Empanadas with mushrooms, fillet muscles and cabanos

Empanadas with mushrooms, fillet muscles and cabanos

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For the crust, I mixed the flour with the salt and the cold butter cut into cubes. I then added eggs and kneaded a dough until it became non-sticky.

I wrapped it in foil and put it in the fridge until I prepared the filling.

I hardened the carrot and the mushrooms with a little oil. I then added the sliced ​​fillet muscle and the chopped cabanos as well.

I seasoned, I put the garlic, greens and a little Iuţel sauce.

From the prepared dough I spread a very thin sheet and cut round shapes with a bowl.

I put the filling on each piece, I put Feta cheese on top, I greased the edges with egg, I folded them in two, I glued the edges, then I pressed them with a fork.

I greased it with egg and sprinkled it with paprika.

I put them in the oven on the right heat for 20 minutes.

I also served them with Iuţică sauce.

Good appetite!!!!

Fair at MADR on World Food Day

On October 16, the Food and Agriculture Organization of the United Nations (FAO) celebrates World Food Day. The Ministry of Agriculture and Rural Development joins the FAO initiative to celebrate this day, by organizing a fair in the courtyard of the institution, between 14 and 16 October 2016, in which agricultural producers and processors will exhibit traditional products and made according to established recipes.

There will also be products registered on European quality systems, such as: Topoloveni plum magiun (the first product with Protected Geographical Indication & # 8211 PGI for Romania, since 2011), Sibiu salami (the second product with Protected Geographical Indication & # 8211 PGI for Romania since February 2016), Telemeaua de Ibăneşti (first product with Protected Designation of Origin & # 8211 PDO for Romania since March 2016). In addition to the Romanian products protected at European level, there will be Novacul smoked by Ţara Bârsei, Mackerel smoked by the Danube and Cheese Cheese, products in various stages of acquiring the "Protected Geographical Indication" protection (I.G.P.) at the level of the European Union.

Visitors will have the opportunity to find traditional products, registered on the national scheme & # 8211 eggplant or bean zacusca, long smoked pecie, blackberry jam, bitter cherries or blueberries, Cozonac Domnesc from the region of Moldova, as well as products made in the area amount.

At the same time, there will be producers of fruits and vegetables, honey and hive products, but also those of wine and brandy. The folk craftsmen want the whole rural landscape in the yard of the Ministry of Agriculture presenting to the visitors the traditional Romanian or popular wipes made of borangic cloth woven by hand and other handicrafts.

List of products that will be found at the fair:

Products made afterestablished recipes:

Cheese Rucăr, Cheese Dalia (Mureș)

Cabanos, Smoked fillet muscle, Boneless smoked ham, Parisian, Beef sausages, Torpedo salami, Pressed Ciolan (Ilfov)

Dairy products made according to the recipe established in Harghita.

Traditional products:

Chişcara, Outlaw Muscles, Boyar Sausages, Hittite Rib, Baked Muscles, Peasant Ham, Drum & # 8211 products by BACIU (Suceava)

Fish sticks, Carp caviar salad, Transylvanian caviar salad, Fish pastrami, Transylvanian trout, Smoked batog produced in the Carpathian Delta (Brasov)

Bitter cherry jam, Strawberry jam, Cherry jam, White cherry jam, Raspberry jam, Cranberry jam, Blackberry jam, Eggplant zacusca, Bean zacusca, Mushroom zacusca, Zacus product by VRÂNCIOAIA (German)

Beef Telemea, Bellows Cheese, Cottage Cheese, Cheese, Sheep and Veal Sausages, Sheep Telemea, Urda, Smoked Bacon, Pork Pastrami, Aries Pastrami, Pork and Veal Sausages, Bellows Cheese, Fir Pasta calves produced by FERMA ISTRATE - FUNDATA (Brașov)

Fir bud syrup, Shock flower syrup, Cranberry jam, Raspberry jam, Blackberry jam produced by FENECHIU (Covasna)

Cream and sweet cheese produced by UNGUR DE PRELUCA (Maramures)

Smoked trout in fir cob & # 8222DOFTANA & # 8221 (Prahova)

Cozonac DOMNESC (Botosani)

