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I put the cheese in a bowl to melt in the microwave, I turned it over on the food foil put in three, I flattened it with a spoon (because it is hot), I put on top finely chopped parsley, the two cottages and I rolled,
I tightened the foil and put it in the fridge until it hardened.
How to prepare baked pork muscles & # 8211 mushroom roll pork steak recipe
How do you cut & # 8211 cut a meat roll?
I placed the piece of meat with the longer side on the vertical axis. Why? Because horizontally it will lengthen by scrolling left & # 8211 right. The knife must have a long, thin and well-sharpened blade.
I imaginarily divided the thickness of the meat into 3 equal layers of 2 cm each (it was about 6 cm) and I started to cut it from the right, as if I wanted to open a book. I cut carefully, from close to close (as on the cake top) always touching with my left hand the thickness of the cut layer (not to be too thick and not to pierce it). I got close to the left edge of the meat and stopped. I want to have a book cover and not take it off.
I turned the meatball with 180 degrees on the table, the cover now reaching the right. Again I divided the remaining thickness into 2 layers and repeated the procedure, working from right to left. I got another cover & # 8222. And that's about it!
I obtained a & # 8222 sheet & # 8221 of meat of approx. 40 x 25 cm and about 2. thick. Do you see how the fibers go in all directions? I don't beat the meat with a hammer because the fibers are miserable. I prefer to prick it with a special tool (11 lei in household stores) called & # 8222meat tenderizer & # 8221 (meat tenderizer). It has many thin and sharp blades and works like a spring stamp that you keep pressing.
Any deep cut or crushing with the hammer (including the stuffing with meatballs with garlic cloves or bacon) leads to its drying. Through those areas the meat will lose its natural juices during cooking. Leave the fibers alone!
I now seasoned the meat well on both sides, sprinkling it with plenty of salt, ground black pepper and paprika. I didn't put cumin or thyme on it because I want the delicacy of the mushroom filling to be felt. I let the meat sit on the kitchen table until I took care of the filling. Never cook cold meat, immediately removed from the refrigerator!
Mushroom filling for pork roll
I cleaned the mushrooms and cut them into suitable slices. I also chopped onion and garlic clove. You don't need more than 1 puppy!
I heated the oil in a pan and melted the piece of butter. I briefly sautéed the onion in the pan, without burning it. I added the sliced garlic clove and then the mushrooms. The pan was on medium to high heat and I constantly mixed its contents with a spatula. I want to get rid of the water in the mushrooms so that they brown a little.
When they started to sizzle (the evaporation of water takes about 6-8 minutes) I added the sweet Madeira wine to the pan and increased the flame. What flavors !! The alcohol evaporates and leaves behind the taste and aroma of this famous wine. Finally I seasoned the mushrooms with salt and pepper and put out the fire under the pan.
I broke a few crackers (crackers from Finn Crisp or Colussi & # 8211 both found in Kaufland) and chopped a few chives. Classically they are used bread croutons & # 8211 is how they are made at home.
Ciolan stuffed in the oven
For the holidays instead of the classic meat roll prepare this Ciolan stuffed in the oven which is very much appreciated by my family.
- Meat roll with cheese crust
Ciolanul is at a price affordable and you can even prepare many special recipes from it. Appetizers, various dishes, steaks, and why not the alternative presented below and in Video format now!
We hope you like it and try the recipe proposed for one of the following holidays.
Let's see now what ingredients we need!
Ciolan stuffed in the oven & # 8211 Ingredients
1 raw back stick
2 slices of bagel soaked in cold water
50 g lard
3 crushed garlic cloves
1 small bunch finely chopped green parsley
salt, pepper to taste
100 ml wine
200 ml of water
Ciolan stuffed in the oven & # 8211 Preparation
Loosen the skin, taking care not to break the rind.
The skin is salted on the inside and set aside. Cut the meat off the bone and pass it through the mincer. Add the egg, garlic, green parsley, bread soaked in cold water and well squeezed.
Season with salt and pepper to taste and mix the composition.
We closed the narrower end of the rind taken from the shank with meat needles or we sewed it with a stronger thread. Fill with the prepared meat filling. Close the other end with needles or sew. Salt the reconstituted ciolan on all sides.
Put in a saucepan (tray) greased with lard. Pour wine and water into the bowl,
cover with a lid and place in the preheated oven to fry at 200 degrees Celsius. From time to time we sprinkle the ciolan with the sauce that is formed so that the crust does not stay hard. Bake for about 2 hours. When it penetrates easily with the fork it is ready.
If it is not done, you can add a little more water to the bowl.
Leave the pot without a lid for the last 10 minutes to brown nicely.
Leave the ciolan to cool a little and then slice it. Serve with natural potatoes.
Other interesting recipes with ciolan can be found in the recommendations below by clicking on the titles in the images.
