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Greaves

Greaves


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Cut the bacon into suitable pieces. Put the bacon cubes in a saucepan (preferably non-stick). Put over 100 ml of water and cover with a lid. Let it simmer for 5 minutes, then take the lid off and let the bacon fry. Stir occasionally with a wooden spoon so that it does not stick to the bottom of the pan.

I fried them for about 30 minutes, but the frying time is relative. It depends on the quantity and the desire of each one to make the scallops softer or more fried. At the end, add another 20 ml of water slowly by dripping and leave 5 more min on the fire. Remove the scallops from the lard and salt.

Serve with a lot of red onions: d Put the lard in a jar and use it for food or cakes.

Good appetite !


Greaves

Immediately after cutting the pig, for a few days it's crazy in our house, as in any house in Transylvania: you eat pork alms, fresh sausage (if we save 2-3 threads from smokers), or cartabos, or bleeding , or drum and jumari, or boiled bacon with paprika & # 8230 in other words, & # 8220porks & # 8221 (in the sense of pork products) that pump cholesterol but we can not hide from once a year. So, I'll show you how we make the scissors and what a family dinner looks like (which I try NOT to attend).

To make jumari, you need melted bacon, which you take from the pig slaughtered by you or from the butcher. The bacon should be a little fleshy, for the scallops to be better.

With a very sharp knife, remove the mouse from the bacon, then cut the pieces, about 2 & # 2152 cm and fry them in a large pot, stirring occasionally with a wooden spoon. Slowly fry the bacon, the scallops are left and in the end we get the 2 essential products on the table after cutting the pork & # 8230 scallops and lard.

The halves are strained and put in a bowl, on absorbent paper, and the juice that remains from them is poured into a saucepan or a jar and kept in a cool place to make lard. Around the holidays, lard is very useful for making tender doughs, for cookies, homemade biscuits or for steaks.

Along with the jumari, we also served the drum, along with the red onion, beaten in a towel, with salt and of course the tomatoes.


Chicken halves

Chicken skin is not necessarily the most appetizing part of this bird. Actually no bird. In addition, doctors rightly say that chicken skin contains too much fat. And yet, what could we do with it? The best solution is to make chicken halves, on exactly the same principle that we do with pork. In addition to the fact that we will get a wonderful snack with a glass of beer, we will also extract a quantity of aromatic fat, excellent for giving gus to other foods, especially pilafuri. But let's see how this thing is done.

Ingredient:

  • fat and chicken skin
  • 2-3 tablespoons of oil
  • paprika, ideally sweet or hot, smoked
  1. Cut into large pieces the chicken skin and the fat resulting from slicing the meat.
  2. Heat a deep frying pan or, even better, a saucepan over a low to medium heat, to which you add the oil.
  3. Add the pieces of skin and fat and brown over low heat.

Chicken halves are served hot or cold.

[type] On the same principle, fat is also extracted from the skin of a duck or goose, a minced fat for baked potatoes.


Chicken halves

Chicken skin is not necessarily the most appetizing part of this bird. Actually no bird. In addition, doctors rightly say that chicken skin contains too much fat. And yet, what could we do with it? The best solution is to make chicken halves, on exactly the same principle that we do with pork. In addition to the fact that we will get a wonderful snack with a glass of beer, we will also extract a quantity of aromatic fat, excellent for giving gus to other foods, especially pilafuri. But let's see how this thing is done.

Ingredient:

  • fat and chicken skin
  • 2-3 tablespoons of oil
  • paprika, ideally sweet or hot, smoked
  1. Cut into large pieces the chicken skin and the fat resulting from slicing the meat.
  2. Heat a deep frying pan or, even better, a saucepan over low to medium heat, to which you add the oil.
  3. Add the pieces of skin and fat and brown over low heat.

Chicken halves are served hot or cold.

[type] On the same principle, fat is also extracted from the skin of a duck or goose, a minced fat for baked potatoes.


Chicken halves

Chicken skin is not necessarily the most appetizing part of this bird. Actually no bird. In addition, doctors rightly say that chicken skin contains too much fat. And yet, what could we do with it? The best solution is to make chicken fillets, on exactly the same principle that we make with pork. In addition to the fact that we will get a wonderful snack with a glass of beer, we will also extract a quantity of aromatic fat, excellent for giving gus to other foods, especially pilafuri. But let's see how this thing is done.

Ingredient:

  • fat and chicken skin
  • 2-3 tablespoons of oil
  • paprika, ideally sweet or hot, smoked
  1. Cut into large pieces the chicken skin and the fat resulting from slicing the meat.
  2. Heat a deep frying pan or, even better, a saucepan over low to medium heat, to which you add the oil.
  3. Add the pieces of skin and fat and brown over low heat.

Chicken halves are served hot or cold.

