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I can stick with beef

I can stick with beef


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Moisturize the wooden ears in hot water for a few minutes, if they are dry and finely chopped.

Mix all the ingredients for the pot stickers in a bowl. The filling can be cooked before filling the stickers with it.

Place a tablespoon of filling in the center of each piece of dough. Moisten the edges with a little water, then bring one of the parts over the other. Wrap the upper part, starting from one of the ends so as to form small ruffles. Check that the edges are well glued.

Place in a hot pan with a little oil in a circular shape and close enough to each other. Fry until the base turns golden. Pour 80 ml of water, cover and leave until all the water has evaporated.

It sits on a plate.

Mix all the ingredients for the sauce and pour over the stickers. Garnish with green onion fruit and eat immediately.


Simple burger recipe

Hamburger made after a simple recipe, you can also watch the video recipe step by step. The burgers come out juicy and well seasoned, made at home. I'm fantastically good, I have a special way of making burgers. & # 128578

hamburgers they are everywhere, at fast food or to buy, frozen or fresh, but it is very easy to make at home. All you need is fresh meat, minced at home, if possible, spices. In 20 minutes the burgers are ready & # 128578

And my kids are big sandwich lovers, shawarma , the pizza , sMALL , but I always made them at home. I always preferred to know what my baby was eating.

Although I worked harder and ruined my manicure, my children always had a tasty and somewhat healthy food, made at home. Yes, as I learned from my mother, so did I. And I taught both of my children to cook & # 128578

It was a wonderful Sunday meal with family and friends. I also made some grilled chicken breast, as my little girl wanted.

They can be frozen and heated when you want to eat. I can't wait to see when you try the recipe & # 128578

This is how it looks burger my: well done, but juicy, well seasoned, with an aromaaa & hellip Mama would eat it.


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Green lentils

I've talked to you about lentils before, I've also posted recipes, but I don't think there are more than ten on my blog. During this time I feel that the lentils deserve more attention, maybe because it is so cold (lentils bring quite a lot of energy). Or maybe I'm just craving. The reason is not important, the important thing is that from this whole story we have chosen a recipe that we can use from now on without stopping. There it is:

The green lentils are quite & # 8222 stubborn & # 8221, they boil a little harder and keep your shape quite well. You don't need to soak it before boiling it, you just need to wash it well. The proportion you should keep in mind when cooking lentils is 2/1, ie use two cups of water for a cup of lentils. You can put the lentils in cold water or only when the water boils (I did both, no differences were seen). Salt, two or three peppercorns and a bay leaf, maybe a clove of garlic & # 8211 can all go in the pot with lentils. If the lentils are very dry, they may want three cups of water, so you shouldn't be scared if you see that the lentils are not boiled, but they don't have much water left. Put another cup of water and you have solved the problem.

What happens after the lentils are boiled?

I suggest you wash it with cold water. It is going to be cooked again, it doesn't hurt to stop the process for the moment (if you don't cool it suddenly, it will continue to cook.

To turn boiled lentils into food (not that you just couldn't eat them, but it's still far from delicious), finely chop two small onions, half a green bell pepper, half a red bell pepper, and two cloves of garlic. Put them in a pan with two tablespoons of oil and two tablespoons of butter. Cook over low heat until completely softened (onions will caramelize slightly).

Put the lentils in the pan and mix well. Add salt, pepper, cumin, chopped parsley and a tablespoon of fresh cream or very greasy cream. Stir over low heat. Leave the pan on the fire for another 4-5 minutes.

This food is good hot. Or cold.

I found that two or three Parmesan chips added to the serving are good.


Recipe for Oltenian fasting sarmales made from pumpkin seeds, rice and leeks with vine leaves

Ingredients for Oltenian fasting sarmale:

  • 200 grams of pumpkin seeds
  • 200 grams of rice
  • 200 grams of leeks
  • 100 grams of bullion
  • three sprigs of basil
  • two sprigs of thyme
  • six bay leaves
  • 20 peppercorns
  • two grams of salt
  • vine leaves

How to make Oltenian fasting sarmale:

Grind the pumpkin seeds in a mortar without peeling, sift the resulting flour, then mix it with the rice that has been kept for five minutes in boiling water. If it is easier for you, you can grind the pumpkin seeds.

