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My husband and I used to go to the basketball games at the Marriott Center on the campus of Brigham Young University, which is just a couple of miles from our home. There were always a lot of vendors selling food in there, and you could get all kinds of things like Cougar dogs, Mexican food, pizza, Cougar tails (a very long maple bar doughnut), and more. At one point, there was a man selling what he called “Irish tacos,” and he had a bunch of his grandchildren helping him to assemble them. I’m not sure what it was about the tacos that made them Irish, but when I ordered one, the thing that really caught my attention was the fruit salad they served with it. It was sweet and creamy and different from any fruit salad I had ever had before. So the next time we went to a basketball game, I went back to get another Irish taco, but mainly because I wanted more of that fruit salad. I told the man how much I liked it, and he mentioned that he used Mexican vanilla in it. I decided I was going to try to figure out what else was in it, so while I watched the game and ate my salad, I was making a mental note of the ingredients—strawberries, blackberries, grapes, mandarin oranges, and a whipped cream sauce. I ordered some Mexican vanilla and used it in my first attempt to make the salad at home. My first attempt was a success, and I think my version is pretty close to what I had at the games, but I honestly couldn’t tell a difference between the Mexican vanilla and regular vanilla. When I make this salad, I just use regular vanilla, but if you are one of those people who thinks Mexican vanilla is a lot better, by all means, use it! Go Cougars! A Winner Dinners Original Recipe/Inspired by the Irish Tacos Vendor at BYU Serves 8 1 cup whipping cream 3/4 cup granulated sugar 1 cup powdered sugar 1 teaspoon vanilla 12 ounces blackberries 1 pound strawberries, thickly sliced 2 (15-ounce) cans mandarin oranges, drained 1-1/2 cups seedless green grapes, halved In a large bowl, whip the cream while gradually adding the granulated sugar. Add the powdered sugar and vanilla and beat again until well combined. Carefully mix in all of the fruit. This is my favorite time of the year. I love the warmer weather because it means I can get on my bicycle and ride into the canyon. I love how the mountains are green instead of brown, and I love all the beautiful flowers that appear in my neighborhood. And I love seeing fresh berries in the stores because that means its time to make some yummy fresh berry desserts like Strawberry Cheesecake Trifle. This recipe calls for an angel food cake that you will cut into cubes. I just purchased this one at my grocery store. This dessert is sort of a cross between strawberry cheesecake and strawberry trifle, and I’ll just bet you’re going to love it. Serves 10 Recipe Courtesy of Chris McLaren/Slightly Adapted by Winner Dinners 2 (8-ounce) packages cream cheese, softened 2 cups powdered sugar 1 cup sour cream 3 teaspoons vanilla, divided 1/2 teaspoon almond extract 1 cup heavy cream 5 tablespoons sugar, divided 1 angel food cake, cut into 1 to 1-1/2 inch cubes 2 pounds strawberries, thickly sliced In a large mixing bowl, blend cream cheese and powdered sugar together. Add the sour cream, 2 teaspoons vanilla, and the almond extract. In a small bowl, whip the heavy cream, 1 teaspoon vanilla, and 1 tablespoon of sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add the cake cubes and coat well. Thickly slice the strawberries, then add the remaining 4 tablespoons (1/4 cup) sugar; mix well. Layer into a trifle bowl. Start with a layer of strawberries, then a layer of cake/cream cheese mixture. Continue layering, ending with strawberries. Cover with plastic wrap and chill well before serving. I’m baaacck!!! Yes, I’ve been missing in action for the past several months, but I have some good news. Sort of. After not feeling great (on and off) for the past 20+ months, and going to lots of doctors and having a multitude of tests done, I FINALLY got a diagnosis! I have fibromyalgia. It’s not great news, but I’m actually happy to finally have some answers because the worst part of all was not knowing why I sometimes don’t feel well. And now that I know it’s fibromyalgia, I have been able to read about it and figure out ways to alleviate some of my symptoms. So with a diagnosis in one hand and a stack of recipes that are ready to be photographed in the other, my plan is to post two new recipes each month. It’s a slower pace than what I used to do, but it