http___mak.rs_recepti_page_2_1.xml
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Ingredients: - 1 pound of bacon, cut into 1′ pieces - 1/4 cup bacon grease - 1 cup onion, chopped - 1/4 cup flour - 1/4 teaspoon thyme - 3 cups low sodium chicken broth - 3 cups milk - 2 pounds of potatoes, cut into 1/2′ pieces - 1 cup shredded sharp cheddar cheese - 8 ounces sour cream Directions: - In a large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease. - Take the bacon out and drain on a paper towel. - With the grease in the pot, sautee the onion and thyme until soft. - Sprinkle the flour in and whisk together for about 1 minute. - Add the chicken broth and stir to combine. - Add the potatoes and milk. - Let come to a boil and then reduce to a simmer. - Simmer about 15 minutes or until the potatoes are soft. - Stir in the sour cream and cheese. Adapted from: http://sugarapron.com/2015/11/02/creamy-potato-soup/ Like this: Like Loading... Ingredients: - 1 pound ground beef - 2 eggs - 1/4 cup breadcrumbs - 2 tablespoons grated Parmesan cheese - 2 teaspoons dried basil - 3 tablespoons minced onion - 2 teaspoons pepper - 2 teaspoon salt - 3 quarts chicken broth - 1 bag frozen spinach, well drained - 1 cup carrots, diced - 1 cup celery, diced - 1 cup small pasta Directions: - In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt. - Mix well with your hands. - Using a tablespoon, scoop out meatball mixture and form into balls. - In a large pot, bring the chicken broth to a boil. - Once boiling, add in the meatballs, spinach, carrots and celery. - Cook until the meatballs are done through. - Add in the pasta and cook according to package directions. Adapted from: http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/ Like this: Like Loading... Ingredients: - 2 teaspoons garlic powder - 1 teaspoon salt - 1 1/2 teaspoons pepper - 1 1/2 teaspoon paprika - 4-6 pounds chicken legs and thighs - 1/2 cup canola oil - 20 ounce can of crushed pineapple - 1/2 cup water or chicken broth - 1/4 cup packed brown suger - 1/2 cup Worcestershire - 1/2 cup yellow mustard - 4 teaspoon corn starch - 2 tablespoons cold water Directions: - Preheat oven to 350. - In a small bowl, combine garlic, salt, pepper and paprika. - Sprinkle mixture over chicken and let sit. - Heat the oil in a pan over medium high heat. - Brown chicken and place into a roasting pan. - In a large bowl, combine pineapple, water, sugar, Worcestershire, and yellow mustard. - Pour over chicken. - Baked covered 1 1/2-2 hours. - Uncover and cook for an additional 20-30 minutes. - Remove chicken to a platter and keep warm. - Transfer liquid into a small saucepan. - Bring to a boil. - Combine cornstarch and water. - Add to liquid and let thicken. - Pour over chicken and serve. Adapted from: http://www.tasteofhome.com/recipes/teriyaki-pineapple-drumsticks Like this: Like Loading... Ingredients: - 2 4 ounce cans mushrooms - 1/4 cup oil - 2 1/2 pounds veal, cut in 1 in cubes - 1/2 cup chopped onions - 2 cans cream of mushroom soup - 1 cup white wine - 1 teaspoon oregano - 1 cup sour cream Directions: - Drain mushrooms, reserving liquid and add enough water to make 1 cup. - Heat oil in a heavy pot and saute veal until browned. - Push the meat to the side and add onions, cooking until soft. - Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste. - Bring to a boil and cover and reduce heat. - Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally. - Before serving add wine, mushrooms and sour cream. - Heat through but do not boil. - Serve with rice. Source: Marks family recipe Like this: Like Loading... Ingredients: - 1/4 cup butter - 1 clove garlic, minced - 3 tablespoons lemon juice - 1 teaspoon salt - 1 can consomme - 1/2 pound mushroom, sliced - 1 pound beef tenderloin, sliced - 1/4 cup onion, chopped - 2 tablespoons flour - 3 tablespoons burgundy wine - 1/4 teaspoon pepper - 1 cup sour cream Directions: - Melt butter in skillet. - Saute onion, garlic and mushrooms. - Add beef, cooking until no longer red. - Add flour, lemon juice, wine and consomme. - Add salt and pepper to taste. - Simmer 10-15 minutes. - Fold in sour cream. - Serve over crepes or noodles. Source: Marks family recipe. Like this: Like Loading... Ingredients: - 1 pound elbow macaroni or shells - 1 egg - 4 tablespoons butter - 1/4 cup flour - 2 1/2 cups milk - 2 teaspoons yellow mustard - 1 pound cheese, shredded Directions: - Cook pasta in salted, boiling water until al dente then drain. - In a small bowl, beat the egg and set aside. - In a large pot, melt the butter. - Sprinkle in the flour and whisk to combine. - Cook the butter/flour mixture for a couple of minutes. - Add the milk and cook for 5 minutes or until thickened. - Add the mustard and whisk to combine. - Take about a cup of your sauce and add it to the bowl with the egg. - Whisk as you add as to not scramble the egg. - Transfer the sauce/egg mixture back into the pot. - Add your cheese and stir well. - Add in the drained pasta and stir to combine. - Pour into a buttered 9×13 pan and bake at 350 for 20-25 minutes. Source: http://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe.html Like this: Like Loading... Ingredients: - 2 whole garlic ears - Drizzle of olive oil - 2 pork tenderloins - 8 oz. cream cheese (at room temperature) - 1 bunch, fresh chives, finely chopped - 8-12 slices bacon Directions: - Slice the top off of each ear of garlic. - Drizzle with olive oil. - Place in foil tent and bake at 350 for 1 hour. - While garlic is roasting, remove excess fat from pork tenderloins. - Butterfly the tenderloins by cutting lengthwise down the middle - being careful not to cut all the way through. - Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick. - When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat. - Divide cream cheese in half and spread over the tenderloins. - Spread chives over the cream cheese. - Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks. - Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees. - Remove from heat and let rest for 10 minutes. Source: https://grillinfools.com/blog/2013/01/30/bacon-wrapped-stuffed-pork-tenderloins/ Like this: Like Loading... Ingredients: - 1/2 cup soy sauce - 3/4 cup Marsala wine - 1 tablespoon Worcestershire sauce - 2 tablespoons Dijon mustard - 1 tablespoon hot sauce - 1/4 cup olive oil - 1 pork tenderloin - 1 pound bacon Directions: - Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together. - Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup. - Let the pork marinate 3 hours to overnight. - Wrap the tenderloin in bacon and cook according to your grill’s instructions. Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html Like this: Like Loading...
