Traditional recipes

Baked rabbit with rice mix

Baked rabbit with rice mix


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I greased the rabbit with salt, pepper, basil and broth and let it cool for 2 hours.

After 2 hours I put it in the pan with the sliced ​​carrot and 2 cups of water and a little oil and I put it in the oven for 100 minutes.

In a cauldron I boiled water and put a cup of rice in it with the delicate cube. I covered it and let it boil for 10 minutes.

I already took the beets boiled and all I had to do was grate them on the small grater. I put the horseradish on the grater. I put them together in a bowl and I also added oil, vinegar, sugar and salt. I left it in the cold for 4 hours.

We served everything together and it was super delicious!


RABBIT PULP WITH YELLOW TOMATO AND GARLIC SAUCE IN THE OVEN

I boiled the rabbit meat in a small pot.
In a yena bowl I put the tomato on the grater (so frozen, without the skin), I put olive oil and spices. You can put what you like.

When the meat was almost cooked enough, I put it in the bowl with the tomatoes, I put the water up to the level of the meat, I put the lid on and I put it in the oven until a sauce formed (something more liquid, not thick I didn't let it drop all).

I took out the bowl and put the chopped parsley.

* go out at least two servings is quite a lot of meat.

You can serve it next to what you want, maybe a mashed potato or couscous or as such.

My child is a fan of garlic and you will notice that in almost all baked dishes there is also garlic.


Baked potato pudding

Baked potato pudding

Baked potato pudding

INGREDIENTS

  1. 4 pink potatoes
  2. 100-150 grams of kaiser
  3. 2-3 tablespoons of sunflower oil
  4. 4 tablespoons greasy cream
  5. 1 or
  6. salt
  7. pepper
  8. 50 grams of cheese

Preparation: Baked smoked potato pudding

Wash the potatoes well and boil them in their skins. When they are ready to boil, remove from the hot water, leave to cool and then peel and cut into slices, 1 cm thick.
Slice the smoke and brown lightly in oil over low heat.
Mix sm & acircnt & acircna with a beaten egg & rdquo.
Pour 1-2 tablespoons of the oil that has been fried into the heat-resistant pan into a heat-resistant tray and place a layer of potato slices. Sprinkle with salt and pepper and then place the smoked slices, over which the second layer of potato slices is placed.
Season with salt and pepper and pour over it, taking care to cover everything and penetrate everywhere, the mixture of sm & acircnt & acircna and beaten egg.
Grate the cheese on top and put the tray in the oven, at medium temperature, until the pudding browns nicely.
Serve hot. Whoever wants, can combine a fatty yogurt, or even sm & acircnt & acircnă.


Baked rabbit stuffed with smoked bacon and garlic - a traditional Romanian version

  • Serve hot with your favorite garnish. Good appetite! (Maria Matyiku / Epoch Times) Serve hot with your favorite garnish. Good appetite!
  • The main ingredients used to marinate meat (Maria Matyiku / Epoch Times) The main ingredients used to marinate meat
  • The meat is left to marinate for 8-10 hours (Maria Matyiku / Epoch Times) The meat is left to marinate for 8-10 hours
  • Breading Meat with Bacon and Garlic (Maria Matyiku / Epoch Times) Breading Meat with Bacon and Garlic
  • Grease the meat with olive oil and season with pepper, salt, paprika, thyme and marjoram (Maria Matyiku / Epoch Times). Meat grease with olive oil and season with pepper, salt, paprika, thyme and marjoram.
  • Serve hot with your favorite garnish. Good appetite! (Maria Matyiku / Epoch Times) Serve hot with your favorite garnish. Good appetite!

Baked rabbit steak is particularly delicious, juicy and rich in flavors. In addition to being an important source of protein for the body, rabbit meat is recommended in the diet especially for the extra intake of iron and vitamin B12.

Unlike other countries, such as French, Italian or Indian cuisine, in which rabbit dishes occupy a privileged place, in traditional Romanian cuisine the bouquet of rabbit steak flavors is enriched by breading with pieces of smoked bacon and garlic. Having very weak and slightly dry meat, marinating the rabbit meat is tender, the breading with garlic gives it additional flavors and the bacon makes it more juicy.

Ingredient:

2 small onions
1 sliced ​​carrot,
1 piece of celery,
1 teaspoon thyme,
1 teaspoon marjoram,
1 bay leaf
1 glass of red wine or balsamic vinegar
1/2 glass of water

1 kg of rabbit meat, cut into pieces,
a clove of garlic,
a piece of smoked bacon (80 - 100 g),
2 tablespoons oil
1 teaspoon paprika,
salt and pepper to taste,
1/2 teaspoon marjoram,
thyme twigs,
1 glass of water

Preparation:

The meat is cut into pieces, washed with cold water, then placed in the bowl in which it will be marinated.
Put slices of onion, carrot and celery on top of the meat, then the thyme, marjoram and bay leaves. Pour the stew made separately by mixing the wine or vinegar with water. For even exposure, from time to time the meat turns from side to side. It can be soaked the night before cooking or even a day or two.

