http___onedishdude.blogspot.com_2013_07_01_archive.html.xml
http___gastrolog.bloger.index.hr_post_nekoliko-jela-od-piletine-i-ostalo-pogledajte-dobar-izbor-hrane-_124041.aspx_1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 16.2 17.1 17.2 17.3 17.4 17.5 18.1 18.2 19.1 20.1 21.1 22.1 23.1 24.1 25.1 25.2 25.3 26.1 27.1 28.1 29.1 30.1 30.2 30.3 30.4 31.1 32.1 33.1 34.1 35.1 35.2 35.3 35.4 35.5 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1 47.1 48.1 49.1 50.1 51.1 52.1 53.1 54.1 54.2 54.3 54.4 55.1 56.1 56.2 56.3 57.1 58.1 59.1 59.2 59.3 60.1 61.1 62.1 63.1 64.1 65.1 66.1 67.1 68.1 69.1 70.1 71.1 72.1 73.1 74.1 75.1 76.1 77.1 78.1 79.1 79.2 79.3 79.4 79.5 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 90.1 91.1 92.1 93.1 94.1 95.1 96.1 97.1 98.1 99.1 100.1 101.1 102.1 103.1 104.1 104.2 104.3 104.4 105.1 105.2 105.3 105.4 106.1 106.2 106.3 107.1 107.2 107.3 107.4 108.1 109.1 110.1 111.1 112.1 113.1 114.1 115.1 116.1 117.1 118.1 119.1 120.1 121.1 122.1 122.2 123.1 124.1 124.2 124.3 124.4 124.5 125.1 126.1 127.1 128.1 129.1 129.2 129.3 129.4 129.5 130.1 131.1 132.1 133.1 134.1 135.1 136.1 137.1 138.1 139.1 140.1 141.1 142.1 143.1 144.1 145.1 146.1 147.1 148.1 149.1 150.1 151.1 152.1 152.2 152.3 153.1 153.2 153.3 154.1 155.1 155.2 156.1 156.2 156.3 156.4 157.1 157.2 157.3 158.1 159.1 160.1 161.1 161.2 161.3 161.4 161.5 161.6 161.7 161.8 162.1 163.1 164.1 165.1 166.1 167.1 168.1 169.1 170.1 170.2 170.3 171.1 172.1 173.1 173.2 174.1 174.2 175.1 176.1 177.1 177.2 177.3 178.1 179.1 180.1 181.1 182.1 183.1 184.1 185.1 186.1 186.2 186.3 186.4 186.5 186.6 187.1 187.2 188.1 189.1 190.1 191.1 191.2 192.1 193.1 194.1 195.1 196.1 197.1 197.2 197.3 197.4 197.5 197.6 198.1 199.1
Brownies from allrecipes.com and frosting from sixsistersstuff.com Wednesday, July 31, 2013 Chocolate Fix! Homemade Brownies with Chocolate Frosting Ingredients: 1/2 cup vegetable oil 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Preparation: Preheat oven to 350 degrees. Grease a 9x9 inch baking pan. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before frosting. Frosting Ingredients: 3 tablespoons of Cocoa 1 1/2 cups powdered sugar 3 tablespoons of butter (room temperature) 3 tablespoons of warm milk Mix above ingredients until smooth. Add more powdered sugar if you like the frosting a little thicker. If it’s too thick, just add a little more milk. Brownies from allrecipes.com and frosting from sixsistersstuff.com Posted by One Dish Dude at 7/31/2013 06:54:00 PM No comments: Sunday, July 28, 2013 Interesting Color Combo! A new tablecloth calls for a new tablescape. This tablecloth with its bright bold colors was found in an antique store. I love the graphic floral design and the vibrant colors. The table uses Fiesta in Lapis, Sapphire, Vintage Cobalt, Flamingo, and Cinnabar, plus Harlequin Mauve (which is sometimes referred to as Becky Blue after a collector who loved that color). Posted by One Dish Dude at 7/28/2013 04:49:00 PM 2 comments: Labels: Fiesta, Tablescapes Wednesday, July 24, 2013 Gold Medal Sizzling Fajitas This recipe came from www.foodnetwork.com. It is as good as any restaurant's fajitas. If you want a satisfying meal, then try these fajitas, but be sure to make some homemade guacamole to serve with them. I also served the fajitas with