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Danish meatballs with allspice sauce with green dill

Danish meatballs with allspice sauce with green dill

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According to the recipe of the sauce ... the wonderful meatballs appear. Musa in combination, both ....

  • 1 kg minced meat mixture
  • 1 large onion
  • 2 eggs
  • 100 ml of sour cream
  • 150 g pesmet
  • 50 ml olive oil
  • salt
  • freshly ground pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Danish meatballs with allspice sauce with green dill:

In a large bowl, mix the minced meat (the meatballs come out very tasty if you make half the amount of game meat and half the pork) with eggs, finely chopped onion, sour cream, salt and pepper.

We make meatballs 2-3 cm in diameter that we roll in breadcrumbs.

Cover a tray with baking paper on which we put very little oil and place the meatballs; sprinkle them with a little oil (a tablespoon) and put them in the preheated oven at 190 degrees C, for about 35 minutes. During this time, turn the meatballs on all sides to brown well.

When serving, place the meatballs on a plate and cover them with sauce, along with a garnish of mashed potatoes or pasta.

Great appetite!

Danish meatballs with allspice sauce with green dill - Recipes

Since the weekend I had planned to make meatballs, but only today it was their turn.
Initially I wanted to make them as usual with more vegetables, meat, bread, etc., but along the way I changed my mind.

I was also inspired by the blogosphere (I saw sesame meatballs on a few blogs the other day) and that's how my sesame meatballs appeared, along with a cheerful puree. :)

  • 400 gr minced pork, 1 carrot, 4 cloves garlic, 1 onion, 4-5 dill sprigs, 1 egg, 3 tablespoons flour, salt, pepper, sesame, oil for frying.

I mixed the meat with the vegetables, flour, egg, salt, pepper, finely chopped dill.

I put sesame seeds on a flat plate.

I formed meatballs by hand, which I passed through the sesame and I put them in oil to fry.

I browned them on both sides and then took them out on a napkin.

I served the meatballs with mashed potatoes and tomato sauce (prepared from sweet tomato paste, salt, oregano, basil and a few tablespoons of water I boiled for 5 minutes and added chopped dill).

DAY 2: Latin delicacies

Breakfast: Mushrooms stuffed with nuts

recipe offered by Cristina Popov,

Ingredient: 6-8 mushrooms, a handful of nuts or other seeds (I used about 5 Brazil nuts and half a handful of raw pumpkin seeds), a small / medium zucchini, 2-3 cloves of garlic, a small onion, a bunch of parsley, salt, olive oil, 2-3 teaspoons of lemon juice.

Remove the mushroom legs, wash and place in a heat-resistant dish / tray with baking sheet. Prepare a sauce from crushed garlic cloves, lemon juice, salt and a little olive oil. Sprinkle the mushrooms evenly with this sauce. Separately, we prepare the filling, something very complicated, that is, we put in the chopping robot: zucchini, onion, parsley and walnuts, a tablespoon of olive oil and a little salt. Believe me, this filling is so good that it can be eaten anyway. But no, we refrain and fill the mushrooms with it. Put in the oven for a maximum of 15 minutes, we would not want to destroy all the vitamins. An even better option would be to put them in the tray, on the baking sheet and leave them in the oven, on low heat and with the door a little open for about an hour, like that.

Lunch: Baked chicken meatballs with vegetables

Ingredients: 600 gr minced chicken, 2 eggs, 1 zucchini, 2 carrots, chopped parsley, oregano, thyme, 1 tablespoon semolina, 1 tablespoon breadcrumbs, salt, pepper

Boil the vegetables and strain them. Add the rest of the ingredients and the meat. After mixing, make the meatballs that are given through breadcrumbs and put them on baking paper in the tray. After 30 minutes of baking I am ready

Dinner: Wholemeal pizza with mushrooms, mozzarella and pesto sauce

recipe offered by Daniela Dumitriu,

Turn on the oven at maximum temperature. Mix in a bowl:
-350 gr whole wheat flour or spelled
-dried yeast, 1 tbsp
-salt (sea or salt)

Separately, in a small bowl put a few tablespoons of olive oil for cooking and hot water (almost hot) mix well and pour over the dry composition. At the end you should get an elastic dough, neither soft nor hard. Stir a little so that they are not lumpy and leave the bowl next to the stove (it should be warm in the kitchen) covered with a clean towel, for about 30 minutes, until it grows about 2-3 times.

After it has risen, the dough is spread on a baking sheet greased with olive oil in a tray. Put combinations of vegetables and cheese on top, as desired. My husband likes the vegetarian, classic version, with tomato sauce, cherry tomatoes, mushrooms, olives, mozzarella, oregano, salt and pepper.

Then put it in the oven at maximum heat, leave it for 15 minutes until it rises and browns a little, and then lower the temperature, so that the pizza comes out crispy but well done inside and leave it for another 15 minutes.

Danish meatballs with allspice sauce with green dill - Recipes

I chopped the chicken breast in the robot (that is, I made minced meat. :))).

I squeezed the bread well, I added it to the meat, together with the eggs and I mixed everything with the granulated garlic, the celery and parsley leaves and with salt and pepper to taste.

I formed the meatballs that I put in boiling water and boiled them until they rose to the surface. I opted for the variant of meatballs cooked and not fried in oil because they are lighter and must come as a complement to the sauce, not to be the battle of flavors.

I took out the meatballs one by one, as they boiled, and let them drain. Being the first time I cooked them this way, I had a pleasant surprise when I tasted the first one and I found how fluffy it can be.

In the meantime, I prepared the sauce. I melted the butter, added the milk and flour (I put the wholemeal) and mixed vigorously with a whisk until smooth. I boiled the mixture until it thickened.

At the end I added sweet cream for cooking, mustard, salt to taste and green onion tails (I put the tails from four strands of green onions). I let another boil and put out the fire.

Barbecue contest and CampingGrill invite you to participate in a new contest. Just tell us, & icircn in a comment (using a real email address, so we can contact you) to this article, what are your favorite recipes for marinades, stews or sauces for any type of grilled meat, and we we will choose the option that we think is the tastiest. You can buy an Arizona charcoal grill made entirely of stainless steel, plus related accessories such as a set of utensils, a cleaning brush and a fish grill! The value of the prize is 350 lei. You can tell us more recipes - this is how we learn together to get the best out of grilled cooking.

The contest starts today and will end on September 8, and the winner will be announced on September 10.

Arizona barbecue

Set of utensils

Fish grill

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sliced ​​onion, carrots, peppercorns, salt. Dip everything in beer, leave it for 4-5 hours, then put it on the grill (if I start grilling in the morning, I leave it in the fridge all night)

I prefer a simple sauce: chopped hot peppers, crushed garlic, salt, a little thyme, pepper, a little tomato juice (if it's hot all the better). If I use tomato juice I don't add water or very little. Sometimes, for example for mititei or sausages, I put some finely chopped peeled tomatoes in the sauce. For grilled fish I usually use crushed garlic, salt, pepper, sour cream, thyme, water.

For chicken breast: red pepper flakes, red peppercorns, soy sauce, squeezed orange or lemon (depending on what is at hand), olive oil, fresh thyme. Everything in the bag and directly in the fridge for one night.

1 kg. chicken wings cut in half, 5-6 cloves grated garlic, a large onion finely chopped, a teaspoon of salt, white pepper to reach all pieces, one or two teaspoons of paprika, rosemary to reach, two whole bay leaves, 2-3 tablespoons of oil, a tablespoon of honey and enough red wine to cover everything. Must be kept in the refrigerator for at least one night.

