Traditional recipes

Pork breast stuffed and wallpapered

Pork breast stuffed and wallpapered

The pork breast is washed, allowed to drain well and then cut lengthwise into strips of about 2 - 2.5 cm.

Chop the meat separately and mix with the egg, chopped parsley and onion and season to taste with salt and pepper. Divide the minced meat equally according to how many strips of pork breast we have. Take a portion, place it on a plate, greased with a little oil and then "dress" around it with a piece of pork breast.

Separately prepare the following "wallpaper": mix the mustard, thyme, paprika, lemon peel, cornstarch and salt. With this mixture, the pork breast is "wallpapered" all around, on the sides. Pour over each portion of breast stuffed separately, a few drops of soy sauce, then place in a heat-resistant dish greased with a little oil.

Put it in the oven for about 20 minutes, then remove the bowl and turn the stuffed pork breast on the other side to brown it as well as possible. A few whole tomatoes can be baked next to it, after which they can be left in the oven for another 20 minutes. (I want to mention that the baking time may vary, depending on the oven)

Remove the stuffed pork breast from the oven and serve hot with the ripe tomatoes and any kind of garnish. Being the period of new potatoes, this time I preferred new natural potatoes sprinkled with a little butter and a little dill.

I wish you good appetite!

  • 800-900 g pork (leg or chop)
  • 200 g grated cheese
  • 100 g frozen green beans
  • a red bell pepper
  • salt and pepper
  • coriander
  • marjoram
  • 7-8 tablespoons oil

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Stuffed chicken breast & # 8211 the most delicious and juicy meat of all!

We present you a recipe for delicious baked chicken breast. From a minimal amount of ingredients you get a particularly delicious, fragrant, rosy and juicy stuffed chicken breast. It cooks amazingly simple and fast, being perfect for days when you don't have enough time to cook. Enjoy your loved ones with such a delight and the family will be sure that you have spent hours in the kitchen.


-300 minced meat (pork and beef)

-1/2 bunch of parsley (or other greens to taste)


1. Cut the meat into larger pieces. Fry the meat, then sprinkle with salt and ground black pepper.

2. Peel and chop the onion. Peel a squash, grate it and cut it into small cubes. Mix the minced meat with the onion and bell pepper.

3. Add the garlic (chopped or pressed), egg, salt and ground black pepper.

4. Cut the mushrooms into thin slices.

5. Arrange the meat in a baking dish. Place a portion of minced meat on each piece of meat, then a few slices of mushrooms. Sprinkle with grated cheese. Shape in a well-preheated oven and cook the meat for about 35 minutes. Serve the meat hot.

Going underground: Grocery stores in Tokyo, Japan

Tokyo is a food lover's paradise. Home to a fish market full of ultra-fresh sushi, affordable tiny kiosks selling hot yakitori (grilled chicken skewers) and 7-Elevens offering onigiri (spicy rice balls wrapped in clouds), the city streets are a easy place for a visitor to find a quick and fresh meal.

On a trip to Tokyo earlier this month, I visited such a food hall - the Matsuzakaya store in Tokyo's Ginza district. I stopped on a Monday morning, just before the rush, and looked around.

The place was filled with stalls of individual vendors selling everything from beautifully packaged rice crackers to imported chocolates, fresh lunches packed in bento boxes, fine teas and a dizzying range of fresh pastries. I didn't know where to start. I went to zero at the grocery store that occupied a large corner of the floor and began to explore:

• 1 Entrance to the dining room of the Matsuzakaya store in Tokyo from Ginza. Sellers shout "Irrashaimase" or "Welcome" as customers pass.
• 2 Wine, drink and a counter dedicated to European food
• 3 Inside the grocery store: mayonnaise (including the iconic Kewpie) on display
• 4 Gift boxes of precious cherries (3,150 yen is roughly equivalent to 32 US dollars!)
• 5 More fancy fruits

• 6 A section of the grocery store dedicated to salt
• 7 Assorted varieties of Asian mushrooms
• 8 Leaf shiso packs
• 9 Highlights: a sushi lunch box garnished with parsley and aster flowers
• 10 So much to choose from!

