanks to the thicker coating, which creates an ideal proportion between the crunchy texture and the soft and creamy content. And the coating does not soften and does not crack. These "finger food" pieces can be served as a main course, but also as a side dish, but they can also be used in salads or as snacks. Let's see how!

Mozzarella snacks are ideal for the children's menu of any restaurant, because they are smaller in size and have a creamy milk taste, but without a strong aroma. We recommend that you include them in the children's menu with a garnish of Aviko potatoes and ketchup with a low sugar content. Being an important source of protein, we recommend them for salads, or together with vegetables, or for typical Italian dishes, with olive oil and balsamic vinegar. It can be served with arugula, cherry tomatoes and oak leaf salad. As a snack they can be accompanied by a glass of wine, and can be combined with cherry tomato sauce, with Italian seasoning, or with pesto, being ideally decorated with salted lemon peel, oregano or basil.

Philadelphia breaded cheese balls. In addition to the breaded cheese, Philadelphia is a perfect alternative for gourmet guests. They can be served with boiled rice, but also with raisins, various seeds, herbs or blueberries. These snacks can be decorated with lettuce leaves, California peppers, tomatoes, or other seasonal vegetables, which can be used for tasty salads from fresh ingredients. As a side dish, we recommend serving them next to chicken dishes & # 8211 such as grilled chicken leg with rosemary - with Aviko mashed potatoes and creamy butter sauce.

Cheddar snacks with chili have a special taste, more aromatic, more "with character". They can be served as a garnish for red meat, such as a veal stew prepared with tomato sauce, and with steak potato garnish from Aviko. For this combination we can offer a BBQ sauce with a stronger taste. As a snack they can be combined with light sauces with a taste of vegetables & # 8211 sweet potato puree, red onion jam or celery sauce with ripe apples. It is also ideally combined with beer, together with bacon or bacon chips, or chips from different vegetables, especially those with a sweeter taste & # 8211 such as beets or sweet potatoes.

Snacks of cream cheese with Jalapeno peppers bring a spicy taste and can also be enjoyed with a beer. It is easy and quick to prepare, and the spicy taste will require even more beer. Due to the typical Mexican taste they can be combined with green coriander-based salsa, or with chimichurri, which brings fresh, green flavors. To accentuate the spicy taste, we can also offer them together with a chilli jam, the breaded cheese matching perfectly with the sweeter tastes. As a side dish they are ideal for typical Mexican dishes, which can also be introduced in the international menus of restaurants. Quesadilla is a practical option, because tasty pieces of steak meat can be used here. Cheese snacks are ideal if paired with lettuce.

The advantage of cheese snacks is also portioning, a practical solution in terms of calculating costs. Other benefits are the long shelf life and fast preparation time. All four products can be prepared in the fryer in 2-3 minutes, and we will not waste time with the preparation of the coating, which gives us an extraordinary advantage & # 8211 the chef gains valuable time compared to the minutes spent with their passage through flour, egg and pesmet. Due to the different tastes and assorted varieties, cheese snacks will be appreciated by all restaurant customers.

How to prepare the recipe for Cheese bread with flour and breadcrumbs?

My husband called me today, around 8.30 in the morning and instead of giving me a compliment, a declaration of love, something there, like all the Romanian, he announces to me that he is coming with 2 colleagues to the table. The main meal is at 10.30. I already had smoked bean soup on the fire, the breads were baking in the oven, I had already planned a Bean soup in a bread bowl & ndash see the recipe. Yes, I wake up early, so I usually at 8.30, at the latest 9 I have food on the fire. & # 128578

For us it was enough at the table, if we eat that bread with soup, there is no room for another dish, as it is smoked anyway, I throw a handful of crispy jumari on top and break a red onion & hellip Well, it's boyar food, isn't it? Without type 2. & # 128578

I still had some cold steak in the fridge, some grilled neck and sausages, but I couldn't give that to the guests.

Bread cheese with flour and breadcrumbs

Instead, I saw the cheeses and the light came on: I make some cheese, mozzarella and bread cheese! Perfect! I took a piece of Edamer, a piece of sheep's and goat's cheese that I had left the day before (see here the Cheese in Brine recipe) and a box of mozzarella balls.