Tomato juice, crushed garlic, chopped hot peppers, salt, pepper and finally. CAREFUL! a half-liter bottle of Coke. It gives it a sweet, pungent taste on the tongue. My clients are crazy about it.

the best marinade is with wine, olive oil, crushed anise seeds pepper, lemon juice

A marinade for pork: pieces of meat, sliced ​​onion, white wine, salt, pepper, 1 bunch of chopped green parsley, 12 hours cold. On a hot grill, bake the marinated pieces of meat. Finally NO COMMENT, you have to try.

For the grilled meat, prepare in the blender a mixture consisting of: a tablespoon of oregano, a teaspoon of pepper, a teaspoon of salt, a bunch of parsley, a clove of garlic, 3 tablespoons of olive oil, a tablespoon of apple cider vinegar, half an onion.

Skewers are my favorites. I love to prepare them and especially to diversify them from one occasion to another. I will give you my favorite recipe for some high quality skewers. Recipe for 10 skewers Ingredients: -10 mushrooms cut in half -20 cherry tomatoes -20 cloves garlic -250 grams of pork -250 grams of chicken -On onion -2pard -A box of 100 g of bacon -Secret ingredient consists of 100/150 g mozzarella We cut the pork and chicken into cubes, and the bacon into slices. Peppers and onions are cut into thin slices. Order the ingredients on the stick for a perfect flavor 1. Pork cube 2. Pepper slice 3. A clove of garlic to taste 4. Half a mushroom 5. Chicken cube 6. Cherry porridge 7. A slice of bacon 8. Slice of onion 9.Cubet of pork 10.A clove of garlic 11.Cubet of chicken 12.Sliced ​​pepper 13.Half of mushroom 14.Orosie cherry. Before putting the skewers on the grill, sprinkle them in the rain with olive oil!

I'm not very good at sauces, but I love a sauce made by mommy. Every time she grills, I tell her I can't eat without her sauce. The sauce (brine) is prepared as follows: tomatoes, peppers, grilled ... then peel and chop, so that the pieces you can chew remain, but at the same time melt in your mouth. Then add crushed garlic to give flavor. A hot, sliced ​​pepper provides a splash of spice. Add tomato sauce or water, depending on what you have on hand. Boil everything, add pepper and very little greens, and then eat hot. It goes great with fish, meat, or grilled wings. It's wonderful, because it's raining in your mouth. For gourmets (like me), brine goes great with small, sausages or whatever you want. By stretching it, you can feel the perfect taste of spices, seemingly simple but offering flavor. I love this brine! A good day. I kissed you!

Grilled meat orange sauce: D Super delicious 1 tablespoon allspice berries, 3 dried hot peppers, 2 bay leaves, salt, 2 onions, 3 cloves garlic, 2 teaspoons chopped thyme, pepper, 3 tablespoons oil, 1 tablespoon sugar brown, 250ml. orange juice, 3 tablespoons orange jam, 1-2 tablespoons soy sauce In a Teflon pan fry the allspice beans. I leave them until they start to smell strong. After that, I crush them together with the dried hot pepper and the bay leaves and salt. Peel the onion and garlic and finely chop them, then mix them with the sugar, thyme, salt and, if necessary, pepper. Grease the meat with half of the composition and leave it to dry for a few tens of minutes to be grilled. I put a teaspoon of oil on the rest of the composition and cook them for 5 minutes. I put the orange juice, the orange jam on top and let them boil, after which I let them boil for 10 minutes on low heat. At the end I put the soy sauce, salt, pepper and put them in the cold. After the grilled meat is ready, I put it on the plate next to the sauce and a garnish. A recipe learned in the family. I gladly recommend this sauce: D

Grilled lamb leg The lamb leg is seasoned with thyme, salt and pepper, breaded with sliced ​​garlic cloves and left overnight in a bowl in which to pour semi-dry red wine. The next day he sits on the grill, with charcoal made of beech. It is preferable for the temperature to be average, even if it lasts a little longer. During the grill, the meat must be watered abundantly with wine so that it does not dry out. Good appetite!

Grilled steak sauce 200 g Dijon mustard (with berries) 200 g tomato paste 75 g sugar 150 ml vinegar (preferably red wine) 200 ml water 1 1/2 teaspoons salt 1 1/4 teaspoons pepper 1 1/2 tablespoons butter (margarine)

Greek lemon marinade. Ingredients: 2/3 cup olive oil, a lemon, a quarter cup or more of fresh oregano leaves, a tablespoon of freshly ground black pepper and a tablespoon of salt. Put in a bowl the salt, pepper and grated lemon peel. The oregano leaves are cut, then ground and mixed with pepper, salt and lemon peel. The lemon must be squeezed in a bowl, lightly add olive oil and mix continuously with a wire mesh. The mixture is used to marinate food before cooking or as a sauce when grilling or frying.

For a grilled meat, a refreshing summer tomato sauce is made. How to make these: - raw peeled tomatoes -1kg (uncooked, but to be cold from the fridge), then chopped, soup that is put a few chopped basil leaves together with a few cloves of garlic in numbers of 2-3, and at the end put olive oil, salt and a little ground pepper and a cup of water, mix everything and put in the cold. Serve cold with grilled meat. A delicacy

grill pork for 12 hours in the fridge in a beer mixture, a few cloves of sliced ​​garlic, a chopped onion, a few slices of carrot, concentrated infusion of cumin (about the size of a cup of coffee) some pepper, thyme , coarse salt, a bay leaf. It comes out very tasty and especially very tender

Tomato sauce with garlic! Tomatoes are au gratin and garlic is "beaten" well. add salt and pepper over tomatoes and garlic.

I really like mutton, meat that must be kept in a bait for 24-48 hours, for tenderizing, flavoring, seasoning. because, isn't it, the lamb / sheep meat is absolutely magnificent if it is properly prepared. my bait recipe? grilled meatballs, put in a deep and wide bowl. 1/2 dry white wine, 1/2 water (enough to perfectly cover the meat), then. peppercorns, bay leaves, 1 finely chopped hot pepper, 1 kapia pepper, a few cloves of garlic, 1 sliced ​​tomato, 1 round carrot, 2-3 chili peppers, a little oregano, basil and paprika. covered with a towel and refrigerated for 24-24 hours, after according to preferences and good appetite!

The pork or beef liver, before being put on the grill, is left to soak in cold milk, for 4 hours, it is watered, it is put on the grill to fry a little on both sides and then it is seasoned. Beat for a kg of game meat, - for 3 l of water - 2 tablespoons salt - two sliced ​​onions - a carrot - dried or fresh thyme, cut - black peppercorns - 5 bay leaves - 4 cloves of sliced ​​garlic Bring to the boil and cool. Put the meat in the cold bath and leave it overnight. Rinse, proportion according to preference, beat the pieces with the meat beater, then season and put on the grill. Make a garlic sauce from> - 4 cloves of crushed garlic, a teaspoon of vegeta, a teaspoon of olive oil, rub well and then add 200 ml of water. Sprinkle the hot meat grills with this sauce. Hot barbecue and good appetite.