will allow me to continue my blog and still have time for some of my other interests. So the recipe I have for you today is Enchilada Pie. I’ve been making this recipe for several years, and I love it because it’s simple and delicious. It has six layers of flour tortillas, seasoned ground beef, Monterey Jack cheese, and black olives. The tortillas are buttered to keep them nice and soft. The top of the pie is sprinkled with cheddar cheese and garnished with sliced tomato. After it bakes, you can add some sour cream and green onions if you want. Enjoy! Serves 6 Recipe Courtesy of Debbie Crisp/Slightly Adapted by Winner Dinners 1 pound of ground beef 1 large onion, chopped 1 (8 oz.) can tomato sauce 1/2 cup water 1 tablespoon chili powder 1 teaspoon salt 1/4 teaspoon pepper 6 small flour tortillas butter 1 (3.8 oz.) can sliced black olives, drained 1-1/2 cups Monterey Jack cheese (6 ounces), grated 1/4 cup cheddar cheese, grated 1 tomato, sliced Brown beef and onion. Drain fat. Stir in tomato sauce, water, chili powder, salt, and pepper. Simmer 1/2 hour. Preheat oven to 400. Spread butter on tortillas. In 2-quart casserole dish, layer meat, olives, jack cheese, then tortilla. Repeat 5 times. Sprinkle last tortilla with cheddar cheese. Garnish with tomatoe slices. Bake at 400 for 20 minutes. Several years ago, I got this Creamy Pear Pie recipe from the blog Our Best Bites. The “creamy” part is made with sweetened condensed milk, cream cheese, milk, vanilla, cinnamon, and ginger. The first time I made it, my father-in-law told me it was fantastic and that it could win a blue ribbon. I thought it was good, but I was sure that it could be even better. Since then, I’ve made it several times. I added an extra pear and doubled the cinnamon and ginger. I also added a great pie crust that is made with real butter. In fact, this is my new favorite pie crust. It’s super easy to work with—and by that, I mean that it doesn’t tear easily when you are rolling it out. And it tastes great, too. I would even recommend using it with other pie recipes that you make. If you just need a single crust, it can easily be halved. I recently looked for the recipe on Our Best Bites so that I could link to it, but it’s no longer on their site. I’m guessing that they put it in one of their cookbooks and removed it from their blog. But here’s my version of it. I think you’ll agree that it’s a blue-ribbon recipe. Recipe by Our Best Bites/Heavily Adapted by Winner Dinners Serves 8 PIE CRUST: 2-1/2 cups flour 2 tablespoons sugar 1/4 teaspoon salt 1 cup butter, cut into small pieces 6 tablespoons cold water FILLING: 4 pears (slightly soft, but not overly ripe), peeled and sliced 1-1/2 tablespoons flour 1 (14-ounce) can sweetened condensed milk 3 ounces cream cheese (from a block, not from a tub), softened 2 tablespoons milk 1 teaspoon vanilla 2 teaspoons cinnamon 1 teaspoon ground ginger TOPPING: 1 tablespoon butter, melted 1 tablespoon sugar 1/8 teaspoon cinnamon OPTIONAL: Ice cream or whipped cream To make the pie crust, combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to blend, and then add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water a little at a time until the dough comes together. Shape the dough into two balls, wrap in plastic wrap and chill in the refrigerator for about 30 minutes. Preheat oven to 450. Roll out one of the balls of dough on a lightly floured surface. Place in the bottom of a large (10-1/2 inch) pie pan. Toss the sliced pears with the flour and arrange them evenly over the pie crust in the pie plate. Set aside. In a blender, combine the sweetened condensed milk, cream cheese, milk, vanilla, cinnamon, and ginger. Blend until smooth. Pour evenly over the pears. Use the remaining pie crust to form the top of the pie. Brush with the melted butter. Combine the sugar and cinnamon for the topping and sprinkle it over the pie. Bake the pie at 450 for 15 minutes; then reduce the temperature to 350 and bake for another 30 minutes or until the crust is golden brown. Remove from the oven and cool to room temperature. Serve with ice cream or whipped cream, if desired. Several months ago one of my friends introduced me to a little sandwich shop where they specialize in gourmet grilled cheese sandwiches. They have all different kinds, such as a French Dip grilled cheese, a Monte Cristo grilled cheese, and even a Thanksgiving grilled cheese with turkey and mashed potatoes on it. The restaurant is called Cravings Bistro, and it’s in Pleasant Grove, Utah. So the first time I went there, I had one of their gourmet