visit this page https://citadelofporn.com visit this pagewww.bestporn4you.com una putita masturbandose con dildo. sexshmex.com

minced meat

Honey-tomato-glazed meatloaf

Honey-tomato-glazed meatloaf

, , , , 0

This style of cooking meatloaf is more common in the United States, where the meatloaf is often covered with a thicker tomato paste glaze and cooked for a long time at a lower temperature until the meat is tender and juicy. Cooking this meatloaf with vegetables also adds juiciness to the meat, which adds moisture to the cooking process.

Preparation time: 2.5 hours
Level: Easy
Quantity: About 2 kg of meatloaf

Ingredients:
Meatloaf:
1.5 kg of good-quality mixed minced beef and pork
About 100 g of breadcrumbs
Three medium onions, chopped
Two medium carrots, coarsely grated
2 eggs
About 50 g of sour cream
A handful of fresh parsley, chopped
Sea salt and black pepper to season
0.5 tsp of garlic powder
0.5 tsp of dried oregano
0.5 tsp of dried thyme
Cooking oil for greasing the baking dish

Tomato glaze:
5 tbsp of tomato paste
2 tbsp of oil
Sea salt and black pepper
2 tbsp of liquid honey
Water, if necessary, to make the glaze easier to spread, but it should not be runny.

Vegetables:
1 red bell pepper
1 medium zucchini
2 medium carrots

Sauce:
Vegetables cooked with meatloaf
150 ml whipped cream
100 g melted cheese
Sea salt and black pepper as needed

Vegetable puree:
One celeriac, chopped
2 carrots
6 medium potatoes
200 ml whipped cream
Sea salt and black pepper to taste
0.25 tsp dried oregano
0.25 tsp dried thyme

Preparation:

  1. Mix the minced meat, chopped onion, sour cream, eggs, breadcrumbs, chopped parsley, and seasonings.
  2. Mix all the ingredients into a smooth dough. The dough should not be too liquid so that the pikkpois does not fall apart.
  3. Cut the bell pepper, zucchini, and carrots into pieces.
  4. Form the minced meat mixture into a loaf about 9-10 cm high and 12-15 cm wide. Place it in a large, oiled baking dish.
  5. Pour the chopped vegetables next to the meatloaf.
  6. Brush the meatloaf with the glaze. Brush the meatloaf with the glaze several times during baking.
  7. Place the baking dish with the meatloaf in the oven and bake at 180 degrees for about 2 hours. During this time, brush the meatloaf with the glaze at least 3 times.
  8. While the meatloaf is baking, prepare the vegetable puree. Chop the celeriac, carrots, and peeled potatoes into smaller pieces, and add water so that the vegetables are covered with water. Season with sea salt and cook until the vegetables are soft.
  9. When the vegetables are cooked until soft, pour off some of the water, but leave it if it becomes clear that the puree is too thick and needs to be diluted. Add the whipped cream and puree with a hand blender until smooth. Season with sea salt and black pepper, oregano, and thyme if desired.
  10. When the meatloaf is ready, carefully transfer the meatloaf to a cutting board.
  11. Pour the vegetables that have cooked with the meatloaf into a saucepan, add the melted chees and whipped cream and season if necessary, and puree with a hand blender until smooth. Bring the sauce to a boil to thicken slightly. If the sauce is too thick, add whipped cream or water.
  12. Cut the meatloaf into slices about 2.5 to 3 cm thick and serve with the vegetable puree and sauce.
    Ready!!
Mushroom cutlets

Mushroom cutlets

, , 0

This year, the forests are exceptionally rich in mushrooms thanks to the rainy summer. Freshly picked wild mushrooms can be used to create a variety of dishes. One of them is mushroom cutlets, which I have made almost every autumn. I have never used mushrooms alone to make cutlets; I have also added about one-third of high-quality minced meat.

