Glazed chop

1.Wash and wipe the chop piece well with a kitchen towel

2. Sprinkle all the meat with delicate vegetables, paprika and pepper. Spread the spices by hand on the entire surface of the chop piece.

3. Wash the bacon strip and wipe it with a kitchen napkin. Shape it into a rectangle so that we can wrap the piece of chop lengthwise in it.

4. After cutting it and getting a rectangle, cut it on one side with a very sharp knife.

5. Place the bacon strip with the notched side down on a wooden top, put the piece of chop on top and wrap it in the bacon. Tighten well and tie tightly with a string.

6. After we have finished tying, season the whole surface of the bacon with delicate vegetables, paprika, pepper so that it penetrates between the notches.

7. Put a little oil in a pan, put it on the fire and let the oil heat up.

8. Put the resulting meat roll in the pan and fry it a little on all sides over a high heat, until it acquires a slightly brown color and the cracks of the bacon have opened.

9. Place the chopped piece of chopped bacon in a pan, put the garlic clove cut in half, pour about 2-3 cups of water and put the pan in the oven over medium heat for about 40-45 minutes.

10. During all this time, take the tray out of the oven a few more times and brush the surface of the chop with honey.

We start to prepare the garnish like this:

1. In the oil left over from the meat frying, put the peeled onion, washed apples and prunes.

2. Put everything on low heat and add sugar, a little salt, a little pepper, cloves, anise star.

3. Lightly caramelize all the contents of the pan, shaking only the pan without using a spoon.

4. When a sauce starts to form, pour the wine.

5. Let it boil, then remove from the heat and set aside.

6. When the 40 minutes of baking have passed, remove the tray with the chop and pour the contents of the pan into the chop tray, all around.

7. Put the tray back in the oven, this time over high heat and leave until the apples are well browned, the chop has a golden color and is firm to the touch.

8. When the sauce has dropped, when everything is nicely browned, it means that the food is ready. We take out the tray, remove the thread from the chop and serve everything hot.

I wish you great appetite!

Baked turkey meat with vegetables

Ingredients needed for baked turkey pulp:

  • 1 top turkey pulp (approx. 1200 gr)
  • 12 potatoes
  • 3 carrots
  • 1 small piece of celery root
  • 2 small red onions
  • March 1
  • 5 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon chili
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon grated sea salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon dried oregano
  • 1/2 cup white wine
  • 1/2 cup water
  • 1 white onion
  • 1 easy captain

Preparation of turkey pulp with baked vegetables:

In a bowl we put the olive oil first. We clean the onion and finely chop it and we put the peeled garlic through the grinder. Gradually add all the spices listed above, pour the wine and water and mix. We put the meat in the marinade. turn it from side to side, then cover the bowl and refrigerate for 3 hours.

Take the meat out of the fridge and place it in a tray. Pour the marinade into the pan over the meat. We clean the potatoes, carrots, onions and celery and wash them well. We cut the potatoes in half, the carrots in 3-4 cm slices, the celery slices and the onion in two. Place the vegetables in the pan next to the pulp. Salt and pepper the vegetables and sprinkle with a little more wine.
Cut the apple in half and place it in the tray.
Cover the tray with Al foil. and put the tray in the preheated oven at 190-200 degrees for about 50 minutes. After this time has elapsed, remove the foil, sprinkle the meat with the sauce from the tray and put it back in the oven for about 30 minutes, until the meat is browned on top.
We check with a fork if the meat is penetrated and if so we stop the fire and take the tray out of the oven.

Remove the meat and vegetables on a plate, slice the meat and serve hot.
Have a great appetite if you choose to cook this food!

A recipe proposed by the blog timeaioo.blogspot.ro/

Glazed cutlet - Recipes

For your safety, stick a cork from the wine on top of the knives when you put them in the drawer.

Pain is a burden! This goes without saying, but we must not minimize the consequences of any pain, chronic or acute. The most commonly used treatments in Western culture are pills and antibiotics. However, in recent years, there has been a trend towards a return to traditional remedies, natural remedies and alternative medicine practices specific to Eastern Eastern culture.

Given that there is not (yet) an ideal medical practice, 100% safe and universally valid, most likely, the truth is in the middle of the two cultures. One such product that has appeared relatively recently on the market but has been used for thousands of years is CBD oil cream.

For starters, what is CBD?

