Stuffed peppers in tomato sauce with leurda
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I didn't spend quantities on spices, they are put according to everyone's taste.
I usually put a little, during the preparation and taste the food from time to time to see if it needs more.
We prepare the filling first.
Season the minced meat with a powder of the listed spices and salt.
We clean and chop the onion, the carrot and the parsley root and we put them in the hot oil, dripping a little water over them so that they don't fry.
If you can stand the taste of frying, don't add water.
When the vegetables penetrate easily, add the minced meat and mix gently in the bowl to combine all the ingredients and cook evenly.
Leave them on the fire until they are almost cooked, then add the rice, chew a few more times and let the dish cool.
When the mixture of ingredients has cooled, add 1/2 bunch of chopped green parsley, 1/2 bunch of finely chopped leurda and two small eggs.
We prepare the peppers, washing them, cutting their stalks and removing the ribs and seeds.
We also clean the seed stalks.
We fill the peppers three quarters with the composition to be filled and we cover them with the stalks.
In summer, instead of stalks, I like to put a slice of tomato on them, but now the tomatoes don't taste and it doesn't make sense.
Place the stuffed peppers in a large bowl, saucepan or pot.
Season the tomato paste with a few spices, a powder of those listed, plus a tablespoon of sugar and salt.
We like slightly sweet sauces, that's why I add sugar depending on the taste of the tomatoes.
Chop the rest of the leurda as small as we can and add it to the tomato paste.
Over the peppers in the bowl add the tomato paste, two bay leaves and fill with enough water to cover the peppers.
Boil the food over medium heat until the peppers penetrate well and the rice is cooked.
Along the way, we taste the sauce and season it to taste with salt and spices.
After extinguishing the fire, add 1/2 bunch of chopped green parsley.
Peppers stuffed with chicken breast and vegetables
Cut the peppers in half, clean them of seeds and put them in boiling water for 3 minutes.
Onions, mushrooms, chicken breast and tomatoes are cut into small cubes. Grate the cheese and carrot, and finely chop the greens.
In a frying pan with hot oil, cook the onion and carrot, then add the mushrooms, chicken breast, tomatoes, greens and spices. Season with salt and pepper to taste. Mix all the ingredients and cook for about 5 minutes. Then add half the grated cheese and mix.
Fill the peppers with the mixture obtained, then arrange on a tray greased with oil.
Bake for 30 minutes at a temperature of 180-200 degrees C.
Then take them out and sprinkle with cheese, and bake for another 10 minutes.
The recipe for green garlic or leurda sauce is extremely simple and quick, it is made in 10 minutes.
Choose leurda to have no garbage or paler pieces, wash, cut and put in the blender together with the oil.
Pour into a bowl, add salt and fresh lemon juice, mix well and & hellip ready!
When serving, it can be thinned with a little mineral water if desired.
It can be stored in the refrigerator, in a hermetically sealed jar, for a maximum of 48 hours.
If you want to serve the sauce with fish, you can add more lemon juice, to make the sauce more sour.
I prepared this sauce today and I put the juice from 1 lemon. It was wonderful with grilled mackerel and fresh homemade bread & # 128578
I recommend you to try the recipe of this delicious sauce. It is easy to make and is perfect with a lot of dishes. & # 128539
Peppers stuffed in tomato sauce
500 gr minced pork (chicken, turkey, beef, at everyone's choice),
300 gr rice,
2 pieces onion,
1/2 liter broth,
salt, pepper, 1 tablespoon paprika, marjoram,
100 ml oil,
15-20 pieces of bell peppers,
10 red pieces,
1 tablespoon peppercorns,
SOS ROSII INGREDIENT:
300 ml broth,
50 ml oil,
1 tablespoon flour,
salt, sugar to taste,
We clean the onion, wash it and cut it into small pieces. We heat the oil and heat the chopped onion in it until it becomes glassy. Pull aside and add a tablespoon of paprika to the hardened onion. Peel the rice and wash it in more water, and add it to the minced meat together with the hardened onion. Add salt, ground pepper to taste and mix everything well.
We cut the pepper at the end with its tail, we take out the seeds and we put the cut part aside because we will put it under the peppers when we put them to boil. We wash the peppers so that no seeds remain inside, we drain them a little, then we start to fill them with the filling.
We fill them, we press the filling a little with the teaspoon and then with the tail we make a hole in the middle of the filling (they will boil better).
In the pot in which we are going to boil the peppers, we place the pieces of peppers left over from the cut and 3-4 celery leaves, over we place the stuffed peppers and among them, and on top of them we put the rest of the remaining tomatoes sliced, we put about 1 tablespoon. with salt, 1/2 l broth, peppercorns, 1 teaspoon marjoram and enough water to cover the peppers.
Place a small plate on top of them, then cover with a lid and bring to a boil over low heat.
Serve with tomato sauce or sour cream according to everyone's preference.
PREPARATION OF TOMATO SAUCE:
Heat the oil and add a tablespoon of flour, mix for a few seconds and then add the broth. Let it boil then season with salt and sugar to get a sweet sauce. Sometimes I add about 250 ml of sour cream to this sauce and let it boil, then I serve the stuffed peppers together with the sauce.