The rabbit meat is removed from the marinade and stuffed with pieces of garlic and smoked bacon, then greased with oil.

Before placing the meat in the pan, place the carrots, onions and celery used to marinate the meat evenly.

Place the meat in the pan and season with salt, paprika, freshly ground black pepper. Thyme sprigs are placed between the pieces of meat, and marjoram is sprinkled on top. If there are slices of garlic or bacon left over, they are placed on top of the steak. Add a glass of water, gently dripping on the inside edge of the tray.

Cover the pan with aluminum foil and bake for 45 minutes in the preheated oven at 180 C. After 45 minutes, remove the foil and leave it in the oven for another 15-20 minutes so that the steak will brown nicely. over.

This baked steak is particularly flavorful, very tender and juicy. Serve with mashed potatoes, rice, various salads or other favorite side dishes. We wish you to enjoy it with your loved ones!


The benefits of seafood

Since ancient times, seafood has been considered a refined and sophisticated food, which has been highly prized by gourmets.

In addition to a truly excellent taste, the raw, fresh or fresh frozen seafood that is part of the mixture is very healthy. So, shrimp, octopus, squid, mussels and other seafood are sources of vitamins A, D, E. Sea cocktail is a very light food with a low calorie content, but offers a feeling of fullness throughout the day. , due to the high protein content in its components. It is a lean meat product.

Find out what you can whip up with unusual and delicious recipes.

In the video you can watch more details about cooking dishes from a mixture of seafood.


13/11/2011 - claudia79 - Views: 772

Ingredients: 1 cup 250g sugar 2 cups semolina vanilla essence peel from one lemon milk 1 half liter for semolina For vanilla pudding: 500 ml raisin milk 150 grams orange essence 2


Weekly menu for the whole family

Months

Breakfast & # 8211 Wholemeal bread with avocado and poached eggs

Lunch - Root cream soup

Dinner - Grilled vegetable salad with halloumi

Snack - Fresh fruits

Tuesday

Dinner - Spring rolls with homemade sweet and sour sauce

Snack - Chia pudding

Wednesday

Breakfast - Overnight oats with raspberries and pistachios

Lunch - Wrap with vegetables and slow-cooked beef

Dinner - Corn and tuna salad

Snack - walnut mix

Breakfast - Bruschettas with cream cheese and basil

Lunch - Rabbit with mint and sweet potatoes in slow-cooker

Dinner - Glues with humus and pine seeds

Snack - Baked apple chips

Friday

Breakfast - Spread with cashew butter and fresh fruit

Lunch - Risotto with sun-dried tomatoes and basil

Dinner - Potato salad with anchovies and capers (for children under 1 year, do not offer anchovies and capers, you can add a few cherry tomatoes or pieces of octopus instead)

Snack - fresh fruits

Saturday

Breakfast - Eggs mixed with spinach and Gruyere cheese

Lunch - Slow-cooker turkey with grilled asparagus

Snack - Granola bar

Sunday

Breakfast - Fruit and yogurt smoothie and oatmeal cookies

Lunch - Buddha bowl with red beans

Dinner - Zucchini noodles with grilled salmon

Snack - Greek yogurt with cherries

I can't wait to hear your quick recipe ideas. It helps us a lot to know in advance what we will eat (approximately) in the coming week. This way we can do smart shopping, we don't think before each meal what we should eat and we make sure that our menu is varied, healthy and balanced.

For menu in pdf format, only good for printing, at high resolution, I invite you to subscribe to the newsletter, where many other surprises await you.

If you liked this article, you can support the Momadica page by distributing the article, liking the Facebook page and / subscribing to the blog newsletter to be up to date with the latest articles and to receive special materials. You can also find me on Pinterest and Instagram.

* Disclosure: This article may contain affiliate links. This means that at no additional cost to you, I can earn a small commission if you access them and place an order.


Tuscan rabbit with rosemary

If you've been to Tuscany, you've probably noticed that the rabbit can be found in any meat shop, along with chicken, pork or beef. The menu of serious restaurants does not lack game, highly prized. In this part of Italy many dishes have a rustic character, with robust aromas, such as that given by rosemary. We had two beautiful rabbit legs (for breeding), so we pulled a thread of green rosemary from the pot and took out a ceramic pot for the oven, ready to transport us to the kitchen of a medieval castle surrounded by olive trees and cypresses.