refried beans and spanish rice. The whole family thought it was a hit! Gold Medal Sizzling Fajitas Ingredients: 1/4 cup vegetable oil, divided 3 tablespoons lemon juice 1 garlic clove, minced 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder Dash hot sauce Salt and black pepper 1 1/2 pounds boneless, skinless chicken breast (you can use skirt steak or shrimp also) 1 medium onion, halved and sliced lengthwise 1 green bell pepper, sliced 1 red bell pepper, sliced 8 flour tortillas 1 lime, juiced, for topping Guacamole, salsa, cheddar cheese, and sour cream, for topping Directions: In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak. Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Slice chicken into strips and cook chicken until cooked through, about 5 minutes per side. In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments. From www.foodnetwork.com Posted by One Dish Dude at 7/24/2013 08:07:00 PM No comments: Monday, July 22, 2013 Chicken and Noodles Easy and Quick Chicken and Noodles Ingredients: 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of celery soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 (14.5 ounce) can chicken broth 1 soup can of water 2 cups diced, cooked chicken breast meat 2 teaspoons onion powder 1 teaspoon seasoning salt (I used Jane’s Crazy Mixed Up Seasoning Salt) 1/2 teaspoon garlic powder 1/2 teaspoon thyme 1/2 teaspoon thyme 1 (16 ounce) package wide egg noodles, cooked al dente Preparation: In a large pot, mix the cream of chicken soup, cream of mushroom soup, cream of celery soup, chicken broth, and chicken meat. Season with onion powder, thyme, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes. Serve over mashed potatoes. (adapted from allrecipes.com) Posted by One Dish Dude at 7/22/2013 06:51:00 PM No comments: Labels: Chicken, Comfort Food, Recipes Thursday, July 11, 2013 Lemon Blueberry Pound Cake Lemon Blueberry Pound Cake Recipe from Taste of Home 1/3 cup butter, softened (5 tablespoon + teaspoon) 4 ounces of cream cheese, softened 2 cups sugar 3 eggs 1 egg white 1-2 tablespoons grated lemon peel (the peel of 2 whole lemons) 2 teaspoon vanilla extract 2 cup fresh or frozen blueberries 3 cups flour, divided 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 – 6 oz container lemon yogurt 1/4 cup lemon juice Glaze 1 ½ cups confectioners’ sugar ¼ cup fresh lemon juice Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Add lemon juice. Fold in blueberry mixture. Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes. In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings. Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan. Posted by One Dish Dude at 7/11/2013 07:24:00 PM No comments: Tuesday, July 9, 2013 Farmers' Market Pasta Salad This is so refreshing and easy! Farmers' Market Pasta Salad Ingredients: 1 lb. of tri-color rotini pasta 1/2 cup red onion, diced 1/2 cup cucumber, diced 1/2 cup bell pepper, diced (use green, red, or yellow bell or all three mixed) 1 cup tomatoes, diced 1 cup Italian dressing (I used Wishbone Fat-Free) 1/2 cup Parmesan cheese Fresh Herbs of your choosing (optional) I added some fresh dill. Basil, chives, or parsley would be good as well. Preparation: Prepare pasta according to package. Rinse in cold water. Add pasta and vegetables