Buzdugan plum brandy and magician (Arges)

"Deltaica" salad with carp caviar, pike caviar, Pasta "Deltaica" silver carp, catfish, Sardine "Deltaica" marinated in oil, spicy oil, Batog "Deltaica" silver carp, catfish (Tulcea)

Caltaboș oltenesc, Pork halves, Sausages with ax, Peasant drum, Sausages with ambat, Garlic bacon, Smoked meat on garnish, Perpetual mussels, Sausages with garlic scents & # 8222Ca Altădată & # 8221 (Vâlcea)

Marinated mackerel, Zacusca with fish, Carp caviar salad, Pike caviar salad & # 8222VICTORIŢA & # 8221 (Bucharest)

Spicy Sausages, Smoked Homemade Sausages, Long Smoked Sausage, Smoked Fish, Smoked Cliché CORDIȘ (Sălaj)

Pumpkin Pie, Cheese Pie (Constant)

Other products:

TEAS, OIL, ESSENCES: Lavender essential oil, Pressed sunflower oil, Pressed sunflower oil, Pressed sunflower oil (Bihor, Giurgiu, Vaslui)

Dolls in folk costumes, reconditioning of old folk costumes, tablecloths, various traditional objects (spoons, spindles, dowel boxes, horseshoes) with flowers from corn cloth sheet, etc.

What wood essences are used to smoke meat dishes?

Smoking is done only with hardwood sawdust: beech, hornbeam, oak, sessile oak, alder, maple, ash, elm, birch, plum, apricot, cherry, sour cherry, apple. Smoking with softwood sawdust (conifers: fir, spruce, pine, larch) is done in the Black Forest (Schwarzwald) in Germany and in some areas of Tyrol but the smoke is intense and pungent so it must be dosed carefully. The P.A.L. sawdust sausages are not smoked. or with remnants of lacquered parquet (containing turpentine and phenols) because smoked ham it gets sour, bitter or dark and smells weird. For an even more delicious aroma on the sawdust can be sprinkled, as desired, onecomplicated spice ground: allspice, marjoram, juniper berries, rosemary, basil.

Sausage for smoked sausages is purchased in summer, when almost no one is looking for such a thing. In winter you don't find much, because the whole nativity goes after sawdust. Sawdust can be stored / stored in a dry place, only in jute bags or raffia bags. In nylon (plastic) bags it molds and just when you need it you can throw it in the trash. I bought white raffia bags of 55 x 100 cm. A bag well filled (stuffed) with sawdust and tied around the neck has approx. 40 cm in diameter and about 80 & # 8211 85 cm high. I said there was half a bag of sawdust in my smoking hearth. But it does NOT fit ANYWAY!

I take out the inner box in the yard and place it on 4 bricks. When I pour it into the metal box, the sawdust is very loose. That's why I pour it in several layers, which I pack very well. I tread the first layer well with my feet. The second layer, well ironed. The third layer, too. And so on until the inner metal box is filled with the top with dry and well-pressed sawdust. Otherwise, 1/2 bag of sawdust does not fit. If the sawdust in the box remains loose, it will burn very quickly, in just two hours. It burns with an open flame and no more smoke! If it's well compacted & # 8211 ironed, then it's just smoldering the embers, all night, with thick smoke.

I make the fire with the wood fires placed on the surface of the sawdust and I wait for the embers to form.

This is what the embers look like, only good for smoking.

Then I carefully move the box with embers, and place it in the larger box.

I put the lid on and mount the "sandramaua" of pipes and elbows.

A portion of this embers smells from evening until the next morning, ie approx. 12 hours of smoke. For two nights of smoking, a whole bag of sawdust is consumed, which means approx. 24 hours of smoking. That is, 2-3 nights of smoking are enough for sausages, blood sausages, caltaboș, maioş (lebervurst). The drum can stay in the smoke for 4 nights. For hams and bacon it does not spoil even 6-7 nights of smoking.

Cold smoke colors more slowly than smoking hot smoke, also known as "hitting" (from German lb. Hitze = heat). Instead, cold smoke penetrates deep into sausages and smoked products. Increases the shelf life (decreases the degree of perishability) of products because it has fungicidal (anti-fungal) and bactericidal (anti-bacterial) role.