Ingredient:
2 rabbit legs (the back ones have more meat)
1 strand of green rosemary
1 clove of garlic
1 small onion
2 tablespoons olive oil
1/2 glass of dry white wine
salt pepper

Garnish: pan-fried mushrooms with onions, peppers and parsley

1.The rabbit legs are washed and wiped well with water, then seasoned with salt and pepper. Grease a ceramic bowl or baking tray with a tablespoon of oil, place the rabbit and sprinkle with the rest of the oil. Sprinkle the rosemary on top, and cut the onion in half and place it in the bowl, along with the garlic clove.

2.Place in the oven and brown at maximum temperature for about 25 minutes, then lower to 180 degrees and leave for another hour. Now add the wine and leave the dish in the oven for another 15 minutes, to form a delicious sauce.
Meanwhile, prepare the mushroom garnish in the pan. Saute onions, add sliced ​​mushrooms, then pepper. You can put wine here, it will combine better with rabbit sauce. When the alcohol has evaporated, sprinkle a handful of fresh parsley.
It is a very suitable recipe for the beginning of autumn, especially with a red wine, which does not necessarily have to be from Chianti, there is also a Feteasca Neagră :).


Meatballs with rice for every taste

This is not the most perfect taste respects the dish, but the preparation is very fast. Get a pound of finished sausage meat: beef, chicken, turkey, or a mixture of these species. Add 250 grams of boiled rice almost to complete preparation. Salt and pepper, add your favorite spices. Mix well, roll balls and fry until golden brown in a pan. Then add the sauce can be prepared: tomatoes, sour cream or plain broth. Boil for fifteen minutes. Serve these meatballs with rice, maybe with sour cream, ketchup. Suitable as any prepared sauce.

Meatballs with rice. classic recipe

To cook meatballs time will take a little longer, but its amazing taste hit any gourmet. The filling will make two kinds of meat itself. I like the combination of pork, beef, pork, sheep, lamb, chicken or turkey. If you are preparing for the baby, it is best to mix chicken and turkey rabbit meat. It can be through a meat grinder, but I like it better when it is finely cut into very small pieces with a sharp knife. While engaged in the meat on the stove boil the rice. Its dry weight should be half the mass of meat. Croup better not to scald them, with the long grain. It should be cooked almost ready. Other varieties can either stay quite dry, or, on the contrary, become a mess, and rice meatballs will lose their shape. Mix is ​​almost boiled rice, minced meat, add onions (more will juicy meatballs), garlic, spices. I always add another tip of dry thyme knife: it gives spiciness. We roll the balls, sending them in boiling oil. As soon as the meatballs formed a crust, I transfer them to another bowl, pour the soup, cream or sauce. I really like meatball stew in tomato sauce in half with sour cream, seasoned with red pepper and ground pepper. Boil for a quarter of an hour, giving stand about the same. Serve the meatballs can be with any garnish. For men's suit or rice puree, for women - cooked or boiled vegetables. However, the file can be meatballs with rice and without garnish with a few kinds of sauce. According to traditional sauce made from sour cream, garlic and herbs bought in the grocery store, "Uncle Benz" or cream cheese filling. The main requirement for any sauce - light clarity. If the sauce is very spicy, it temporarily "kills" the taste buds and the taste of most the consumer will not be able to feel. Very spicy sauce can be provided meatballs prepared from a magazine, not particularly chopped taste.


Meatballs with potatoes & # 8211 the perfect garnish for any steak

Meatballs with potatoes & # 8211 the perfect garnish for any steak, ready in just 25 minutes.

If you do not want to fry the meatballs, you can put them in the oven, you will get the same crunchy and delicious result. Preheat the oven to 200 degrees Celsius and leave them for 15-20 minutes. Store in the refrigerator for a few days without any problems.

The recipe for potato meatballs is simple and cheap and allows us to recycle more ingredients left in the refrigerator. In their composition you can put leftover cheeses, small pieces of chopped smoked meat (ribs, ham, pressed ham), onions, green onion tails, garlic and greens: chopped dill leaves or green parsley.

The cheeses used can completely change the taste of these potato meatballs. If you use traditional cheeses (spicy bellows cheese, sheep's milk) they will be extra tasty. Likewise, if you put a cheese mix with Cheddar, Parmesan or pecorino - you will get a different taste, a different flavor. Not to mention the addition of cheeses with noble white or blue mold: Camembret, Brie, Roquefort, Stilton, etc.

The spices can also vary: from salt, pepper, nutmeg, cumin to sweet or hot paprika, rosemary, thyme, oregano or other aromatic herbs. You will get another delicacy every time.

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