Add the spices and chopped leeks, which have also been scalded in boiling water, and knead the composition like bread dough. The resulting composition is placed on the vine leaf and folded like pickled cabbage leaves and boiled.


Kernel moniliosis - key moments for treatments

Common disease in cherries, sour cherries, plums, apricots and peaches. Description and treatments.

  1. Moniliosis is a disease caused by a microscopic fungus, commonly found in stone trees, which can cause great damage to cherries, sour cherries, plums, apricots and peaches.
  2. The attack of moniliosis is manifested on branches, leaves, flowers and fruits, spring causing monilial burn and then fruit rot.
  3. In cold and rainy springs the infection with moniliosis can cause the wilting of a large number of branches with leaves and flowers (monilian burn).
  4. The symptoms of monilium burn are easily recognizable: the attacked leaves wither, then turn brown and dry, without falling, the withered branches bending their hook-shaped tip. This form of the disease is also called banner disease and is common in cherries, sour cherries, peaches and almonds.
  5. When the attack is manifested on young fruits, it leads to their wrinkling and browning, which causes a massive fall.
  6. If the attack of the fungus is manifested on the cherry fruits, when they reach maturity, the pulp rots and white spots (pustules) appear on the epidermis, with the fructifications of the parasitic fungus. At this stage, the infection is favored by stings caused by cherry bites or hail wounds.
  7. In plums, the skin of the fruit cracks, and the sweet juice drains out, sometimes leading to the sticking of neighboring fruits. In plums, too, the attack of the moniline is favored by insect bites or hail.
  8. The fruits attacked by moniliosis mummify and often remain hanging on the trees, being an important source of infection in the following year.
  1. Rigorous hygiene of trees reduces the extent of moniline infection.
  2. In autumn, all the mummified fruits left on the trees must be gathered and destroyed.
  3. During the pruning, the attacked branches will be removed from the crown and will be destroyed, preferably by burning.
  1. Chemical treatments against kernel moniliosis aim to prevent both the spring monilium burn and fruit rot.
  2. The administration of the treatments is done:
    - in vegetative rest
    - spring, to prevent bacterial burns (prefloral treatment)
    - to prevent the attack of fruit rot, whenever necessary.
  3. The phytosanitary substances approved for treatment against kernel moniliosis are:

Alcupral 50 PU (WP) 0.2%
Vegetation treatment
contact action

Alcupral 50 PU (WP) 0.2%
Vegetative rest treatment
contact action

Bordeaux mixture WDG (WG) 0.5%
Vegetative rest treatment
contact action

Bordeaux mixture WDG (WG) 0.5%
Vegetation treatment
contact action

Captadin 50 PU (WP) 0.25%
Vegetation treatment
contact action

Captan 80 WDG (WG) 0.15%
Vegetation treatment
contact action

Chorus 50 WG 0.045 - 0.075%
Vegetation treatment
generalized systemic action

- For moniliosis of flowers and shoots, 1-2 treatments are recommended at the pink / white bud stage - 10% open flowers, full flowering and / or when shaking the petals, using a dose of 0.45 kg / ha. - For fruit moniliosis, 1-2 treatments are recommended from the beginning of the harvest, with repetition every 10-14 days, as the case may be, depending on the climatic conditions, using a dose of 0.75 kg / ha. - The interval between treatments is established depending on the climatic conditions, the evolution of the disease and the culture, being able to be between 7-10 days. - Waiting time from last treatment to harvest: 7 days.

Cuproxat Flowable (SC) / Kupferol 0.35%
Vegetative rest treatment
contact action

- Applied in autumn, it accelerates the maturation of the wood, which gives a better resistance to winter frost.

Folicur Solo 250 EW 0.075 - 0.1%
Vegetation treatment
generalized systemic action

- 2-4 treatments are required, depending on the infectious reserve and the climatic conditions during the vegetation period. - The first two treatments are performed in the phenophase of pink bud and shaking the petals, respectively, and aim to combat moniliosis on shoots and flowers shoots and flowers. - The following two treatments are carried out to control mainly the species Monilinia fructigena (but also the species Monilinia laxa) and aim to prevent and combat the attack on fruit. - The treatments are repeated at intervals of 10-14 days.

