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Roast pork with onions

Roast pork with onions


In a pan with thicker walls, heat the lard on the stove.

Wash the meat, season it with salt and pepper.

Fry the meat for about 7-8 minutes on both sides.

Meanwhile, clean the onion, wash it and cut it into strips.

We also clean the garlic and cut it into smaller pieces.

Place the onion and garlic in the pan around the meat and fry for another 7-8 minutes.

We can serve with any kind of garnish.

Salads, pasta, rice, etc.


Omelet with tomatoes and shrimp

Ingredients needed for the tomato and shrimp omelet:

You just have to beat 4 eggs with 2 tablespoons of sour cream and a pinch of salt and a pinch of pepper. In a pan, brown 2 green onions and 4-5 cherry tomatoes cut in half for 3-4 minutes, and then pour the eggs over. Stir gently several times until done.

Separately, fry a few shrimp in a tablespoon of olive oil for 2-3 minutes. When they are ready, squeeze some lemon juice over them.

Place eggs on slices of toast, rubbed with garlic, and on top, put some shrimp.

Pleasant laziness to you too!


Pork tenderloin with rosemary

If you want to surprise your loved ones with a delicious dish, you can try to prepare pork tenderloin with rosemary.

Ingredient:

• 800 g pork tenderloin
• 4 rosemary sprigs
• 2 small cloves of garlic
• 500 g potatoes
• 60 g butter
• 2 ones
• Salt and pepper

Method of preparation:

Wash the potatoes well and cut them into 2. Chop the onions
Season the pork fillet with salt and pepper, then seal the meat with a little oil at high temperature.
Grease the oven tray with butter, add the pork tenderloin, potatoes, onions, rosemary and garlic and add 2-3 pieces of butter on top
Cook the dish in the preheated oven at 170 ° C (in the CombiSteam Deluxe oven from Electrolux with 20% steam and heat function) for 30 - 40 minutes.


Soft Kitchen

Welcome to my virtual kitchen. My name is Laura and through this blog I want to present you the networks I have tried.

I have always loved to cook and I must admit that it is an ideal method of relaxation and "escape". Ever since I know myself, I have been standing between my mother's legs in the kitchen, so from here you will realize the load of soul between me and my dishes :) I remember that I adored the enticing smell that accompanied me and my mother during the cooking stages.

I like to experiment and I never follow a recipe from head to toe or I change my mind, I start something and something else comes out. but what I can guarantee is that my dishes are unique every time and much appreciated by my loved ones for now :)

"Cooking" is no longer a simple hobby or occupation, because you have to eat and live. no, we all know that it is art and it is perhaps one of the oldest arts, so I will give it the necessary significance and I will tell you that everything I do is done with passion and because of this I like to go through all stages of preparation of a preparation. I don't like to make my work in the kitchen a lot easier, I can say that I "suffer" for each dish :)) Most of the time I prefer to do as much as I can manually, not to use the kitchen appliances. It is a pleasure for me to prepare, from A to Z, a dish.


Roast beef

roast beef
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Recent problems in Romania regarding the sale of horse meat labeled as beef have aroused the curiosity of the French. The consumption of horse meat has increased a lot lately in France, says the Minister of Agriculture, Daniel Constantin. [..] Other information about: consumption, products, france, trade, beef, horse meat

How to prepare an original bite

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Originally, musacaua is a Greek dish, in which mutton is added, mixed with eggplant. But over time the recipe gained other elements: sheep meat was replaced with beef and sometimes a mixture of beef and pork, which came in combination with potatoes, as an alternate [..] Other information about: nutmeg, Greek food, eggplant, minced meat

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Listen here to the song "Que Sera, Sera", the new Havana single

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Fried pork with onions - Recipes

HOW TO PREPARE

The kidneys are cut into 2-3 cm pieces, washed thoroughly in several cold waters and covered with cold milk for 1.5 hours for 2 hours to remove the pungent odor. Then they are scalded and foamed.