Breaded cheese with flour and breadcrumbs

I cut cheese and cheese slices, about 1 cm thick. Thick enough to look good. Cheese is good to be strong. I used Edamer. It is hard and melts beautifully.

I made the sauce, I mixed eggs, water, pepper, a pinch of salt and flour. A thin sauce, like pancakes, should come out. I have eggs from my hens, so they have a very beautifully colored yolk. & # 128578 When this sauce (improperly called bechamel) is made with the addition of flour, it is made better with cheese, than if you leave only the simple egg.

Each piece of cheese, cheese and mozzarella ball (well drained of water), are given first through the flour, then through the egg, carefully to catch the egg well, then again through the flour, and again through the egg and finally through the breadcrumbs.

The fact that the pieces of cheese are given twice through egg and flour, will make the coating stick much better, and when it heats up, the cheese does not flow. This shirt will be crisp, golden and will maintain its perfect shape. & # 128578

Tips from Gina Bradea

It is good to have a spoon, so that you can pour the egg mixture where it does not stick well. If you see that there are air bubbles, pour the egg mixture until you see that it is evenly covered. & # 128578 Through breadcrumbs, insist on the edges, to be well wrapped in this delicious blanket & # 128578.

In breadcrumbs you can add paprika or hot pepper and it will have a red or turmeric color (yellow), or you can add ground cumin seeds, thyme, basil, white or black sesame seeds (negrilica) & hellip for a game of flavors and colors. & # 128578

Fry the pieces of cheese, mozzarella and cheese bread in hot oil bath. Make sure there is enough oil so that the pieces of cheese and cheese are well covered. The fire is good to be suitable, not very big, because it burns. If the fire is too small, soak everything in oil.

When they brown on one side, they turn easily with a spatula, without fear that nothing will happen. It is good not to use a fork, not to sting, because the melted cheese will flow. & # 128578

When they are ready, take them out on napkins, on a plate and let them absorb the excess oil for a few minutes. & # 128578

While the oil was draining, I prepared the plate. & # 128578 My husband made me a rustic plate out of a stump.

He cut a beautiful slice from a stump, sanded it nicely, washed it well with boiling water and after it dried (with a weight on top), he oiled the surfaces. He left it dry for another day and ready: I ​​have a rustic plate.

Now I noticed a dry olive branch, only good for other dishes :)). The husband rolled his eyes, of course

How do we serve breaded cheese?

I placed the pieces of cheese, mozzarella and bread cheese on a bed of finely chopped salad and I put a chrysanthemum of red onions, 2 tomatoes cut quickly and the plate is ready, without great pretensions & # 128578.

How do I make Chrysanthemum from onion & ndash see here, click where it is written in red. It's just that now I just cut 3 onions and sprinkled them with salt, so I put them in the oven, simple, without breadcrumbs. I left them in the oven for 10 minutes, on maximum heat, preheated oven. That's enough to soften the onion a little, but keep it slightly crispy.

On the plate, I sprinkled onions with a drizzle of olive oil (from olives picked by us & # 128578). Simple and absolutely delicious. & # 128578

My husband and colleagues came early, so I gave them bean soup to eat and I prepared the cheese platter. Yes, it can be served as an appetizer, but also as a main course. & # 128578

I placed in small bowls (I have something special for sauces, with 3 plates and teaspoons) and my special jams: Tomato jam, Hot pepper jam and Red onion jam with raspberries & ndash see the recipes.

Cheese appetizers

1. Wash the potatoes and boil them in their skins for about 20 minutes (not completely cooked, because they are still baking in the oven) 2. Boil hard-boiled eggs (about 10 minutes) 3. After cooling, peel the potatoes and cut into slices about 5 mm thick 4. Eggs are

Choose a large eggplant and cut it with the skin into round discs about 1.5 cm thick. We take a knife, in each piece of eggplant we make some cuts like the shape of a grid. Sprinkle the washers with salt and leave them on a large plate for at least 2 hours

Pumpkin pudding with minced meat is a filling machine, which of course will pleasantly impress you. We can serve this pudding either at lunch or even at dinner. Pumpkins are very popular here. Maybe for

I dried the boiled corn with a towel and put it on the grill for about 3 minutes, until it became a little crispy. I added the butter and let it melt a little. I sprinkled without acircme of telemea and flakes, but also a little magic dust of