Funguran OH 300 SC 0.065%
Vegetation treatment
contact action

Luna Experience 400 SC 0.05%
Vegetation treatment
contact action

- A maximum of 1 treatment is carried out per season, the first starting with the white bud phase until the ripe fruit phase for harvesting. - Break time before harvest: 7 days.

Luna Experience 400 SC 0.05%
Vegetation treatment
generalized systemic action

- A maximum of 1 treatment is carried out per season, the first starting with the white bud phase until the ripe fruit phase for harvesting. - Break time before harvest: 7 days.

Luna Experience 400 SC 0.05%
Vegetation treatment
local systemic action

- A maximum of 1 treatment is carried out per season, the first starting with the white bud phase until the ripe fruit phase for harvesting. - Break time before harvest: 7 days.

Merpan 48 SC 0.2%
Vegetation treatment
contact action

Orius 25 EW 0.075 - 0.1%
Vegetation treatment
generalized systemic action

- Treatments are applied in the sensitive phenophases (flowering, fruit ripening) preventively or at the appearance of the first signs of infection on flowers, shoots or fruits.

Score 250 EC 0.015%
Vegetation treatment
generalized systemic action

- 1-2 treatments per season, before and after flowering. - Waiting time from last treatment to harvest: 7 days.

Teldor 500 SC 0.08%
Vegetation treatment
local systemic action

  1. 1-2 preventive treatments are performed.
  2. The first treatments (pink button - shaking the petals) fight Monilinia laxa, which manifests itself mainly on shoots and flowers, and the following additional combat Monilia fructigena and aim to prevent fruit attack.
  3. The treatments are repeated every 10-14 days, alternating with other products with a different mode of action.
  4. Break time from last treatment to harvest: 1-3 days.

Teldor 500 SC 0.08%
Vegetation treatment
contact action

  1. 1-2 preventive treatments are performed.
  2. The first treatments (pink button - shaking the petals) fight Monilinia laxa, which manifests itself mainly on shoots and flowers, and the following additional combat Monilia fructigena and aim to prevent fruit attack.
  3. The treatments are repeated every 10-14 days, alternating with other products with a different mode of action.
  4. Break time from last treatment to harvest: 1-3 days.

Vondozeb 0.2%
Vegetation treatment
contact action

- Treatments will begin in May and will be repeated every 10-14 days, if needed. - Waiting time from last treatment to harvest: 14 days.

Vondozeb 75 DG 0,2%
Vegetation treatment
contact action

- Treatments will begin in May and will be repeated every 10-14 days, if needed. - Waiting time from last treatment to harvest: 14 days.


Tefal One Pot CY505E30 multifunctional electric pressure cooker

Enjoy your favorite recipes in a short time thanks to the Tefal One Pot multifunctional electric pressure cooker.

It can cook anything from rice, cereals, porridge, pasta and vegetables to meat, soup, dough and pizza as well as jam, cream cheese and more - all this is possible thanks to the recipe book included in the package.

The innovative spherical bowl, with a total capacity of 6 L (maximum cooking capacity 4 L), ensures an ideal heat diffusion for a uniform cooking and fast and yet delicious results.

& Icircti you can create your own recipes thanks to the Do It Yourself function that offers you the possibility to customize the cooking time and temperature and whether or not you want the preparation to be cooked under pressure.

The Tefal One Pot Multifunctional Electric Pressure Cooker also has the Automatic Start and Hot Storage function - both with a shelf life of 24 hours.

The watertight lid offers increased safety, the package having the following accessories in its composition: spatula, steaming basket, bowl and container for dosing ingredients - perfect for all recipes.

25 programs

The Tefal One Pot multifunctional electric pressure cooker, which has 25 automatic cooking programs, has been designed to prepare delicious meals and reduce time spent in the kitchen. These programs include: rice, oats, baby food, pressure cooking (small, medium, large), baking, 3 levels of stew / soup cooking, 3 levels of steam cooking, 7 levels of browning, 3 frying levels, slow cooking and reheating.