If the term "CBD" is foreign to you, it is useful to know that this is an abbreviation for cannabidiol, a natural extract from the cannabis plant. And no, this substance has no hallucinogenic effects, because it does not contain THC (tetrahydrocannabinol), the substance that places cannabis use outside the law. Therefore, in Romania, any product containing cannabidiol is perfectly legal.

What is CBD cream used for?

When you apply creams or ointments on the skin, they can have benefits both for the surface of the skin and for the layers under the dermis. Most CBD oil creams work on both levels. The human body has an endocannabinoid system that normalizes appetite, mood, pain and pleasure.

Cannabinoid substances, such as CBD, activate the endocannabinoid system through skin receptors, muscle tissue, and nerve endings. This explains why most CBD creams are used to relieve chronic pain, inflammation and itching.

How to use cannabidiol cream?

Usually, the use of such creams with CBD oil is extremely simple. For local treatment, you need to identify the source of the pain or discomfort and just apply the cream. The process is similar to using a moisturizer.

Depending on the amount of CBD oil in the composition of the cream, you will be able to get faster or slower effects. It is advisable to start using this type of cream with a lower concentration and, over time, you can increase the percentage of cannabidiol. Watch out! If you have allergic problems, read the list of ingredients carefully and consult your doctor before using the cream.

The benefits of CBD cream

The main effects of using products that are applied directly to the skin and contain cannabidiol are to reduce the sensation of pain, reduce inflammation and improve skin health. For example, two common conditions in which the use of a CBD cream is recommended are arthritis and psoriasis. Moreover, although the application of the cream is local, the effects are felt throughout the body. You will feel more relaxed, calmer and less stressed!

The advantages of using a cream based on CBD oil are numerous and are very quickly noticeable. To be sure of the quality of the product of your choice, consult the varied offer from CBDLife. Choose the product that best suits your needs. Get rid of pain and discomfort in a simple and natural way. Do not hesitate, try!

10 cheap and fast recipes

Did you find out at the last minute that you were going to have guests? Do you want to impress them, but don't you want to spend too much money? Here are 10 cheap and fast recipes that will get you out of the impasse!

All ingredients are for 4 people.

  • 1 bag of penne pasta
  • 1 red pepper
  • 2-3 tomatoes
  • tomato sauce
  • 3-4 pieces of crushed garlic
  • 250- 300 gr parmesan cheese

Preparation: Boil water with salt and when it boils add the pasta. Boil for another 8-10 minutes and strain well. In a frying pan, fry the diced bell pepper, diced tomatoes and zucchini. Do the same with the garlic, fry a little in oil. In a large bowl, mix the vegetables with the pennies and garlic, and grate the cheese or cheese on top. Put everything in the oven and leave for half an hour.

  • 4 pieces boneless chicken breast
  • 300 grams of broccoli
  • 150 grams of mushrooms
  • any sauce you prefer: sour cream or tomatoes
  • salt pepper

  • 2-3 diced potatoes
  • 3-4 eggs
  • onion
  • bacon
  • 150 g of grated cheese
  • 150 ml of sour cream
  • salt and pepper

Preparation: Boil the potatoes and cut them into cubes. Heat a frying pan well in which the meat you have chosen is cooked. Finely chop the parsley and place on top, as well as the cheese. Beat the eggs well and add the cream over them and season to taste. Mix everything well with the browned pieces of meat and put in the oven for about half an hour.

You can also add green onions if you want, and over the final composition some arugula sprigs would look very good.

  • 1 tablespoon olive oil
  • squeezed juice from a lemon
  • 2 bell peppers
  • Cherry tomatoes
  • 3-4 eggs
  • 1 can with tuna
  • 1 salad
  • salt pepper

Preparation: Boil eggs and drain the tuna very well from the juice in which it was preserved. Wash the salad and cut into small pieces. Top with finely chopped tomatoes and bell peppers. Add sliced ​​or diced eggs. Set the tone. With olive oil, lemon and spices, make a sauce that is poured on top.

You can also add your favorite olives or vegetables!

  • 300 gr. - ham (cut as finely as possible)
  • 200 gr. or about 12 thin slices - Gouda Cheese (or any other cheese)
  • 50 gr. - melted butter
  • 8 slices of bread (I used whole wheat bread with carrots and seeds)
  • 1 tablespoon - grated Parmesan cheese
  • 2 tbsp - Dijon mustard
  • 20 gr. - White flour
  • 25 gr. - butter
  • 200 ml. - milk
  • 1 tablespoon - grated Parmesan cheese
  • 1 knife tip - grated nutmeg
  • Salt and black pepper

  • 2 bags of noodles
  • a large onion and green onion
  • two or three carrots
  • White cabbage
  • a red pepper
  • a little garlic
  • three or four tablespoons of sweet and sour sauce
  • three tablespoons of soy sauce

Preparation: Finely chop the onion, garlic, pepper, carrot, slices and kale. Boil the noodles and drain. Heat a tall pot of oil, cook the onion, garlic, then add the other vegetables. Then add the noodles and tablespoons of sauce and mix everything.