Twenty-one years ago, in a conference room far, far, far away - well, in San Francisco - Robin Davis sat down with the team at Book Chronicles to brainstorm what would become The Star Wars Cookbook: Wookie Cookies and Other Galactic Recipes. The biggest challenge of this mission? Writing a cookbook in six weeks, without a single mistake, would satisfy even the most ardent Star Wars fans and be a test of time.

There was a time in high school, when every time I ate a bowl of ice cream, my family would crack a little. When I tried to become really muscular, like a lot of tough guys, I read in a fitness magazine that a perfect post combination workout was a protein shake, accompanied by a tablespoon of vanilla ice cream, a drop of olive oil and a dash of sea salt. The mixture should make you eat less ice cream, while still getting a lot of protein after training.

If you think bananas are good just for slicing over some cereal or you've added a smoothie for a thickener, then you're wrong, friends. So very wrong. Bananas are made for dessert, as in pudding and cream pies! As if to prove this point further, I just heard about the Blue Java banana, which is this beautiful-looking banana that grows especially in Asia, Australia and Hawaii.

Easter is one of those occasions that requires a decadent meal. Devilish creamy eggs. Sweet and salty baked ham. And for dessert, a carrot cake suitable for spring. Easter, at best, should take into account food, not stress. But I know from experience that vacations like this happen very rarely.

The burrito blankets are the same as last week - as literally, it's only been two weeks since I told you about how you can wrap yourself in a huge burrito blanket and cram yourself in like rice and beans. But this week, there is a new way to caress yourself: people report that there is now a pillow of bread. You can find rooted baguette-shaped carbs on Amazon naturally, and they come in a variety of sizes for all your heads on bread needs.

If you're like me, the first thing you do when you wake up in the morning is make a giant cup of coffee. Personally, I have what is my first cup (among many) to a science. Here's my order: I first put a spoonful of sugar in my cup, after baking the soil with a pinch of salt, of course (thanks Alton). Then I poured some of that blessed beer and steamed it into the cup almost to the top, leaving room for the last part: the cream.

Dear Marge, my friends and family think I'm a control person because I don't want them in my kitchen when I work. He really teases me and completely ignores the fact that I don't want everyone to stand in my little kitchen while I try to get food for dinner. I find it very fun and I have to focus on what needs to be done to get everything pleasantly nice and on the table, while it is still hot.

Dear readers, you may not realize it, but Apartment Therapy Media is a kind of weird and weird corner of the internet. We started going back to the good old days of blogging, when you could just scroll through your thoughts, ideas, and create a page, throw in a bad photo or two, and then open this pretty empty box at the bottom called Comments to see what people will say return. Over the years, as we added more writers with more perspectives, more readers came for the trip.

Yesterday, Christina Tosi posted a letter to her employees at Milk Bar explaining the decision to change the name of their plate from "Crack Pie" to "Milk Bar Pie". decision that came a long time for advocates of inclusion and caring in the food writing community and one that seemed scary to come, but ultimately one that matters.

With the growing popularity of grain-free diets, such as the keto diet, the Paleo diet and the bulletproof diet, bread is becoming more and more an enemy of people's daily menus. I can't relate exactly (I bought three loaves of bread from Trader Joe last week), but sometimes I understand the urge to reduce the amount of sugar or carbohydrates in your diet that some breads have a lot of.

Like many things for 30 years, I have gathered my right part of memories about brothers, cousins ​​and best friends who exchange vows with their best friends. I sometimes remember, through tears, the love and commitment that two people shared that day. Strangely, I don't remember any situation in the mostly American tradition of the two new husbands feeding each other. (This is probably because I usually ask someone what the flavor of the cake is and if I'm allowed to open my Tupperware right now.

The arrival of spring always brings an influx of eggs. Eggs are an essential part of the Easter meal - often cooked for Ashkenazi meals, or served sliced ​​(or baked) at Sephardic ones. And at Easter, in addition to the popular painted eggs for egg hunting, a recent survey sponsored by McCormick & Company found that 61 percent of people serve their devilish eggs for the holiday meal.

Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. The first time I saw the phrase "hot pepper chicken", I assumed it was a wrong impression. Surely someone wanted to write "pizza", I thought. But it's not a mistake. Chicken with pepper is not a pizza it is just a way to describe a chicken breast covered with pizza toppings.

Amy Poehler's character, Parlie & Rec, Leslie Knope, is the best friend in the world, so it almost makes sense that Poehler's directorial debut would be about friendship. Of course, it's also about a girl's journey, a lot of wine and some good food scenes. Okay, that's at least judging by the trailer, which came out yesterday to tease us.

Jamila Pork Cutlet

5 slices of pork chop 1 cm thick can be boneless chop with bone with bone and mouse 1 head of garlic 150 ml chicken soup 100 ml dry white wine 1 bay leaf 1 thread dried thyme 2 tablespoons oil salt black pepper paprika. Baked pork steak with tomato and garlic sauce is easy and quick to prepare is a fragrant and delicious tender pork steak that can be served at. This is the minimum marinating time.

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I put the bag of meat in the fridge for 24 hours.

Jamila pork chop. The pork chop is not one of my favorite meats precisely because it is weak and the chances are high that the steak will come out dry in the evening. 1 teaspoon salt. Baking pork chop fans at the magic bag. Any whimper will be captivated by the taste of this dish.

Simple and tasty pork chop this baked pork chop can be prepared any day of the week. I took the marinated meat out of the fridge at least 2 to 3 hours before cooking. That's because I marinated it for 3 days. Baked pork chop everything you need to know about the recipe.

Everyone knows that in Romania, pork is the most popular. Wednesday, October 04, 2017 15 57 updated Wednesday, October 04, 2017 16 21. 1 2 teaspoon dried or fresh thyme. It is a very versatile steak that you can easily adapt to the type of meat you have in the freezer.

The meat actually melted in your mouth. How to make a juicy boneless pork chop steak. 2 tablespoons lemon juice. Preparation of pork chops on the tray.

Freshly ground pepper ingredients how to prepare marinated pork chops. Pork chop rolls with mushrooms video recipe pork chops with vegetables pork chop video recipe in spice crust pork chop on tray on vegetable bed pork chop drowned in cherry sauce chop. I made this whole pork chop on a tray with sauce and 3 garnishes on the first day of Christmas it was crazy. Pork chops 53 recipes.

Pork oil s. How to make the most fragile and tasty pork chop in just a few steps. For this quick steak you can use pork chop chicken breast turkey breast fillets boneless chicken legs. Stewed pork chop in the oven recipe step by step.

Set the oven to preheat to 220c. 600 g boneless pork chop 6 slices 4 5 tablespoons oil. 2 cloves of garlic. 1 2 teaspoon paprika.

First of all if you have the whole chop slice it in. Baked pork chop tips and recipe with pictures for a juicy steak.

Chicken breast stuffed with chorizo, in pepper crust

400g chicken breast
a bunch of green basil
4 dried tomatoes
150 g Chorizo
200g hazelnuts
300g baby spinach
200 g of roasted hazelnuts
1 onion
2 cloves of garlic
1 tablespoon grated ginger, fresh
1 tablespoon cooking oil
1 can of coconut milk
2 tablespoons soy sauce
3 tablespoons mango chutney
a peppercorn knife tip
salt and pepper

Method of preparation

Cut chorizo ​​into small pieces about 1 cm and pull into the pan. Mix the walnut kernel with the beaten egg white until it thickens and add 10 g of sugar, spread the walnut kernel on a baking sheet and place in the preheated oven at 170 degrees for 6-8 minutes. Make a "pocket" in the chicken breast and fill the chopped basil with chorizo ​​and walnut pralines.
Grind the pepper with its mortar and knife. Add the pepper and salt to the chicken breast and place in an aluminum foil.
Place in the oven for 8-10 minutes at 170 degrees. Remove the aluminum foil and put it on the grill for 2-3 minutes on each side.

