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Flavored ribs with cherries and allspice at Crock-Pot slow cooker

Flavored ribs with cherries and allspice at Crock-Pot slow cooker

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To start, wash the ribs well and cut them piece by piece, then rub them well with salt.

Put the oil in the wok and, when it is well heated, throw the ribs there and cook them well, 3-4 minutes on each side.

In the meantime, remove the cherries and blend them well. Add water.

When the ribs are ready, pour the wine, and after half a minute, add the cherries and spices. Let it set for 3 minutes and empty everything in the Crock-Pot slow cooker bowl. Cover with the lid, set the "High" option and let the appliance do its job for 2 hours.

When the time has expired, add the honey, a little on each rib, put the machine to work for another 1 hour and start preparing the rice.

Wash it with 2-3 waters, add water and a pinch of salt, then let it boil on low heat for about 30 minutes. Turn off the heat, add the herbs, cover with a lid and forget about it. In the last 5 minutes of preparing the ribs, prepare the sauce as follows: remove the seeds from the cherries, blend them, add water and sugar and put them on low heat. After boiling for 1 minute, add the starch, stirring vigorously with a whisk and simmer for 1 minute.

Serve everything immediately, with your loved ones.

Top: 300 g wheat flour, 2 egg yolks, 4 tablespoons milk, 100 g yeast, 200 g butter, a little sugar
Stuffing: 350 g mixed minced meat (pork and beef), 1 egg, 4 tablespoons sour cream, 2 egg yolks, 2 onions, 1 clove garlic, 1 tablespoon oil, 1 red pepper, green parsley, salt, red and black pepper

20o gr. of fish, 300 gr. seafood, 50 gr flour, 200ml milk, 100 gr mushrooms, 3 tomatoes, 100ml wine, 2 onions, thyme, butter

Coca: 3 eggs, 1 packet of margarine, 1 cup of sugar, rum essence, 2 sachets of vanilla sugar, lemon and / or orange peel, as much flour as you can (about 500-600g) until it sticks to your hands
Cream: 1 sachet of chocolate pudding, 100g butter, 500 ml milk flavor (rum, vanilla), 5 tablespoons sugar, powdered sugar

250 ml milk, 1 egg, 25 g fresh yeast, 3 tablespoons oil, 2 tablespoons sugar, 2 sachets of vanilla sugar, grated lemon peel, a pinch of salt, 500 g flour, apricot jam

10 medium potatoes (tomatoes), 200 gr. buduf cheese (sheep), 200 ml sour cream, salt, pepper, coriander, dill, basil, white wine

1/2 cup rice, 1 onion, 2 pieces of leeks, 150 g olives, oil, salt and pepper

200 ml water, 500 gr sugar, 50 gr black cocoa, 500 gr milk powder, 1 packet of margarine for creams, rum essence, optionally some unsalted hazelnuts or baked nuts
for raffaelo candies:, 200 gr powdered milk, 200 gr coconut, 1 packet of quality butter (I use from Mili), 250 gr powdered sugar, vanilla essence

500 g chicken breast, 300 g of mushrooms, 2-3 pieces of red bell pepper, semi-smoked sausages, 4 onions, salt, pepper, rosemary

Grilled pussies

Leaving aside the name & bdquoexotic & rdquo and totally shameless, Grilled pussy is an old recipe, extremely appreciated at the end-beginning of the 19th-20th centuries. & bdquoPizdulicea & rdquo is an extremely tender piece of meat, with a muscle-like texture and is not called an organ at all. It is found inside the thigh, both in the male and female animal. Each animal therefore has 2 pieces of & bdquopizdulice & rdquo.

It is a small piece of meat, 100-200 g, the size of a palm, very little known to the general public. In general, this delicacy is part of the butcher's "bdquotain", meaning it is the piece of meat that butchers stop.

In the old pubs, the grilled pussy was the place of honor along with other grilled delicacies: fudulii, baits, marrows, mate and mititei. The writings of the time are reminiscent of such goodies, extinguished in abundance with a bard of red wine like the blood of a bear.

More see barbecue recipes here . You will find recipes for skewers of all kinds, small homemade, neck and grilled ribs, beef, fish, seafood.

That was our Easter steak, along with homemade sausages , own production and a leurda salad & # 128578

& lt3 & lt3 If you like this recipe, I invite you to share it with friends or enemies & # 128539 Some will laugh, connoisseurs will salivate, and those limited and with glasses will have reasons for negative comments & ndash spoil their day & # 128512