Manual function

This function will allow you to help the cooking time and temperature to create your own recipes.

Recipe book

One Pot comes with a book containing 45 recipes such as stewed meat and stew, seafood, soup and even dessert.

Keep warm for up to 24 hours

One Pot benefits from the Keep Hot feature that will allow you to keep your food warm for up to 24 hours.

Easy and safe to use

The lid provides a secure, completely watertight closure for safe and worry-free use.

Quick and easy

The multifunctional electric pressure cooker reduces the preparation time of your recipes and offers a different way to prepare your favorite recipes.

Automatic start

One Pot has an automatic start-up function of up to 24 hours for easy use.

Washing machine compatibility

The spatula, the ingredient dosing container and the basket are compatible with the dishwasher for easy cleaning.


Top 3 Most Delicious Minced Dishes & # 8211 Extraordinary Delights for a Perfect Dinner!

Although at first sight the dishes with minced meat seem to be simple and banal, we come to prove you the opposite. We present below the top 3 most delicious dishes with minced meat, which is prepared quite simply and in record time. Get a complex dish, especially tasty and juicy, which is perfect for family dinner. Choose your favorite recipe and delight your loved ones with extraordinary delicacies.

Recipe No.1 & # 8211 Lazy pizza "Margherita"

Pizza "Margherita" is a classic Italian delicacy, which has become extremely popular around the world. If you want a quick dinner, ready in just 30 minutes & # 8211 lazy pizza is perfect. All you have to do is have some minced meat and a French baguette.

INGREDIENTS

-500 g minced beef (or pork and chicken)

-350 g of tomatoes in their own juice

-250 g of mozzarella cheese

METHOD OF PREPARATION

1. Fry the minced meat in a pan with hot oil for 5-8 minutes.

2. Add the tomatoes to the pan and stir. Fry over medium heat for about 15 minutes, until the juice evaporates.

3. Cut the baguette along and remove the core. Dry it a little in the preheated oven (for 2-3 minutes).

4. Cut the cheese into cubes. Chop the basil.

5. Fill both halves of the baguette with the minced meat and mozzarella cheese. Sprinkle with chopped basil and bake for 5 minutes.

Recipe No. 2 & # 8211 Keftedes (Greek meatballs)

"Keftedes" is a traditional Greek dish, representing delicious and juicy meatballs with vegetables. They can be served both independently and with a garnish.

INGREDIENTS

-500 g minced beef (lamb or pork with chicken)

-4 tablespoons chopped parsley

-1 tablespoon red wine vinegar

-1 tablespoon olive oil

-1 teaspoon of dried oregano

METHOD OF PREPARATION

1. Soak the bread in milk. Drain and mix with the minced meat, egg, chopped onion and garlic, parsley and mint.

2. Add salt, oregano, olive oil and vinegar. Mix well. It is best to mix with your hands.

3. Cover the meat with cling film and refrigerate for 60 minutes. During this time the spices will become more fragrant, and the meat will leave juice (it will have to be drained).

4. Form the meatballs and fry them in a pan with plenty of oil, very well heated. Arrange them on a kitchen towel so that it absorbs excess oil.

Recipe No.3 & # 8211 Wellington roll with minced meat

Beef Wellington is a particularly delicious and refined dish, usually prepared only for the holiday meal. We present a simpler version of this delight. By replacing the beef with minced meat you get an equally delicious and appetizing roll.

INGREDIENTS

-1 kg of minced beef

-parsley (or other greens to taste)

METHOD OF PREPARATION

1. Mix the meat with the chopped onion, 2 cloves of crushed garlic and the chopped greens.

2. Add 3 eggs and mix well. Arrange the meat in a baking dish and place in the preheated oven at 180 ° С for 20 minutes. Allow to cool.

3. Peel and chop the mushrooms. Fry them in a pan with hot oil. Add the chopped garlic and stir. Fry until the mushroom juice evaporates. Allow to cool.