The spinach is cleaned of the tails, washed and pan-fried with butter and a clove of finely chopped garlic.

1. Put the hazelnuts in the blender. Peel a squash, grate it and chop it in oil. Add the crushed garlic and ginger and cook together for another minute.
2. Add the hazelnuts, coconut milk, sauce and let the sauce boil for a few minutes. Season with pepper, salt and pepper. Serve the sauce hot.

  • 1 kg pork pulp
  • 7-8 tablespoons olive oil
  • pepper, marjoram, coriander, ginger powder
  • branches of thyme, rosemary, thyme
  • 4-5 cloves of garlic
  • paprika
  • salt
  • 200 ml dry white wine

Put the olive oil in a baking tray and slice the meat on top. Salt, sprinkle the spices, herbs, paprika, crushed garlic and pour the wine.

Cover with water and put in the preheated oven for an hour and about 20 minutes, over medium heat.

When all the liquid has dropped, the steak is ready (if not, add another glass of hot water and boil until it drops).

Serve immediately with your favorite garnish. It is excellent. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Pork Muscle Stuffed With Minced Meat

Share on twitter pin it. The minced meat is mixed with the crushed garlic, a mixture of salt spices, ground pepper, ground coriander, ground thyme and ground rosemary, a little paprika. Season with salt and pepper.

Stuffed Pork Beef A Delicious Steak That I Highly Recommend You Cook

Muscle Roll With Diva Minced Meat In The Kitchen

Pork Muscles Stuffed With Homemade Sausages Youtube

Stuffed Pork Beef A Delicious Steak That I Highly Recommend You Cook

Stuffed Pork Beef A Delicious Steak That I Highly Recommend You Cook

Pork Muscle Stuffed With Sausages Old Urban Flavors Recipe

If we did not remove this connective tissue from our pork muscle, it could deform during cooking.

Pork tenderloin stuffed with minced meat. What do muscles mean in the language of Romanian housewives. Minced meat roll pork tenderloin Minced meat roll potatoes stuffed with minced meat video recipe pork pork roll with baked vegetables pork meatballs simple recipe. I don't make the recipe for baked pork tenderloin very often. Pork tenderloin roll with bacon cooked to the minute.

Minced pork with pork 100 recipes. This version with bacon kaiser somewhat replaces the breaded and braided muscle which is not nearly as juicy as this version, especially if there is still time for preparation. Mommy used pork for peppers sometimes combined with minced beef important for this recipe is not to use very fatty meat the proportion would be somewhere at 80 meat and 20 fat for some tasty stuffed peppers. Fresh peas with pork tenderloin.

Spinach with pork tenderloin. Mushrooms stuffed with minced meat and baked cheese juicy and well seasoned so tasty that they immediately disappear from the plate. 700 grams of minced meat I use in beef pork mixture I even used chicken or turkey for. Form a roll as uniform as possible to place in the middle of the piece of meat.

in addition all these pieces are quite difficult to chew with an unpleasant texture. Appetizer mushrooms with minced meat step by step recipe. This recipe is my husband's favorite, I discovered it by chance after making too much pasta sauce in one day. Finely chop the onion.

I prefer other pieces of meat. Add a comment cancel reply. Pork tenderloin stuffed with apple and raisin mushrooms. My father was a fan of fasting peppers stuffed with rice, carrots, onions and mushrooms, but my brother and I used to go after those stuffed with meat.

Muscle roll with minced meat. 1 longer pork tenderloin 280 300 g minced beef 1 medium large onion 1 large clove of crushed garlic 1 finely grated carrot 20 30 g grated cheese 100 ml water beef soup 60 ml red wine dried thyme 1 sprig rosemary salt pepper 100 ml white wine 1 paprika powder or sweet or spicy pepper to taste preparation. In our country, any lean meat is called muscle without making the difference between the chop or small muscle, that is, the thin and fragile paravertebral one. Unlike stuffed peppers, I don't like fats 1 2 onions in a glass of rice 75 80 ml, that is about 40 50 grams with a round grain.