[type] On the same principle, fat is also extracted from the skin of a duck or goose, a minced fat for baked potatoes.


Chicken halves

Chicken skin is not necessarily the most appetizing part of this bird. Actually no bird. In addition, doctors rightly say that chicken skin contains too much fat. And yet, what could we do with it? The best solution is to make chicken halves, on exactly the same principle that we do with pork. In addition to the fact that we will get a wonderful snack with a glass of beer, we will also extract a quantity of aromatic fat, excellent for giving gus to other foods, especially pilafuri. But let's see how this thing is done.

Ingredient:

  • fat and chicken skin
  • 2-3 tablespoons of oil
  • paprika, ideally sweet or hot, smoked
  1. Cut into large pieces the chicken skin and the fat resulting from slicing the meat.
  2. Heat a deep frying pan or, even better, a saucepan over a low to medium heat, to which you add the oil.
  3. Add the pieces of skin and fat and brown over low heat.

Chicken halves are served hot or cold.

[type] On the same principle, fat is also extracted from the skin of a duck or goose, a minced fat for baked potatoes.


Chicken halves

Chicken skin is not necessarily the most appetizing part of this bird. Actually no bird. In addition, doctors rightly say that chicken skin contains too much fat. And yet, what could we do with it? The best solution is to make chicken halves, on exactly the same principle that we do with pork. In addition to the fact that we will get a wonderful snack with a glass of beer, we will also extract a quantity of aromatic fat, excellent to give gus to other foods, especially pilafuri. But let's see how this thing is done.

Ingredient:

  • fat and chicken skin
  • 2-3 tablespoons of oil
  • paprika, ideally sweet or hot smoked
  1. Cut into large pieces the chicken skin and the fat resulting from slicing the meat.
  2. Heat a deep frying pan or, even better, a saucepan over a low to medium heat, to which you add the oil.
  3. Add the pieces of skin and fat and brown over low heat.

Chicken halves are served hot or cold.

[type] On the same principle, fat is also extracted from the skin of a duck or goose, a minced fat for baked potatoes.


Romanian recipes. MOLDOVAN NARROWS WITH PASSAGE AND HALF

I don't think I ate my grandmother's famous stuffed cabbage rolls anywhere else. (Pasat - or puppet croups - are crushed corn kernels. That's for those who don't know). And it took some reporting efforts to find the old recipe, which no one knows today in the village.

Now that I've found out, I'll share it with you! First, take about five suitable onions, cut them into small pieces and fry them in oil, only until you see that they take on a beautiful golden color. If it is not a fasting day, add from the jar kept in the cellar and four or five tablespoons of scallops and leave them for a few minutes in the heat of the lard. But if it's fasting, like nowadays, you calm down and leave the jar of jumari to stay in its place, in the cellar. (more recipes)

The mashed potatoes - a quarter of a kilo, let's say - wash it in cold water and put it on the fire, with enough water to cover the croup. When you see that they have swelled and absorbed the water, you put them in a larger bowl, adding them.


How to prepare scrambled eggs with tomatoes and yolks

I like to prepare eggs this way on weekend mornings when I have more time. If you don't have yellows, you can use any other mushrooms you have and like.

This recipe has two little secrets: do not beat the eggs too much and do not overcook them. The eggs should only be beaten until slightly loose, not frothed and should be left on the fire only until they coagulate. If you leave them longer, they will become too dry and & # 8220gumate & # 8221.

Laura Seicean from & # 8216Căuța Laurei & # 8221 has a video post attached in which she explains excellently how to properly prepare scrambled eggs. You can find it here.


How to prepare scrambled eggs with tomatoes and yolks

I like to prepare eggs this way on weekend mornings when I have more time. If you don't have yellows, you can use any other mushrooms you have and like.

This recipe has two little secrets: do not beat the eggs too much and do not overcook them. The eggs should only be beaten until slightly loose, not frothed and should be left on the fire only until they coagulate. If you leave them longer, they will become too dry and & # 8220gumate & # 8221.

Laura Seicean from & # 8216Căuța Laurei & # 8221 has a video post attached in which she explains excellently how to prepare scrambled eggs correctly. You can find it here.


How to prepare scrambled eggs with tomatoes and yolks

I like to prepare eggs this way on weekend mornings when I have more time. If you don't have yellows, you can use any other mushrooms you have and like.

This recipe has two little secrets: do not beat the eggs too much and do not overcook them. The eggs should only be beaten until slightly loose, not frothed and should be left on the fire only until they coagulate. If you leave them longer, they will become too dry and & # 8220gumate & # 8221.

Laura Seicean from & # 8216Căuța Laurei & # 8221 has a video post attached in which she explains excellently how to prepare scrambled eggs correctly. You can find it here.


Video: Heute probieren wir uns mal an den Beinschienen part 15