My favorite recipe for barbecue is a delicious and tasty one: Albeea Grill Sauce: 3 cloves of garlic 200g sour cream 3/4 chili powders a sprig of basil, only crushed flower 25g beer 50g coca cola. Mix the garlic super finely, separate the basil sprig, leave it to soak together with cola and beer, add the sour cream over the garlic, mix vigorously, strain the basil macerate, and mix everything very well, and add over any type of meat .Good appetite

Marinades (also known as baits) are mixtures of oils, vinegar, red or white wine, beer, honey, spices and spices, in which the pieces of meat are placed for several hours, and the large pieces even more. days. The marinades have a preserving effect, make the meat more tender for the grill and give it a special note of taste, depending on the ingredients used.

Delicious marinade Ingredients: 1 lemon 4 cloves garlic 1 coriander knife tip 1 teaspoon hot paprika (or chili for those who prefer a very spicy taste) 5 tablespoons extra-virgin olive oil a few fresh basil leaves salt, pepper to taste Put in -a bowl of lemon peel, lemon juice, finely ground garlic, coriander, hot paprika, olive oil, basil leaves, salt and pepper. The meat (I prefer organic turkey meat) is put in the well-mixed sauce, refrigerated for at least 1 hour. It is then prepared on the grill or on the pan without adding extra oil.

For about 1 kg. meat (preferably pork ribs) - 3 tablespoons soy sauce - 3 tablespoons worchestershire sauce - 3 tablespoons maple syrup (can be replaced with honey) - 100 ml whiskey - 2 tablespoons multicolored peppercorns, chopped in a mortar. through the sauce formed, kneading a little, then sprinkle the peppercorns. Put it in a bag (or bowl covered with foil) and leave it in the fridge overnight. If you want more spicy meat, you can add 1-2 teaspoons of pimento or tabasco sauce. Let's not forget: I didn't put a gram of salt! When the meat is turned on the grill, sprinkle with the remaining marinade sauce.


crushed garlic, mustard, ketciap, vegeta or delicate. I have another one that I use only for beef, lamb or veal. All the same ingredients but I add yogurt.

onion slices, garlic, peppercorns, 1-2 glasses of wine, parsley, 1-2 bay leaves. good for wild boar to stay one night.

Grilled pork liver with mushroom garnish - the technique of a successful grill This recipe is simple, almost commonplace, but. contains the secret of a successful liver grill (valid for any type of liver, in this case, pork). The garnish was a little different, as I combined it with a sprig of mushrooms and mozzarella, for a more festive note. First wash and drain the pork liver. Do not cut, do not sting, do not salt, do not pepper. Do nothing but heat the grill. Place the pieces of liver on the hot grill and reduce the heat a little (towards the medium). Leave the liver like this for about 1-2 minutes, until you see that the edges turn white, then turn it over (without stinging it). Sprinkle pepper on the side that was already on the grill. Turn the slices again after 1-2 minutes and season again to taste. Sprinkle with salt. Turn the slices again until they become well browned, but still remove the juice during frying (in total it should stay on the grill for about 8 minutes - for a medium baking, ie still "in the blood" in the middle). Remove the pork grill in a heat-resistant dish with a lid and keep it covered for 5 minutes before serving. The steam released will "hydrate" the grill, making it extremely tasty. Serve warm, with the natural sauce left in the heat-resistant dish and the mushroom garnish. Good appetite!

Marinated for pastrami. Water, salt, coriander, marjoram, pepper, bay leaves, onion, carrot, olive oil, red wine.

"Glaze" with honey and mustard for chicken or pork ribs Ingredients: 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon French mustard, 1 tablespoon honey and 1 teaspoon tomato paste. In a bowl, put the above ingredients, a little salt and pepper, mix and marinate the chicken pieces or pork ribs.

Grilled pork liver with mushroom garnish - the technique of a successful grill This recipe is simple, almost commonplace, but. contains the secret of a successful liver grill (valid for any type of liver, in this case, pork). The garnish was a little different, as I combined it with a sprig of mushrooms and mozzarella, for a more festive note. First wash and drain the pork liver. Do not cut, do not sting, do not salt, do not pepper. Do nothing but heat the grill. Place the pieces of liver on the hot grill and reduce the heat a little (towards the medium). Leave the liver like this for about 1-2 minutes, until you see that the edges turn white, then turn it over (without stinging it). Sprinkle pepper on the side that was already on the grill. Turn the slices again after 1-2 minutes and season again to taste. Sprinkle with salt. Turn the slices again until they become well browned, but still remove the juice during frying (in total it should stay on the grill for about 8 minutes - for a medium baking, ie still "in the blood" in the middle). Remove the pork grill in a heat-resistant dish with a lid and keep it covered for 5 minutes before serving. The steam released will "hydrate" the grill, making it extremely tasty. Serve warm, with the natural sauce left in the heat-resistant dish and the mushroom garnish. Good appetite!

Marinade with Indian flavors Ingredients: 200 g of fatty yogurt, 1 tablespoon garam masala, half a tablespoon of freshly chopped coriander, the peel of a lime and the juice of half a lime. Mix the marinade ingredients very well and put the chicken breast cut into suitable pieces to be later inserted in the skewer.

Wonderful sauces for meat Green salsa: pass 1 bunch of parsley, 2 cloves of garlic, 3 capers, 4 pcs. sardine fillets, 1 tablespoon mustard, 2 tablespoons mayonnaise juice, 150 ml olive oil, salt and pepper. Aioli: beat 1 egg yolk with 3 cloves of crushed garlic, incorporate from time to time 150 ml of olive oil and season with salt, pepper and lemon juice. Apricot chutney: remove the seeds from 500 g of apricots, chop them into cubes, boil them with 125 ml of white wine and pass them. Chop 400 g onion. Boil the puree for 10 minutes with 100 g of raisins, 100 g of brown sugar, 125 ml of vinegar, 1 teaspoon of curry powder, then season it.

Grilled Sauce Brown Sauce Roasting time - depends on the distance between the metal grill and the coals, the ambient temperature, and the wind. - The fish, cut into 2-3 cm thick slices, is kept on the grill for 10 minutes on each side. - The mackerel is best cooked in tepus, interspersed with quarters of lemon, for 3-4 minutes on each side. - If you want a steak in the blood, leave it on the grill for just a few minutes on each side. At a light pressure, the meat is soft. - The steak is suitable if the meat is elastic when pressed and, through notching, a little clear juice flows. - The well-penetrated steak is hard and covered in juice. - A slice of lamb ribs can be fried on a grill with a lid - the frying time is the same as for baking. Type of meat and time for each part: - Chicken wings: 10 min. - Chicken breast: 7-8 min. - Chicken legs: 12-15 min. - Sausages: 8-10 min. - Burgers (meatballs): 3-6 min. Sunny day and a successful barbecue!

- 3 pork chops with bone but not very fatty, - a teaspoon of paprika, - salt, - pepper, - mixture of aromatic herbs (coriander, rosemary and chopped sage), 100 ml of semi-dry red wine Salt the chop on both sides and it is made with pepper and left to cool for 30 minutes, then sprinkled with paprika and aromatic herbs and wine and left in the fridge for 30 minutes. After 30 minutes, take it out and turn the chop pieces over and add more spices. The wine thickens from the spices and in contact with the meat and will form a more consistent bait. After it has been in the fridge for at least 30 minutes (you can leave it overnight), it is fried on the grill over medium heat to penetrate the meat well. It is ready when it is nicely browned, if you want a beautiful color do not hesitate to sprinkle a little paprika while frying. I served it with peasant potatoes, prepared from new red potatoes cut into large pieces and boiled in salted water for 8 minutes and then made with salt and paprika and fried in hot oil for 3 minutes. It was an excellent lunch.

