http___www.winnerdinners.com_feed_atom__3.xml
http___gastrolog.bloger.index.hr_post_nekoliko-jela-od-piletine-i-ostalo-pogledajte-dobar-izbor-hrane-_124041.aspx_1.xml
1.1 1.2 1.3 1.4 2.1 2.2 2.3 2.4 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 17.1 18.1 19.1 20.1 21.1 21.2 21.3 21.4 21.5 21.6 21.7 21.8 21.9 21.10 21.11 21.12 21.13 21.14 21.15 21.16 21.17 21.18 22.1 23.1 23.2 23.3 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 38.2 38.3 38.4 38.5 38.6 38.7 38.8 38.9 38.10 39.1 39.2 40.1 40.2 40.3 41.1 42.1 43.1 44.1 45.1 46.1 47.1 48.1 48.2 48.3 48.4 48.5 48.6 49.1 49.2 49.3 49.4 49.5 50.1 50.2 50.3 51.1 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 60.1 61.1 62.1 63.1 64.1 65.1 66.1 66.2 66.3 66.4 66.5 66.6 67.1 67.2 67.3 68.1 68.2 68.3 69.1 69.2 69.3 70.1 71.1 72.1 73.1 74.1 75.1 76.1 77.1 78.1 79.1 80.1 81.1 82.1 83.1 83.2 83.3 83.4 83.5 83.6 83.7 83.8 83.9 84.1 84.2 84.3 84.4 84.5 84.6 84.7 84.8 84.9 84.10 84.11 84.12 84.13 84.14 85.1 85.2 86.1 86.2 87.1 87.2 88.1 88.2 88.3 89.1 90.1 91.1 92.1 93.1 94.1 95.1 96.1 97.1 98.1 99.1 100.1 101.1 102.1 103.1 104.1 105.1 106.1 107.1 108.1 109.1 110.1 111.1 112.1 113.1 114.1 115.1 116.1 117.1 118.1 119.1 120.1 121.1 122.1 122.2 122.3 122.4 122.5 122.6 122.7 123.1 123.2 124.1 124.2 124.3 124.4 124.5 125.1 125.2 125.3 125.4 125.5 125.6 125.7 126.1 126.2 126.3 127.1 127.2 127.3 127.4 127.5 127.6 127.7 128.1 128.2 128.3 128.4 128.5 128.6 128.7 128.8 128.9 128.10 128.11 128.12 129.1 130.1 131.1 132.1 133.1 134.1 135.1 136.1 137.1 138.1 139.1 140.1 141.1 142.1 143.1 143.2 143.3 143.4 143.5 143.6 143.7 143.8 143.9 143.10 143.11 144.1 144.2 144.3 144.4 144.5 144.6 144.7 145.1 145.2 145.3 145.4 146.1 147.1 148.1 149.1 150.1 151.1 152.1 153.1 154.1 155.1 156.1 157.1 158.1 159.1 160.1 161.1 162.1 163.1 163.2 163.3 163.4 163.5 163.6 164.1 164.2 164.3 164.4 165.1 165.2 165.3 165.4 166.1 166.2 166.3 166.4 167.1 167.2 167.3 167.4 168.1 169.1 170.1 171.1 172.1 173.1 174.1 175.1 176.1 177.1 178.1 179.1 180.1 181.1 182.1 183.1 183.2 183.3 183.4 183.5 184.1 184.2 184.3 184.4 184.5 184.6 184.7 184.8 184.9 184.10 185.1 185.2 185.3 185.4 185.5 186.1 187.1 188.1 189.1 190.1 191.1 192.1 193.1 194.1 195.1 195.2 195.3 195.4 195.5 195.6 195.7 195.8 195.9 195.10 195.11 195.12 195.13
My husband and I both love Chinese dishes that use a lot of fresh vegetables. In fact, I have about 25 different Chinese recipes that are all very good, but I haven’t shared many of them yet. This particular one calls for beef, cabbage, red bell peppers, green onions, and several spices including fresh ginger, garlic, and red pepper flakes. If you don’t like your dishes too spicy, just cut back on the red pepper flakes or leave them out all together. This is a really healthy meal. Sometimes when I’m trying to lose a little bit of weight, I will eat it without the rice. It’s good either way! I hope you enjoy it! Recipe Adapted by Winner Dinners/Origin Unknown Serves 4 1 pound flank steak 2 teaspoons cornstarch 2 tablespoons soy sauce 1-1/2 tablespoons fresh ginger, minced 4 tablespoons vegetable oil, divided 2 red bell peppers, cut into 1″ squares 2 cloves of garlic, minced 5 cups shredded green cabbage 1 bunch of green onions, sliced into 1/2″ pieces hot cooked rice COOKING SAUCE: 2 tablespoons cornstarch 2 tablespoons sugar 2/3 cup beef broth 1/3 cup soy sauce 3/4 teaspoon crushed red pepper flakes, or to taste Cut beef into thin strips about 2-inches long. In a medium bowl, stir together the next three ingredients. Add the beef and stir to coat well. Let marinate for 10 minutes. Meanwhile combine all of the cooking sauce ingredients in a small bowl and set aside. Place a wok over high heat. When the wok is hot, add 2 tablespoons of the oil. When the oil is hot, add the meat mixture. Stir-fry until meat is browned. Remove meat from the wok. Add the remaining 2 tablespoons of oil to the wok. When the oil is hot, add the bell pepper and garlic. Stir-fry for about 30 seconds. Add the cabbage and stir-fry until the cabbage is bright green and tender-crisp, about 2-3 minutes. Return the meat mixture to the wok. Stir the cooking sauce and add to the wok, cooking until the sauce boils and thickens. Mix in the green onions. Serve over hot cooked rice. In my opinion, this recipe for Gingersnaps is perfect. The cookies are slightly crisp on the outside, but the insides are still soft. And can you see the sugar crystals on them? You roll the dough balls in sugar before baking them which gives them