Posts Tagged ‘stuffed’

Recipe Chicken stuffed with minced chicken

 chicken

Chicken stuffed with minced chicken

  • 1 chicken weighing about 1.5 kg
  • 400 grams of minced chicken
  • 1 roll
  • at 2 onions and carrots
  • 100 g bacon (bacon)
  • salt, wash, dried herbs
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Zucchini stuffed with rice

 salt pepper

Zucchini stuffed with rice and meat

  • 1 kg zucchini (choose fruits are small in size)
  • 500 grams of meat (for 250g of beef and fat pork)
  • 1 tablespoon of cooked rice
  • 4 onions
  • 1 carrot
  • 4 tomatoes peeled
  • 1 tablespoon of sour cream
  • salt, pepper, vegetable oil
  • dried basil, fresh herbs

Onion cut into cubes and fry in oil, add grated on a coarse grater carrots and cook vegetables for 5 minutes, cool. Grind the meat in a meat grinder, along with 1-tion bulb. Mix the ground beef, vegetables and rice, salt and pepper. Zucchini cut in half, each half of the seeds and remove the part of the flesh, leaving a wall thickness of 0.5 cm zucchini halves filled with the prepared stuffing and place in a saucepan. Prepare the sauce: 2 onions cut into cubes and fry until transparent, add the diced tomatoes and cook until tomatoes are not seethe, add sour cream, broth or water, salt and pepper, add the dried basil and bring the sauce to a boil. Pour sauce zucchini and simmer over low heat until tender. Serve, sprinkled with herbs. Stuffed zucchini can be summarized in one number in a baking dish, cover with sauce and bake in the oven at 180-200 degrees.

Cannelloni stuffed with meat (Italian

Cannelloni stuffed with meat (Italian

Cannelloni stuffed with meat (Italian cuisine)

  • 600 g of ground beef
  • 250 g of cannelloni
  • 2 onions
  • 100 ml of yogurt or sour
  • 1 bunch of parsley
  • 300 ml milk
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Stuffed pike (Transcarpathian cuisine)

stuffed

Pike clear of the scales, the fins are cut, washed, skin incision around the head and carefully, so as not to tear, remove it in the direction of the tail. Spine nadlamyvaet the tail so that the tail fin was left with the skin. The flesh of fish separated from the bones, roll, soaked in milk, browned onion, mince the garlic, then put the egg yolks, softened margarine, salt, ground black pepper and mix well. Prepared meat densely fill pike skin, giving it the shape of the whole fish. The hole through which farshiruvalasya fish sewn. Prepared fish are placed in a container, pour in the broth made from the bones of the head, and cook over low heat for about an hour. At the end of cooking, add the broth bay leaf. Cooked fish are placed in a dish, cooled and served whole or cut into pieces and decorate with parsley or green salad. By stuffed pike sauce served separately-horseradish. Stuffed pike can be served with a side dish of boiled potatoes or mashed potatoes. Application rate per serving: 198 g pike, white bread 17 g, 20 g of milk, onion 48 grams, 8 grams of table margarine, eggs, 1/2 pieces, garlic, 1 g, 2 g of salt, black pepper powder 0.02 g, bay Sheet 0.01 In addition, horseradish sauce, 75 g, 150 g garnish