grilled cheese sandwiches and some of their Creamy Tomato Basil soup. I thought it was so good, and since I didn’t have a recipe for a really good tomato soup, I decided I was going to try to duplicate the one at Cravings Bistro. I started off with a recipe by Barefoot Contessa, but I made several changes to it, including adding brown sugar because I liked how the soup from Cravings Bistro was sweeter than hers. I also used a food processor to blend up the ingredients just before serving it because I think it makes the soup look more appetizing. And guess what, my husband and I did a taste test with my soup and some of the soup from Cravings Bistro, and both of us thought mine was even better! But, shhhh, don’t tell them because theirs is really good, too! At Cravings Bistro, they serve their Tomato Basil Soup with grilled cheese croutons, so I decided to do the same thing for my photograph. To make the croutons, I just made regular grilled cheese sandwiches with good-quality bread, and then I cut off the crusts and cut the sandwiches into 1-inch squares. Then I put the squares on a baking sheet and toasted them in a 300-degree oven for five minutes. They were very tasty with the soup, too. Serves 6-8 Recipe by Barefoot Contessa/Heavily Adapted by Winner Dinners/Inspired by Cravings Bistro 3 pounds Roma/plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1-inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32-ounce container) chicken stock 2/3 cup brown sugar, packed Preheat the oven to 400 degrees. Toss together the tomatoes, carrots, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes and carrots in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of the olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, rosemary, thyme, chicken stock, and brown sugar. Add the oven-roasted tomatoes and carrots, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for about 15 minutes. In batches, process the soup in a food processor until well blended. Return the soup to the pot and heat through. Have you ever wondered about the word “antipasto?” I’ve often seen it on menus in Italian restaurants and thought it was a strange word because in English “anti” means “against” or “opposite of.” I wondered if antipasto meant “without pasta,” but I never bothered to look it up, so I didn’t know. Recently I asked my son about it. He lived in Italy for two years, so I knew he would have the answer. It turns out antipasto has nothing to do with pasta at all. In Italian, it just means appetizer. And if it is spelled “antipasti” with an i at the end instead of an o, it’s just the plural of antipasto—meaning more than one appetizer. Anyway, this is a really good salad. I always serve it with both Ranch and Italian dressings because I like creamy-based dressings, and my husband likes the oil and vinegar varieties. I like to serve this salad as a main dish with some nice bread on the side, but you can also serve it as a side dish with an Italian main course. Either way, I’m sure you’ll love it. What’s not to love about a salad with pepperoni in it??? Recipe Adapted by Winner Dinners/Origin Unknown Serves about 8 1 large head of Romaine lettuce, torn in pieces 8 ounces Mozzarella cheese, grated 1 (7-ounce) package of thinly sliced pepperoni, cut into bite-sized pieces 1 (10-ounce) package of grape tomatoes 1 (15-ounce) can of garbanzo beans, drained 1 (2-ounce) can of sliced black olives, drained 2 green onions, sliced 1/2 cup bottled peperoncini peppers, drained well and sliced Ranch or Italian dressing In a large salad bowl, make layers of torn lettuce, Mozzarella cheese, pepperoni, grape tomatoes, garbanzo beans, olives, green onions, and peperoncini. Serve with Ranch or Italian dressing. I’m BAAAACK! Yes, I’ve been missing in action for a few months. I had to take a break from Winner Dinners because I was having some health issues, and then after that, my son Craig came home from his two-year mission to Italy, and I got really busy. But now he’s off to college, and I’m back to blogging. This picture was taken the day after he returned from Italy. Isn’t he cute! I can’t claim to have contributed to his good looks because we adopted him. He was the best Christmas present I ever got. He came tucked inside of a Christmas stocking when we got him. This picture was taken at the adoption agency on the day we picked him up in 1994, and you can sort of tell that I was crying. That’s our daughter Ashley next to me. We adopted her three years earlier. Anyway, even though I haven’t been blogging for a few months, I never