4. Spread the dough on a countertop. Arrange the fried mushrooms and minced meat on it. Roll the countertop.

5. Grease the roll obtained with a beaten egg and make a few cuts on top. Bake the roll in the preheated oven at 180 ° С for 30-40 minutes.


Talk: Chateaubriand (beef)

Dear Mr. Farcas. Thank you for completing the page, but I don't understand why you changed the title without discussion with me. It would not be of great importance if not the Germans (Fleisch), but also the French (meat) would have voted for this way of writing. What do you say? --Sacha47 (talk) 8 June 2015 20:38 (EEST)

I say that the title above is wrong for the Romanian Wikipedia (which is why I renamed the page in question). The name of a page from another wikipedia (dewp, frwp) does not always have to be the word-for-word translation of the correspondent in Romanian (nor vice versa). Chateaubriand (as a finished dish) is a culinary specialty of gastronomy and can be called neither meat (totally inappropriate), nor steak. The steaks are prepared (grilled, pan-fried, baked, roasted, grilled, baked, etc.) that require a simple / common technological process while the specialties (recipes of some masters in gastronomy) are completely different. All the best. - Nicu Farcaș (message) June 17, 2015 16:07 (EEST) The title was changed by me in Chateaubriand (steak) already on June 9, at the suggestion of Victor Blacus (talk. Good .-- Sacha47 (talk) June 17, 2015 20:28 (EEST ) And Chateaubriand (steak) is wrong (see argument above). Nicu Farcaș (message) June 18, 2015 1:37 PM (EEST)

I hope I didn't write the recipe in vain. It is easier to prepare a Chateaubriand than a good little one. It is not a big deal. Garnishes are much more difficult to prepare, such as Bearnese sauce, Dutch sauce or "pommes soufflées". Even with "mille feu" vegetables, heavy weights can arise. But these are other recipes. I stick to Victor Blacus' words on his talk page .-- Sacha47 (talk) 18 June 2015 16:18 (EEST)


Forum Liber - Ask and discuss with / r / Romania Anything - 20.04.2020

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Where do I have to complain to the neighbors who go out with the children in front of the block and talk? There were about 15 people today.

If an application starts and logs in automatically with windows, how can I find the password?

I started watching TV shows, urban adventure and isolated in Romania, I also came across this documentary, fruitful p & # x27aici who watched the mentioned shows? what other shows, documentaries, short films do you watch?

Cheap food that is easy to make and tasty? Give yourself some quarantine recipes

Be careful, the failsafe recipe, which has an extraordinary taste. You have 2 parts to this idea: the base and the sauce. Basically, you have 2 options: pasta or canned. That is, either you take a packet of pasta and put them in water and you have a base, or you take a can. You go to the canning district and see what they have there. Beans. Naut. Green peas. Maize. What does your heart want? You take a type of canned vegetable from there, because they are already cooked, you drain them of water and you have a base.

Part 2 is the sauce. You go to the pasta section and see that they have jars of sauces. And, you have several options. Classic tomato sauce, it's good for everything. Tomato sauce with crazy people in it. Pesto sauce that is basically 500 basil and you can't fail with it.

Part 3 and combine them. Put the base in the pan, put a jar of what sauce you chose in the pan, plus some oil. Ochiometrically adjust the amount of 1 and the amount of 2. Mix for about 10 minutes. And you have food grade 50.

That's how I cooked all my life, it's super fast, in 10 minutes you have food, and very diverse. Today you eat chickpeas in tomato sauce with basil. Tomorrow pasta in pesto sauce. The next day peas with basil sauce. It's crazy, you're going to lick your fingers 10 times out of 10, and I guarantee it's the most "stupid" way to make you satiated pseudo-stews in this world.


Video: Μοσχαράκι κοκκινιστό - Mosharaki kokkinisto - (July 2022).


Comments:

  1. Shakagor

    Easier on turns!

  2. Cochlain

    It can be even more fun :)

  3. Gilley

    In this something is. Before I thought otherwise, thanks for the help in this question.

  4. Azaria

    They are wrong. We need to discuss. Write to me in PM, it talks to you.

  5. Bairrfhionn

    I congratulate, it seems brilliant idea to me is



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