Dough: In a bowl sift the flour, put the yeast and salt. Pour warm water, gradually and knead. Finally add the oil and knead until incorporated. Cover it with a clean towel, let it grow in a warm place. Filling: Mozzarella

In a yena tray we put the puff pastry with baking paper, to cover the edges, we prick it with a fork from place to place and we put it 4-5 minutes in the preheated oven at 190 & degC. Meanwhile, peel the zucchini and grate it

& Icircl & icircnt & acirclnim & icircn most pastries, but it is much easier and tastier to prepare at home, I assure you! We will stretch the dough a little and cut it in half (lengthwise, so

Put a little salt and parmesan over the egg and mix well, then add grated zucchini and drain the juice. Mix everything, put in the tray of 32 cm x22 cm, spread the composition like a sheet of pie, bake for 20 minutes at 180 degrees C. When ready, take the roll out of the oven,

The thawed puff pastry sheet is spread on the work table. Grease with BBQ sauce, then add the diced ham, sprinkle with grated cheese, oregano, garlic powder and finely chopped onion. Filled sheet, roll str & acircns, then

For the dough sheet, beat the 3 egg whites with a pinch of salt. Separately mix the spinach (thawed and squeezed very well with water) with the 3 egg yolks and sour cream until it becomes like a cream then add flour mixed with baking powder and

For this pie I used homemade dough with yogurt and I chose to fill it with green onions and several kinds of cheese. I decorated with grated cheese and served with bellows cheese. It turned out so good, but & hellip a little. For

For the dough: if you are a beginner in the kitchen or if you are in a hurry you can make the dough with a food processor. The preparation method is very simple and it can't fail you. In the bowl of the robot put flour, salt powder

Dough: Heat the milk a little, melt the butter. Rub the yeast in a bowl with the sugar until it dissolves well. In a bowl put sifted flour and salt. Add the yeast, stir. Put the egg, the warm milk gradually. Start and knead. to

Knead the butter with flour, mix by hand, then add the parmesan, oregano, salt, finally add the sour cream. Mix well, then wrap the dough in a cellophane foil and refrigerate for 30 minutes. Then spread the dough in a thin layer, simply cut it

Cut the puff pastry into strips of about 5 cm, put in the middle of the strip of grated mozzarella dough, finely chopped salami and grated Parmesan cheese. After I spread the filling on the whole strip, I start to glue it along it as if I were making a sticks, then I give the shape of the pretzel,

The dough thawed overnight in the refrigerator, we spread it lightly with the facalet and divide it into as many mini tarts as we want. I made a big tart and 4 small ones. We cut a border around the dough without cutting the dough at all. Grease the inside of the border

The pieces of cheese are put on the grater or crushed with the help of the food processor, or the electric grater. Add the two eggs and the flour, season with salt and pepper, then mix until smooth.

In a large bowl, mix 250 g of flour with water and salt. Transfer to the work surface sprinkled with flour, knead for 5 minutes, until a good, fluffy but fluffy dough is obtained. P & acircnă now, e

Chop the mushrooms and put them in a little olive oil next to the minced meat. Chop the green onions and garlic very finely and add over the meat and mushrooms. Season the whole composition with salt, pepper and smoked paprika. it

Zuchinni is washed, wiped and cut into slices about 1 cm thick. Grease the zucchini slices on both sides and season with salt and pepper. Finely chop the dried tomatoes. Cut the cheese into smaller pieces than the diameter of the slices

Pork muscle sauce

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Pork muscle roll with vegetable mix as adjud

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Baked pork schnitzel au gratin with Alsatian cheese recipe

Baked pork snitel au gratin with cheese & # 8211 Alsatian recipe. A simple recipe made from slices of pork with bacon crust, onion and cream cheese, au gratin with a generous portion of cheese. Bake in the oven.

I did this Baked pork schnitzel au gratin with cheese from a very beautiful piece of pork meat. As at lunch I am only with the junior at the table, I cook a little, enough to reach both of us. During the week I choose quick recipes, as is the one where in 30 minutes we are already at the table and the kitchen is clean.

With this recipe you can also impress your guests, it can be considered a festive recipe.