Ingredients for preparing the barbecue sauce: * 3 cups chopped onion * A quarter cup of honey * 1 tablespoon chopped garlic * 2 tablespoons lemon juice * 1 cup sweet pepper, finely chopped * 1 tablespoon salt * Half a cup of parsley dry * 1 cup dry white wine * Half a teaspoon dried mint * 3 tablespoons vinegar * 2 cups ketchup * Half a tablespoon spicy tomato juice (broth) * Optional: if you have home-made steak sauce, purchased from trade, you can add 1-2 tablespoons. How to prepare the barbecue sauce: * Add the ingredients one by one in a large saucepan. * Put the pan on the fire, over medium heat, until it starts to boil. * Lower the heat and simmer for two to three hours. How to serve the grilled sauce: * After you take the sauce off the heat and let it cool, you can add it over the grilled meat. Good appetite!

tzatziki sauce for grilled steak - put the pork the night before with spices (salt, pepper) put on the grill and fry well, meanwhile make the tzatiki sauce: peel a fresh green cucumber (300g), 500g yogurt, 5-6 cloves of garlic, 3-4 teaspoons olive oil, salt, pepper, a teaspoon of oregano. Grate the cucumber, grind the garlic, add the olive oil, salt and pepper and put in the fridge. place on top of the grilled pork steak when hot. GOOD APPETITE!

May you not play with fire! Don't you know that barbecues are forbidden for burned angels?

200-300 gr. fresh mushrooms (canned ones work too but they don't have as much flavor) 1 liguritza butter 1 clove garlic 1 green onion 2-3 ligatures sour cream 1 small bunch of green parsley 1 tablespoon soy sauce (can be replaced with 1-2 tablespoons olive oil) 1/2 glass of dry white wine (optional) salt, pepper to taste. Melt the butter in a pan, crush the garlic with the blade of a knife and cook a little for flavor, 2. remove the garlic and put the onion for 1/2 minute, 3. add the finely chopped mushrooms and leave until it sizzles (let all the moisture come out of the mushrooms), 4. add the wine and let it simmer for another 1-2 minutes, take the pan off the heat and add the sour cream, soy sauce and parsley, stirring constantly. 5. Salt and pepper to taste.

I like to marinate pork, as follows: sliced ​​onion, pepper, finely chopped garlic, a little barbeque spice, oregano, bay leaves and a lot of red wine over the meat. Leave for about 4 hours, until the pork turns a dark color (from wine). Lust? good?!

I thought of an aromatic herb sauce for preparing a grilled pork tenderloin: a tablespoon of basil, a tablespoon of oregano, a tablespoon of parsley, 3 cloves of garlic, salt, pepper, 2 tablespoons of lemon juice, olive oil. Mix the spices, add the oil little by little, until you get a paste, at the end we put lemon juice. The thinly sliced ​​muscle is covered on both sides with the sauce, placed on a plate, covered with aluminum foil and leave to cool for at least 6 hours. Then brown the muscle slices on the hot grill and serve with your favorite garnish. I also use a sauce that goes well with fish and any kind of meat: 5-6 cloves of garlic, a delicate spoon, pepper, a red hot pepper, a tablespoon of lemon juice, a tablespoon of olive oil, tomato juice , parsley and larch. Place the crushed garlic in a bowl, add the delicacy, the oil and rub until you get a thicker paste, then add the lemon juice, pepper, finely chopped pepper, chopped greens and, finally, the tomato juice. can add a little warm water if you find it too concentrated. Serve with grilled steak (chicken, pork, or beef) or fish. Good appetite!

The steak goes very well, I mean the chicken, a grilled tomato sauce, garlic, salt, oil (olives). Bake the tomatoes, peel them and then cut them into small pieces. Peel the garlic, grind, then add oil, salt, a little water, and rub. At the end, add the tomatoes.

Grated and squeezed cucumbers, finely chopped peppers, parsley, dill, sour cream or kefir and so on.

I mostly use garlic mayonnaise I put the garlic on the grater to be very fine, I add salt and rub it with oil until it multiplies, then I add the samnatana and mix well. It has a great effect and everyone who tasted it praises it

I always make marinade and I like to eat it at the same time. Clean the fish, cut the onion and then add oil and spices. I leave it on low heat so that it doesn't fall apart and towards the end I add a little broth. It is very delicious. As for the steaks, I either make white sauce or make a garlic sauce. I either make the garlic sauce with sour cream and paprika to color it, or I rub it with oil and salt. For the winter I make a sauce for roasted tomatoes and garlic, which I keep during the winter.

The best sauce for grilled chicken or grilled liver is as follows: 2 tablespoons sesame oil 2 tablespoons water 3 tablespoons balsamic vinegar 2 tablespoons soy sauce 1 tablespoon green coriander, chopped (or ground) 1 tablespoon sugar 4 cloves crushed garlic salt and pepper to taste. Put the two tablespoons of water in a bowl. Add the sugar, garlic, soy sauce, balsamic vinegar, sesame oil, chopped coriander and mix until the sugar dissolves. It is used in almost all chicken dishes, but especially goes with livers and mashed potatoes.

2/3 cup olive oil a lemon 1/4 cup or more fresh oregano leaves a tablespoon of freshly ground black pepper a tablespoon of salt. peel one / two lemon peels. Finely chop the peel, you should have a spoon or something. Don't worry about the exact measurement. Put the peel in a bowl together with the salt and pepper, cut the oregano leaves and put them in the bowl. Grind the dry ingredients well together with a wooden spoon, as if you were using a mortar. In this way the essential oils in lemon and oregano will be released and you will mix them with pepper and salt. Cut the lemon in half and squeeze the juice from both halves into the bowl, pouring the olive oil lightly, stirring constantly like this.

This sauce is usually used for grilling fish (carp, novac, blood and even trout). Butter and lemon sauce: soften the butter over low heat, then remove the pan from the heat, add the juice from a lemon and mix vigorously with a wooden spoon, until well blended. Add the mustard, continuing the operation. When the sauce looks like a thick cream, salt it and keep it warm. Pour over fish.

I prefer a sauce made from a tablespoon of olive oil, salt, pepper, tomato sauce, a finely chopped onion and pickles. A treat!

The sauce that I will present to you I learned to make in Italy last summer: The sauce is very suitable for barbecue. It goes well especially with grilled fish or grilled chicken. You can also use it over new boiled potatoes. The ingredients of the sauce are: An egg, a tablespoon of mustard, 8 tablespoons of olive oil, a tablespoon of lemon juice, a little parsley (depending on preferences. When I make the sauce I put around 5.6 strands of parsley), a sprig of green onion, a pickle, salt, pepper, and an ingredient that I really like is a grated spoon of capers (capers are the buds of the plants capparis spinosa a bush that grows in general in the Mediterranean areas, they have a strong, spicy and sour taste) In my opinion it is not enough to tell you only the ingredients so I will tell you how to prepare the sauce: 1. Put the egg to boil in cold water and when the water start boiling and leave for about 3-4 minutes. The egg should only be half boiled, with the yolk still soft. Break the cooled egg and remove the inside with a teaspoon. 2. Add the mustard and a pinch of salt over the egg and rub until the egg whites are broken into small pieces. 3. Add the oil, thinly, as with mayonnaise. 4. Add the lemon juice. 5. Finely chop the greens, capers and pickles and add to the sauce. 6. Season with pepper and check with salt. My sauce is called Gribiche Sauce and it is taken from the collection of Italian chefs from where I managed to steal the job. I wish you good luck.