and toss with dressing and cheese. You can also add other veggies--zucchini would be very good in it. Chill before serving. Posted by One Dish Dude at 7/09/2013 08:45:00 PM No comments: Labels: Pasta, Recipes, vegetables Monday, July 8, 2013 Breakfast for Dinner Have you ever been to the Cheesecake Factory for Sunday brunch and had their Lemon Ricotta Pancakes? If you have a craving for those on a regular basis, this recipe is a great substitute. It is as good as Cheesecake Factory. I served with a little butter and fresh blueberries, but if you prefer, you can prepare a strawberry syrup and top with fresh strawberries. Add whipped cream if you so dare. Lemon Ricotta Pancakes Ingredients: For the pancakes: 3/4 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 2 beaten eggs 1 cup ricotta cheese 1/2 cup milk plus 2-3 tablespoons (check consistency and add more milk if needed) 3 tablespoon sugar zest from 1 lemon 1 teaspoon lemon juice Serve with butter and fresh blueberries or with the strawberry syrup below. For the syrup: 4 cups fresh strawberries, diced 2 cups sugar 1/4 teaspoon lemon juice For serving: fresh sliced strawberries Preparation: For the pancakes: In a large bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, sugar, lemon zest and lemon juice. Dump the wet ingredients into the dry ingredients and stir just until combined. Heat a griddle over medium heat and lightly grease. Pour about 1/3 cup of the batter onto the griddle and cook until bubbly. Flip and cook until the pancake is golden. For the syrup: Process the strawberries in a food processor or blender until smooth. Pour through a wire mesh to remove all the seeds. Combine the strawberry puree, sugar and lemon juice in a pan over low heat until the sugar dissolves. Bring to a boil, then reduce the heat and cook for 5 minutes. If foam forms on the top, use a spoon to skim it off. Remove from the heat and cool. *The syrup recipe makes more than needed. The recipe can be easily halved, or refrigerate the remaining syrup and use to pour over ice cream. Pancake recipe adapted from: Better Homes and Gardens New Baking Book Posted by One Dish Dude at 7/08/2013 06:14:00 PM No comments: Wednesday, July 3, 2013 Thyme for Chicken The best thing about summer is all the fresh vegetables and herbs. I used thyme from my garden, and vegetables from the farmers' market to prepare this supper. I served this chicken dish over mashed potatoes. I prepared a green salad with those fresh veggies to serve on the side. You can't beat fresh summer tomatoes. I was able to try a new tomato at the farmers' market called a chocolate cherry tomato. It tastes like a tomato, but it is deep purple in color. Very good! Chicken Tenders with Baby Portabella Mushrooms and Thyme Sauce starter: 2 cups chicken broth (1 can) 1 small carrot, diced 1 celery stalk, diced ¼ cup onion, diced 1 bay leaf 1 garlic clove, minced Combine above ingredients in a sauce pan and boil for 10 minutes, reducing by half. Strain and reserve liquid. You will use this later for the sauce. 