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of Oana in theChicken,May 26, 2015 | 5651 views
Preparation time: over 120 minutes
Mix the minced meat with the carrot, garlic and onion given on a small grater, add the greens, egg, breadcrumbs and season to taste.
Knead the meat well and form meatballs that you place in the slow cooker bowl CrockPot 3.5 l
For the sauce, mix the tomatoes in broth cut into small cubes with water, onion cut into scales, sliced garlic, balsamic vinegar, sugar, salt and pepper to taste and pour lightly over the meatballs
Place thyme and rosemary sprigs and oregano leaves on top and set CrockPot to High cooking mode.
Let cook for 3 hours
at the end sprinkle chopped green parsley
Finally, you can add a teaspoon of starch dissolved in cold water to thicken the sauce.
They look more sophisticated, but they are not hard to do! If you are bored of classic dishes, try these marinated meatballs that come with an extra flavor!
500 g minced meat, mix
& frac12 carrot
2 tablespoons semolina
1 bunch parsley
& frac12 dill connection
4 crushed garlic cloves
150 ml oil
50 ml oil
250 g tomato juice or broth
1 teaspoon vinegar
1 bay leaf
Method of preparation
& Icircncorporates 500 g minced meat with & frac12 carrot, given by large grater, 1 egg, salt, pepper, 2 tablespoons dried semolina, 3 boiled potatoes & icircn beforehand, grind and add here, finely chopped parsley and dill and 4 cloves of garlic, crushed .
Mix well until smooth.
With a spoon, shape the meatballs into a round or flatter shape, as you wish, pass them through a little flour, shake them and fry them in a saucepan in which I have previously heated 150 ml of oil.
Put several meatballs at once and fry them on one side and on the other.
When they are ready, place them on an absorbent paper towel to drain off any excess fat.
In another bowl, add 50 ml of oil and a cup (250 g) of tomato juice or broth and stir with a little water.
Let everything boil for 10 minutes. Towards the end, add salt, pepper, 1 teaspoon of vinegar and 1 bay leaf.
5 minutes before turning off the heat, add the meatballs here and leave a little more. Sprinkle with dill and finely chopped parsley.
As you know for sure, meatballs They consist mainly of minced meat balls, which are usually made with beef (especially beef or beef) and sometimes prepared with fish. These balls are mixed with eggs and other spices (including parsley, cumin, garlic.) And become a popular dish in many parts of the world.
Its history seems to go back to 1573, when the historian Luis del Mármol wrote in his book General description of Africa the following: "they sell noodles, almojábanas and meatballs minced with spices and fried in oil". Already at that time meatballs were known exactly by the name we know today.
However, although they are traditionally made with meat or fish, there are also vegan or vegetarian variables, in which these two ingredients (and a few other animals of animal origin, such as eggs) are replaced by natural options.
Those natural options include ingredients such as my, seitan or tofu, which results in delicious, nutritious balls, similar in texture to traditional meatballs, but without a much larger animal origin.
Mix the meat with the eggs, a chopped onion, the chopped garlic and the slices of bread (soaked in water and squeezed well). We add salt and whatever spices we like. Then we make them into balls and fry them in oil. We take them out on a paper towel and leave them to cool. Meanwhile, cut the onion finely and bring it to a boil in the water in which we added the vinegar, salt and pepper. After the onion has softened, take it out in a strainer and leave it to cool.
After everything cools, we can finish the preparation. Mix the mayonnaise with the onion, and then add the fried meatballs. Mix carefully so as not to break the meatballs. Then, taste and add more salt and pepper, if needed. You can also add pickles if you want. Chop them and add them to the preparation or simply put them on the table, so that it is available to anyone who feels the need to eat them.
Remember the composition that remained in the sieve, after I strained
the consumer? Well, I don't have a dog, I never throw it away. (There are 2 chicken breasts there, vegetables and greens, egg whites.) Usually, I use this "lid" left as collateral damage to croquette chicken soup, meatballs with sour cream (precisely because they are so fine to taste) or fillings for foie gras pies.
For example: yesterday I added crushed garlic, dill and green parsley, 2 eggs and a handful of breadcrumbs to tie the whole business. I made meatballs made only from flour and baked them in the oven, with an idea of brushed oil on each one (if you have an oil spray, so much the better)
you will see from the pictures that they are not greasy and differ very much from those fried in an oil bath. But the taste makes all the difference: I'm so fiiiiiiine and still. meatballs!
From the half of the composition I used, 25 meatballs came out. What I managed to save, ended up in an olive sauce, intended for pork meatballs (sorry for them - they deserved a better sauce - but that was one of the requirements, so.)