A pleasantly fragrant but also tasty pond because you rarely find the pond with white wine (about half a liter), fresh herbs from the area finely chopped (oregano, rosemary, basil), 2-3 squeezed lemons (only juice, possibly also peel I have nerves to laugh at), crushed sea salt, pepper of all nations (white, green, red, black) crushed. and in this thing the salmon slices swim happily for about 2-3 hours then I fish them directly to the grill, obviously with some foil between otherwise I lose them

QUICK PEPPER JAM 500gr colored hot peppers, 500gr sugar, 500gr wine vinegar, Boil the sugar with the vinegar until it binds, then put the pepper cut into thin slices, and boil for about 30 minutes until the peppers soften. This jam goes well as garnish for steaks, for sarmale, and other foods, good ef

Marinated for grilled chicken legs Juice and chopped peel from 1 lime 1 tablespoon sesame oil (or sunflower if you can not find sesame, but sesame is 'guilty' of exotic flavor) 2 tablespoons sauce 2 tablespoons finely chopped garlic 1 teaspoon chopped hot peppers (in a jar or fresh) 3 tablespoons fresh, finely chopped parsley 3 tablespoons peanut butter 1/4 teaspoon ground ginger 1/4 teaspoon hot paprika Salt and a lot of freshly ground black pepper

I just tried a barbecue. smoke-free. only if I don't forget to keep the water at an acceptable level ... if not. You say you're grilling outdoors. I tried some grilled potatoes, cut into slices. and some thinly sliced ​​chicken breast and given through special grilled spices, sliced ​​garlic with a little oregano and a little chili. but I'm sure I'll try some of the above recipes that seem appetizing

My favorite recipe for barbecue is the one with shrimp kept one day at the bait, it is super delicious and very simple, you need for the bait a finely chopped bell pepper, 2-3 cloves of garlic also finely chopped, olive oil and lemon juice, salt and pepper and of course the delicious shrimp, all mix, cover and leave until the 2nd day in the fridge in this bait, it gets a sensational taste and put on the grill for 2 days they will leave your mouth watering. worth a try. good appetite.

30 g peppercorns 1 onion 1 glass of white wine 100 ml sour cream 4 tablespoons wholemeal flour salt and pepper Preparation: Soak the peppercorns in wine. We mix the flour with salt and pepper. Heat a few tablespoons of olive oil in a pan. In another pan, fry the finely chopped onion very little and "quench" it with the pepper wine. Mix the sour cream with a little hot sauce.

grilled meat recipe with eusturoi sauce put in the oven then spiced meat and baked potatoes pour the sauce on the tray and lasts at least 45 minutes is a barbecue of good appetite

For chicken breast. Grease the meat with brown sugar, pepper, garlic, olive oil. I put it in a bag over which I pour white wine, leave it in the fridge for 4-5 hours. Then put it on the grill, it's a miracle.

To get a delicious grilled meat, I would prepare the following sauce: - 2 chopped onions - 3 cloves of chopped garlic - juice from half a lemon - a finely chopped sweet pepper - 1 tablespoon salt - dried parsley - 1 cup of wine dry white - dried mint - 2 cups ketchup These ingredients are put in a saucepan to simmer, then pour over the grilled meat.

I chose a recipe that can be used both as a marinade and as a sauce or dressing, an Argentine-inspired recipe with seasonal ingredients and dedicated especially to those who understand what the spice's joy means! You must have at hand: -a well-cooked and fleshy tomato (not one of the juicy ones) -a half of a small red onion -a half of the red pepper, half of the green pepper -a red hot pepper -1-2 cloves of garlic of lemon -a tablespoon of vinegar -5-6 tablespoons of olive oil -chopped green parsley more salt -salt, pepper (to taste) What do you have to do? cut them into all small cubes and add the liquid ingredients and spices and then lick your fingers. For carnivores, I recommend it for beef and for vegetarians or those who fast on grilled vegetables. Call me to dinner!

Grilled meat, pork, marinate it mixed with yogurt and spices, to have a little acidity or make a marinade as thick as a paste - with mustard, garlic, lemon juice, salt, pepper, wine, thyme - with which to grease the meat . I also use a liquid marinade with lemon juice, wine, oil, salt, pepper, garlic, thyme, bay leaf. Marinade? for the grill that comes from Chinese cuisine? Ingredients (for 800 g - 1 kg of meat, ie 4 servings): 2-3 tablespoons of soy sauce, 2 tablespoons of white wine, dry, 4 cloves of garlic, grate it. z? toare, 1 tbsp ?? white pepper, ground (or 1 - 1 1/2 black pepper, ground), 1-2 tablespoons sesame oil (optional), 2 tablespoons brown sugar or white sugar,) shaved peel? And the juice from 1 l? m

Sauce for any kind of meat: Make a marinade from soy sauce, rice wine, sugar, ginger cut into thin sticks, pepper, anise seeds, marinate the meat for 10 minutes in the cold, cut the pepper and cabbage into strips, cut leeks slices, mix with marinated meat with a little oil and fry in a little oil. Fry on all sides over high heat. Towards the end, transfer to the hot plate, continue to fry for a while and serve at the table covered with a lid, so as not to lose the aroma.

This combination is used for any kind of meat: * 1 onion? minced? large * 5 1/2 soy sauce * 4 tablespoons juice? of l? m

Tasty for any kind of meat * 1 onion? minced? large * 5 1/2 soy sauce * 4 tablespoons juice? of l? m

a great sauce for any kind of meat. very tasty * 120 ml bourbon * 120 ml ketchup * 2 tablespoons extra virgin olive oil * 2 tablespoons soy sauce * 1 tablespoon of white wine vinegar * 2 tablespoons chopped garlic * 1/2 tablespoon ?? Tabasco * 1/2 tablespoon ?? freshly ground black pepper

A tasty and healthy meat sauce: * 120 ml orange juice * 120 ml lemonade? fresh? * 1 onion? minced? * 4 tablespoons olive oil * 2 tablespoons chopped garlic * 2 tablespoons dried oregano * 2 tablespoons juice? the lime?

A quick and tasty grilled meat sauce: 1 glass of red wine 1 cup sweet pepper sauce 1/4 cup oil 1 clove garlic 1/4 cup soy sauce chilli sauce hot to taste

Grilled beef with marinade Ingredients * 750 g beef * 3 red onions in water * 4 tablespoons red wine vinegar * 2 tablespoons olive oil with rosemary * 2 sprigs of rosemary * cherry tomatoes hardened for serving * hot peppers for served * salt and pepper Preparation Put the meat in a bowl deep enough, sprinkle with chopped onion, salt, freshly ground pepper and pour the vinegar and oil. Mix well by hand, then leave to marinate in the refrigerator for at least an hour, but it is ideal to stay overnight. Heat the oven well. Put the meat in a pan and fry until golden brown on one side, then turn on the other side. In the tray you can put some onions and water tomatoes and cherry tomatoes in addition to the meat. When everything is well browned, take the meat out of the oven and place it on a wooden grinder for 5 minutes and cover it with foil. Serve the meat cut into thin slices with a few onions and cherry tomatoes that you baked in the oven next to the meat. Tip: You can also serve the beef in a stick, with lettuce leaves, avocado and sour cream

The best marinade I ate - for grilled meats * 250 ml brown beer? * 2 tablespoons sesame oil * 1 tablespoon? of chopped garlic * 1 tbsp ?? of dried oregano * 1 tbsp ?? of coarse salt? * 1 / tablespoon ?? freshly ground pepper * 1 v

The family's favorite bait recipe is saltpetre, salt, water, pepper, pepper, the meat is cut into pieces or it can be left in large pieces and left in this mixture for 24 hours, then it is removed and fried, it can be smoked or boiled before. it turns out delicious. it's the recipe of the family for several generations and it never fails. I recommend everyone to try it.