6 chicken tenders 1 cup flour ¼ tsp. salt ¼ tsp. pepper 1 tablespoon butter 1 tablespoon olive oil Combine flour, salt, and pepper. Dust chicken with flour mixture and brown on olive oil and butter over medium heat. You want a nice brown crust on the chicken, but it doesn’t have to be cooked through as you will finish it in the oven. 2 cups baby portabella mushrooms ¼ cup onions sliced 1 tablespoon butter 1 tablespoon olive oil 1 tablespoon fresh thyme 2 tablespoons cornstarch 2 cups water Sauce starter In same pan that you browned chicken, add oil and butter and deglaze pan. Sauté onion and mushrooms until soft. Dissolve cornstarch in water. Add sauce starter to mushrooms and then add cornstarch mixture, and thyme and stir until thickened. Add chicken tenders back into pan and bake at 350 degrees for 20 minutes. I use an oven-proof skillet, but you may use a baking dish if you choose. Serve over mashed potatoes and an accompanying green salad. Your family will thank you! Posted by One Dish Dude at 7/03/2013 06:42:00 PM No comments: Tuesday, July 2, 2013 When life gives you lemons... This is a simple, luscious pie from food.com. It is light and refreshing for a summer evening dessert. Lemonade Pie 1 (6 ounce) can frozen lemonade 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container Cool Whip 1 graham cracker crust (store-bought) Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons. Posted by One Dish Dude at 7/02/2013 06:40:00 PM No comments: Subscribe to: Posts (Atom)
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 14.2 14.3 14.4 14.5 15.1 15.2 16.1 16.2 16.3 16.4 17.1 17.2 17.3 18.1 18.2 18.3 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 30.2 30.3 30.4 30.5 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 41.2 41.3 41.4 42.1 43.1 44.1 45.1 46.1 47.1 48.1 49.1 50.1 51.1 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 59.2 59.3 59.4 59.5 59.6 59.7 59.8 59.9 59.10 60.1 61.1 62.1 63.1 64.1 65.1 66.1 67.1 68.1 69.1 70.1 71.1 72.1 73.1 74.1 75.1 76.1 77.1 78.1 78.2 78.3 78.4 78.5 78.6 78.7 78.8 78.9 78.10 78.11 78.12 78.13 78.14 79.1 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 90.1 91.1 91.2 91.3 91.4 91.5 91.6 91.7 91.8 91.9 92.1 93.1 94.1 95.1 96.1 97.1 98.1 99.1 100.1 101.1 102.1 103.1 104.1 105.1 105.2 105.3 106.1 107.1 108.1 109.1 110.1 111.1 112.1 113.1 114.1 115.1 116.1 117.1 118.1 118.2 118.3 118.4 119.1 120.1 121.1 122.1 123.1 124.1 125.1 126.1 127.1 128.1 129.1 130.1 131.1 132.1 132.2 132.3 132.4 132.5 132.6 132.7 133.1 134.1 135.1 136.1 137.1 138.1 139.1 140.1 141.1 142.1 143.1 144.1 144.2 144.3 144.4 145.1 146.1 147.1 148.1 149.1 150.1 151.1 152.1 153.1 154.1 154.2 154.3 154.4 154.5 154.6 154.7 155.1 156.1 157.1 158.1 159.1 160.1 161.1 162.1 163.1 164.1 165.1 165.2 165.3 165.4 165.5 165.6 165.7 166.1 167.1 168.1 169.1 170.1 171.1 172.1 173.1 174.1 175.1 176.1 177.1 178.1 179.1 180.1 180.2 180.3 180.4 180.5 180.6 180.7 180.8 180.9 180.10 180.11 180.12 180.13 181.1 182.1 183.1 184.1 185.1 186.1 187.1 188.1 188.2 188.3 189.1 190.1 191.1 192.1 193.1 194.1 195.1 196.1 197.1 198.1 199.1 200.1 201.1 202.1 203.1 204.1 205.1 205.2 205.3 205.4 205.5 205.6 205.7 205.8 205.9 206.1 207.1 208.1 209.1 210.1 211.1 212.1 213.1 214.1 215.1 216.1 216.2 216.3 216.4 216.5 217.1 218.1 219.1 220.1 221.1 222.1 223.1 224.1 225.1 226.1 227.1 228.1 228.2 228.3 228.4 228.5 228.6 229.1 230.1 231.1 232.1 233.1 234.1 235.1 236.1 237.1 238.1 239.1 240.1 241.1 241.2 241.3 241.4 241.5 241.6 242.1 243.1 244.1 245.1 246.1 247.1 248.1 249.1 249.2 249.3 249.4 250.1 251.1 252.1 253.1 254.1 255.1 256.1 257.1 258.1 259.1 260.1 260.2 260.3 260.4 261.1