Preparation time: 30 minutes
Level: Easy
Quantity: For four

Ingredients:
300 g mixed pork-beef minced meat
About 600 g chopped wild mushrooms
One medium onion, finely chopped
One clove of garlic, finely chopped
Sea salt and black pepper to taste
3 slices of white bread soaked in half a glass of milk, crumbled.
1 egg
50 g sour cream
Cooking oil for frying

Mashed potatoes:
10 medium potatoes
50 g butter
About 300 ml or more of hot milk
Sea salt for seasoning


Sauce:
One small onion, finely chopped
1 tsp flour
250 ml milk
2 tbsp soy sauce
Sea salt and black pepper for seasoning

Chopped parsley for garnish

Preparation:

  1. For the mashed potatoes, peel the potatoes and boil them with sea salt until soft. When the potatoes are soft, drain the water, evaporate the remaining liquid on a hot stove, add butter, and warm milk. Mash the mashed potatoes with a masher until smooth. Add milk until the mash is suitably liquid.
  2. While the potatoes are boiling, prepare the cutlet dough. Soak the bread in milk. Pour enough milk on the bread so that you don’t have to throw the milk away, and so that everything is absorbed into the bread and can be added to the cutlet mixture.
  3. Mix the soaked and crushed white bread, minced meat, chopped mushrooms, finely chopped onion, finely chopped garlic, egg, sour cream, black pepper, and sea salt. Mix everything until smooth
  4. Heat the oil in a heavy-bottomed pan, form a ball of cutlet dough about 5 cm in diameter, press it lightly to flatten it, place it in the pan, and fry until golden brown on both sides. Use medium heat to cook the cutlets through.
  5. When the cutlets are ready, make the sauce. To do this, brown the onions in a pan for about a minute, add the flour, and brown for about 30 seconds more, stirring in the flour. Add the milk and soy sauce and let the sauce boil until it thickens slightly. Season with black pepper and sea salt.
    Serve the mushroom cutlets with mashed potatoes and sauce, and garnish with chopped parsley.
    Ready!!
Stuffed mushrooms with oyster sauce glaze

Stuffed mushrooms with oyster sauce glaze

, , , , , 0

A delicious and quick dish with a bit of Chinese cuisine, which is very easy to prepare. The slightly caramelized oyster sauce at the bottom of the pan gives this dish a very good, slightly sweet taste.

Preparation time: about 45 minutes
Level: Easy
Serves: for two

Ingredients:
Six large champignons stem removed
150 g of high-quality minced meat
A handful of frozen green peas
A handful of finely chopped parsley
Black pepper and sea salt to taste
3-4 tbsp olive oil for frying
6 tablespoons of oyster sauce for glazing and 2 tablespoons for pouring around the mushrooms in the pan

Preparation:

  1. Remove the legs from the champignons and chop them finely and use them as a mushroom filling.
  2. Finely chop the parsley, mix the minced meat, parsley,
  3. Mix the filling evenly and fill the mushrooms with it, season with black pepper and sea salt.
  4. Season the mushrooms with salt and pepper, pour a little oil into the mushrooms, and fill them with minced meat filling.
  5. Pour a few tablespoons of oil into the pan, place the stuffed mushrooms in the pan, and cook at 200 degrees for about 20 minutes until the minced meat begins to brown slightly.
  6. Drizzle the stuffed mushrooms with oyster sauce, pour a little oyster sauce around the mushrooms in the pan, and cook for at least another 5 minutes until the oyster sauce caramelizes a little.
  7. Chop the green onions and sprinkle the mushrooms with green onions before serving. When serving, also transfer the slightly caramelized sauce from the pan to a plate.
    Serve with boiled basmati rice or steamed vegetables.
    Ready!!
Pasta alla Bolognese

Pasta alla Bolognese

, , , , , , 0

Bolognese sauce is definitely an Italian food classic. This dish has been known since the end of the 18th century when it was first prepared without tomato sauce, but over time this sauce is known as red tomato sauce and it still contains good quality meat and often cubes of pancetta and finely chopped or grated vegetables. Making this sauce, unlike packaged Italian food, is neither very quick nor too easy, but it is worth doing because the result is excellent. It is also an interesting fact that this food is not usually eaten with spaghetti but with linguine or tagliatelle pasta. I love spaghetti and that’s why spaghetti alla bolognese is made here.

