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If you’re looking for a fabulous summer dessert, I have one for you! This Blueberry Pudding Cake is not only delicious, it’s really easy to make. Top it off with fresh whipped cream or ice cream, and everybody’s gonna want some! I promise! Recipe Slightly Adapted by Winner Dinners/Origin Unknown Serves about 6 2 cups blueberries 1 teaspoon cinnamon 1 teaspoon lemon juice 1 cup flour 3/4 cup sugar 1 teaspoon baking powder 1/2 cup milk 3 tablespoons butter, melted 3/4 cup sugar 1 tablespoon cornstarch 1 cup boiling water whipped cream or ice cream Preheat oven to 350. Toss the first three ingredients together and then place in a buttered 8-inch square pan. In a bowl, combine the flour, 3/4 cup sugar, and baking powder. Stir in milk and butter. Spoon over berries and spread evenly. To make the topping, combine 3/4 cup sugar and cornstarch. Sprinkle over batter. Slowly pour boiling water over all. Bake at 350 for 45 minutes. Serve with whipped cream or ice cream. Please excuse me for being a little sentimental while I take a stroll down memory lane, but black walnuts remind me of a dear relative who passed away earlier this year. His name was Billy Brooks, a cousin of my mother’s and quite a bit older than me, but the reason he holds a special place in my heart is because he spent the last 20 years of his life trying to bring together two sisters. That would be my mother and her half-sister who never met each other until just last year when my mother was 75 and her sister was 59. It’s a long story, and too personal to share here, but it has a very happy ending. Here is a picture of them on the farm in Kentucky where they both lived as children but at different times. They finally met each other just a few months before Billy passed away. The reason that black walnuts remind me of Billy is because every year at Christmas, he would send us black walnuts from the trees on his farm. He would shell the walnuts himself so that they would be ready to eat or used in a recipe when we received them in the mail. For several years, I used them to make cookies, but one year I tried them in this ice cream, and it immediately became our favorite black walnut recipe. Thanks for everything, Billy! We miss you! Recipe Adapted by Winner Dinners/Origin Unknown Serves about 15 5 cups whipping cream 5 cups half and half 2-1/2 cups sugar 3 cups chopped black walnuts 1 tablespoon plus 3/4 teaspoon vanilla 1-1/4 teaspoons cinnamon 1/2 teaspoon salt ice and rock salt (just so you don’t forget to buy them) Combine all ingredients (except the ice and rock salt). Cover and refrigerate 30 minutes. Freeze in an ice cream maker according to manufacturer’s directions. Last summer we had a little Peterson family reunion at my cousin Kathi’s house in Louisville, Kentucky. Her son cooked ribs on the barbecue, and they were delicious. And so, as I always do when I meet up with some good food, I asked for the recipe. These are partially cooked in the oven, and then transferred to the grill after you brush them with some Sweet Baby Ray’s Barbecue Sauce. Both the pork ribs and the Sweet Baby Ray’s can be found at Costco, but you can also get smaller bottles of the barbecue sauce at a grocery store. Thanks to Clay Smith for sharing his recipe! Happy grilling, everybody! Recipe by Clay Smith/Slightly Adapted by Winner Dinners boneless country pork ribs (Costco) salt and pepper olive oil Sweet Baby Ray’s Barbecue Sauce Preheat the oven to 250. Salt and pepper the ribs and then brush them with olive oil on both sides. Bake at 250 for 90 minutes. They are now partially done. Brush with some of the barbecue sauce and cook on the grill at a low flame for 30-40 minutes or until cooked to your liking while continuing to baste with more barbecue sauce. Our family usually has a version of this green bean recipe on Thanksgiving or Christmas, but it’s good any time of the year. We used to make it with slivered almonds instead of the pecans, and sometimes we left out the nuts all together. But I recently made this recipe and decided to use some pecans that I had in the freezer. I really liked it with the pecans and decided that’s the way these green beans should be made. A word about cooking green beans—it’s really a personal preference as far as how long you cook them. My sister likes them to be a little bit crisp when they’re done, but I like them to be on the softer side, so I cook them longer. Just cook them until they are to your liking. Enjoy! A Winner Dinners Original Recipe Serves about 8 2 pounds of green beans 1 teaspoon salt 1/2 cup pecans, chopped 1 8-ounce package mushrooms, sliced 6 tablespoons butter Preheat the oven to 300, and then toast the pecans by baking them for 5 minutes; set aside. Cut the ends off of the green beans, and then cut each of them on the diagonal into two or three pieces. Place the beans in a large saucepan, cover with water, and add the salt. Bring to a boil and cook until they are about 5 minutes from being done. Then add the mushrooms and continue cooking for another 5 minutes. Drain the beans and mushrooms in a colander; then return the beans to the saucepan. Add the butter and the toasted pecans. Stir and continue cooking until the butter has melted. Taste and add more salt as needed. My mother is the person who first got me interested in making hummus. I bought her a food processor for her birthday