  • a few sheets of tortilla or sticks
  • 500 gr of chicken breast & # 8211 not to expire tomorrow, preferably
  • 200-250 gr or as much Cheddar cheese as possible
  • white onion
  • 1 red pepper
  • cherry roses
  • maize
  • pumpkin oil or olive oil
  • tomato sauce with garlic
  • paprika
  • oregano
  • salt
  • pepper
  • spices for chicken

Preparation: Cut the chicken into cubes and fry in a pan, seasoning it with a mixture of paprika, oregano, salt, pepper or any other favorite ingredients. Cut into cubes and onions, peppers, tomatoes, prepare the corn. Grease the sticks with tomato sauce or any other favorite sauce, place all the ingredients on half a stick, grate the cheese on top and then fold. Put in the oven for a few minutes! Or, you can do like me, and put them in the pan, on both sides until browned, with a little olive oil.

  • boneless pork chop
  • a spoonful of honey
  • a spoonful of mustard
  • 6-7 small cloves of garlic, clean and wash
  • 3 tablespoons lemon juice
  • 2 tablespoons oil
  • a few sprigs of rosemary
  • a glass of white wine
  • a few cloves (10-15 pieces)
  • a spoonful of flour
  • a cube of butter (30 g)
  • salt pepper

  • 300 g chicken liver
  • 50 g butter
  • an onion
  • 2 cloves garlic
  • 4 tablespoons canned mushrooms
  • salt pepper
  • parsley
  • polenta

Preparation: In melted butter, put onions and garlic, cleaned and finely chopped. Add the washed and cleaned liver and mushrooms. Sprinkle with salt and pepper and cook for 5 minutes. Pour 100 ml of water, put a lid on it and leave it on the fire for 15 minutes. Serve with chopped parsley and polenta.

10. Potatoes with bacon and cheese

  • 4 potatoes
  • an onion
  • 200 g bacon
  • 100 g grated cheese
  • 1 tablespoon butter
  • 100 ml of milk
  • salt pepper

Preparation: Wash the potatoes very well and prick them with a fork from place to place. Put in the oven for about 45-50 minutes, or until they become tender inside. Chop the onion and small bacon and brown well in a pan with a little oil (if necessary if the bacon is fat enough, no oil is needed). Cut the potatoes lengthwise and peel them close to the peel, keeping their contents. Put the meat kept in the same pan / pan in which you fried the bacon and heat over medium heat. Add the milk, butter, salt and pear and pass the ingredients until you get a fine puree. Combine the puree with the bacon, onion and grated cheese. With this composition, fill the potato halves and put them in the oven for about 15 minutes on medium heat.

Method of preparation

In a pan with a metal handle, heat 1 tablespoon of olive oil. Saute the meat well, then brown it well in the hot pan (it takes about 5 minutes). Then glaze it with the mixture of honey, mustard and spices, pour 50 ml of water into the pan and put it in the oven for 40 minutes at 200 degrees. Halfway through, we check if the sauce hasn't dropped too much and if we need to add another 50 ml of water. If you have a kitchen thermometer, the meat must be 65 degrees Celsius to be ready.

We clean the carrots, then cut them into larger pieces and boil them in salted water for about 15 -20 minutes (until they are almost cooked), add the broccoli and green beans and let them boil for about 3-4 minutes then strain Melt the butter in a pan, season the vegetables with salt and pepper and thyme, mix carefully and leave for 2-3 minutes over medium heat.

After the meat is ready, take it out of the pan, put it on a plate, cover it with aluminum foil and let it let its juice. Put the frying pan in the meat on low heat with the sauce in it and add the flour, mix well, then put the barbeque sauce and the juice left from the meat. Mix again and add water, let it simmer until reaches the desired consistency.

Said and done! now all we have to do is enjoy the food, good appetite!