I advise you to have a white sauce with minimal additions - so that the subtle taste of the chittens is not covered by laurel and others.
First I prepared the sauce. I put the oil in a pan and hardened the finely chopped onion and garlic with a pinch of salt over low heat.
When they softened, I added the tomato juice, bay leaves, thyme, salt, pepper and sugar.
I boiled for about 5 more minutes and put out the fire, covered and grabbed the meatballs.
In a bowl I put the meat, the potatoes put on the small grater and squeezed well, the onion and garlic as well, the greens, the salt and the spices. I mixed them well, I formed the meatballs and I fried them in an oil bath. I took out the absorbent kitchen napkins and then put them in the pan.
I boiled them over low heat, covered, for another 20 minutes, but you can also put them in the oven at 180 ° C, for about 20 minutes until they lightly brown on top.
We ate them with mashed potatoes, sprinkled chopped parsley and matched them with some delicious pickles in the sun.
Good job and good appetite!
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A good marinade will help almost any beef cut. Marinated beef needs a certain power (Acid) to make them effective in reducing the dense and strong fibers of this meat. When marinating beef, consider the thickness of the cut. Thin pieces should be marinated for an hour or two, while thicker pieces, such as steaks, can be marinated for up to 12 hours.
This marinade can be used in almost any meat dish or Mexican style. You will get an aroma of lime and cilantro, without defeating the aroma of the meat.
Whether you smoke or grill, this marinade will add a lot of flavor and help knead the meat. by marinating the brisket, start the formation of the crust by softening the surface which helps to promote smoke absorption.
This is a classic marinade, full of flavor and contains a very good beer! You don’t have to use Guinness if you don’t want to, but you will want a dark beer and Guinness Brand Stout is the perfect beer to give flavor to this marinade.
This is the traditional marinade recipe for Korean bulgaria, which is a marinated steak cut into strips and served in salad leaves or rice. This is also a great marinade for most pieces of beef.
This marinade adds a lot of flavor to beef ribs. The acid in lemon juice and vinegar will increase sensitivity once smoked. This marinade is great for helping to get fat from beef ribs.
This marinade is loaded with flavors perfect for making fajitas, although you can use any meat you want. Marinate the longest beef, less poultry, and fish for only about 30 minutes.
You've heard of the spices of Jerk and Jerk rubbing, it's good that it's a red braided marinade, which gets that great smell of startling deep in the meat. You can use this marinade on all types of meat and poultry.
While Asada Meat usually means beef, this marinade works just as well on chicken or pork. If you want to put together a delicious Mexican dish, then this is a great marinade to start with.
Marinating a breast is really a great way to make sure your smoked chest stays delicate and juicy. This marinade will start the detoxification process and will produce a lot of flavor in the chest. The best way here is to get a sealed bag large enough to hold your chest and make sure you get all the air out of the bag before you seal it.
This is a quick and light marinade that works great on the grill chest. It has a delicious aroma, and the wine will cut the meat and take the aromas deep inside.
You have probably seen or read about how to prepare it marinated meatballs. You know, those recipes in which the meatballs are lightly browned in a pan with oil, without cooking completely inside, then pour over them a sauce, with various ingredients, and put the pan in the oven to complete the preparation. I'm not saying they won't be good and tasty (unless the sauce thickens with wheat flour or starch - which my wife can't stand in any way), but what do you do if:
For such situations there is the solution that my wife has been applying for several decades. a quick sauce for marinated meatballs, quickly embedded sauce from a minimum of ingredients. From the implementation of the sauce to the landing of the food on the plate, it does not take more than a quarter of an hour. The quantities indicated below are enough for a sauce to & # 8220sear & # 8221 10 & # 8211 12 the right meatballs in size, which means about 3 & # 8211 4 servings.
What do you need?
How do you proceed?
Pour the cream into a high-walled saucepan and heat over medium heat.
Incorporate the tomato paste into the cream, stirring.
Season with salt, sugar and pepper, then add the bay leaves.
Bring to a boil and then let the sauce simmer for 3-4 minutes.
Add the meatballs to the sauce (fried in oil or baked in the oven) and let them boil in the sauce for 7-8 minutes. The meatballs are already cooked, they just need to heat up and soak in the sauce.
Put the meatballs (3 to 5 pieces, depending on their size) in a deep plate, cover them with sauce to your heart's content and decorate the plate with a few red peppercorns. You can also add two or three parsley leaves (but it is not mandatory) to make the plate more colorful.
You can accompany the plate with a glass of dry white wine (a Frâncușă de Cotnari, for example), and to clean the sauce from the plate (usually seen in French restaurants) use a few slices of fresh baguette, preferably wholemeal flour.
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