a little bit of sugar coating on the outside. They’re delicious, and I hope you enjoy them! Recipe by Totally Cookies Cookbook/Adapted by Winner Dinners Makes about 40 cookies 3/4 cup butter, softened 1 cup brown sugar, packed 1/4 cup molasses 1 egg 2 cups flour 1/2 teaspoon salt 2 teaspoons baking soda 1 tablespoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon ground cloves granulated sugar for rolling Preheat oven to 350. Lightly grease cookie sheets. Cream together the butter and brown sugar. Beat in molasses and egg. In another bowl, combine flour, salt, baking soda, cinnamon, ginger, and cloves. Add to creamed mixture and slowly beat until well combined. Roll the dough into 1-inch balls and then roll each in sugar to coat. Place on prepared cookie sheets, leaving space for spreading. Bake for about 8-9 minutes or until the cookies are flat, light brown and cracked on top. Allow cookies to cool on baking sheets for about 1 minute and then transfer to paper towels to cool completely. I save time on these Easy Roasted Carrots by eliminating the peeling and slicing steps. Baby-cut carrots are ready to go, and because they are all uniform in size, I think they look prettier, too. These carrots are particularly good with the fresh dill, but they look prettier with the flat-leaf parsley, which is why I used it for the photographs. I suggest trying them first with the dill. Enjoy! A Winner Dinners Original Recipe Serves 5 1 (2-pound) bag of baby-cut carrots 3 tablespoons olive oil 1-1/2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons minced fresh dill or flat-leaf parsley Preheat the oven to 400. Rinse the carrots and then pat them dry with a paper towel. Toss them in a bowl with the olive oil, sea salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 35 minutes or until they reach the desired doneness. Toss the carrots with the minced dill or parsley. If desired, sprinkle with more freshly ground black pepper. I worked on this chicken salad recipe for quite awhile before I felt like I had it just right. Now it’s really yummy! It has all kinds of good stuff in it besides the chicken: pineapple tidbits, celery, green onions, mayonnaise, slivered almonds, raisins, and some spices. It makes for a really nice meal when it’s served on croissants. My husband won’t even try it because he hates mayonnaise, but that just means there are more leftovers for me! I purchase the croissants from Costco because they are less expensive than my grocery store. They come in a package of twelve, and I use six for this recipe and then freeze the rest for another meal. Enjoy! Recipe Heavily Adapted by Winner Dinners/Origin Unknown Serves 6 3-1/2 cups chicken (cooked without salt), cut in bite-size pieces 1/2 cup slivered almonds 1 cup mayonnaise 1 (8-ounce) can pineapple tidbits, juice reserved 2 tablespoons Dijon mustard 1-1/4 teaspoons curry powder 1-1/8 teaspoons salt 1 teaspoon pepper 1/2 cup celery, chopped 1/4 cup green onions, sliced thin 1/2 cup raisins 6 croissants lettuce (optional) Preheat the oven to 300 and when heated, toast the almonds for 5 minutes. Set aside. In a large bowl, combine the mayonnaise with 3 tablespoons of the juice drained from the can of pineapple, Dijon mustard, curry powder, salt and pepper. Add the chicken, pineapple tidbits, celery, green onions, raisins and toasted almonds. Mix well and refrigerate for at least 1 hour before serving. Make sandwiches using the croissants, adding lettuce if desired. My family and I go to PF Chang’s quite often because they have fantastic Chinese food. It’s my youngest daughter’s favorite restaurant, and she chooses to go there for her birthday every year. My husband and I always order their Hot and Sour Soup before our main dish because we love spicy foods, and egg drop soup doesn’t have enough of a kick for us. I can’t remember where I got this recipe, but I have been working on it and making changes to it for quite some time to get it as close to PF Chang’s recipe as I could. I think it’s really close. In fact I’m not sure if I would be able to tell the difference if I was doing a blind taste test. Sometimes I serve this soup with egg rolls that I purchase from the freezer section of the grocery store. It makes for a quick and easy Chinese dinner. Enjoy the soup! Recipe Heavily Adapted by Winner Dinners/Origin Unknown Serves about 6 1/2 ounce dried shiitake mushrooms 3 (14-ounce) cans chicken broth 3/4 cup soy sauce 3/4 teaspoon white pepper 6 