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Pohovana piletina Priprema__1 sat 15 min Kuvanje__10 min Porcije__2Sastojci 12 komada pilećih krilca 1 kašika senfa 3 čena belog luka maslinovo ulje so i biber grančica ruzmarina 3 jaja brašno prezle - Krilca operite i prosušite. Napravite marinadu od maslinovog ulja, sitno seckanog belog luka i ruzmarina, soli i bibera. - Ostavite krilca u marinadi sat vremena i povremeno ih okrećite. - Krilca pohujte u smesi za poh i pržite u dubokom ulju. - Nakon prženja ih odložite na papirnati ubrus da upije višak masnoće. Služiti uz prilog po želji. Prijatno! Musaka Priprema__20 min Kuvanje__1 sat Porcije__4Sastojci 600 g krompira 400 g mlevenog mesa 1 glavica crnog luka 2 kašičice suvog začina biber 2 čena belog luka 2 jaja 250 ml mleka - Propržite iseckan crni luk, pa dodajte mleveno meso, beli luk i začinite suvim začinom i biberom. Sve zajedno prodinstajte. - Krompir oljuštite, operite, pa isecite na kolutove oko 3mm debljine. - Pekač premažite uljem pa složite polovinu krompira. Preko rasporedite pripremljeno meso, a zatim složite i preostali krompir. - Umutite jaja i mleko i začinite ravnom kašičicom suvog začina. - Prelijte preko krompira i stavite da se peče na 200 °C oko 60 minuta ili zavisno od vaše rerne. Jagnjeći but u sosu Priprema__10 min Kuvanje__2 sata Porcije__4Sastojci - 1 jagnjeći but - 3 kašike svežeg ruzmarina - 3 kašike sveže nane - 2 kašike šećera - vinsko sirće - ulje, so, biber - Jagnjeći but posolite, pobiberite, prelijte uljem, pospite ruzmarinom i pecite na 180 stepeni. - Sat vremena pre vađenja iz pećnice prelijte but mešavinom nane, šećera i sirćeta. - Pečeni jagnjeći but servirajte sa svežom nanom i pečenim povrćem. Prijatno! Aromatična svinjska rebarca Priprema__10 min Kuvanje__2 sata 40 min Porcije__4Sastojci - veći komad svinjskih rebara - 1 kašika suvog biljnog začina - 1 kašičica bibera - pola kašičice belog luka u prahu - pola kašičice crvene paprike - so - 2 kašike senf - 1 kašičica vorčestera - 4 kašike kečapa - 1 kašika maslinovog ulja - 1 kašičica origana - Pomešajte suvi biljni začin, biber, so, crvenu začinsku papriku i beli luk, i time dobro natrljajte meso. - Senf pomešajte s vorčesterom i premažite rebarca, pa ih uvijte u aluminijumsku foliju podmazanu uljem. - Ostavite u frižideru nekoliko sati, pa stavite s folijom u pleh i pecite dva i po sata u rerni zagrejanoj na 120 stepeni. - Otvorite foliju i premažite rebarca mešavinom kečapa, maslinovog ulja i origana. - Ako u rerni imate gril, premazano meso vratite i pecite nekoliko minuta dok se ne uhvati tanka korica. Leskovačka mućkalica Priprema__10 min Kuvanje__30 min Porcije__4Sastojci - 500 g svinjskog mesa - 1 glavica luka - 3 paradajza - 1 zelena ljuta paprika - peršun - ulje, biber, so - Meso narežite na manje komade i zapecite 10 minuta u posudi za pečenje, zatim posolite i pobiberite. - Propržite luk u posudi na niskoj temperaturi i dodajte naseckanu papriku i paradajz, pa opet propržite. - Dodajte iseckan peršun i meso i poslužite dok je vruće. Prijatno!