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This is an old favourite – chicken cooked "the hunter’s way," which grants a certain amount of culinary licence. This, my, version is traditional enough, only speeded up and simplified. The only unexpected deviation lies in the addition of a can of cannellini beans. This, in effect, turns it into a quick, one-pot, all-inc supper. Having said that, I also adore it – as do my children – with plain steamed rice, as well. But whatever. When I cook this, I know I can count on getting tea on the table from scratch in comfortably under half an hour Total Time: 30 min Prep: 5 min Cook: 25 min Yield: 4 servings Level: Easy Ingredients 1 tablespoon garlic oil 1/2 cup pancetta cubes 6 scallions, finely sliced 1 teaspoon finely chopped fresh rosemary leaves 1 pound chicken thigh fillets, each cut into 4 pieces 1/2 teaspoon celery salt 1/2 cup white wine 1 (14-ounce) can chopped tomatoes 2 bay leaves 1/2 teaspoon sugar 1 (14-ounce) can cannellini beans, optional Directions Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes. Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt. Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes. Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat. http://www.foodnetwork.com/recipes/nigella-lawson/pollo-alla-cacciatora-recipe.html Hands-On Time minutes Total Time minutes Other Time minutes Serves 6 Ingredients cup tomato paste cloves garlic, chopped tablespoons curry powder tablesppon grated fresh ginger teaspoon ground cumin medium onion, chopped pounds boneless, skinless chicken thighs (about 10) kosher salt and black pepper cups long-grain white rice cup plain whole-milk Greek yogurt scallions, thinly sliced Directions - In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper. - Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time). - Twenty minutes before serving, cook the rice according to the package directions. - Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions. Hands-On Time minutes Total Time minutes Serves 6 Ingredients cup white rice tablespoons olive oil small yellow onion, thinly sliced teaspoons curry powder cup plain yogurt cup heavy cream teaspoon kosher salt teaspoon black pepper 14.5-ounce can diced tomatoes, drained (optional) meat from 1 rotisserie chicken, sliced or shredded cup fresh cilantro leaves, roughly chopped Directions - Cook the rice according to the package directions. - Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. - Sprinkle with the curry powder and cook, stirring, for 1 minute. - Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat. - Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro. Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus. Makes: 2 servings, about 3 cups each Active Time: 25 minutes Total Time: 25 minutes INGREDIENTS - 2 1/2 tablespoons red-wine vinegar - 1 tablespoon extra-virgin olive oil - 1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried - 1/2 teaspoon garlic powder - 1/8 teaspoon salt - 1/8 teaspoon freshly ground pepper - 3 cups chopped romaine lettuce - 1 1/4 cups chopped cooked chicken, (about 6 ounces; see Tip) - 1 medium tomato, chopped - 1/2 medium cucumber, peeled, seeded and chopped - 1/4 cup finely chopped red onion - 1/4 cup sliced ripe black olives - 1/4 cup crumbled feta cheese PREPARATION - Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat. TIPS & NOTES - Tip: If you don’t have cooked chicken, poach 8 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Perfect for a hot summer’s night, baked tofu, bell peppers and scallions are stir-fried with udon noodles in this quick and easy dish. (cut open tea bags) Makes: 4 servings Active Time: 30 minutes Total Time: 30 minutes INGREDIENTS - 8 ounces udon or whole-wheat noodles - 2 tablespoons canola oil - 1 teaspoon loose green tea leaves, preferably gunpowder (optional) - 2 teaspoons minced fresh ginger - 2 cloves garlic, minced - 8 ounces flavored baked tofu, (see Tip), cut into matchsticks - 1 small red bell pepper, cut into thin strips - 1 small yellow bell pepper, cut into thin strips - 4 scallions, cut diagonally into 2-inch pieces - 2 tablespoons reduced-sodium soy sauce - 2 tablespoons rice vinegar - 1 teaspoon toasted sesame oil - 1/4 teaspoon freshly ground pepper PREPARATION - Bring a large pot of water to a boil. Cook noodles according to the package directions. Drain and rinse with cold water to prevent sticking. Set aside. - Heat a wok over medium heat. Add oil and swirl to coat. Add tea leaves (if using), ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add tofu and cook, stirring, for 2 minutes. Add red and yellow bell peppers and cook, stirring, until the peppers soften, 1 to 2 minutes. - Stir in the noodles, scallions, soy sauce and vinegar. Cook, stirring occasionally, until the noodles are heated through, about 2 minutes. Stir in sesame oil and pepper. Toss to combine. Serve warm or cold. We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling. Makes: 4 servings, 1 1/4 cups each Active Time: 30 minutes Total Time: 30 minutes INGREDIENTS - 1/2 cup vegetable broth or reduced-sodium chicken broth - 1/4 cup dry sherry (see Note) or rice wine - 3 tablespoons reduced-sodium soy sauce - 3 tablespoons cornstarch, divided - 2 tablespoons plus 1 teaspoon sugar - 1/4 teaspoon crushed red pepper, or more to taste - 1 14-ounce package extra-firm water-packed tofu, drained - 1/4 teaspoon salt - 2 tablespoons canola oil, divided - 1 tablespoon minced garlic - 1 tablespoon minced fresh ginger - 6 cups broccoli florets - 3 tablespoons water PREPARATION - Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside. - Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate. - Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce. A simple sauce of piquant green peppercorns, lemon juice and butter top this seared salmon recipe. Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. Serve with smashed red potatoes and sautéed kale. Makes: 4 servings Active Time: 15 minutes Total Time: 15 minutes INGREDIENTS - 1 1/4 pounds wild salmon fillet (see Tip), skinned and cut into 4 portions - 1/4 teaspoon plus a pinch of salt, divided - 2 teaspoons canola oil - 1/4 cup lemon juice - 4 teaspoons unsalted butter, cut into small pieces - 1 teaspoon green peppercorns in vinegar, rinsed and crushed PREPARATION - Sprinkle salmon pieces with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 4 plates. Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each).
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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