last year, and she told me she had used it to make some homemade hummus that was really good. I decided to try out a few recipes including the one she was using. Before long, I wanted to come up with my own version. Mine has more ingredients than the other recipes I tried, but I think it’s worth it because those extra ingredients give it more flavor. Before I made hummus, I didn’t know what tahini was or where to find it. Now I know it’s a paste made from sesame seeds. You can find it at your grocery store next to the peanut butter. Some brands package it in a can, and other brands have it in jars. This is the brand I’ve been using, but just get whatever you want. For dippers, you can use crackers, cut vegetables, or grilled pita bread cut into wedges. I like using red bell peppers as dippers. I just cut them into squares, and they work great. Enjoy! A Winner Dinners Original Recipe Makes 1 good-sized bowl of hummus 1/4 cup pine nuts 2 (15-oz cans) garbanzo beans (chickpeas), drained, liquid reserved 1/2 to 2/3 cup bean liquid 1/2 cup olive oil 5 tablespoons tahini (sesame paste) 2 tablespoons fresh-squeezed lemon juice 3 tablespoons sun-dried tomatoes, drained and chopped 3 garlic cloves, minced 2 teaspoons ground coriander 2 teaspoons ground cumin 1-1/2 teaspoons salt 1/4 teaspoon black pepper 1/8 teaspoon crushed red pepper flakes OPTIONAL GARNISH: pine nuts, parsley flakes, garbanzo beans DIPPERS: crackers, cut vegetables, or grilled pita bread cut into wedges Toast the pine nuts by baking them for 5 minutes at 300. Place the toasted pine nuts into a food processor and grind them up. Add the remaining hummus ingredients using 1/2 cup of the bean liquid and process until smooth. If you want the hummus to be thinner, add a little more of the bean liquid. Transfer the hummus to a serving bowl, and if desired, garnish with pine nuts, parsley flakes, and garbanzo beans. Serve chilled or at room temperature with dippers. I have been using this recipe for homemade vanilla ice cream for about 20 years, and it really is fantastic. In fact, I have never had any other vanilla ice cream that I thought was better—and that includes homemade and store bought varieties. I do have a disclaimer though: This ice cream does have some uncooked eggs in it, so if that bothers you, you’ll want to find a different recipe. If not, you’re in for a treat. I promise you won’t be disappointed. It’s delicious! Recipe Courtesy of Lori Campbell/Adapted by Winner Dinners Serves about 12 5 eggs, well beaten 3 cups sugar 1/2 teaspoon salt 5 tablespoons vanilla 3 pints half and half 1-1/2 pints whipping cream ice and rock salt (just a reminder so you don’t forget to buy them) Beat the eggs, sugar and salt together. Blend in the vanilla, half and half, and whipping cream. Freeze in an ice cream maker according to manufacturer’s instructions. For soft-serve ice cream, serve immediately. For harder ice cream, place it in your freezer overnight. I first came across this recipe while we were living in Georgia about fourteen years ago. Some friends from church invited us over for dinner one night, and the wife served this salad along with the main dish. It was the first time I had ever had berries in a spinach salad, and I loved it, especially with the sweet homemade dressing. The sugar-coated pecans are easy to make, and they are really yummy! Aside from adding more strawberries to the salad, I also decreased the amount of dressing. The original recipe called for way too much. Believe me, there’s still plenty to go around. I hope you enjoy it! Recipe Adapted by Winner Dinners/Origin Unknown Serves about 8 1 pound spinach, stems removed 1 pound strawberries, sliced thickly 1/2 cup pecans 2 tablespoons sugar DRESSING: 1/4 cup vinegar 2/3 cup vegetable oil 1/3 cup sugar 1 tablespoon poppy seeds 1 tablespoon dried minced onion 1 teaspoon dry mustard 1 teaspoon salt Mix the dressing ingredients and refrigerate. Sugar-coat the pecans by cooking and stirring them in a saucepan with two tablespoons of sugar until the sugar dissolves. Immediately transfer the pecans to a piece of waxed paper and separate them so that they don’t stick together. Toss all of the ingredients together just before serving. This is a really good vegetable recipe that’s sort of unique because after mixing them up with a delicious marinade, you cook them on a grill in a grill basket. Here they are in my grill basket before I cooked them. I can’t remember where I got my grill basket, but I looked to see if they sell them on Amazon. They don’t have this exact one, but they’ve got quite a few others. Here is the link if you want to check them out: All of the vegetables taste great together, but the Portobello mushrooms are my favorite because they really absorb the marinade and have a fantastic flavor. Enjoy! Recipe by Family Fresh Cooking/Adapted by Winner Dinners Serves about 10 2 Portobello mushrooms, cleaned and chopped into 1-inch pieces 12 ounces green beans, ends trimmed, and cut in half 10 ounces red cherry tomatoes 10 ounces yellow cherry tomatoes 1 red onion, cut into bite-sized chunky pieces 8 garlic cloves, skins removed MARINADE: 1 tablespoon olive oil 3 tablespoons balsamic vinegar 3/4 teaspoon garlic powder 1-1/2 teaspoons salt 3/4 teaspoon pepper Combine all of the marinade ingredients in a small bowl. Toss all of the chopped vegetables in a large bowl with the marinade until they have an