ounce chicken breast, cut into small strips 1/2 cup thinly sliced bamboo strips (from a can) 1/3 cup cornstarch 1/3 cup water 2 eggs, beaten 1-1/2 tablespoons white vinegar 6 ounces tofu, cut into small pieces Reconstitute the dried mushrooms according to package directions, and then slice them very thinly. Bring chicken broth to a boil. Add soy sauce, white pepper, mushrooms, chicken, and bamboo strips. Let cook for 10 minutes. Meanwhile, combine cornstarch and water. Add the cornstarch mixture to the soup a little at a time and stir until thick. Add the eggs and cook for 30 seconds. Add vinegar and tofu. Heat through. For our Christmas dinner a year ago, my husband asked me to serve Mexican food. After thinking about it for awhile, I thought maybe it would be a good time for me to make homemade tamales. I had never made them before, and I was sort of excited about it. I went to a Mexican grocery store and bought dried corn husks, and I made the traditional masa dough. My mother and I worked for a long time spreading the masa dough onto the presoaked corn husks, adding the filling, wrapping the corn husks, and then steaming them. It was A LOT of work, and while we were working away, my mom said, “These can’t possibly be worth all this work!” I agreed, but then when we sat down to dinner, everybody loved them, and my mom said, “I think they ARE worth it!” But I had already come up with an idea. I wanted to transform the tamales into a casserole—not the kind of tamale casserole that’s covered with cornbread. That just wouldn’t do. I wanted my tamale casserole to taste like real tamales, and so I planned on using the masa dough in the casserole. You shouldn’t have to go to a Mexican market for the masa flour. In my grocery store, it is right near the regular flour. This is the brand I purchased. This is a layered casserole, and the first layer is half of the masa dough pressed into a 9×13 pan. You top that with the pork filling. Then you spread the remaining masa dough on top of the pork filling. Cover with foil and bake for 20 minutes. Remove the casserole from the oven and pour the sauce on top. Bake uncovered for another 20 minutes. Add 2 cups of cheese to the top and bake for another 5 minutes. This Tamale Casserole is awesome, and it would be even better served with my Spanish Rice. Enjoy! A Winner Dinners Original Recipe Serves 8-10 PORK FILLING: 2 pounds of pork loin 2 bay leaves 2 tablespoons oil 1-1/3 cups onion, chopped 3 garlic cloves, minced 3 chiles in adobo sauce (from a can), finely chopped 1 (2.25-ounce) can sliced olives, drained 1 (14-ounce) can mild enchilada sauce 2 tablespoons flour 1-3/4 teaspoons salt 1 tablespoon oregano 1-1/2 teaspoons cumin MASA DOUGH: 1 cup butter, softened 3 cups masa flour 1-1/2 teaspoons salt 1 tablespoon chili powder 1 (14-ounce) can beef broth SAUCE: 3 tablespoons oil 3 tablespoons flour 1 (14-ounce) can beef broth 2 tablespoons chili powder 1/2 teaspoon salt 1 teaspoon garlic powder 1/2 cup cheddar cheese 1/2 cup evaporated milk TOPPINGS: 2 cups shredded cheddar cheese (or a cheddar mix) sour cream and chopped cilantro leaves (optional garnish) Cut the pork into 6 pieces and place in a pot with the bay leaves. Cover with water and bring to a boil. Turn down heat and simmer for 2 hours. Remove pork from broth, let cool, and then shred it. Heat oil in a large saucepan and cook the onions and garlic. Add the shredded pork and the remaining ingredients and cook for about 5 more minutes or until heated through. Set aside. To make the masa dough, whip the butter until fluffy. Blend in the masa flour, salt, chili powder, and broth until the dough holds together well. Preheat the oven to 350. Butter a 9×13 casserole dish and then press half of the masa dough into the bottom of the pan. Cover with the pork filling, and then carefully spread the remaining masa dough on top of the pork filling. It works best if you place spoonfulls of the masa dough all over the casserole, and then use a knife to spread them into a smooth layer. Cover with foil and bake at 350 for 20 minutes. Meanwhile, prepare the sauce. In a saucepan, heat the oil and add the flour, cooking for about a minute. Slowly add the beef broth, whisking to mix well. Add the spices and bring to a boil, stirring frequently. Reduce to simmer. Add the cheese and evaporated milk and continue to simmer for about five minutes. Remove the casserole from the oven, pour the sauce on top and bake uncovered for another 20 