I saw these snails on a German blog, looking for the recipe & # 8222Elsässer Schnitzel & # 8221 (Alsatian Snitel). Alsace (Alsace, Elsass) is a region in eastern France that, along with Lorraine (Lorraine, Lothringen), has been the subject of territorial disputes with Germany. The cuisine of the area took over French and German elements. Famous dishes Quiche Lorraine, Flammkuchen, Kougloff (Guglhupf) originate in these regions.

Snitel (Schnitzel) means slice, cut (German lb.). Snitel pane is a slice of meat (veal, pork or poultry) rolled in flour, egg and breadcrumbs and then fried in an oil bath. You can find it here recipe for breaded pork schnitzels.

I had heard of Alsatian snails in the past and they seemed very appetizing. I adapted the recipe from that blog and here's what came out: some slices of tender and juicy meat wrapped in a soft cheese crust with onion and bacon (kaiser).

In the past I made another recipe similar Hungarian (Frizzy slices & # 8211 recipe here) from pork chop with potato crust and cheese. Very good too!

For these Alsatian slices you can use both the leg, the shoulder and the sliced ​​pork chop.

You will calculate about 1 larger slice of meat per person, or two smaller ones. But I assure you that they are very good and fit perfectly with the simplest salad with vinaigrette or a yogurt dressing. From the ingredients below I got 2 servings of baked pork slices au gratin with cheese.

Fried polenta & # 8211 flavored cheese sticks

Fried polenta & # 8211 flavored cheese sticks. Cold polenta fried in a pan, in butter or oil, with aromatic herbs and served with garlic sauce or yogurt sauce. A kind of polenta croquettes. Polenta can be mixed in advance with cheeses (cottage cheese, cheese, parmesan, kneaded cheese, etc.).

I really like it mamaliga prajita in the frying pan. It tastes like popcorn. I always make more polenta to pour some of it into a tray and leave it to cool. Overnight it hardens and the next day it can be easily sliced. Sometimes I make simple polenta but, at other times, I mix it while it is hot with cheese and then I leave it to cool. A recycling recipe of cold polenta. The best polenta is the one roasted directly on the hot plate, like my grandmother's. But who else has the stove? You can also try grilling it on green grass, cut into larger pieces.

It can be used to make sofas for sauteed mushrooms or other vegetables see here.

Classic polenta recipe (more vartoosa) you can find it here.

You realize that you can vary this recipe to your heart's content and depending on the cheese you have at home, each obtaining a different result. These polenta sticks taste different if they are made with bellows cheese, kneaded, fatter telemea, moldy cheeses (camembert, brie, roquefort, gorgonzola) or with various cheeses and hard cheeses (pecorino, emmentaler, gouda, parmesan, etc.) . In plus, uleiul sau untul in care se prajesc aceste sticksuri poate fi aromatizat cu diverse ierburi uscate: oregano, rozmarin , cimbru, busuioc, chimen etc.

O alta reteta faina este cea de „Taci si inghite” – adica mamaliga cu branza in straturi, la cuptor, cu cuiburi in care se sparg oua. Reteta o gasiti aici.

Mai multe rețete pentru serile de film sau meci de fotbal la TV – meniu party găsiți here.

Din ingredientele de mai jos obtineti cca. 6 portii de mamaliga prajita – sticksuri cu branza.

Sticksuri de dovlecei la cuptor

Sticksuri de dovlecei la cuptor – crochete de dovlecei zucchini in crusta aurie, aromata si bogata din parmezan si fulgi de porumb (corn flakes). Bastonase delicioase de dovlecei, coapte in cuptor, aromate, crocante la exterior si cremoase in interior.

Am mai facut sticksuri de dovlecei de nenumarate ori. Am incercat diverse tipuri de panada, am folosit si pesmet si fulgi, am folosit mai multe tipuri de cascaval, cu si fara ou, cu si fara smantana. M-am jucat cu diverse arome si condimente: piper de diverse tipuri, busuioc, oregano, boia…

Cand faceam doar varianta pane simplu: ou si panada parca mi se pareau seci. Cand am pus cascaval clasic, acesta s-a topit prea tare si fie s-a innegrit, fie parca a format o crusta prea compacta. M-am oprit insa asupra acestei variante, bogata in arome, cu o crusta crocanta si miez moale. Aceasta este varianta care m-a cucerit.