even thin coating. Place the vegetables in a grill basket. Grill with the lid closed for about 15-20 minutes or until the veggies are slightly charred and cooked to your liking. Toss every few minutes to ensure that they are not burning and they cook on all sides. Last summer our family went on a vacation to Myrtle Beach, South Carolina—thanks to some of our friends here in Utah who own a beautiful condo there, right on the water, and they offered to let us use it. We had a wonderful time, and one night we ate dinner at the Bonefish Grill. I know they have locations all over the country, but they don’t have any here in Utah, so we had never been there before. The food was fantastic, and even though we were full, we decided to order some desserts and share them. My husband ordered their strawberry shortcake which has a vanilla cream sauce. I tasted it, and oh my goodness. Let me tell you, strawberry shortcake is good, but the vanilla cream sauce is what takes it over the top. I decided right then and there that I needed to come up with a recipe for Strawberry Shortcake with Vanilla Cream Sauce. After we got back home, I started working on it. It took me a few times to get all of the components just right, but I think I got it! This is a really yummy dessert! Thanks, Bonefish Grill! Recipe by Winner Dinners/Inspired by Bonefish Grill Serves 8 1-1/4 cups flour 2/3 cup sugar 3 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter 3/4 cup milk 2 eggs, slightly beaten 1 teaspoon vanilla 2 pounds (or more) fresh strawberries, sliced and well-sweetened with sugar 1 pint whipping cream, sweetened and whipped VANILLA CREAM SAUCE: 1 pint half and half 4 egg yolks 1/2 cup sugar 1-1/2 tablespoons vanilla Preheat the oven to 375. Grease and flour a 9-inch round cake pan. In a large bowl, combine the first 4 ingredients. Using a pastry blender, cut in the butter until it’s the consistency of coarse meal. Add the milk, eggs, and vanilla; stir just until the dry ingredients are moistened. Pour into the prepared pan. Bake at 375 for 25 to 30 minutes or until golden brown. To make the vanilla cream sauce, you will need a heavy-bottomed saucepan so that the cream doesn’t scorch. Combine the egg yolks, sugar, and vanilla in a small bowl and set aside. Pour the half and half into the saucepan and cook slowly, stirring frequently until the temperature reaches about 100 degrees. Whisking the egg mixture constantly, slowly add a small amount of the half and half mixture to the egg mixture until it is mixed well. Then add the egg mixture to the remaining half and half mixture. Cook slowly, stirring constantly, until the sauce becomes creamy and coats the back of a spoon. The temperature should be approximately 175 degrees. Allow the cream to cool before using. When the shortbread has cooled, split and fill individual slices with the vanilla cream sauce, strawberries, and whipped cream. Place the top half of the shortbread in place and add more of the vanilla cream sauce, strawberries, and whipped cream. This is a recipe I developed after having something similar for breakfast at Mimi’s Cafe here in Provo. I can’t seem to find it on their menu online, and I don’t remember what they called it, but I know I ordered it at least twice and thought it was delicious. I could taste a little bit of a sweet orange flavor in their cheese filling, so I decided to make mine with a mixture of cream cheese, marmalade, sugar, and vanilla. It came out perfect! Then I just added a berry sauce on top of the crepes and dusted the whole thing with powdered sugar. These are wonderful as either a dessert or for breakfast, and they’re also easy to make. A Winner Dinners Original Recipe Makes about 12 filled crepes CREPES: 1-1/2 cups flour 1 tablespoon sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups milk 2 eggs, slightly beaten 2 tablespoons butter, melted 1/2 teaspoon vanilla FILLING: 1 (8-ounce) package of cream cheese, softened 2 tablespoons sugar 1/2 teaspoon vanilla 3/4 cup marmalade BERRY SAUCE: 3 cups of mixed berries (blackberries, raspberries, blueberries, etc) 1/2 cup sugar TOPPING: powdered sugar To make the crepes, combine the dry ingredients. Stir in the remaining ingredients. Using an electric mixer, beat until smooth. For each crepe, lightly butter an 8-inch skillet; heat over medium heat until butter is bubbly. Pour 1/4 cup of batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown, turn and brown on other side. Repeat. Makes about 12-14 crepes. Set aside. To make the filling, beat the cream cheese with the sugar and vanilla until smooth. Add the marmalade and continue beating until smooth again. Preheat the oven to 300. To assemble the fllled crepes, place about 2 tablespoons of filling on each crepe in a line. Then roll up the crepes and place them in a baking dish with the seam side down. Bake at 300 for 10 minutes. To make the berry sauce, puree 1 cup of the berries in a food processor with the sugar. Mash 1 cup of the berries with a potato masher. Leave one cup of the berries whole. Mix all of the berries together, adding more sugar if necessary. Cook on medium heat for 5 minutes or until heated through. Assemble individual servings by placing one or two crepes on each plate, spoon some of the berry sauce on top, and dust with powdered sugar.
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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