Soup with dumplings

Dough for dumplings :, 400 g flour, 3 country eggs, 3 lg of water,, Stuffing :, 1 large onion (100g peeled), 70 g diced kapia peppers, 700 g pork (mussels, as clean as possible fat), 1 lgt ginger powder, 1/2 lgt allspice powder, 1/8 lgt cayenne pepper, 1/4 lgt turmeric powder, 1 lgt paprika, 1 and 1/2 lgt coarse salt, 2 lgt dried parsley, 1 lgt dried larch, 1 lg olive oil / sunflower,, Soup :, 2 carrots (150 g cleaned), 1 piece parsnips (50 g, cleaned), 1 slice of celery (finger size, 50 g), 1/2 pepper green kapia (50 g), 1/2 red kapia pepper (50 g), 1 bay leaf, 1 tomato (50 g), 2 large onions (cleaned), 3 l of water, 500 ml of borscht filled different depending on how sour it is), 1 piece of ginger (5 cm), 2 lg olive oil / sunflower

Difficulty: Average | Time: 1h

alt = "Carrot_with_carrots_and_honey_pulp" /> Roll with carrots and lamb meat from: lamb meat, eggs, onions, carrots, pickles, ham, butter, basil, thyme, parsley, oil, salt and pepper. Ingredients: 900 g lamb meat 3 eggs 1 onion 1 carrot 1 pickled cucumber 50 g ham 2 tablespoons butter basil thyme parsley oil salt pepper Mod… Read more »/> Drob with rustic lamb meat from: lamb purée, offal to a lamb, eggs, pickles, bell peppers, oil, onions, salt and pepper. Ingredients: 1 lamb purée the entrails of a lamb (heart, liver, lungs and kidneys) 5 eggs 2 pickles 1 red bell pepper 1 green bell pepper 2 tbsp… Read more »

1 / 2kg pork, 1 / 4kg beef, 1 / 4kg smoked mutton or pork ribs, rice, onion, pepper, tomato broth, dill.

Top: 300 g wheat flour, 2 egg yolks, 4 tablespoons milk, 100 g yeast, 200 g butter, a little sugar
Stuffing: 350 g mixed minced meat (pork and beef), 1 egg, 4 tablespoons sour cream, 2 egg yolks, 2 onions, 1 clove garlic, 1 tablespoon oil, 1 red pepper, green parsley, salt, red and black pepper

Name only: wildness, tastes and textures

The savagery in me is not often seen. To those who do not know how, they seem dumb or arrogant or uninterested. I don't like all people. For a while I cracked the ones I didn't like because the flakes worked. When I was young and white. Some I came to like, after I learned how to be patient, others, yes. I said some time ago that if I fed you, you belong to me. I liked you. Just don't ask me for another two months. I know they're good, but I don't want them to start boring me, because I'm not going to be well, and you're not going to like me either.

Wildness turns me to my senses.

Sight, hearing, smell, taste, touch. Those of you who know I'm a spectator, don't laugh at the sight, I'm not very short-sighted. I'm pretty short-sighted for my glasses and insufficient for surgery. And I see very, very, very well up close. Yet. Around the age of thirty-five, my eyes will get tired too, it's in the nature of things. But as I'm slow and the genetic material helps me, I haven't turned significantly gray, and I probably won't be presumptuous any time soon. I see colors, people, positions, words and, if I have what it takes, I photograph them. For me or for the future.

I hear music and voices. Preferably vibrating for me. Wood and brass. Stroked strings. Mezzo-soprano, alto, bass and deep bass. Hoarseness, imperfect voices, Jose Carreras humanized after he reached his peak. Alan Rickman. Albulescu. Anca Parghel.

It smells like winter and spring and summer and autumn. Fry and bake potatoes, with butter and die of curries. A bat and garlic leaves and moon radish. Juicy tomatoes, salty and hot skin, Dobrogean pies and Tarnița. A ripe chestnuts, dried leaves, and the first scoop with dumplings in rainy weather.

I like to eat with my hands, to feel the juice of the fruit sticking to my fingers as time tickles my mouth. To feel the peach fluff on my fingertips and the roof of my mouth. Let my grapes snap between my teeth and break with an imperceptible click on the bunches. To feel the elastic sausages in my hands. If I didn't know what it tasted like, I'd eat bread dough just because it's so nice to touch, half sticky, half pressure-resistant.

I eat for taste and texture. Feel the tongue. The coarse salt, the pieces dropped through the soup-cream velvets, the crunchy and sour pickles, the whole walnuts in the cakes, the hot peppers that make flames on my nose and ears, the sweet and sour tomatoes bitten while they're still hot. The meringues crackling between their teeth and then sticking to them, the raspberries with their unexpectedly large pips for such a small fruit, the hard-soft and sweet-sour Jonathan apples. Ruccola is bitter, hot, crunchy and tickling. Baked chestnuts, sweet and floury, after fighting with the peel. And I drink wine. White and fast descending on the neck. Mineral and grassy. Red and creamy, quince and vanilla, to be enjoyed slowly, almost with a drop.

I don't know what it's like for others, but when you come back like a savage to yourself, tell me what you found, when and if you want. Until then, read Intellectuals in the Pan and the Book of the Senses. They are lying, tactile, with a zest for life and tastes. More than any kind of school to learn how to be ourselves. We know how to be. We know. All. It's just that sometimes it's easier to open our mouths to what's outside than to what's inside.

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