Puteți incerca și rețeta de dovlecei pane cu usturoi – see here.

Sos teriyaki reteta

Mancaruri cu peste 8 fileuri peste (ex. cod alaska), 2 cm ghimbir proaspat, 8 linguri sos teriyaki, 4 linguri sos soia, 1 lingura miere, 1 lingura zeama de lam^aie, 5 linguri ulei de masline, sare, piper proaspat macinat, garnitura: orez fasole verde.

Teriyaki cu vita si brocoli(mancare japoneza)

Mancaruri cu carne, Mancaruri cu legume si zarzavaturi 750g biftec de vita 15 ml.(1 lingura) amidon 10 ml. sos de soia 15 ml. ulei 1 brocoli taiat buchetele 1 ardei gras rosu taiat fasii 125 ml.sos de gatit teriyaki 75 ml. supa se vita 2 buc. ceapa verde taiata felii pe diagonala

File de somon cu sos teriyaki

Peste prajit, Somon, Peste 500 g file de somon o bucățică de ghimbir (aprox. 2 cm) 2 căței de usturoi 3 lingurițe sos de soia 2 lingurițe sirop de arțar 1 linguriță oțet de orez (mirin) ulei de măsline sare piper

Sote De Ciuperci

Garnituri 3 linguri ulei de masline 3 linguri de unt 450g ciuperci, taiate felii 1 catel de usturoi, felii subtiri 1 lingura vin rosu 1 lingura sos teriyaki 1/4 lingurita sare piper negru macinat

Piept De Pui Cu Sos Teriyaki

Mancaruri cu carne ingrediente pentru 4 portii: - piept de pui dezosat - 0.600 kg - ulei de masline - sare piper alb - sos soia - 0.080 l - zahar brun ( miere ) - 0.040 kg - otet ( de orez ) - 0.010 l - usturoi - 0.040 kg - orez cu bobul lung - 0.200 kg - seminte de.

Porc teriyaki la Crock Pot

1 kg carne de porc 4 linguri de sos de soia dark 4 catei de usturoi 2 lingurite de zahar brun 1/2 lingurita ghimbir pudra 1/2 lingurita usturoi pudra 1/2 pahar de apa

Pui Teriyaki

Mancaruri, Mancaruri cu carne 1 kg de pulpe de pui 1 lingurita de ghimbir proaspat ras sau pudra 1/3 cana de sos de soia 2 linguri de miere 2 catei de usturoi,pisati 1 lingura de ceapa,taiata foarte marunt 1/2 cana de apa

Pui Teriyaki La Cuptor

Fripturi, Mancaruri cu carne 2 linguri amidon de porumb 2 linguri de apa 1 cana sos de soia 1/2 cana zahar 1/4 cana vin dulce 4 lingurite de ghimbir, ras 3 catei de usturoi, tocati 1/4 lingurita fulgi de ardei iute 4buc piept de pui, dezosat

Salata De Oua

Mustar aceasta reteta este nelipsita din meniu in zilele de pasti si nu numai.este la fel de delicioasa ca si ouale pe care le fac cu sos remoulade.o sa scriu si aceasta reteta. oua mustar zeama de lamaie sau otet de mare sare,

Raci cu sos "O Mie de Insule"

Mancaruri cu peste reteta nu presupune cantitati fixe din ingrediente. va puteti folosi de orice cantitate doriti de raci vii*) si de orice cantitate de sos!

Pui cu muguri de bambus si cus-cus

Mancaruri cu carne - 350 grame piept de pui - 1 morcov mare sau 2 de marime medie - 1 borcan muguri de bambus (330 grame) - 2 linguri ulei sau grasime de cocos - sos teriyaki - un praf de ghimbir - 1-2 lingurite de curry - piper rosu boabe - 1-2 lingurite de mix de.

Crochete De Cartofi

Retete vegetariene aceasta reteta este o reteta de post usor de pregatit. avem nevoie de: 1 kg de cartofi 30 g drojdie 1 lingura margarina 150 g faina sare cimbru ulei pt prajit.