stopped cooking. I’ve been whipping up recipes and making improvements to them just like I’ve always done. I have a whole stack of recipes that are ready to be photographed, and I picked out this Thai Chicken Basil Stir-Fry to start with. I love Asian dishes, and I have about 20 different stir-fry recipes. Some with beef, some with pork, and some with chicken. The best part about this one is the yummy sauce which is made from coconut milk, soy sauce, rice wine vinegar, and some crushed red pepper. This is a spicy dish, but if you don’t like spicy foods, you can just eliminate the crushed red pepper. Happy cooking! Recipe Slighty Adapted by Winner Dinners/Origin Unknown Serves 4-5 1 (1/2-ounce package) dried Oriental mushrooms 2 pounds chicken breasts, cut into 1/4-inch wide strips 1 onion, thinly sliced 3 cloves garlic, minced 2 tablespoons minced fresh ginger 1-1/2 cups lightly packed slivered fresh basil leaves 1 bunch of green onions, cut into 1″ pieces 3 tablespoons vegetable oil hot cooked rice COOKING SAUCE: 3/4 cup canned coconut milk 5 tablespoons soy sauce 3 tablespoons rice wine vinegar 1 teaspoon crushed red pepper Soak mushrooms in warm water to cover for 30 minutes, then drain. Cut into 1/4-inch slivers, and set aside. Prepare cooking sauce by mixing the four ingredients in a bowl and set aside. Prepare chicken and vegetables as directed. Place a wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add sliced onion, garlic, and ginger; stir-fry until onion is soft (about 4 minutes). Remove vegetables from the wok and set aside. Add half the chicken to the wok and stir-fry until cooked through. Remove from wok; set aside with cooked onion mixture. Repeat with the remaining chicken, adding 1 tablespoon more oil if needed. Pour cooking sauce into wok and boil until reduced by a third. Return onion mixture and chicken to wok. Add basil, mushrooms, and green onions; heat through. Serve over hot cooked rice. Now here’s a recipe the whole family will enjoy. I mean what kid can resist a dinner with the word “candied” in it? And yet the taste of this chicken is sophisticated enough to please adults as well. The chicken tenders are first dipped in egg and flour and then fried in butter. Then you place them in a 9×13 pan and prepare the “candy” sauce which is made with brown sugar, ketchup, Worcestershire sauce, and some spices. Pour the sauce over the chicken and then bake in the oven. Easy and delicious! Recipe Adapted by Winner Dinners/Origin Unkown Serves 6 12 chicken tenders 2 eggs, beaten flour 1/4 cup butter 2/3 cup ketchup 2 tablespoons Worcestershire sauce 1/2 cup water 1-1/2 cups brown sugar 2 tablespoons mustard 1 tablespoon dried minced onion 1/2 teaspoon salt Dip the chicken tenders in egg and then in flour. Add half the butter to a large frying pan and fry half the chicken until golden brown on both sides. Repeat with the remaining butter and chicken. Place the chicken pieces in a 9×13 pan. Preheat the oven to 325. Combine in a saucepan the ketchup, Worcestershire sauce, water, brown sugar, mustard, dried minced onion, and salt. Bring to a boil and then continue boiling, stirring constantly, for about 1 to 2 minutes. Pour the sauce over the chicken. Bake at 325, covered, for 25 minutes, and then uncovered for 25 minutes more. I love to eat fudge at Christmas time. For many years, my stepmother made us her version of See’s Fudge, but this year I decided to try this recipe for Peanut Butter Fudge, and I’m glad I did because it’s every bit as good. The ingredients are similar except that you use peanut butter instead of chocolate chips and pecans instead of walnuts. The recipe makes about five pounds of fudge, so there will be plenty to share with friends, and when you do, you will surely bring smiles to their faces! Recipe Courtesy of Gayle Carter/Adapted by Winner Dinners Makes about 5 pounds 1/2 cup butter 1 (12-ounce) can of evaporated milk 5 cups sugar 1 (13-ounce) jar of marshmallow cream 1 (1-pound) jar of peanut butter 1 cup chopped pecans Butter a 9×13 pan and set aside. Combine the butter, evaporated milk and sugar in a large saucepan. Bring to a hard boil over medium high heat, stirring constantly. Boil for exactly 5 minutes without stirring much. Remove from heat. Immediately stir in marshmallow cream and peanut butter. Add the pecans. Pour into the 9×13 pan. Let cool and cut into squares. Store in the refrigerator. 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.
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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