I also have an extraordinary sauce recipe that goes great with steaks, it's my own recipe and it's very tasty. 2 white onions 200 ml broth, a teaspoon of basil, salt and pepper, a little oil, a tablespoon of white flour, cut the onion into small pieces and cook well in oil. then add the broth and spices and finally a little white flour to make the sauce thicker. good appetite

Ingredients: -600 g Chicken (breast / wings / thighs) -1 tablespoon chilli sauce -1 a teaspoon of pepper / paprika -5 cloves of garlic -a few slices of onion -1 lemon -1 cup red wine -1 carrot -1 apple Prepare as follows: Grind the meat and put the garlic cloves in notches (4-5 reach as small as 2 cloves of garlic), cut half of the carrot into slices and put the slices in the notches, put the spices (pepper or paprika of your choice), cut the onion into rounds and place it on the meat and next to it (on the grill) and cut the apples into small rounds like onions. Sprinkle with red wine, cut the carrot into slices and place on the grill. . Serve hot, with chilli sauce and carrot and vegetables / fruits next to meat (you can garnish with them). I hope you enjoy! by the way, I am 13 years old: D Have a good appetite!

Cut the onion into small cubes, fry in a little oil, then fry the sausages in the onion oil, then after they are fried, take them out on a plate, then leave the oil in the pan and put 2 3 tablespoons of broth, mix with the fried onions and then the west. a pinch of black pepper, salt to taste, paprika, slightly delicate and mix all the contents and put 3 cups of water over it and then put the sausages and let it boil until it has a redder to black color.

400-500g pork 300g fresh mushrooms A large onion 4-5 cloves of garlic 4-5 tablespoons broth Olingura mustard 100ml wine 100ml soup salt, vegeta, paprika. Pork, cut into smaller pieces, lightly brown in 2-3 tablespoons of oil. We take it out and set it aside. Put the finely chopped onion and garlic in the same pan, cut the mushrooms into slices and leave them for 2-3 minutes, until they soften a little. Put back the pieces of meat, pour the wine and soup, salt, pepper, put the lid on and let it simmer for 10-`5 minutes. Mix the mustard with the broth, paprika, vegeta, and pour them into the pan. Leave for another 5-6 minutes and turn off the heat. Sprinkle with parsley and thyme. Good appetite

5-6 slices of pork, 1 glass of sour cream, 100g of grated cheese, 4 teaspoons of mustard, 4 cloves of garlic, spices for pork. The not very thin slices of meat are seasoned, put in flour and fried in oil. When fried, place in a heat-resistant dish. Finely chop the garlic in 5 tablespoons of oil and then add over the meat with oil. Add 150ml of water, and for each piece of meat add a tablespoon of mustard, which is spread on the meat. Mix the cream gently and place over the meat, then add the cheese. Cover the dish with aluminum foil and put it in the oven for 15 minutes, then uncover it and leave it in the oven until it browns on top. I hope you like it.

A tablespoon of flour, 2 tablespoons butter, 1-2 meat soup, 1 egg yolk A tablespoon of flour is lightly browned with an equal amount of butter, thin with strained meat soup, in which he boiled domestic rabbit, chicken, mutton or veal and simmer for 5-10 minutes. After that, take the sauce off the heat, add a beaten egg yolk in a glass with a little sauce, salt to taste, add a piece of butter and mix. It is served with different types of cooked meat

1 kg poultry 250 g sour cream 3-4 cloves garlic pepper, salt, delicate green parsley 1 cup oil soup The poultry is boiled in salted water, then browned for a few minutes in 2-3 tablespoons oil Poultry is boil in salted water, then brown for a few minutes in 2-3 tablespoons of oil. Mix the sour cream with the crushed garlic, finely chopped green parsley, salt, delicately, a cup of soup, then pour over the meat. Mix well and leave for another 10-15 minutes on low heat

Good? During the day, I saw this recipe at a food show on TV. as I like balsamic vinegar I said I should try it. That happened a year ago and I've done it countless times since. The chef who presented the recipe was Giada De Laurentiis (from Everyday Italian) 1 chicken of approx. 2 kg (I also use only thighs or chicken breast) this time I had 4 pieces of breast 1/4 cup (approx. 60 ml) balsamic vinegar 1/2 cup (120 ml) chicken soup 2 tablespoons Dijon mustard 2 crushed garlic cloves 2 tablespoons lemon juice 2 tablespoons oil (I did not put oil) salt, pepper, mix all and pour over the chicken. Bake in the oven at 400 F (200 C) for about an hour. I took it out for 30 minutes and greased it with marinade. I ate it with a garnish of baked potatoes and sauteed mushrooms. A good day? and lust? good?.

Grilled marinated beef Ingredients needed: 500 grams of beef 3 nuts, 5-6 hazelnuts 3 cloves of garlic a smaller onion green hot pepper 2 tablespoons olive oil a tablespoon of honey a teaspoon lemon juice 100 ml wine red salt, basil pepper, nutmeg green parsley Preparation: First, I ground the walnuts and hazelnuts well, and put them in a bowl. Over them I added the crushed garlic and the oil, rubbing well to impregnate the oil with the flavors. I added finely chopped onion, honey, a little finely chopped hot pepper (if you like spicy tastes you can add more), salt and pepper. I also put basil and nutmeg to get an aromatic taste. I also added the chopped parsley, after which I mixed well. Over all this I poured a teaspoon of lemon juice and a glass of red wine. I cut the meat into four pieces, which I put in a bowl. I poured the obtained mixture over them, after which I covered them with food foil. I left the meat to marinate in the fridge for 4 hours. After the time had elapsed, I took the meat out on a plate to drain the juice, after which I roasted it on the grill for the stove. Keep the meat on the grill for 40-45 minutes to penetrate well. After 20 minutes I turned the pieces of meat on the other side to make it even and I used the remaining marinade to grease the pieces on the grill and refresh them.

CARP WITH MARINATED SAUCE INGREDIENTS: a medium carp, salt, 1 kg tomatoes, 1 cup oil, peppercorns, 3 tablespoons flour, 1 tablespoon vinegar, 1 lemon, 1 bay leaf, 1 carrot. Clean the fish, wash and wash cut into thick slices. Salt and leave for 30 minutes, then fry in hot oil. Remove when the fish is no longer soft, remove to a plate and leave until the sauce is ready. add 1 tablespoon of flour, leave on low heat, stirring constantly so that the flour does not burn. Extinguish with the juice obtained from 1 kg of tomatoes passed through the mincer, slightly salted and sweetened. Boil for 15 minutes, add vinegar, the necessary salt and a few peppercorns, after which the uncovered sauce is boiled until it becomes the consistency of a sour cream. In the sauce, a sliced ​​carrot is boiled, with which the fish will be garnished. fish. Serve hot with lemon slices and carrots all around.