Pork stew with garlic and tomatoes, Transylvanian jelly recipe
Pork stew with garlic and tomato juice or Transylvanian crical it is served with polenta or mashed potatoes. It is a very popular food recipe in Banat and Transylvania and is known as adimoaca or pork cricket. See how to make pork stew with garlic and tomato juice!
Necessary stuffed peppers
Peppers and composition
- 3-4 bell peppers, 3-4 kapia, 3-4 dried peppers, crayfish & # 8211 as is the crowd at the table and after the tray
- 500-600 gr minced meat mixture
- 1 onion
- 1 cup rice
- 1 half small eggplant
- 1 teaspoon paprika, thyme powder, pepper, salt
- finely chopped fresh parsley
For the sauce
- 5-6 well-cooked, fleshy tomatoes
- 1 smoked sausage
- 150 bacon
- 2 onions
- the other half of the eggplant
- pepper, 1 bay leaf, salt, 1 teaspoon sugar
- 2 sprigs of thyme
- 2 larch threads
The recipe for fasting peppers stuffed with mushrooms and millet
-100 grams of millet soaked in water with vinegar in the evening
-300 grams of finely chopped mushrooms
-a bunch of parsley
-a connection of the wolf
-a spoonful of breadcrumbs
-four tablespoons of broth
-a tablespoon of palm oil
-about 12 peppers
-salt, pepper to taste
Ingredients needed peppers stuffed with meat:
- For five servings we need 10 large and healthy peppers, preferably red ones because, unlike the white ones, their skin is harder to exfoliate, being more resistant, more attractive and at the same time sweeter.
- Meat, in an amount of approx. 500 g, used for stuffing is good to be pork-beef mixture in equal proportions or to dominate the pork, given that the presence in a larger amount of beef leads to strengthening the composition.
For the filling and sauce we also need:
- 150 g of rice
- 3 larger onions
- 1 or
- 1 kg of tomatoes
- broth (it would be good to be homemade)
- pepper, salt, thyme
- dill, parsley and a few larch leaves
Tomato sauce with kapia pepper
Tomato sauce with kapia pepper !
Last year I made this recipe for the first time tomato sauce with kapia pepper, I made a few jars just for testing.
And because they really liked this year, I increased the amount and I said to share this simple and handy recipe with you.
I used the sauce for the ostropel, for the stews, I even put it on the pizza, I'm not saying that he ate it with the steak because I made it a little spicier.
Try a few jars, if you like, next Tuesday the quantity as I did !!
4 kg peeled tomatoes
1.5 kg of red peppers
4 juniper berries
1 bay leaf
a sprig of thyme
a sprig of basil (optional)
a hot pepper (optional)
100-150 g sugar
two aspirins or a teaspoon of salicylic acid
Method of preparation
Peel a squash, grate it and cut it into small pieces.
Peppers cleaned of stalks are also crushed in the food processor.
Mix and boil in a pot with thick walls.
Put the spices in a gauze bag, tie tightly and let it go in the pot.
Boil over low heat.
I did not time, the liquid must drop quite well (ie the composition should not be watery but to keep the pieces of peppers and tomatoes should not become a paste)
Towards the end, add the sugar and salt to taste.
Remove the spice bag, add the ground aspirin and then put the hot sauce in well-washed and sterilized jars in the oven.
They are cooled in beds until the next day.
Baked mackerel in tomato sauce with leurda
Simply delicious this Baked Mackerel in tomato sauce with leurda, perfect for fasting periods with fish release, but not only!
The mackerel seems to me the most handy fish, it is also tasty and in addition, I did not read about it various comments or articles until I decided not to consume it.
[ingredients title = & # 8221Ingrediente & # 8221]
- 4 pcs. over Macrou
- 100 ml of sunflower oil
- For the sauce:
- 1 red onion
- 400 gr peeled tomatoes, in tomato sauce
- 1 leurda tie
- 2 was dafin
- 1 teaspoon sugar
- 100 ml water
- 1 tablespoon oil
- To be served:
- polenta (which I failed to photograph :))))
[preparation title = & # 8221Preparation & # 8221]
We prepare the ingredients for Mackerel in the oven in tomato sauce with leurda
We wash the fish and remove its entrails, tail and wings.
We let it drain, then sprinkle pepper and salt over it.
Finely chop the canned tomatoes, and season them with spices, salt, if necessary and sugar to taste.
We chop the leurda finely, including the tails that we pass through the press or grind them like garlic.
Peel an onion and grate it.
Preparation Baked mackerel in tomato sauce with leurda
Put the oil in a heat-resistant form, then place the fish and put it in the oven for 40 minutes at 180 degrees.
For the sauce, put the oil in a pan over low heat, then add the onion and heat until well softened.
Add the tomatoes, bay leaves and water and leave them on the fire only until the tastes are friendly.
Remove the tray with the fish from the oven (after 40 minutes), drain some of the oil in which it was prepared and sprinkle the leurda over it, then cover it with the tomato sauce.
We leave enough oil in the pan to be greased, because we also have the oil in the sauce, so there is enough fat.
Put the tray back in the oven for 15 minutes, until the leurda leaves its aroma, then after turning off the heat, add the chopped parsley.
It's a sweet spicy sauce, very good!
In the hope that you will like my recipe for baked mackerel with leurda, I wish you good food and good appetite!
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