Preparation time: about 4.5 hours
Level: Not too difficult
Quantity: About 3-4L bolognese sauce

Ingredients:
1 kg of high-quality minced pork and beef mixture
Four 400 g tins of canned plum tomatoes or chopped tomatoes
150 g of tomato paste
4 medium carrots, grated
3 medium onions, grated
3 stalks of celery, chopped
6 medium cloves of garlic, crushed
300 g pancetta cut into cubes
4-5 sprigs of fresh thyme, chopped
1 sprig of fresh rosemary, chopped
0.5 teaspoon of crushed black pepper
Sea salt for seasoning
150 ml of red wine
25 g of butter for frying vegetables

100 g of pasta (spaghette, tagliatelle, linguine) per person
Grated parmesan for sprinkling on top of the food

Preparation:

  1. Grate the carrot and onion with a coarser grater, crush the celeriac, and chop the garlic.
  2. Melt the butter in a large, thick-bottomed pot and add the grated and crushed garden fruit, heat until the liquid evaporates and the garden fruit browns slightly. Stir to prevent the vegetables from burning.
  3. Cut the pancetta into cubes, heat a large pan over medium heat, and start frying the pancetta. When the ham is slightly browned, add the minced meat, chop the minced meat with a fork, and heat until the liquid that drips out of the minced meat evaporates.
  4. Brown the minced meat and pancetta mixture until it is nicely browned and smells good.
  5. Season both the vegetable and minced meat mixture with salt and black pepper.
  6. Pour the minced meat mixture into the vegetables, mix, and add the tomato paste. Then add the canned tomatoes and vine.
  7. Season the mixture with fresh chopped thyme and rosemary, rinse the cans of tomatoes with water, and add a total of 800 ml of the liquid to the food.
  8. Let the mixture boil, reduce the heat to low and simmer the sauce for at least 4 hours.
  9. In between stewing, taste the sauce and add salt and pepper if necessary.
  10. When the sauce starts to cook, cook the pasta according to the instructions. There are a few simple rules for cooking pasta that should be followed to get a good result. Use more water rather than less. Be sure to add salt to the pasta cooking water, then the pasta will be much tastier.
  11. When the pasta is ready, add the freshly prepared Bolognese sauce to the bowl and the pasta directly from the pasta cooking water. Mix and serve nicely on another plate.
  12. If desired, sprinkle grated parmesan and freshly ground black pepper over the served pasta.
    Ready!!
Eggplant stuffed with minced meat – Karnıyarık

Eggplant stuffed with minced meat – Karnıyarık

, , , , , , 0

Wonderfully tasty and simple food from the diverse cuisine of Turkey. I tried this food at a dinner in Istanbul. I think I was able to reproduce the flavors that made this dish so special in my homemade version. It is an eggplant stuffed with minced meat seasoned and cooked in tomato sauce and baked in the oven, which is eaten either as a side dish or as a main dish.

Preparation time: 1 hour 30 minutes to 2 hours
Level: Easy
Serves: for two

Ingredients:
2 medium eggplants
300 g of high-quality ground beef
400 g can of crushed tomatoes
1 medium onion finely chopped
4 medium cloves of garlic, finely chopped
A handful of parsley leaves, finely chopped
1 teaspoon finely ground dried mint or a bunch of fresh
0.5 tsp of ground cumin
0.5 tsp ground sweet paprika
0.5 tsp ground black pepper
Sea salt for seasoning minced meat and eggplant
A handful of cherry tomatoes
Half a fresh bell pepper, sliced
1 tablespoon balsamic vinegar
2 tbsp olive oil for frying

Preparation:

  1. Heat the oven to 200 degrees C. Place the aubergines in a roasting pan and bake for 1 hour until the aubergines are soft.
  2. While the aubergines are cooking, chop the onion, garlic, and parsley and brown them in olive oil with the minced meat for about 15 minutes.
  3. When the minced meat is browned, add half the amount of crushed tomatoes, season with cumin, pepper, balsamic vinegar, and paprika, mix, and simmer for a few minutes. Season with sea salt.
  4. When the eggplant is soft, cut its upper half lengthwise with a sharp knife. Do not cut the eggplant completely in half.
  5. Press the opening larger, season it with salt, and fill it with the minced meat mixture. Pour the other half of the can of crushed tomatoes around the eggplants. Place strips of paprika and cherry tomatoes on the surface of the minced meat. Sprinkle the remaining cherry tomatoes on top of the crushed tomatoes.
  6. Bake for 30 to 60 minutes at 200 degrees C until the eggplant is quite soft and the minced meat is very lightly browned. Do not over-brown the minced meat, it will become dry.
  7. When serving, sprinkle over good-quality olive oil on the food.
    Serve immediately, but this food is also very tasty when cooled.
    Ready!!
Chicago pizza

Chicago pizza

, , , , , , , , 0

Chicago-style pizza is a thick pan pizza with plenty of toppings, often crushed tomatoes, Italian-style sausage, and mozzarella. The dough for this pizza is significantly different from regular pizza dough, often containing corn flour which together wheat flour gives to the pizza a nice color and a certain fragility. Also, this dough is not kneaded to elastic structure, and does not promote the formation of a network of gluten molecules. This type of pizza has been offered in Chicago pizzerias since the forties of the last century.

Preparation time: preparation 45 minutes, cooking time 30-35 minutes
Level: Medium
Quantity: Two large thick pizzas

Ingredients:
Dough:
450 g wheat flour
45 g of corn flour
10 g of sugar
12 g dry yeast
115 g of cold butter
A pinch of sea salt
275 g of room temperature water

Tomato filling:
1 large onion, coarsely grated
3 medium garlic cloves crushed
50 g of butter for browning of the onion
50 g of tomato paste
800 g of crushed tomatoes
1 tablespoon of sugar
Salt and black pepper to taste
1 teaspoon of oregano
A handful of finely chopped basil

Italian style sausage:
600 g fattier minced pork
Salt and black pepper
1.5 teaspoons of paprika powder
0.75 tsp chili flakes
0.5 teaspoon of garlic powder
0.5 teaspoons of sugar
0.5 teaspoon of fennel seeds
2 tablespoons of wine vinegar

The cheese part:
500 g of coarsely grated mozzarella
100 g of finely grated parmesan

Preparation:

  1. Prepare the dough. To do this, mix wheat flour, sugar, yeast, salt and corn flour in a food processor, add cold butter cut into pieces and crush into uniform crumbs.
  2. Pour the mixture into a bowl, add water and mix into a dough. Knead for about a minute, no more.
  3. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour.
  4. Prepare the filling. For that, peel and coarsely grate the onion, finely chop the garlic, melt the butter and brown the onion and garlic mixture for a few minutes on medium heat. Add the tomato paste and fry for a few more minutes.
  5. Add crushed tomatoes, sugar, oregano, pepper and salt and chopped basil and simmer the mixture on low heat for 20-30 minutes until it thickens.
  6. Pour the mixture into a bowl and place in a cool place where it will thicken even more.
  7. Prepare the Italian sausage mixture. Add seasoning, black pepper, salt, chili flakes, fennel seeds, paprika, garlic powder, sugar and wine vinegar to the minced meat. Mix everything well.
  8. When the dough has risen for about 1 hour, pour a dough onto the work surface, slightly knead out the air, cut the dough in half, form into two balls of the same size, put each ball in a separate bowl, cover with a film or a plate and place the other one at +4 degrees C for about 45 minutes to rise up.
  9. Until the dough rises, coarsely grate mozzarella and grate thinly the parmesan.
  10. When the dough has risen, grease the cast iron pan or cake mold with oil, roll out two discs of the dough, which are a few cm larger than the cake mold or cast iron pan, and place the dough disc in the mold so that there forms 3-4 cm edge of dough.
  11. Divide the mozzarella in half and divide between two pizza bases, cover the bottom of both molds with mozzarella.
  12. Place about 1.5 teaspoon pieces of the Italian sausage mixture on top of the mozzarella layer and cover it with the tomato mixture.
  13. Sprinkle Parmesan on top of the tomato mixture and place the pizzas in an oven heated to 220 degrees.
  14. Bake the pizzas for 40-45 minutes until they are golden brown. Check during baking as different ovens can give very different results.
  15. Take the baked pizzas out of the oven and let them rest for 25-30 minutes so that the filling is not too liquid when you cut it open.
  16. Cut the pizza into pieces with a sharp knife and serve warm. Pizza is also very delicious when served cold.
    Ready!!
Pumpkin-minced meat cutlets