Punjena Pileca Prsa Vreme Spremanja: Ispod 60 Minuta Obrok: Glavno Jelo Sastojci: - 4 velika pileća fileta (prsa) - 50 g maslaca - 3 velika praziluka, iseckana na kružiće - 1 kašičica limunove kore - so i biber - 250 ml pileće supe (može i od kocke) ili pola količine supe, a pola suvog belog vina - 120 ml šlaga ili pavlake - 1 kašika limunovog soka Umesto praziluka, možete upotrebiti crveni luk, koji je sladak. Isecite filete po horizontalnoj liniji, po sredini, tako da napravite džep, a ne prosečete do kraja. Otopite pola količine maslaca na tihoj vatri, u najvećem tiganju koji imate. Dodajte praziluk i koru od limuna i pržite 15-20 minuta povremeno mešajući. Prespite u činiju i dodajte so i biber po želji. Očistite tiganj. Napunite prsa ovom smešom kao da punite džep. Onda pomoću čačkalica zatvorite da punjenje ne ispada. Otopite ostatak maslaca na tiho, dodajte punjena prsa i ispržite ih malo sa obe strane dok ne dobiju blagu braon boju. Dodajte supu i zagrejte do ključanja. Poklopite i neka vri deset minuta da se piletina lepo skuva. Na pola kuvanja okrenite. Izvadite meso i nastavite da kuvate dok se količina tečnosti ne smanji na polovinu. Umešajte pavlaku i kuvajte ponovo dok se količina ne prepolovi. Umešajte sok od limuna, so i biber. Izvadite čačkalice i isecite svaki komad na kolutove debljine oko 1 cm. Prelijte sosom i servirajte. Prijatno! GRATINIRANI ĆUREĆI ODREZAK SASTOJCI: 200 g ćurećeg filea 0,50 g španaća 0,30 g svežeg sira 0,30 g polutvrdog sira vrhnje za kuvanje sol biber gustin PRIPREMA: Izmiešati španać i svjži sir. Nadjenuti Ćureći odrezak sa španaćem i sirom. Preklopiti i popržiti na tavi. Posudu za pečenje namazati maslacem, staviti prženi odrezak u posudu za pečenje i preliti vrhnjem za kuvanje. Prekriti šnitama polutvrdog sira i zapeći u salamanderu ili pećnici. Služiti uz krokete i lešo povrće: brokulu, Karfiol šargarepa. PILECi ODRESCI U UMAKU POTREBNO: 4 pileca odreska 1 dl bijelog vina 250 g šampinjona 1 dl kiselog vrhnja 80 g margarina sol NACIN PRIPREME: piletina, chicken, poultry, Odreske istucite baticem za meso te popržite sa svih strana na polovici margarina, prelijte vinom i pirjajte dok vino ne ispari. U meduvremenu šampinjone izrežite na listice i pirjajte na preostalom margarinu. U pržene odreske dodajte kiselo vrhnje i šampinjone i kuhajte dok se ne zgusne. Može te ih poslužiti sa pireom od krumpira Kineska piletina s kikirikijem i cilijem POTREBNO: 400 g pilecih prsiju bez kosti 1 žlicica sitno ribanog dumbira 1 žlicica zacina za kinesku kuhinju 1 žlica suhog šerija 1 žlica svijetlog soja umaka 1 nasjeckana svježa ili sušena cili papricica (ako volite ljuto) 1/2 šalice oguljenog kikirikija 1/2 šalice biljnog ulja 1 luk narezan na kriške 1 mala crvena paprika narezana na rombove 1 mala zelena paprika narezana na rombove 1 šalica bambusovih mladica (može i konzervirane) 1 konzerva sojinih klica 2 žlice škrobnog brašna NACIN PRIPREME: piletina,chicken,breast, Narežite piletinu na kocke velicine 2 cm i stavite je u posudu s dumbirom, zacinima, šerijem i sojinim umakom. Dobro ih promiješajte i marinirajte 30 minuta. Pržite cili i kikiriki u vrucem ulju 1 minutu pa ih izvadite. Izlijte polovinu ulja. Pržite