When smoking starts, I control the temperatures with my palm. The first elbow, which is connected to the outer metal box, is very hot.

The last / third elbow, which is already entering through the smokehouse door, is barely warm (not really cold). The smoke from the pipes migrates on an ascending route (from bottom to top). The temperature of the cold smoke is approx. 20 C. You can sleep peacefully all night. No fire hazard may occur during smoking.

The compounds in the smoke, tar vapors condense on this path and drain back (from top to bottom). It was dripping from the pipes through the drain holes I made at the bottom of the pipes. By morning, the residue solidifies like icicles (stalactites) hanging on the pipes. I stay outside the smoking room.

Throw the cold ash the next day before putting a new slice of sawdust on the fire.

Our Arad sausages are smoked with cold smoke (family recipe) & # 8211 see here.

Homemade sausages - Arad family recipe

Also in the cold we smoke the bacon plates (bacon, cliché) & # 8211 the recipe here.

Kaiser (rib, pork breast) is smoked with cold smoke & # 8211 the recipe here.

So are the caltabos (the recipe here) and leber (the recipe here) smokes cold.

Large hams (ham, ham or ham) are also smoked cold & # 8211 see here.

Cold smoking with smoker (grill with smoking function)

Smoking with cold smoke can also be done with a grill equipped with a smoker. Details about it can be found below. Work with smaller amounts of sausages and the smoke / embers must be maintained and supervised. The advantage is that such a grill can be placed in small spaces.

That's how I smoked homemade Rose sausages (see recipe here).

Saturday, April 28, 2018

Chicken breast with mustard sauce

chicken breast
4 tablespoons mustard
the juice of a lemon
1 tablespoon olive oil
2-3 tablespoons honey
2 cloves of garlic
salt pepper

Method of preparation:
1. Saute the chopped onion in 2-3 tablespoons of olive oil until it becomes slightly glassy.

2. Remove from the heat and arrange the sliced ​​potatoes around in the pan.

3. Sprinkle with olive oil and sprinkle with pepper and salt to taste. Put foil or a lid on top and bake for 15-20 minutes.

4. Meanwhile, mix in a bowl all the ingredients for the sauce (mustard, lemon juice, honey, garlic, salt and pepper to taste).

5. Arrange the chicken breast pieces over the potatoes and pour the sauce on top. Put baking paper or foil on top and bake for 35 minutes.

6. Take the foil / paper and let the chest brown for another 15 minutes.

Empanadas with mushrooms, fillet muscles and cabanos - Recipes

recipe (after the blackberry made by me and not the one on the net)

- 1 1/2 cup sugar (I measured all the ingredients with a 250 ml cup)
- 1 1/2 cana faina
- 1 cup of milk
- 1 cup of oil
- 5 eggs
- 4 tablespoons of cocoa
- 6 tablespoons ground walnuts
- an envelope of vanilla sugar
- an envelope of baking powder
- a full cup of large pieces of pre-fried walnuts
- 50 g raisins soaked in cherries
- a handful of sour cherries

In a bowl, mix the sugar, vanilla sugar, cocoa, then gradually add the milk and oil, until well blended. Put it on the fire and let it boil. A cup of this composition stops.
The rest of the chocolate syrup is left to cool, then mix with 5 yolks, add ground walnuts, flour mixed with baking powder and finally the beaten egg whites and large pieces of walnuts.

Tuesday, May 22, 2018

How do we prepare mushrooms with olives? See the recipe below

Method of preparation:
500 g mushrooms
2-3 onions
1 teaspoon flour
100 ml wine
250 ml of soup or water
2 bay leaves
10 peppercorns
1 / 2-1 lemon
150200 g olives
400 ml of tomato juice or 500 g of tomatoes
salt, pepper, 150 ml oil
1 bunch green parsley or dill

Optional: 1 kg of leeks

How do You Make Greek Mushrooms? See the recipe below

Ciuperci à la grecque is a fasting recipe, but it is welcome at any time of the year. Especially if you like mushrooms. Here is the recipe:

1 kg of mushrooms
2-3 onions
100 ml oil (preferably olive)
50-100 wine (preferably white)
2 green links (dill, parsley)
1 lemon
pipier, salt.