Cut the onion and fry in melted butter. Cook the pork pieces in a separate pan with salt and pepper. Then add over the onion hardened in butter. Add thyme and bay leaves and season with salt and freshly ground pepper.

Cover the pan and let it simmer. It's time to add soup or dark beer.

Grease the slices of mustard with mustard and place them on top of the meat. Then leave on low heat for 3 hours.

Preparation of onion rings:

Preheat the oil in the fryer to 170C.

Cut the onion into thin discs. Separate the onion rings one by one and roll them in flour, beaten egg and then in breadcrumbs.

Fry the onion rings in oil until golden.

HOW TO SERVE

The meat is placed on plates and decorated with fried onion rings.


Pork stew with sour cream

The pork is washed, portioned, salted and fried in a bowl with lard.

After frying, remove and in the remaining lard, fry the flour and finely cleaned and chopped onion. Turn off the paprika, bone broth or hot water, add the ground pepper, bay leaves and mustard and cook for about 10 minutes, then pour over the fried meat, leaving to boil for another 30 minutes.

Then add: milk, sugar, lemon salt and cream and simmer for another 5 minutes. Usually served with rice garnish.

Nutritional values ​​per portion of 225g (meat 70g, garnish sauce 155g)


Pork recipes

Ingredient:
500g minced pork
1 finely chopped red onion
16 salted biscuits, crushed
half a glass of milk
2 eggs, lightly beaten
1 tablespoon salt
half a teaspoon of freshly ground black pepper
cooking oil
dijon mustard for serving

Cooking instructions:
Using your hands, mix the meat, onion, biscuits, milk, eggs, salt and pepper in a bowl.
Grease a pan with a little oil and heat it over medium heat. Divide the pork mixture into equal portions. Put the portions in the pan, leaving enough space between them. Press them with a spoon to take the shape of burgers. Cook the burgers on each side for 4-5 minutes until golden brown.
Serve burgers with dijon mustard.

Cowboy beans

Ingredient:
800g beans
1 tablespoon lard
1 tablespoon vegetable oil (if you do not use lard put 2 tablespoons vegetable oil)
1 medium onion, chopped
5 cloves crushed garlic
300g smoked ciolan
2 cups of water
2 cups of coffee
400g tomato juice
salt to taste

Preparation method:
Put the beans in a large bowl and add enough water to cover it with 2-3 cm. Boil the dates. Let it boil quietly for 15 minutes and then rinse and drain the water.
Heat the pork fat and vegetable oil in a pan with a thick bottom, over medium heat. Add the onion and sauté for 3 minutes, until translucent. Add the garlic and sauté for another 1-2 minutes.
Add the beans over the onion and hardened garlic, smoked ciolan, water, coffee and salt to taste. Stir often until it starts to boil. Cook for 40-50 minutes. The beans must be edible but not very soft.
Add the tomato juice and mix. Cover and simmer until the meat begins to peel off the bone. It can take up to 2 hours. If the beans start to crumble, remove the stalk and clean the meat from the bone. The acidity of the tomato juice should help the beans stay whole. Add salt to taste.
Serve with a little grated cheese and chopped red onions on top.

Pork chop wrapped in bacon

This is a recipe for bacon-wrapped pork chop.

Ingredient:
600g pork chop
salt
pepper
1 tablespoon olive oil
2 tablespoons freshly chopped rosemary
250 g bacon, cut very thin
1 glass of white wine

Preparation method:
Preheat the oven to 180 degrees C. Dry the pork chop with paper towels. Season with salt and pepper to taste. Heat the oil in a pan over medium heat. Fry the chop on all sides until golden brown.
Sprinkle rosemary over the chop and wrap in slices of bacon. Tie the chop slices with kitchen thread.
Put in the oven and leave for 30-40 minutes. Occasionally sprinkle the chop with the sauce that has drained into the pan.
After 30-40 minutes, take it out of the oven and place it on a plate.
In the pan in which you cooked the chop, add wine and put it on the stove over low heat. Mix with a wooden spoon to clean all the grease stuck to the tray. Put the sauce in a saucepan, passing it through a strainer. If necessary, reheat to serving temperature.