I want to present a sauce that goes perfectly with a beef steak: WINE SAUCE Ingredients: -8oo ml water -300 ml red wine -40 gr beef concentrate -2 red onions -2 bay leaves -20 gr peppercorns -75 gr white flour -25 gr butter Preparation: Put water to boil together with the beef concentrate. Separated in a saucepan put butter, red onion, peppercorns and bay leaves, let it cook for 2 minutes, then add the wine and let it boil until it decreases by half, when it has dropped we strain it into the pan with water and beef concentrate, which meanwhile boils. continue not to make lumps. Let it boil for another minute and strain it into another bowl. Another sauce that goes very well with chicken is TERIYAKI SAUCE Ingredients -5 tablespoons of commercial teriyaki sauce -1 tablespoon of sugar -1 tablespoon of crushed garlic -1 tablespoon of grated ginger -2 teaspoons of ground pepper Preparation: Mix all the above spices, the prepared chicken breast, go through this mixture and put it on the grill. When it is ready to serve, after I put it on the plate, we put another spoon, two of this sauce on top. Delicious!

Peel a clove of garlic of the right size, sprinkle with 1 teaspoon of coarse salt and then crush and rub in a mortar to obtain a paste. Add half a glass of soda or mineral water and the juice of 1 lemon. Mix the mixture thus prepared with 400 ml. sour cream and add 2 pickled cucumbers, finely chopped. I didn't put them on anymore, because I like simple mujdei.

Healthy hot barbecue sauce - 2 hot peppers - 50 g. Greens - grated peel and lemon juice - 2 teaspoons mustard - 2 cloves garlic - 50 ml. olive oil - 50 ml. vegetable soup, salt

Sauce from healthy and very tasty ingredients - 600 g. Tomatoes - 1 onion - 2 tablespoons oil - 1 clove of garlic - 1/2 bunch of coriander (optional) - salt, pepper Peel the tomatoes, remove the seeds, cut into cubes. I didn't even cut them into cubes, but I put them all in a blender, with the peel and seeds and I see that it came out very good :) Chop the onion and cook it, grind the garlic. Add the tomatoes and cook for 15 minutes. Wash the coriander and chop. Season the sauce and add the greens. I would have put some parsley leaves, but they were a bit dry.

Chicken breast marinade For the marinade you need: - lemon juice - orange juice - 3 cloves of garlic, crushed - 1 teaspoon mustard with berries - 1 tablespoon soy sauce - 1 tablespoon green coriander, chopped - 1 teaspoon hot pepper flakes - 1 plastic bag (for marinating) Preparation: Squeeze lemon and orange. Crush the garlic and chop the coriander. Prepare your soy sauce, pepper flakes, mustard and you have all the ingredients ready for cooking. In a bowl pour the lemon juice, orange juice, soy sauce, pepper flakes, mustard, crushed garlic, chopped coriander and mix to incorporate all the ingredients. The marinade is ready. Put the chicken breast in the bag and pour over the marinade. Close the bag in your mouth and remove the air as well as possible, then tie the bag and put it in the fridge, where you leave it for at least 4 hours (it is preferable to make marinade in the evening and grill it the next day). Grill preparation: After the marinating time has passed, take the chicken out of the bag and place it on the hot grill.

Grilled ribs in citrus brine, spicy Ingredients: Pork ribs 2 rows of ribs, breaded with meat 2 1/2 cups of brine? citrus, spicy grill oil 1 cup spicy bourbon syrup Saramur? citrus, spicy: 1 1/4 cup freshly squeezed orange juice (about 3 oranges) 1/2 cup lemon juice

Grilled beef roll sauce: Roasted beets peel (with gloves). Peel the mushrooms, cut the peppers into dashes. Cut the beets into rounds. If you use sliced ​​beets from the jar, drain the juice. Add pepper to the mushrooms and place on the grill. Add the peppers and beets and cook. DRESSING FOR SALAD: Grind the garlic, squeeze 2 lemons over the garlic. Mix with a fork and gradually add olive oil and pepper. Place the mushrooms and baked peppers over the sauce. Peel a squash, grate it and squeeze the juice. Cut the tomato pieces (cherry if possible), add basil and spinach / lettuce. Mix everything and put in the fridge.

A sauce for any kind of grilled meat: sour cream or yogurt, crushed garlic (a little, just for flavor) a bunch of dill, salt and pepper, the perfect sauce for fish, pork or beef.

Transylvanian barbecue sauce for grilled beef 200gr sheep cheese a bunch of dill 100 ml of sour cream 600 gr of beef muscle is sliced, seasoned with a mixture of salt and pepper, greased with a little oil and grilled as desired . Mix the sheep's cheese with the sour cream, mix well, and add the chopped dill. When serving, place the sauce over the prepared meat.

For chicken use a simple marinade, with ingredients at hand: salt, green pepper (very flavorful), dried oregano, green parsley, green thyme, basil, lemon or orange juice, 1-2 tablespoons soy sauce, and possibly some wine. The meat must stay in the fridge for at least 2-3 hours to marinate.

Ingredient: 4 kg. fleshy tomatoes (plums), 1/4 kg. garlic, 1/4 hot pepper, 1 large handful of salt Preparation: Tomatoes are made into tomato juice. Peeled garlic and hot peppers are given, with symbols, through the mincer. Mix everything with salt. It can also be preserved. It is put in jars, in which 1 aspirin / jar is added. Put in the cold. It is consumed after 3 weeks. It is used for steaks, fish, soups, etc. For dilution, mix with broth or tomato juice. Mixed with mayonnaise, a fine sauce is obtained.

Grilled meat with baked potatoes in spicy sauce Ingredients: Pt. 2 people Sauce- 150g sour cream 1 tablespoon mayonnaise 1 teaspoon or more (according to preference) of paprika a quarter of lemon 500g chicken breast 500g potatoes Preparation: Put on the fire a pot in which to add all the ingredients for the sauce and mix regularly for 5 minutes. Meanwhile, place the chicken breast on the hot grill and remove from the grill immediately after it has browned well. Put diced potatoes in the oven and keep there approx. 30 minutes . After the chicken breast is done, cut it into cubes and put it in the hot sauce with the baked potatoes.

Chicken steak with tomato sauce You need:

A cheap and effortless recipe for preparation! It can't help but come out because it's simple and. hmmm. delicious. Ingredient: 8 potatoes, greens, butter, sour cream, Almette cheese. Preparation: Wash the potatoes very well, wrap them in foil and place them on the grill for about 50 minutes. When they are ready, remove them from the foil shell, cut the potatoes at one end, digging a little out of the core enough to put a teaspoon of Almette cheese. Put a tablespoon of sour cream on top, letting the excess drip down the potato. Season and decorate with greens and a piece of butter. Of course, next to the potatoes you can put on the grill the pork neck kept two to three hours before soaking in red wine with spice. Good appetite!

The perfect specialty for a barbecue with friends, grilled zucchini can be eaten with a meat grill or as such, simple, being just as tasty. Ingredients 4 medium zucchini 4 tablespoons lightly remoulad sauce 4 tablespoons olive oil 4 cloves garlic salt, green pepper Preparation Cut the zucchini into ends and then into thick slices, lengthwise that are well salted .. Mix well in a bowl the sauce soaked with crushed garlic and green pepper. Grease the zucchini slices with olive oil and a little sauce and bake on the grill until well browned. Then remove the zucchini on a plate and grease it again with the garlic sauce.