luk, paprike i bambusove mladice oko 1 minutu, izvadite ih i gurnite na stranu te pržite piletinu oko 5 minuta. Dodajte pomiješan pileci temeljac, umak, sojine klice i brašno. Pustite da provriju na jakoj vatri i miješajte dok se umak ne zgusne. Vratite mješavinu paprika i umiješajte cili i kikiriki. Nakratko zagrijte. Poslužite s kuhanom rižom. LAZANJE POTREBNO: 4 500 g tijesta za lazanje 400 g naribanog sira Mesni nadjev: 1 glavica luka, 500 g mljevenog mesa umak od rajcice sol papar mljevena paprika origano Bešamel umak: 2-3 žlice brašna 1 dl ulja 1 l mlijeka mljeveni muškatni orašcic NACIN PRIPREME: lazanje, mljeveno meso,ground meat , Mesni nadjev: Sitno narezani luk pirjajte na zagrijanom ulju, dodajte mljeveno meso, posolite, popaprite. Dodajte mljevenu papriku i origano. Povremeno dodajte sok od rajcice. Bešamel umak: Zapržite ulje i brašno. Uz stalno miješanje dodajte mlijeko. Muškatnog orašcica stavite po želji. Lagano kuhajte i miješajta 5-10 min. Tijesto: U kipucu vodu ubacite tijesto. Kratko prokuhajte 5-7 minuta. Bacite vrucu vodu i ostavite pola sata u hladnoj. Slaganje: U pouljenu posudu slažite: red tijesta, red bešamela, red mesnog nadjeva, red naribanog sira. Ponavljajte dok ne potrošite sastojke. Na kraju prelijte s preostalim bešamelom i vecom kolicinom sira. Pecite u pecnici na 180-200 stupnjeva C oko 35 minuta. Lazanje s mljevenim mesom POTREBNO: 30 dkg mljevenog mesa 1 kapula ulje cešnjak 5 dag rajcice u konzervi 1 dl vina sol, papar vegeta peršin NACIN PRIPREME: lazanje, mljeveno meso,ground meat , Sjeckanu kapula izdinstati na maslinovom ulju, dodati mljeveno meso i cešnjak, te to dinstati dok ne ispari sva tekucina. Polijevati sa vodom i vinom. Dodati rajcicu, sol, papar, vegetu i peršin. Kuhati 1 sat. Lazanje napraviti od: 30 dag brašna, 2 jaja, 2 žlice maslinovog ulja, 6 žlica vode i malo soli. Razvaljati tanko i rezati pravokutne komade u obliku škrovade u kojoj cete praviti ovo jelo. Nauljiti škrovadu, staviti prvu lazanju, premazati je bešamel umakom, posuti umakom bolonjeze i tako sve dok se ne dode do zadnje lazanje, te nju obilato premazati bešamel umakom i posuti sirom. Peci 30 min. na 200 C. Bešamel umak: na ulju pržiti 2 žlice brašna, polijevati lagano uz stalno miješanje sa 1/2 l mlijeka. Rori Meksička piletina POTREBNO: pileca prsa ulje chili sol žuta, zelena i crvena paprika luk rajcica manja konzerva crvenog graha manja konzerva kukuruza NACIN PRIPREME: piletina,chicken,breast, Piletinu izreži na kockice, posoli, pospi chilijem u prahu i peci na ulju. U dopola peceno dodaj povrce izrezano na kockice, posoli i peci zajedno s mesom. Pred sam kraj dodaj grah i kukuruz. Pileca prsa sa senfom POTREBNO: 2 komada prepolovljenih pilecih prsa malo senfa 4 ?lice pilece juhe 1 limun 2 žlice octa 4 žlice ulja malo brašna sol papar NACIN PRIPREME: piletina Marinirajte pileca prsa u ulju i octu s malo soli i papra nekoliko sati. Ocijedite, stavite u brašno, te kratko s obje strane propr?ite na malo vrucega ulja. Stavite u vatrostalnu posudu, premažite senfom, prelijte juhom i zapecite u vrucoj pecnici. Poslužite s kriškama limuna, prženim krumpirom i salatom. Dijana Pileca prsa u bijelom umaku POTREBNO: 1kg pilecih prsa 200 g pancete 2 glavice luka list od mladog luka peršin soja sos šampinjoni cešnjak slatko