minutes. Remove the casserole from the oven again, add the 2 cups of shredded cheddar cheese, and return to the oven for 5 more minutes. Let sit for about 10 minutes before cutting into squares. If desired, top individual servings with sour cream and chopped cilantro leaves. I know there are people out there who have something against recipes made with canned soup. But I am not one of them. In fact, I have several recipes on this website that call for canned soup, and I’m not the least bit embarrassed about it because I think every one of them is fantastic. This recipe for Slow-Cooker Chicken and Rice actually uses THREE cans of soup PLUS an envelope of dried onion soup mix! Heavens to Betsy! I suppose that would give some people reason to laugh. But I’m going to hold my head high because this recipe is delicious. Even though it’s very good, I’ve been putting off photographing this dish for almost a year because I knew it would be hard to make it look as good as it tastes. And I’ll admit that I styled it and re-styled it several times before I was happy with the presentation. I started off with the rice behind the chicken and one tomato to the side. Then I added a second piece of chicken to the same plate. Then I decided to try a bowl instead of a plate. I placed the rice in the bottom of the bowl with one chicken breast on top and no tomato at all. Still not right. I just wasn’t getting the look I wanted, and I even considered giving up on the recipe, but I kept thinking about how delicious it is and how I want to share the recipe with all of my readers. In frustration, I transferred everything back to the original plate, placing the chicken on top of the rice and two tomatoes in the back. Finally, I was happy with the presentation, and I carried the plate into my dining room to photograph it. I hope you enjoy this one, and if you’re one of those people who has no problem with recipes that call for canned soup, all three of the dishes pictured at the bottom of this post under “You Might Also Like” use canned soup. You can make them and be proud! Recipe by Recipetips.com/Adapted by Winner Dinners Serves 6 2 lbs. of chicken breasts or tenders (or 3 lbs. of bone-in chicken pieces) 3 tablespoons oil 1-1/4 cups uncooked rice 1 can cream of chicken soup with herbs 1 can cream of mushroom soup with garlic 1 can cream of celery soup 1 soup can of water 1 (1-ounce) package of onion soup mix 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup butter, melted 8 ounces of fresh mushrooms, sliced Brown the chicken pieces in the oil. Coat a slow-cooker with cooking spray. Place the rice in the slow cooker. In a medium bowl, combine the three cans of soup using a whisk. Gradually whisk in the can of water until smooth. Add the onion soup mix, salt, pepper, and butter, and whisk again until smooth. Pour half of the soup mixture over the rice and mix well. Lay the browned chicken pieces over the rice mixture. Slice the mushrooms and add them to the remaining soup mixture and then pour over the chicken. Cover. Cook on low 4 to 4-1/2 hours, stirring occasionally around the edges. Several years ago we took our kids on a trip to Washington DC, and we stayed at a French hotel called Sofitel. One night we were out seeing all of the monuments, but I had a sore throat and wasn’t feeling well. My husband offered to continue the tour with our kids, so I got on the subway and headed back to the hotel alone. When I got there, I went into their restaurant and ordered some of their French Onion Soup. Oh, it was wonderful. I haven’t forgotten it in all these years. It was the perfect comfort food for somebody with a sore throat. Ever since then, I have wanted to be able to make French Onion Soup that is as good as what I had at the hotel that day. I can’t even remember where I got this recipe, but I have worked on it for a long time, making a lot of changes to it. I think I finally have a recipe that’s pretty close. Bon appétit! Recipe Heavily Adapted by Winner Dinners/Origin Unknown Serves 4 3 tablespoons butter, cut into 3 pieces 4 pounds of large yellow onions (about 6 or 7), halved and cut pole to pole into 1/4-inch thick slices 1-3/4 teaspoons salt, divided 1/2 cup cooking sherry 2 (14.5-ounce) cans of chicken broth 1 (14.5-ounce) can of beef broth 2 cloves garlic, minced 1/8 teaspoon ground thyme 1 bay leaf 1/2 teaspoon pepper fresh thyme for garnish (optional) CHEESE CROUTONS: 1 French baguette, diagonally cut into 1/2-inch slices (you need 8 slices) 1 tablespoon butter, melted 8 ounces Gruyere cheese, sliced Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Baked, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and dark brown, 1-1/4 to 1-1/2 hours longer, stirring the onions and scraping the bottom and sides of the pot after 1 hour. Using oven mitts since the pot will be hot, stir in the sherry and cook on the stove, stirring frequently, about 5 minutes. Stir in chicken broth, beef broth, garlic, thyme, bay leaf, pepper and the remaining 3/4 teaspoon salt. Bring just to a boil. Cover, reduce heat and simmer for 20 minutes. For the croutons: While the soup simmers, arrange the baguette slices in a single layer on a baking sheet and brush them with the melted butter. Bake in a 400-degree oven until the bread is crisp, about 6 minutes. Set aside. Increase the oven temperature to 450. Set 4 individual oven-safe crocks on a baking sheet and fill each with soup. Top each bowl with 2 baguette slices and place slices of Gruyere cheese on top, overlapping the edges of the crocks with the cheese. Bake at 450 until the cheese is melted and bubbly around the edges, 3 to 6 minutes. If desired, garnish with fresh thyme. Christmas is getting close, and I have a really good dessert to share with you that is perfect to serve during the holidays. This Eggnog Cheesecake is probably the best homemade cheesecake I’ve ever tasted. I have another cheesecake on this website that I’ve been making for years, and if you want to make a cheesecake in a hurry, click here: Simple Cheesecake Pie with Fruit Topping. But when you want to serve a beautiful, elegant dessert at Christmas, and you’re willing to put just a little more time into it, I suggest making this Eggnog Cheesecake. Happy Holidays! Recipe by Taste of Home/Slightly Adapted by Winner Dinners Serves 8-10 Note: This cheesecake should be made the day before you plan to serve it. 1 cup of graham cracker crumbs 2 tablespoons sugar 3 tablespoons melted butter 3 (8-ounce) packages of cream cheese, softened 1 cup sugar 3 tablespoons flour 3/4 cup eggnog 2 eggs, lightly beaten 2 teaspoons rum extract 1 pinch of ground nutmeg whipped cream Preheat the oven to 325. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom and about 1-inch up the sides of a 9-inch spring form pan. Bake in the preheated oven for 10 minutes. Place on a wire rack to cool. Preheat the oven to 425. Using a mixer, combine the cream cheese, 1 cup of sugar, and flour until smooth. Blend in the eggnog until smooth. Blend in the eggs, rum flavoring, and nutmeg. Pour mixture into the cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately and carefully loosen the cake from the rim by running a sharp knife around it. Cool and then refrigerate overnight. Top individual servings with whipped cream. This is a fantastic copycat recipe for See’s fudge. My step-mother has been making it for us at Christmas every year since I was a kid. She is now 84 years old, and I recently asked her where she got the recipe. Apparently someone she worked with many years ago had previously worked at See’s, and this recipe was based on the ingredients that See’s uses to make its own fudge. I don’t think I will ever be able to find a fudge recipe better than this one, and I hope you enjoy it as much as I have for the past 40 years! Recipe Courtesy of JoAnn Lowe Makes about 30 pieces. 4 cups sugar 1 (13-ounce) can of evaporated milk 3 (6-ounce) packages of chocolate chips 1/2 cup of butter 1 teaspoon vanilla 1 (7-ounce) jar of marshmallow cream 2 cups chopped walnuts Butter a 9×13 pan and set aside. Put the sugar and evaporated milk into a large pot over medium heat and stir until the sugar is dissolved. Continue cooking over medium heat at a rolling boil, without stirring too much, for about 15-25 minutes or until it reaches the softball stage on a candy thermometer. If you don’t have a thermometer, you can do a test by placing a small amount of the mixture on a plate. If it makes a smacking noise when it’s quickly rubbed back and forth with a spoon, it’s ready. It should be as firm as jelly, not hard. Remove from heat and add chocolate chips and butter. Beat with a large spoon for several minutes until thick and slightly cooler. Add the vanilla and mix again. Stir in marshmallow cream and then stir in nuts. Pour into the buttered pan and spread out. Cover and cool in the refrigerator. Cut into squares.
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