With a very sharp knife, remove the rather hard white membranes from the surface of the meat. It is not made from any pork muscle, but from the muscle that is an extremely tender and juicy meat, it is cooked for a very short time. The pork tenderloin is cut so that it can be stretched as well as possible. Pork tenderloin stuffed with sausages.

Moss fillets stuffed with mushrooms

Heat 2 tablespoons oil over medium heat and fry the bacon for 8 minutes. Add the mushrooms, ½ teaspoon salt and pepper. Cook until mushrooms are soft. Add the garlic and cook for another minute.

Remove from the heat, add the breadcrumbs and 2 tablespoons chopped parsley. Allow the mixture to cool.

Soak 10-12 toothpicks in water. Wash and dry the pork with paper towels. Thread it so that you get a wide strip of meat in which to roll the filling. Cover with plastic wrap and beat with a meat hammer until it reaches 1 -1.5 cm thick.

Spread the mushroom mixture over the meat and run tightly. Catch with toothpicks so that they do not fall apart during baking.

Place the roll greased with olive oil and seasoned with salt and pepper on a hot grill. Roast it for 25-30 minutes, until a meat thermometer indicates 60C in its center.

Mix the remaining 3 tablespoons of oil with 2 tablespoons of chopped parsley, lemon peel, salt and pepper and spread this mixture over the roll.

Stuffed chicken breast & # 8211 tastier than any commercial salami!

Stuffed chicken breast. A wonderful recipe, perfect as a snack, but also as an appetizer on the holiday table. The chicken breast remains very juicy, and in combination with the interesting filling you get a simply delicious dish. It cooks interesting and simple!


-250 gr minced pork

-1 teaspoon paprika

-1/2 teaspoon ground coriander


1. For starters, season the chicken breast with salt and ground black pepper. Let the meat marinate while you prepare the filling.

2.Wash and clean the chicken liver, then cut it into pieces.

3.Mix the chicken liver, minced meat, garlic, paprika, coriander, salt and black pepper with a blender.

4. Transfer the filling to the pocket with a round fork.

5. Take a knife and very carefully make an incision in the middle of the chicken breast.

6.Then fill the hole with a mixture of meat and liver.

7. Secure the edge with a toothpick.

8. Pour the water and oil into the baking tin, place the chicken breast, cover the form with foil and place it in the preheated oven at 200 ° C for 20 minutes, then remove the aluminum foil and bake the chicken breast for another 10 minutes. (you can optionally grease with cream).

9. If you want the dish to be golden, we recommend that you first fry the chicken breast a little on the pan, then put it in the oven.

The stuffed chicken breast looks phenomenally sliced. Optionally, you can add a little boiled rice.

Find out the program of events, organized this weekend in the ASTRA Museum

Find out the program of events, organized between June 4-5, in the ASTRA Museum, together with the vaccination marathon, organized in front of the Multicultural Museum Pavilion.

INFO events 4-5.06.2021

4.06.2021, Friday

Gastronomic workshop - country fair

On Friday, June 4, starting at 12 noon, traditional dishes based on mutton will be served, specific to the Border of Sibiu and pastoral communities: stew and cabbage soup flavored with thyme. We tell you: the dishes are better with local ingredients, and we offer the recipes of the dishes below:

Cabbage soup with mutton

  • sheep meat with bones (neck, shoulders, thighs) & # 8211 1 kg
  • cabbage & # 8211 1 big head
  • crack & # 8211 1 tbsp
  • tomatoes & # 8211 0,5 kg
  • cream & # 8211 2 tbsp
  • vinegar & # 8211 1 tbsp
  • thyme & # 8211 2 twigs
  • eggs & # 8211 2 egg yolks
  • salt & # 8211 1 teaspoon

Put the meat to boil, take the foam, then add: salt, chiset and tomatoes. When the meat is cooked, add the chopped cabbage, vinegar, and simmer for a few more minutes. When the cabbage is cooked, remove the food from the heat, add the finely chopped thyme and the yolks mixed with cream. Serve with hot polenta.