Tagliatelle (de casa) cu sos bolognese

Paste si pizza pentru tagliatelle: * 200 grame faina * 2 oua * sare pentru sos: * carne tocata de porc (reteta originala foloseste si carnea de vita) * 2 cepe * 2 morcovi * 1 conserva rosii * 4 lingurite de bulion * 4 boabe de usturoi * 1 cana vin (aprox. 200.

Friptura de Iepure la Cuptor

un iepure marinat (reteta o gasiti pe site 10 catei de usturoi curatati si spalati 50 gr. de unt 50 ml de apa

Salata de ciuperci cu maioneza de soia

aceasta reteta se poate prepara atat cu ciuperci conservate cat si cu ciuperci proaspete. pentru aceasta reteta am folosit: un borcan de ciuperci taiate maioneza din lapte de soia marar tocat marunt,usturoi pisat sare de mare,piper proaspat rasnit.

Biscuiti Cu Branza Si Sos De Rosii - Reteta De Halloween

Aperitive, Gustari 185g faina 1/2 lingurita de sare fina ardei iute 150g unt 80g cheddar, ras fin 80g parmezan, ras fin 1 ou, usor batut 20 masline fara samburi pentru sos de tomate: ulei de masline 1 ceapa mica, tocata marunt 2 catei de usturoi, zdrobiti 2 x 400g.

Semifreddo cu cafea-Reteta Laurei Adamache-reteta testata

la revista blogurilor mi-a atras atentia aceasta reteta a laurei adamache: foarte aspectuoasa usor de realizat si noi a inceput postul ramadanului si avand multi musafiri am facut cantitate dubla celei preparate de laura adamache.

File de pangasius pane, cu sos de smantana si cartofi natur

Mancaruri cu peste 2 bucati de file de pangasius 2 oua pesmet sare boia piper condiment pentru peste o lamaie 6 cartofi sare frunze de patrunjel 3 linguri de unt maghiran pentru sos (sos dupa reteta tzatziki): 200 ml smantana marar o lingurita rasa de zahar 2 catei.

Fusilli cu ton si sos de rosii

Mancaruri, Paste si pizza iata de ce aveti nevoie pentru aceasta reteta delicioasa si rapida: 2 lingurite cu ulei de floarea-soarelui, putina sare pentru sos si fierberea pastelor, 2-3 lingurite cu bulion, 1 conserva cu ton (tonul bucati este calitativ), 200 si ceva de.

Salam din cozonac glazurat cu ciocolata

500 gr cozonac 200 gr ciocolata neagra (reteta originala are ciocolata alba) 250 gr glazura de ciocolata 150 ml smantana dulce 60 gr migdale feliate (reteta originala are seminte de pin)

Somon Teriyaki Cu Legume Murate

Peste 60 ml tamari 1 lingura de zahar pudra 2 linguri vin 1 lingura sake 4 fileuri de somon fara piele 1 lingurita seminte de susan negru sau alb legume murate: 1 castravete, taiat in felii subtiri 100ml otet 1 lingurita zahar pudra 1 morcov mic, taiat.

Mamaliga cu sos de rosii

Mancaruri, Mancaruri fara carne felii de mamaliga rece ulei 1 lingurita boia (dulce s-au iute) 1 capatana usturoi 2 linguri bulion eu am adaugat si o rosie taiata marunt (reteta originala era fara) sare piper

Salata de portocale, racoritoare

Salate aceasta reteta este o reteta foarte gustoasa racoritoare si cu o combinare a ingredientelor cam indrazneata sau cel putin neobisnuita. reteta este pt o portie insa fiecare goaspodina poate sa o adapteze la nr persoanelor din familia sa. folositi.

Pui Cu Dovleac Si Sos Pesto (Reteta Mexicana)

Fripturi, Pui 8 pulpe de pui 1 lingura de zahar brun 4 crengute de cimbru 3 lingurite oregano 2 lingurite chimen 6 linguri ulei de masline 1 lime - zeama 1/2 portocala - zeama 900g dovleac, taiat wedges 60g feta pentru sos pesto 20g seminte de dovleac 60g.