Pork tongue with sautéed mushrooms - a culinary delicacy

  • Pork tongue with mushroom sauté (Maria Matyiku / Epoch Times) Pork tongue with mushroom sauté
  • The tongue is stuffed with a few cloves and boiled in a pot of cold water (Maria Matyiku / Epoch Times) The tongue is stuffed with a few cloves and boiled in a pot of cold water
  • The main ingredients for the mushroom sauté (Maria Matyiku / Epoch Times) The main ingredients for the mushroom sauté
  • Fry the onion a little in oil, then add the pepper, then the mushrooms (Maria Matyiku / Epoch Times) Fry the onion in a little oil, then add the pepper, then the mushrooms
  • After removing from the oven, sprinkle with dill and chopped green parsley (Maria Matyiku / Epoch Times). After removing from the oven, sprinkle with dill and chopped green parsley.
  • Can be served cold as an entree or hot as type 2 (Maria Matyiku / Epoch Times) Can be served cold as an entree or hot as type 2

The tongue has very tender flesh when it is well cooked and is very spongy. Serve with sauces of tomatoes, onions, mustard, horseradish, cream, apples, mushrooms, etc. Boiled tongue is a delicacy when served with a sauté made of forest mushrooms.

one kg of pork tongue (4 pieces)
16 cloves
a tablespoon of salt
3 l of water
a suitable onion

a parsley
2-3 bay leaves

500 g mushrooms
50 ml oil
a suitable onion
half a pepper
250 ml of tomato juice
4-5 slices of lemon without peel
parsley leaves and finely chopped dill
salt and pepper to taste

The tongue washes in several waters. Before being prepared, the tongue is kept in cold water for at least an hour. Drizzle with a few cloves and then boil in a pot of cold water with a tablespoon of salt.

When it starts to boil, take the foam, add the vegetables (onion, carrot and parsley), bay leaf, salt, pepper, cover and simmer for two hours.

After the tongue is cooked, clean the skin while it is still hot, using a small knife, starting from the top and gently pulling towards the base of the tongue. Remove the cloves, then cut into slices about 2 cm thick.

While the tongue is boiling, sauté the mushrooms.

Wash the mushrooms well in several waters, then cut them into larger slices. Finely chop the onion and cut the pepper into cubes.

Fry the onion in a little oil until it becomes glassy, ​​then add the pepper, then the mushrooms, half a teaspoon of salt and a little pepper. Boil covered for about 30 minutes, until the water left by the mushrooms decreases. If the mushrooms are not cooked, add more water.

Then add the tomato sauce and cook for a few more minutes. Season with salt and pepper and remove from the heat.

Put the mushrooms in a pan that can be put in the oven, then place the pieces of tongue, alternating with a quarter of a slice of lemon peeled.

Put the pan in the oven, and leave it for 10 minutes until the sauce is formed and the oil comes to the surface. After removing from the oven, sprinkle with dill and chopped green parsley.

The mushroom tongue can be served cold as an entree or hot as a type 2, along with a garnish of rice or mashed potatoes.


Fried pork with onions - Recipes

A simple, quick and delicious recipe that I learned from my mother-in-law.
I've been doing it for many years and we still haven't gotten bored of it, it's so good.
Meat made in this way becomes very tender.
It can be made very well with thinly sliced ​​beef and it will come out as tender or turkey breast as some of you have already tried.

Ingredient:
thinly sliced ​​pork slices about 0.7 cm (meat from the pig's hind leg, the one from which the ham is made)
potatoes
onion
Cherry tomatoes
salt
pepper
oregano
extra virgin olive oil

Grease a tray with a drop of extra virgin olive oil, place the meat (we try to have a suitable tray, you can use very well the disposable aluminum ones) and place the salted and peppered slices of meat.