Glazed chop with carrots and broccoli

Ingredients :,, pork chop 600 gr,, For glaze: 1 teaspoon honey, 2 teaspoons mustard with berries, mixture of fennel seeds, coriander and peppercorns ground in a mortar - a teaspoon,, salt,, olive oil ,, for garnish :, 400 gr carrots,, 200 grams of broccoli (frozen),, a handful of frozen green beans,, 50 gr butter,, thyme,, For sauce :, 1/2 tablespoon flour,, 1 tablespoon sos barbeque,, 50 ml apa

Difficulty: low | Time: 1h 15 min

Strawberry with recipe mousse

Strawberries can only be used in ripe, intense red colors.

on cakes:
eggs 0.200 kg
sugar 0, 150 kg
sewn flour, high quality 0, 100 kg
corn starch 0.075 kg
cocoa powder, dark 0.075 kg
baking powder 1.5 teaspoons.
in the filling:
gelatine 2 teaspoons.
White chocolate 1 pc.
natural cream 200 ml
cottage cheese, grated 250 g
sugar 0075 kg
lemon blade 2 teaspoons.
lemon juice, fresh, undiluted 3 tablespoons. IT.
fresh or fresh frozen strawberries ½ kg
to soften the cake:
whole milk 100 ml
for decorating the cake
cream thickness 200 l
dark chocolate & # 8220Extra & # 8221, faience 1 pc.

Prepare a chocolate cake with strawberry mousse for about 14 hours, taking into account the infusion from the refrigerator.

Calories & # 8211 about 300 calories.

  1. Heat-resistant baking tin, preferably removable, should be greased and sprinkled with a small amount of biscuits
  2. To prepare the cake, you need to mix all the ingredients in bulk. Separately, beat the sugar and eggs until the mixture becomes a thick foam. Pour the flour and starch mixture into the eggs, stirring constantly with a blender or blender
  3. Pour the dough into a mold and bake for 30 minutes. The baking temperature must be 175 degrees
  4. Gelatin moistens the melting chocolate. Cream cream, add white chocolate in small portions and mix
  5. After that, add the cottage cheese, sugar, lemon peel and mix again. Add freshly chopped strawberries and mix with a spoon
  6. Cut the cake into three parts, each saturated with milk
  7. Gelatin soaked before swelling in water and dissolved in preheated lemon juice. Add the lemon-gelatin mixture to the cream filling, mix and place half of the filling on the first cake
  8. Spread the second cake, soaked in milk, over the previous one and spread it with the leftover filling. The third cake to complete the preparation of the cake, wrap it in plastic wrap and put it in the fridge for 12 hours
  9. To decorate, you need to melt the dark chocolate and put it in the pre-beaten raw cream. Decorate the cake preferably the next day, covering it with a thick layer of chocolate cream.

Decorate the top with cakes, whole strawberries or slices and cream from the pastry bag.

Rinse the lamb chops with cold water and pat dry. Prepare the marinade by combining olive oil with the Kotányi Grill Grill mixture. Use the mixture to marinate the chops and let them infuse until ready to cook.

Leave the couscous water on the fire until it starts to boil, wash the lemons in hot water, then grate the peel.

In a bowl, prepare the couscous marinade by mixing olive oil, Kotányi garlic, Kotányi turmeric, lemon peel, lemon juice, Kotányi sea salt and a pinch of Kotányi pepper. Incorporate into the couscous. Pour hot water, put the lid on and let it swell for 10 minutes.

To make salsa: Wash the cherry tomatoes and cut them into small pieces. Peel a squash, grate it and chop finely. Crush the mint. Mix the tomatoes with olive oil, lemon juice, Kotányi garlic and mint. Season with salt and pepper.

To prepare the couscous with greens: Rinse the parsley and mint, then cut them into small pieces and mix them into the couscous.

Grill the lamb chop for about 3-4 minutes on each side, then take the meat off the grill and wrap it in aluminum foil. Let it rest for about 5 minutes. Season with salt to taste.

Place the lamb chop on plates next to the couscous with greens and salsa and serve.

Chinese style glazed pork breast & # 8211 char siu

Chinese style glazed pork breast or char siu, a recipe for licking your fingers. The degree of difficulty is not high and can be cooked by any housewife. The Chinese ingredients from the recipe above are very easy to find in any supermarket.

We don't go for the chop and the pork tenderloin, both pieces of lean meat, but for the ribs, the neck and the pork breast! They are tenderer and tastier precisely because they are breaded with fat.