The craving for skewers makes you think of the holidays and because it is a Thai skewer recipe, why not a Thai vacation? It is said that in this country there are many good things, I don't know about the rest, but reading the recipe for Thai skewers leaves your mouth watering. Thai skewers can be prepared according to this delicious recipe, but the rest of the decor remains at everyone's discretion. Ingredients 2 pcs pork tenderloin 1/4 teaspoon spice mix for steak 1/4 teaspoon curry powder 1 teaspoon peanut oil 1 teaspoon salted peanuts 1 teaspoon peanut butter 1 teaspoon sugar 1 dose lemon juice salt to taste Wash meat , dry in a napkin and cut lengthwise into thin slices Then stick the pieces together in a wooden skewer To prepare the marinade, mix 1 knife tip spice mix with curry powder and rub everything with oil of peanuts Grease the skewers with this paste, cover and leave in the fridge for about 15 minutes. The peanuts will be fried in a Teflon pan, but without adding any fat (oil or lard). Add the peanut butter and 4 tablespoons. of water and mix Boil and match to taste the resulting paste with the remaining curry powder, spice mix, sugar, lemon juice and salt Fry the skewers in a pan for about 2-3 minutes on each side, garnish with the sauce of spines and fresh greens Can also be served with peppers or other grilled vegetables.

Fish in crispy crust, with grilled polenta ingredients 2 fish fillets (I used cod) 1 large egg or 2 small one cup cornflakes 200 g corn flour 3 cloves garlic 2-3 tomatoes or red pieces of canned salt, pepper, basil oil 50 g cheese Boil water with a pinch of salt, and prepare a very hard polenta. Take it off the heat and mix it with the grated cheese, then spread it in a 1.5 cm layer on a tray greased with a little oil. Let it cool. When it has cooled well, cut it into suitable cubes and fry them in the grill pan, not greased with corn. with a pinch of salt. Peel the garlic and grind it well with a pinch of salt, then mix it with diced tomatoes (in my case, from the jar) and pepper and basil and a little oil. The result is a very good sauce. The fish is checked to have no bones, even if it is fillets, it can happen, then it is passed through the egg, through the breadcrumbs and again through the egg and breadcrumbs. Fry the fish in oil and serve it with great appetite, along with grilled polenta, sauce and a salad full of vitamins! Good appetite!

Interesting. as if we were on Ferran Adria's forum. real chefs. a grill without garlic is zero total. the simplest and handy..WHITE WINE, GARLIC very finely chopped .. AND PEPPER BEANS .. a night to soak. who likes it..can add gives an incredible aroma to any type of grilled meat. If you want, we can put it in some sauces. if we all get to. THE BULL.

I consider that a barbecue should be, especially when it's high heat (I already miss summer :)) easy to taste and digest. Such a recipe would be boneless chicken breast (1-2 pieces), cut thin, beaten a little and seasoned with sea salt and freshly ground pepper. Allow the pieces to penetrate one on top of the other. Meanwhile, make a marinade of 3-4 cloves of crushed peeled garlic (if it is green, add the finely chopped tails), fresh crushed thyme leaves, add a squeezed lemon. Put the pieces of breast in the marinade, add enough olive oil to cover the whole breast. Allow to penetrate for a few hours. A quick, delicious and easy barbecue comes out. You're welcome!

I prefer simple and light sauces to meat. We need: olive oil - a cup 1 lemon a large yogurt garlic a little mustard, salt, pepper, plain water a bunch of greens: dill, parsley and others, according to your preferences and depending on the grilled meat Crush the garlic , mix with half a teaspoon of salt and add the mustard, lemon and pepper and then a little oil. The result will be a more consistent sauce in which we add a little cup of water and then a little yogurt. At the end we put the finely chopped greens to taste and season to taste with pepper and what else we like! it is easy to make, it helps a lot the digestion and the maintenance of the silhouette and it is DELICIOUSSSSSSSSSSSSS.

1 kg apples, 1/2 kg flour, 1 cube of yeast, 50 g oil, 4-5 tablespoons sugar, cinnamon

2 onions, 350 g of mushrooms, 1 bag of mixed frozen vegetables, tomato paste with pulp, salt, pepper, oil.

Simona's World

Its Monday. a very hard day after a weekend in the mountains. between the slope and climbed the mountain (ok, on foot .. on the snowy road. about 6 km!). And because I considered that I didn't do enough exercise ... today I also went to the gym! And with that I ended the chapter "torment for the silhouette". Now let's move on to "sins for the figure" :))) Today a pig's neck. only good to submit.


I came first, so I serve puree and donuts. I really like it. Many kisses!

And I bit it because it's very appetizing! :) Pup!

@Mihaela, first come, first served! Many kisses
@Licuta, serve with pleasure !! Kiss

Pig to me Simona like these girls I see that I care about the silhouette:) Pup!

If Teo leaves me some pork, I want it too. Kiss

And I sign up for a portion because I'm fainting :) from the vegetable soup! Kisses!

@Teo, we feed the pig, and for them .. I make a salad! :) Kisses
@Adnia, mercic. Kiss
@Cristina, we welcome you in the carnivorous gang! :)) Many kisses
@Flory, I give the pig, you give a soup ?! Kiss

Yammy. we have a beating for a slice of the neck :).

I also want to go to the mountains, to ski, to walk :) I also want a pork neck..A week of flour.

@Maria, we also really like the nape of the neck! Many kisses
@Paradis, I can serve you with one neck, but with the rest. I can send you some pictures! :)) Many kisses

Learn to eat healthy! Try the DASH diet!

We are what we eat, and the food we eat exactly reflects our state of health. In 1990, a team of US nutritionists (NHLBI) devised a complex diet program that would not only help you lose weight, but also prevent certain diseases. This is how the DASH (Dietary Approaches to Stop Hypertension) diet came about.

We have all heard, tried or followed different weight loss recipes, ticking in our culinary adventure and drastic diets, which endangered our health, diets that involved giving up our favorite foods or consuming less tasty ingredients. Well, the DASH diet promises something else! This revolutionary program not only shapes the body, but also balances blood pressure, thus reducing cardiovascular risk. DASH has also been dubbed the "Diet of All Diseases" because it has had spectacular results in preventing and ameliorating diabetes, osteoporosis or obesity.

Danish meatballs with allspice sauce with green dill - Recipes

Preparation time: 45 min.

Ingredient: 1 medium onion, 2 tablespoons butter, 12 cloves garlic, 2 tablespoons flour, 0.75 l soup, 250 g thick sour cream (Creme double / Mascarino), 4 sliced ​​baguettes (approx. 1 cm wide), salt, freshly ground pepper, nutmeg (as you take between your fingers) fresh, 1 tablespoon lemon juice, 2 tablespoons freshly grated Emmentaller or Appenzeller cheese, 1 tablespoon oregano.

Method of preparation: Peel an onion and chop finely. Heat the butter in which the onion is lightly browned. Peel the garlic, cut it into 4 lengthwise and lightly brown it with the onion. Mix the flour until golden, then add the soup and double cream (cream), put the lid on the pot and let it boil slowly for approx. 20 minutes. Preheat the oven to 250 degrees C and brown the chopsticks. Optionally they can then be browned in a pan with garlic butter. Mix the soup with the mixer, then add salt, pepper, nutmeg, lemon juice and pour into four bowls (deep plates) through a strainer. Add the bread and cheese on top and put in the oven or grill until golden brown.
Before serving, sprinkle oregano on top. In traditional restaurants in Austria, instead of plates / bowls, it is served in large black bread buns, with a thick, hollow crust, and with the lid left (as for stuffed tomatoes). Also add finely chopped wild garlic leaves.

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