vrhnje NACIN PRIPREME: piletina, chicken, Na malo ulja ispržiti sitno isjeckani luk, kad luk porumeni dodati isjeckani (na centimetar) mladi luk i pancetu i to dalje pržiti na laganoj vatri. Zatim dodati slatko vrhnje, peršin, soja sos i cešnjak. Kad se sos pocne zgušnjavati dodati nasjeckane šampinjone i pustiti još 5-10 minuta da pirja. S time preliti ispecena pileca prsa. Poslužiti uz pire krumpir ili rižu. Pileca prsa prerezati na pola i ispeci na laganoj vatri ili na roštilju. Može i bez mladog luka. Antica PILECA PRSA U UMAKU OD GLJIVA POTREBNO: 2 kom. vecih pilecih prsa umak od gljiva 3 žlice ulja 1 dl bijelog vina peršin sol papar NACIN PRIPREME: piletina Meso odvojite od kosti i oblikujte cetiri odreska. Posolite, popaprite ih i stavite peci na ulje. Tijekom pecenja zalijevajte vinom. Kada odresci omekšaju, dodajte umak od gljiva, nasjeckani peršin i sve kratko još malo prokuhajte Pileca prsa u umaku od kadulje POTREBNO: 1 kg fileta pilecih prsa 2 vrhnja za kuhanje kadulja 1 kocku koncentrata juhe malo maslaca malo brašna NACIN PRIPREME: piletina File odrezati i istuci da budu što tanji, te ispeci na maslacu da posmede. Umak: Rastopiti malo maslaca i dodati mu malo brašna. Tome dodati kadulju i vrhnje za kuhanje, te kockinu juhu. Posoliti. Po potrebi dodavati malo brašna i mlijeka. Kad se umak zgusne, dodati mu šnicle i još pola minute držati na vatri. Poslužiti s njokima. Pileca prsa u umaku od suhi šljiva POTREBNO: 1 kg pilecih prsa 1 vrhnje za kuhanje malo rakije šljivovice malo maslaca 2 žlicice Vegete suhe šljive žlicica cešnjaka u prahu NACIN PRIPREME: piletina Pileca prsa ispecite na maslacu. Na ostatku masti prepeci kockice suhih šljiva. (Šljive prethodno namociti uvodi oko 1 sat da omekšaju). Dodati vrhnje za kuhanje, vegetu, šljivovicu, cešnjak u prahu. Kuhati da zakipi. Umakom preliti meso. Poslužiti uz njoke. Petra Pileci file s ružmarinom POTREBNO: 8 bataka 1 režanj cešnjaka 1 žlica isjeckanog ružmarina izribane kore od 1 limuna 1/2 žlicice crnog papra 1 žlicica soli 14 dag tanko narezanog špeka maslaca 1 poriluk 2 dl slatkog vrhnja NACIN PRIPREME: piletina, panceta Odstraniti meso od bataka oštrim nožem. Pokušati rezati oko kosti tako da meso ostane u jednom komadu. Isjeckati cešnjak na sitno. Izmiješati s ružmarinom, limunovom korom, paprom i pola soli. Namazati mješavinu po gornjoj strani mesa. Zamotati i staviti malo špeka oko piletine. Ispeci u tavi. Narezati poriluk na šnite i popržiti u maslacu u malom loncu. Dodati slatko vrhnje i preostalu sol. Pustiti da kuha 5 minuta. Izvaditi piletinu u vatrostalnu posudu. Preliti vrhnjem i porilukom. Peci u sredini peci oko 15 min. Piletina u umaku od gorgonzole POTREBNO: 250 g pilecih prsa 150 g sira gorgonzola 2 dl vrhnja za kuhanje (papar i vegeta po ukusu) NACIN PRIPREME: piletina, sir Na zagrijanom ulju prepržiti odreske od pilecih prsa, dodati zacine ,vrhnje, i usitnjeni sir. Kuhati na tihoj vatri dok se sir ne otopi. Dobar tek! Piletina s medom POTREBNO: 600 g pilecih fileta 300 g špageta 100 g mrkve 50 g celerova korijena 50 g celerove stabljike 20 g cvjetnog vrcanog meda 1 žlica estragon senfa 1 žlicica kajenskog papra 2 žlice ulja 2-3 žlice soja umaka malo soli 2 žlice nasjeckanog peršina 3 žlicice Vegete NACIN PRIPREME: piletina, perad, Piletinu narežite na