Pumpkin-minced meat cutlets

, , 0

Tasty cutlets with a strong pumpkin flavor, which are very quick and easy to prepare. Pumpkin to be put inside the cutlet can be fried in a pan after grating for about 15 minutes, in that case the pumpkin inside the cutlets will be soft and the presence of the pumpkin will be perceived only by the taste. I put raw, grated pumpkin in my cutlets, which remained slightly crunchy after frying and not bad al all to taste, quite the opposite.

Preparation time: 30 minutes
Level: Easy
Serves: Two to four

Ingredients:
100 g of grated white onion
350 g of grated pumpkin
300 g mixed pork-beef minced meat
1 egg
Salt and black pepper to taste
30-40 ml cooking oil for frying

Preparation:
Grate the onion and pumpkin with a coarse grater, mix with the minced meat and egg. Season the mixture with black pepper and salt.
Make good-sized cutlets from the mixture and fry in a thick-bottomed pan with cooking oil at medium heat for 3-4 minutes on both sides until the color turns golden brown.
Serve with salad, tomato or boiled potatoes. Sour cream or yogurt with a small amount of crushed garlic is a good sauce.
Ready!!
Mexican-style roasted napa cabbage with minced meat and rice

Mexican-style roasted napa cabbage with minced meat and rice

, , 0

An idea for simple and quick food. I’m not sure it has a connection to any of the world’s classic dishes, but the idea simply came up and you can try it for yourself.

Preparation time: 30 min
Level: easy
Quantity: for four

Ingredients:
1 average Chinese cabbage
500 g of minced beef and pork
1 medium onion, chopped
1 pack of taco seasoning mix or 3 tablespoons of homemade seasoning mixture
1-2 handfuls of basmati rice
50 g of strong-tasting cheese, e.g. cheddar
black pepper and salt
to serve 1 lime juice
sour cream

Preparation:
1. Finely chop the onion and brown lightly in a large pan. Add minced meat, mix, and brown.
2. Add 1 glass of water and 1-2 handfuls of rice, stir and simmer for about 5 minutes when the water is absorbed
3. Cut the napa cabbage in half and then into strips, place the meat in a pan, stir and fry for about 10 minutes. If too much water is released from the cabbage, remove it. Fry the cabbage until lightly browned. Add taco seasoning, black pepper, and salt to taste.
4. When serving, sprinkle it with lime juice and grated cheddar cheese.
Also, it is common to use sour cream when serving Mexican food.
Done !!!

Pomegranate soup

Pomegranate soup

, , , , , 0

Classical dish of Persian cuisine. The center of Persian food culture is Iran, but over the centuries it has come into contact with, influenced, and influencing the food traditions of many surrounding regions. Pomegranate soup can be found in restaurants in Iran, Iraq, Turkey, Azerbaijan, and other nearby countries. This soup is almost that mandatory in most of the Persian region’s cookbooks. I have tried to put together my combination of these recipes I found from different sources.
Soup with exotic flavor combinations, the main shades of which are cumin and pomegranate juice. I made it from minced lamb, although minced beef is also good for this soup.