Fileuri de somon in foietaj

Mancaruri, Mancaruri cu peste, Peste sos de spanac (reteta de aici) fileuri de somon aluat foiataj tortila oua

Sos de roșii pentru paste - cea mai simplă rețetă

Sosuri, Paste, Paste si pizza 1 ceapă 2-3 căței de usturoi ulei de măsline 350 ml suc de roșii sau roșii proaspete sare piper oregano busuioc boia 1 linguriță zahăr

Farfalle cu legume si sos de parmezan

Mancaruri, Paste si pizza 500gr farfalle, 1 ceapa medie, 250ml smantana lichida, 200gr morcovi mici, 300gr mazare, 50gr parmezan ras, sare, piper. daca va place, puteti adauga si dovlecei la reteta, eu n-am folosit.

Noodles Cu Vita Si Legume (Reteta Chinezeasca)

Mancare chinezeasca, Paste, Fripturi 250g noodles 500g carne de vita 1 lingura de ulei ceapa 150g muguri de fasole 3 salate chinezesti 50g arahide uscate 3 linguri sos de soia dark frunze de coriandru pentru decor

Penne la cuptor (reteta rapida)

Paste si pizza un pachet de penne cateva felii de sunca/ salam/ bacon 250 de gr smantana pulpa de la 5 rosii/ sos de rosii cumparat busuioc o ceapa sare piper cascaval masline (optional) ciuperci champignon (optional)

Pytt i panna

aceasta reteta o prepara suedezii lunea din ce ramane in frigider dupa weekend: "pytt in panna = pune in tigaie" reteta pentru 4-6 persoane: 9-12 cartofi fierti reci 300 g de bacon/slanina/carne prajita ori fiarta/sunca/salam/carnati sau orice fel.

Cea mai simplă și gustoasă rețetă de PIZZA

Paste si pizza, Pizza pentru blat: 400 g făină 200 ml apă caldă 1 plic drojdie un praf de sare 1 linguriță zahăr 3 linguri ulei de măsline pentru topping: sos de roșii oregano uscat mozarella busuioc proaspăt

Paste cu sos pesto - cea mai simplă rețetă de paste

Paste si pizza, Paste 250 g paste o mână generoasă de frunze de busuioc 2 lingurițe muguri de pin 1 cățel de usturoi 1 lingură parmezan ras (plus extra parmezan pentru servit) 50 ml ulei de măsline sare piper

Fasole Cu Carnati, O Reteta Care Va Deveni Specialitatea Casei

1/2 cana sos de barbecue 1/2 cana apa 2 linguri pasta de tomate 1 lingura melasa 1/8 lingurita sare piper 1 lingura ulei 1 ceapa 4 cani frunze de varza, tocate 250g carnati de pui 900g fasole alba - conserva

Piept de pui gratinat

Mancaruri, Mancare cu carne 4 oua, piept de pui, 300ml sos alb (dau reteta mai jos), unt, piure de cartofi (am folosit 2 cartofi maricei), cascaval, condimente (eu am folosit curry ca i-mi place la carnea de pui), sare.

Pui ^in sos de cidru (reteta Turul Frantei Eurosport 2011)

opt felii medii de file de pui 1/2 lingurita sare de mare 1/4 lingurita piper negru o lingura de unt plus alte 2 lingurite de unt 125 g ceapa alba taiata fin 250 ml de cidru dulce

Cotlet De Porc La Cuptor, O Reteta Super Delicioasa De Te Lingi Pe Degete

Fripturi 700g-1kg cotlete de porc, cu os, fara grasime 1/4 lingurita sare 1/4 lingurita piper macinat 3 linguri ulei 1 ceapa medie, cuburi 1 catel de usturoi, zdrobit 1/3 cana suc de portocale 1/2 cana sos barbecue

Gray pudding

ingredientele mele: * 3 oua intregi + 2 albusuri (ramase de la alta reteta) - in loc de 4 oua cum zice reteta * 4 linguri de zahar * 10 linguri de gris (cu numai 7 linguri mi s-a parut prea subtire "aluatul") * 1 lingurita praf de copt * 1 plic.

Spanac scazut

Mancaruri cu legume si zarzavaturi o reteta ardeleneasca simpla hranitoare si as zice sanatoasa pt cei ce apreciaza calitatile spanacului o reteta rapida in acelasi timp si numai buna pt un pranz. 1/2 kg spanac 80-100 ml ulei de floarea-soarelui 1 lingura faina de grau 5 catei de.