kocke, pospite s 2 žlicice Vegete i kajenskim paprom. Senf i med pomiješajte i premažite njima piletinu. Meso ostavite da se marinira najmanje 2 sata. U 3 dl kipuce vode prokuhajte 1 žlicicu Vegete oko 5 minuta. Na zagrijanom ulju popržite mariniranu piletinu. Dodajte povrce narezano na kockice i podlijte s 1,5 dl vode u kojoj ste prokuhali Vegetu. Nastavite dinstati na laganoj vatri dok meso i povrce ne omekša. Umiješajte kuhane špagete, dodajte preostalu tekucinu s Vegetom, soja umak i još sve kratko prokuhajte. Na kraju jelo pospite nasjeckanim peršinom. Višnja PILETINA S KOPRIVAMA POTREBNO: 800 g pileceg fileta 400 g mlade koprive 2-3 režnja cešnjaka maslinovo ulje sol bijeli papar NACIN PRIPREME: piletina, fileti, koprive, nettle, chicken, Koprive ocistimo operemo, narežemo, posolimo, promiješamo i pustimo da stoje 15 minuta da malo opuste i puste tekucinu. Piletinu narežemo na rezance, solimo, paprimo i stavimo na vruce maslinovo ulje. Miješamo da se ne zalijepi. U piletinu protisnemo cešnjak, kratko propirjamo, a kad cešnjak pusti miris dodamo koprive. Pirjamo dok koprive ne uvenu. Piletina s kikirikijem POTREBNO: 4 osobe za 1 paket tijesta (fusili tj. 350-500 g ocišcenih pilecih bataka ili bijelog mesa nasjeckanog na male komadice (cca 2,5x2,5 cm) 2 svježe crvene paprike rezane na male prutice 2 šake kikirikija (može slani iz vrecice) 250 ml vrhnja za kuhanje 1 paketic parmezana chilli po želji origano, bosiljak NACIN PRIPREME: piletina, kikiriki, U woku ili dubljoj tavi na 1 žlicici ulja naglo popržiti piletinu, kada je pri kraju dodati papriku i kikiriki (kojeg ste usitnili-najbolje ga je lagano gnjeciti žlicom tako da se ne pretvori u prah). Malo popržiti, posoliti, dodati chilli i preliti vrhnjem za kuhanje. Kada zavri umiješati parmezan, dodati bosiljak i origano. U to umiješati tijesto koje ste u meduvremenu skuhali al dente (malo tvrde). Poslužiti odmah. Dobar tek i nemojte pretjerati s chillijem ko ja zadnji put.. Piletina s gljivama POTREBNO: 4 veca bataka 1 kg krumpira 1 kapula 15 dag gljiva 2 dl kiselog vrhnja peršin, sol, papar ulje za prženje malo brašna NACIN PRIPREME: piletina, chicken, mushrooms, gljive, šampinjoni, Batake prorezati kod zglobova, posoliti, uvaljati u brašno i lagano ispržiti. Staviti sa strane, pa tu zažutiti luk i dodati gljive. Kad omekšaju dodati sol, papar i vrhnje i grijati do vrenja. Skuhati neoguljeni krumpir, oguliti ga i narezati na ploške. Namastiti vatrostalnu posudu, na dno staviti krumpir, onda piletinu pa gljive. Poklopiti i peci oko 1/2 sata, onda otklopiti i peci dok gornji sloj ne porumeni. Piletina s ananasom POTREBNO: pileca prsa ananas iz konzerve ulje vegeta NACIN PRIPREME: piletina, ananas, Na zagrijano ulje staviti piletinu narezanu na manje kockice i pospete sa malo vegete. Kada porumeni (po želji) dodate ananas izrezanog na kockice. Pustite da se pirja 5 min i zalijete sa sokom od ananasa. Dobar tek! RAŽNJICI OD PILETINE POTREBNO: 600 g piletine 2-3 glavice luka 200 g slanine papar sol ulje za prženje drveni štapici NACIN PRIPREME: piletina Meso isijecite na komade (kao za gulaš), slaninu na ploške, luk na cetvrtine tako da dobijete velike ljuske. Na štapice nabadajte redom meso, slaninu i luk. Posolite i popaprite. Pecite na roštilju ili malo zamašcenoj tavi. Priredio /Ugursuz