https___schinkels.com_chicken-recipes_.xml
http___gastrolog.bloger.index.hr_post_nekoliko-jela-od-piletine-i-ostalo-pogledajte-dobar-izbor-hrane-_124041.aspx_1.xml
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Creamy Fennel Cremini Chicken Ingredients: 1 lb boneless, skinless chicken 1/2 cup whole wheat flour 1 tsp garlic salt 1/2 tsp ground pepper butter 3 cloves crushed garlic 3 tbsp shaved fennel root chopped fennel fronds 3 cups chopped cremini mushrooms 1 cup chicken broth or white wine 1 cup sour cream 1 cup milk Directions: Cut chicken into smaller pieces, filleting if necessary to create equal thickness pieces. Mix together flour, garlic salt and pepper. Toss chicken in mixture to coat. Heat large skillet to medium-high, melt butter. Brown chicken in sizzling butter, both sides, then set aside. Add more butter to skillet if necessary and sauté mushrooms, garlic and shaved fennel root. Add chicken broth (or wine) and “glaze” the pan, collecting all the bits of flour and butter from the sides. Add the chopped fennel fronds, sour cream and milk and stir constantly over medium heat until it comes to a slight boil and thickens. Lower temperature and simmer until chicken is cooked through. Serve over rice or noodles if desired. Baked Pesto Chicken with Olives Ingredients: 1 lb chicken thighs 2 tbsp pesto 1 clove crushed garlic 1 cups chopped cremini mushrooms 1/2 cup chicken broth or white wine 6 tbsp pitted olives, chopped fine 1 cup sour cream 1/2 cup milk 1/2 cup feta, diced butter salt & pepper Directions: Cut chicken into smaller pieces, filleting if necessary to create equal thickness pieces. Heat large skillet to medium-high, melt butter. Brown chicken in sizzling butter, both sides, then set aside in casserole dish. Add more butter to skillet if necessary and sauté mushrooms, olives, pesto, garlic, and salt & pepper. Add chicken broth (or wine) and “glaze” the pan, collecting all the bits of chicken and butter from the sides. Add the olives, sour cream and milk and stir constantly over medium heat until it comes to a slight boil. Reduce by half. Transfer to casserole dish, ensure chicken pieces are covered, sprinkle feta over top, cover, and bake at 325°F for 20-30 minutes. Chicken Pesto Pasta Ingredients: 1 lb boneless, skinless chicken 1 bunch asparagus olive oil salt/pepper sliced sun-dried tomatoes fresh grated Parmesan cheese or Asiago cheese fresh pesto bacon, cooked and crumbled, not too crisp cooked Penne noodles Directions: Wash and cut asparagus into thirds. Toss with olive oil, salt and pepper. Bake at 350°F until tender-crisp. Slice chicken into bite sized pieces. Sauté in heavy fry pan in olive oil until slightly browned. Toss asparagus, chicken, penne noodles, tomatoes, cheese, bacon and pesto and heat through. Skillet Chicken with Tomatoes Ingredients: 1 lb chicken breast – chunked onions celery peppers garlic 1 cup white wine or chicken broth salt pepper 1 can stewed tomatoes Heat oil in a large skillet over medium heat. Sauté chicken until browned. Add onion, peppers, celery and garlic and sauté until just crisp. Add seasoning and tomatoes and simmer for 15-20 minutes. Serve over sliced potatoes, rice or quinoa. Chicken Divan Ingredients: 1 bunch fresh broccoli 2 cups cubed chicken 1/2 cup shredded cheddar 2 can cream of chicken soup 1/2 cup wine or chicken broth 1 cup mayonnaise 1 tsp lemon juice 1/2 tsp curry powder 1/2 cup bread crumbs (Schinkels’ has seasoned bread crumbs that are delicious on this!) 1 tbsp melted butter 4 cups cooked rice Directions: Cook broccoli until just tender, still a bit crisp. Arrange in shallow baking dish. Cook chicken in wine or broth. Place chicken over broccoli. Sprinkle with shredded cheddar. Combine soup, mayonnaise, lemon juice, chicken broth and curry. Pour over chicken. Mix breadcrumbs with melted butter and scatter over dish. Cashew Chicken Ingredients: 1/4 cup oil or butter 2 cups diced chicken 3 cups chicken broth 2 tbsp soy sauce 1 cup chopped celery 1/2 lb mushrooms 1 red pepper 1 can bamboo shoots, drained 1 can sliced water chestnuts, drained 