Tocanita cu ardei copti si pui

Mancaruri, Mancaruri cu carne reteta romanesca rapida: 3 pulpe de pui dezosate (partea de sus a pulpei) sos de rosii / bulion 3 ardei grasi (colorati sau de care vreti) 1 ceapa rosie mare citiva catei de usturoi patrunjel ghimbir sare piper

Pandispan in sos de lamaie

Dulciuri, Prajituri aceasta reteta este inspirata din revista "secretele bucatariei" avem nevoie de: -300 gr. zahar tos -2 fiole esenta de lamaie -1 fiola esenta de portocale -120 gr. faina -6 oua -1 cubulet de unt -3 albusuri -50 gr. zahar praf -1 lamaie

Pui Cu Crusta De Parmezan, O Reteta Rapida Pentru O Cina Perfecta!

Fripturi, Mancaruri cu carne ulei 1/4 cana faina 2 oua 1/2 cana parmezan ras 1 cana pesmet 450g piept de pui, taiat fasii 1 lingura condimente italienesti 1 lingurita praf de usturoi 1/4 lingurita sare 1 cana sos marinara


am pregatit profiterol folosind reteta de eclere si de inghetata prezentate anterior. montarea profiterolului a constat in : - 3 eclere - 2 portii de inghetata - 2 linguri de frisca - sos sosul: o lingurita rasa de ness 3 linguri cafea concentrata.

Burger de vită - cea mai bună rețetă

Carne vita, Burger, Fripturi 400 g carne tocată de vită (20-25% grăsime) 4 felii emmentaler 4 felii bacon 2 frunze salată verde o roșie o ceapă roșie un castravete murat sos barbeque chifle 100 ml bere neagră 1 linguriță chilli sare piper

Salata de crochete de peste cu ceapa si sos de maioneza- Reteta casei

Lamaie, Lamai 300 g peste dezosat 1-2 cepe o felie de paine un ou faina sare, o legatura de marar o lamaie pentru sosul de maioneza : un galbenus fiert un galbenus crud 2 lingurite de mustar jumatate de lingurita hrean in otet zeama de lamaie ulei

Sandwich cu crispy strips

Mancaruri cu carne, Sandvisuri ingrediente: crispy strips (reteta in categoria mancaruri cu carne) lipii o conserva cu rosii decojite cu tot cu sucul lor (200ml) cascaval ras parmezan o lingura sos de soia (de cand l-am cumparat imi vine sa il pun in orice:)) ) boia sare piper.

Pizza altfel

Paste si pizza pentru blat: 250 gr telemea 250 gr faina 250 ml lapte 4 oua pentru umplutura se foloseste cam orice doriti. eu am pus: 400 gr ciuperci champignons 400 gr salam mai gras (de vara) 1 ardei 1 rosie putin bulion cateva masline sos pizza (a se vedea.

Vită Stroganoff - rețeta originală

Carne vita, Mancaruri cu carne, Fripturi 450 g mușchi de vită 1 lingură făină 60 ml coniac 1 lingură sos worcestershire 300 ml supă de vită 1 ceapă 200 g ciuperci 2 căței de usturoi 2 linguri unt 1 lingură ulei de măsline 220 g smântână 1 lingură muștar 1 lingură pastă de roșii 1.



Faina se caleste putin in ulei si se stinge cu 200 ml lapte, amestecand bine cu telul sa nu se formeze cocoloase. Se lasa sa se raceasca putin.

Separam albusele de galbenuse si batem spuma albusele. Cascavalul se da pe razatoarea mica.

Sfat: se poate folosi si branza de vaci proaspata sau telemea dar pe deasupra este indicat sa presaram tot putin cascaval ca sa se rumeneasca frumos.

Peste compozitia cu lapte si faina, se adauga galbenusele si se amesteca bine cu un tel. Se adauga si albusele batute spuma iar in final se adauga cascavalul si se amesteca. Din cascaval patram putin ca sa presaram deasupra.

Se ia un vas de yena de 1.5 L si se unge bine cu unt. Se toarna compozitia in vas si se presara cascavalul ramas.

Se da la cuptor la temperatura medie timp de 25 de minute.

The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win