This was an autumn dish, prepared while sweet cabbage was available.

  • lamb (from the chest or back) & # 8211 2 kg
  • lard & # 8211 2 tbsp
  • white onion & # 8211 1 large
  • salt & # 8211 1 teaspoon
  • ground pepper & # 8211 1 knife tip

Finely chop the onion it softens in hot lard (without browning), then put the meat cut into small pieces, salt and pepper. Leave on low heat to let go of the water. The stew is ready when the lard is cleared.

Serve with hot polenta and pickles.

The food was cooked in the spring, like lambs. It was a dish specific to the Easter meal.

The benefits of nature in the ASTRA Museum & # 8211 Capitalization of fir buds & # 8211 part 2 & # 8211 at the Maramureș household from Călinești-Berbești

This edition, entitled "Valorization of fir buds", aims to familiarize the public with the activity of harvesting fir buds in nature, their benefits and conservation methods. Visitors will watch the preparation of the fir bud syrup in the cauldron, the pickled buds and the buds soaked in honey. Those who wish will also have the opportunity to taste the fir bud syrup.

The event will take place on June 4 at the Maramures complex in Călinești-Berbești, between 10.00-16.00.

Instrumental interpretive workshops: Călin Han (wind instruments), Romulus Cipariu (tambourine), in the area of ​​the Country Fair and the alley of pivas, starting with 12.00

5.06.2021, Saturday

Brand gastronomic workshops Delta Feast, 5th edition

Date: Saturday, June 5, starting at 12 noon until food runs out

Lipovans from the Danube Delta will prepare dishes that reveal the unique taste of the old cuisine of fishing villages, such as Mila 23. As for the people of the Delta, mackerel is prepared in a culinary show full of traditions, and in the ASTRA Museum, mackerel from the Danube, will be crafty and deliciously prepared. The recipes that will be prepared in the area of ​​the Windmills and at the Country Fair are: fish soup in a cauldron, marinated mackerel and smoked mackerel

Crafted recipes from the Danube Delta collected from Cătălin Mihail, fisherman from the village of Mila 23

Mackerel is cleaned of scales and mats, cut into slices about the thickness of a finger. It is washed well in several waters and at the end it is left in the water for about half an hour for all the blood to come out. Remove, drain and salt well. Cover with salt, arrange the pieces of fish next to each other and leave for three days so that they penetrate well and do not taste raw. Remove and wash with salt well. After that, leave the salt in it for about an hour or two. While in the water, prepare the vinegar for salting: one liter of vinegar to three of water, a tablespoon of salt, one tablespoon of sugar, peppercorns and bay leaves. Bring to the boil, allow to cool (it is important that the liquid is cold). Remove the mackerel from the water, drain, place in a larger bowl, pour the composition over the mackerel, mix with a spoon to penetrate all.

The mackerel is salted, wrapped in gauze and left hanging on a tree for 24 hours. After that, wash with salt and hang on the lid of a wooden barrel. The barrel is turned so that the fish hangs without touching. At the bottom of the barrel, a hole is made in which a pipe is inserted which, at the other end, captures the smoke produced by the burning fir sawdust. The fish is kept for smoking for 3-4 hours.

Lipovonian fish soup

The cauldron for the soup is put on the fire, half filled with water. Add the freshly chopped garden vegetables (tomatoes, peppers, potatoes and onions) and leave the pot on the fire until the vegetables are cooked. Add the fish (especially crucian carp, flax, carp) and a little vinegar, so that it does not crumble. A few minutes before removing the pot from the heat, add the parsley. The soup is suitable, to taste, with a few tablespoons of vinegar.

All activities Delta Feast, 5th edition, are contained in Communities in the ASTRA Museum, a program that every year brings back to the public's attention the archaic, multiethnic communities in the Danube Delta.

Instrumental interpretive workshops: Hanu ’and Romulus Cipariu, in the area of ​​the Country Fair and in the interaction areas of the Museum, starting with 12.00