1/3 cup cornstarch 1/2 cup cold water 1 cup cashews salt pepper Directions: Heat oil or butter in heavy skillet over medium high heat. Sauté chicken until just done and set aside. Add oil or butter to skillet and sauté onions, celery. After onions are softening slightly, add peppers, mushrooms, bamboo and chestnuts. Sauté until tender crisp. Add broth and soy sauce and simmer on low for 5 minutes. Stir in cashews. Add salt and pepper to taste. In separate bowl, combine cornstarch and water and blend slowly into simmering mixture and heat through until thick. Easy BBQ Chicken Good for chicken wings, legs or breasts Baste Ingredients: 1/2 cup soy sauce 1/2 cup zesty italian-style dressing Sauce Ingredients: 1/4 cup butter 1/2 cup soy sauce 1/2 cup brown sugar 2 garlic cloves, crushed hot sauce of choice Directions: Baste: Combine soy sauce and dressing and pour over chicken in a large zipper bag. Seal and refrigerate at least 4 hours. Preheat grill to medium heat. Sauce: Over medium heat in a heavy saucepan, melt butter and stir in soy sauce, brown sugar, garlic and hot sauce if desired. Mix until sugar crystals are dissolved. Set aside. Cook the chicken on the grill, turning occasionally, until chicken is cooked through. Place chicken in large bowl and pour the sauce over the chicken, tossing to coat. If you like caramelized flavours, replace them on the grill for a few moments each side to brown further. Chicken Tortellini Soup Ingredients: 1 can pasta sauce 1 jar homemade salsa 1 can beef broth 1 cup water or milk 1/4 cup Zesty Italian-style dressing 1/2 cup sour cream 1 lb cubed, cooked chicken 2 pkg cheese filled Tortellini shredded cheddar cheese Directions: Cook Tortellini as per pkg instructions. Combine sauce, salsa, broth, milk, dressing, sour cream and chicken in large, heavy saucepan. Over medium heat, bring to a boil, stirring often. Add Tortellini, and simmer 20 minutes. Sprinkle with cheddar before serving. Chicken Enchiladas Ingredients: 1 can cream of chicken soup 1 cup sour cream butter 1/2 cup onion 1 tsp chili powder 1 4oz can green chilies 2-3 cups cooked chicken, shredded 1/2 cup shredded cheddar 8 lg tortillas 1 cup pasta sauce or salsa 1 cup shredded cheddar Directions: Preheat oven to 375°F. In a small bowl, stir together soup, 1/2 cup cheddar, and sour cream. In a large fry pan, cook onions, chilis and chili powder in butter until tender. Stir in chicken and 1/2 of the soup mixture. Remove from heat. Spread about 1/4 cup along centre of tortillas and roll and place seam-side down in a greased 9×13 inch casserole. Spread remaining soup mixture over enchiladas. Pour pasta sauce or salsa over that, and spread evenly. Cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheddar and bake for 5 more minutes or until cheese melts. Chicken Potato Casserole Ingredients: 2 lb boneless chicken, diced 1 onion, diced butter 1 package fajita seasoning 4 potatoes, diced, or 1 bag hash browns 1 1/2 cup shredded cheddar or colby 1/2 cup shredded parmesan 1/2 cup real bacon bits 1/2 cup frozen spinach, thawed and drained 1 cup pasta sauce 1/2 cup milk 1/2 cup sour cream 1/2 cup cream cheese, softened Directions: Preheat oven to 350°F. If using potatoes, bring the diced potatoes to a boil for just a few moments, then remove from heat and drain. They should not be quite cooked through. In a small bowl, stir together milk, cream cheese, and sour cream. In a large fry pan, cook chicken and onions in butter until tender. Add seasoning mix and 1/2 cup water. Allow to simmer for a few minutes until liquid is reduced by half. Remove from heat. Spread the pasta sauce along the bottom of a 9×13 baking dish and then about 1/2 the potatoes or hash browns. Layer the chicken mixture, bacon bits, parmesan and spinach. Pour milk mixture evenly over all. Top with remaining potatoes or hash browns and cheddar or colby cheese. Cover with foil and bake for 45 minutes. Remove foil bake under the broiler until cheese browns slightly.
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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