Hoisin sauce is a Chinese sauce used as a dip. Sometimes it is also used as a spice in marinades, stir-fry dishes or stews. Its taste is described as a combination of sweet, salty and spicy. It is used in the preparation of several traditional Chinese recipes, such as Peking duck, spring packets, mu shu pork, popiah and grilled pork. The best varieties of Hoisin sauce are those prepared in China.

If you liked today's recipe, Chinese style glazed pork breast & # 8211 char siu, subscribe to our Newsletter. This way you will not miss any culinary novelty. You can also follow us on Facebook, Instagram or YouTube.

Powered by Juicer.io

(5 points / total votes: 32)

Laura Aioani 7 years ago - November 30, 2012 14:41

Re: Pork chops in sweet and sour sauce

How exactly do you come to the tank with what I needed! Today I prepare, I even came back from the chop shop thinking about what sauce to prepare! Thank you very much

Nadina 7 years ago - December 2, 2012 12:18 PM

Re: Pork chops in sweet and sour sauce

Hello Ioana,
First of all, thanks for the recipes. You made my life as a housewife easy and hard at the same time :-). I made cake for the first time according to your recipes and I tried many other networks, the success and the final compliments being 100% every time.
I started to prepare the pork chops but I have a little confusion: I keep the brine in which I marinated the meat and mix it with the ingredients of the sauce or the sauce is composed exclusively of the elements mentioned under "sweet-sour sauce". Thanks! Nadina

Ioana 7 years ago - 2 December 2012 18:09

Re: Pork chops in sweet and sour sauce

the brine is thrown away after you take the chops out of it. it is not used in sauce.

Mari Ana 7 years ago - 6 December 2012 15:38

Re: Pork chops in sweet and sour sauce

I prepared the recipe and it turned out great, as evidenced by the picture. :-) Many kisses.

stefania 7 years ago - 11 December 2012 15:10

Re: Pork chops in sweet and sour sauce

it's very good I try too
let my mouth water

Nico 7 years ago - December 30, 2012 11:45

Re: Pork chops in sweet and sour sauce

Hello. What garnish do you recommend for this recipe?

Ioana 7 years ago - 30 December 2012 11:55

Re: Pork chops in sweet and sour sauce

I wrote at the intro, a mashed potato and a salad of greens. but I would also see them with this polenta [link] and some Parmesan flakes on top.

Nico 7 years ago - December 30, 2012 12:00

Re: Pork chops in sweet and sour sauce

OK. ms much to answer. I chose this recipe for New Year's Eve.

Monica Mihaly 7 years ago - 7 March 2013 08:06

Re: Pork chops in sweet and sour sauce

ioana, I would like to prepare chops today but I would like to serve them with fried polenta before instead of bread, which of the chops with sauce you have here would you recommend to me?

Recipes: Turkey cutlet with sour cream and fresh tagliatelle

In a saucepan with boiling water, put the tagliatelle to boil, and after they have boiled, drain the water. Peel a squash, grate it and boil it for 30 minutes. Heat a frying pan with 2 tablespoons of olive oil and when it is very hot, add the boiled carrots.

In another pan, add peanut oil and fry the turkey chop - when it is ready, remove from the pan and heat the cream over low heat, over which the carrots will be added. On each plate, make a bed of tagliatelli and then put a state of sour cream mixed with carrots and on top a piece of turkey cutlet. It is recommended to be served hot!


Nutritional values ​​per portion:

Calories - 818 kcal, HC = 91 g, lipids = 25 g, protein = 56 g, Na = 144 mg, P = 412 mg, K = 590 mg

Nutritional benefits for turkey meat:

-rich source of B vitamins, especially B3 (niacin) and B6 (pyridoxine) - an optimal intake prevents the onset of depression or neurodegenerative diseases

-increased carousin content (with anti-aging and cardio-protective effect), creatine (with improved sports performance, endurance and muscle strength) and taurine (cardiovascular benefits)

-selenium in high amounts (vital role in DNA production, strengthening the immune system and maintaining the health of the reproductive system)

-increased protein density compared to other types of meat (eg pork steak) - 76.2% vs 27.9%

-rich in iron (stimulates growth and hormone synthesis), phosphorus (inadequate intake causes poor bone development, especially in children, arterial calcification or osteoporosis) and zinc (with an important role in the immune system and protein synthesis).

NUTRITIONAL DISADVANTAGES / ADAPTATION SUGGESTIONS FOR CERTAIN PATHOLOGIES - the necessary protein necessary to maintain muscle mass, without having a high content of sodium or potassium. However, it has a high phosphorus content!

Video: Making a Pebble Cup from start to finish (November 2021).