Preparation time: 1 hour
Level: easy
Serves: two to four

Ingredients:

Meatballs
Minced meat of sheep or beef
1 medium onion chopped
3 medium garlic cloves chopped
A small handful of chopped fresh parsley, mint, and coriander
Salt and black pepper for seasoning
Cooking oil for frying

Soup
500-600 ml of chicken or beef broth. You can also make the soup without the broth then the soup will just be lighter
1 medium onion, chopped
5 medium garlic cloves chopped
A cup of yellow or red lentils. Some recipes use halved peas. Peas must be soaked overnight to soften, lentils don’t need soaking
1 teaspoon turmeric powder
2 teaspoons cumin powder
Salt and black pepper for seasoning
200 ml of pomegranate molasses
Fresh pomegranate seeds for garnish
For serving Greek type yogurt
Chopped fresh coriander for serving
Olive oil for browning onions and garlic

Preparation:
1. To make meatballs, chop the onion, garlic, parsley, coriander, and mint. Mix with minced meat and season with salt and pepper.
2. Form balls 2.5 to 3 cm in diameter, heat the oil in a pan, and lightly fry the meatballs until they are at least partially browned. Put aside.
3. Chop the onion and garlic, brown in a thick-bottomed soup pot for a few minutes
4. Add the broth or water and lentils, simmer for 15-20 minutes until the lentils are almost soft
5. Add the meatballs together with the frying oil of the meatballs, bring the soup to a boil and simmer on low heat for 10-15 minutes.
6. Add pomegranate molasses, stir and cook for a few more minutes. If the soup seems too sour, add a little sugar, but you don’t have to. This soup must be sour.
7. Put the soup in bowls and add chopped fresh coriander, a spoonful of yogurt and sprinkle with fresh pomegranate seeds to serve
Ready !!

Philipino eggplant omelet (Tortang talong)

Philipino eggplant omelet (Tortang talong)

, , , , , , , 0

I am posting here two versions of one dish from Philippine national cuisine. The name of the dish is Tortang talong and its variation is Rellenong talong. Tortang talon means eggplant omelet in translation and rellenong talong means stuffed eggplant omelet. This food is very common in the Philippines, both as home food and also as street food.
I like eggplants in any form and I have tried to find different ways to cook these vegetables. I have made Philippine eggplant omelet many times and it always tastes good. The stuffed version of this dish is much more difficult to prepare because the eggplant tends to be soft and a little difficult to handle. But even if it doesn’t turn out perfect in form, the taste is still great.
It can be prepared in a simplified way by boiling the eggplant for about half an hour until it is soft and sinks into the loess. In a classic way, it can be prepared on charcoal grills or in the oven. In the latter cases, the eggplant retains its warmth or the smell of the grill, which makes the food even better, but I have done it by cooking the eggplant, and this is how the food is delicious.

Preparation time: 30 min baking and preparation of eggplant, 10 min preparation of omelet
Level: average
Quantity: for two

Ingredients:
Tortang talong
2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying

Rellenong talong

2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying
100 g of minced beef
A handful of cherry tomatoes or half a 400 ml canned tomatoes
1 small onion

Preparation:
1. Boil the aubergines in hot water or bake on charcoal or oven until the aubergines are soft and the peel comes off lightly
2. Peel the eggplant. For easier handling, if you plan to make a stuffed eggplant omelet, peel on one side only. The cream on the other side holds the eggplant together better.
3. Beat the eggs and season with warm and pepper
4. For stuffed eggplant omelet, chop onions and tomatoes, fry minced meat and onions and tomatoes for about 5 min
5. Press the eggplant flat with a fork, but make sure that you do not break the flesh and that it remains in the piece.
6. Place the eggplant in the egg mixture and then in a hot pan. When making the stuffed eggplant, place the side with peel of the eggplant below on the pan and cover the top with the minced meat, onion, tomato mixture, cover the pan and let the egg clot.
7. To make a regular eggplant omelet, fry the eggplant dipped in the egg on both sides over medium heat until the egg turns golden brown. If necessary, add additional omelet mixture with a spoon.
8. It is difficult to turn around a stuffed version. I did it by sliding the omelet onto a plate, placing it on the plate pan, and turning the plate upside down with a sharp motion so that the omelet fell back into the pan. Fry the omelet until golden brown.
9. In the case of a regular eggplant omelet, handling is easy and the eggplant can be turned over very easily with a pan spatula or fingers grasping the eggplant stalk, which I always attach
10. When the omelets are ready, place them on a plate, garnish with herbs
Ready!!

Load More

only ragazze
sessohub.net

porno shy teen gets her mouth fucked like a cunt.
www.xxx-in.pro
free sex