Method of preparation:
Mushrooms are cleaned, washed, sliced. Finely chop the onion, fry in oil with a little water, add the mushrooms, salt and pepper. When the mushrooms have softened, quench with wine, add 1 more chopped parsley and lemon juice and simmer for a little longer (1-2 boils). When serving, garnish with lemon slices and sprinkle with greens (dill).
They eat cold.

Source: Anton, Hope. Naturist therapeutic guide. Fasting recipes / Speranța Anton. 4th edition. Iași: Polirom, 2008, p. 463.

Parliamentary menu prices: Soup & # 8211 1.25 lei, Pork fillets & # 8211 6.45 lei, Cakes & # 8211 1 lei

At the canteen in the Chamber of Deputies, the subsidized one, they are prepared for all tastes and for all pockets. A parliamentarian can eat lunch for 10 lei.

That's if you choose the cheapest dishes from the menu. For the first course, a borscht with vegetables costs 2.13 lei, and a bun sells for 50 bani.

In the second way, he can choose a pea dish, which costs 2.58 lei, and a white cabbage and red cabbage salad costs 1.91. What's more, in the 10 lei budget there is still money for a chocolate ecler (1.78 lei), but also for a bottle of water.

How much does the meal at the Parliament canteen cost and what does the menu for the elected include? As the menu changes every day, the 465 parliamentarians have some dishes to choose from. There are four types of soups on the menu, and the most expensive is belly soup. A portion costs 6.66 lei.

The chosen ones have a variety of goodies: from grilled cabanos (3.54 lei), smoked ciolan (3.34 lei), beef antricot (7.74 lei) to grilled escalope, which costs 8, 11 lei per portion.

The most expensive dish on the menu is for those who prefer fish. A portion of grilled pikeperch fillets costs 10.28.

alt = "Baked polenta_with_mushrooms_and_bacon_18" /> Baked polenta with mushrooms and bacon from: bacon, onion, garlic, mushrooms, lettuce, mushrooms, salt, pepper, chicken soup, corn, butter, olive oil and mozzarella. Ingredients: 3 slices of bacon 1 onion, cut into thin slices 1 clove of garlic, chopped 1 cup mushrooms, sliced ​​2 cups chopped lettuce leaves… /> Stew with chicken liver and venison from: venison pulp, coriander, thyme , rosemary, oil, chicken liver, marjoram, sage, smoked bacon, red onion, salt, pear, mushrooms, red wine, white peas and white beans. Ingredients: 1.5 kg ground coriander venison pulp, thyme, rosemary oil 200 g chicken liver marjoram, sage 200…

Tomatoes - 71 recipes

Cooking recipes with tomatoesi - delicious soups and broths, sauces for pasta, salads, stuffed tomatoes, etc.

Tomatoes or tomatoes are a much sought after vegetable all year round, irreplaceable in cooking or salads. From these are prepared consistent juices, rich in vitamins, broth, concentrated pasta, preserves, paprika, vitamin flour, compote, jam or even jam.

  • water 83.7%
  • carbohydrates 3.40%
  • protein 1.25%
  • vitamin A 2-6 mg
  • vitamin B1 mg 0.03-0.1
  • vitamin B2 mg 0.05-0.07
  • vitamin C mg 0.005-0.008
  • vitamin P mg 0.1-0.2

There are varieties of tomatoes for salads, varieties for industrialization, for canning, etc. If we want to prepare, for example, a salad, we will buy tomatoes of large and fleshy varieties, with thin, smooth, homogeneously colored skin. They have a pleasant taste and a higher proportion of sugars and acidity.

Varieties for industrialization have smaller fruit and thicker skin. They are musty, with a lot of dry matter. They are used for juices, broth, tomatoes in broth, canned bottles, canned soups, etc.

Depilation of tomatoes is very easy if we boil them in boiling water for a few minutes then pass them under a stream of cold water.

Empanadas with mushrooms, fillet muscles and cabanos - Recipes

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Video: making special chicken mushrooms empanada (July 2022).


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