- Baked ciolan with potatoes i
- Belly stew with ciolan
- Ciolan with beer
- Ciolan roll with semi-smoked sausages
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What do we need for the stuffed mushroom recipe?
- -500 g mushrooms
- -200 g cheese or hard cheese
- -50 g butter or olive oil
- -1 teaspoon of salt
- -1 knife tip freshly ground pepper
- -patrunjel, marar
- -a few thin slices of raw bacon (ham, bacon) - optional
Chop the meat and with it the onion, garlic and green parsley, cleaned and washed.
Season to taste with salt and pepper.
Put the mixture in a saucepan and add 2-3 tablespoons of oil.
Put on the right heat and keep until the meat changes color.
Remove from the heat and allow to cool.
Beat eggs and incorporate them into the meat mixture.
In a tray (I used a cake), greased with oil and covered with flour, place the filling (keep 3-4 tablespoons), so that in the middle, we leave a space for filling.
Around the space left, place the bacon slices, then put the cream cheese and then the cheese slices.
Cover with the preserved meat mixture.
Peel boiled eggs, cut them in half and place them on top of the liver, pressing lightly with your fingers, so that the halves of the eggs enter the meat mixture.
We also put a few sprigs of green parsley on top.
Beat the egg well and pour it over the liver.
Place in the preheated oven at 180 degrees C for about 30 minutes.
Remove the dough from the oven and let it cool in the form, then take it out and slice it.
- 350 g grated cheese
- 1/2 teaspoon salt
- 2 small eggs
- 3 tablespoons flour
- a teaspoon of baking powder
- 2-3 tablespoons chopped dill
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Pasta with minced meat and cheese, in the oven
Cooking time 40 minutes
Total time 1 hour 40 minutes
- 500 g pasta (possibly durum wheat)
- 700 g minced beef or pork or mixture
- 1 onion
- 4 cloves of garlic
- 1 large grated carrot
- 1 small parsnip
- 1 slice of celery root
- 400 ml canned tomatoes
- salt pepper
- basil, oregano (1 lgr with tip)
- 200 g cheese
- 200 g mozzarella
PREPARATION Pasta with minced meat and cheese, in the oven
1. In a pan with high edges I hardened the meat with 2 tablespoons of oil because I cooked with minced beef. The fire should be medium, light to hot, stir occasionally until the liquid has evaporated. Season with salt and pepper. It may take about 10 minutes.
2. During this time, I peeled the washed vegetables, cut the onion into cubes, crushed the garlic with the side of the knife blade and cut it into small pieces and grated the rest on a grater.
3. I mixed with the rest of the vegetables and sautéed them for about 5 minutes.
4. I put the tomato juice, basil and oregano + 1 cup of boiling water, it filled my eyes, attention, you will need a roomy pan or non-stick pan for these quantities.
They boiled over low heat until the sauce was reduced by half, about 20 minutes, it should not drop completely, fill if necessary.
5. I boiled water for about 3 liters together with a level spoon of salt for pasta. At the first boil I added the spaghetti and they boiled for 7 minutes. I strained them, put them back in the pan in which they boiled and mixed them with the sauce.
5. I grated the cheese on the grater with large holes. I heated the oven to 180 degrees.
In another pan without handles, for the oven, I put half of the spaghetti mixture, I sprinkled half of the cheese. Then again the rest of the spaghetti, I shook the pan to sit and sprinkled the grated cheese and the rest of the cheese on top.
I baked the food until it browned, in my lazy oven it lasted 40 minutes. In electric ovens it takes less, probably about 30 minutes.
The food will rest for 10 minutes, after which it can be served. I seek to follow exactly the recipes of the girls from the USA, for a complete success.
Liv (e) it!
Other recipes with pasta, quick and tasty:
Pad Thai noodles with egg and hazelnuts & gt & gt & gt recipe here
Pork chop stuffed with cheese and mayonnaise & # 8211 a simple recipe, loved by all housewives
If you have pork in the fridge and you don't know how to cook it, I recommend you to cook chop with cheese and mayonnaise. The simple and delicious recipe is explained step by step in the lines below.
- 1 kg pork chop
- 1 tomato, half a bunch of green onions
- 5 slices of cheese, 5 tablespoons mayonnaise
- 2 eggs, salt, ground black pepper (to taste)
- Breadcrumbs, sunflower oil (for frying)
Method of preparation:
Cut the pork chop into 10 slices, beat it lightly with a slice hammer and season with salt and ground black pepper to taste. Spread a little mayonnaise over 5 slices of meat. Then add a slice of cheese and two slices of tomatoes.Finely chop the green onion and sprinkle it over the tomato slices. Cover the filling with the remaining chop slices.We pass the pork chop stuffed with beaten egg and then with breadcrumbs. Put a pan with sunflower oil on the stove. When the oil heats up, start frying the stuffed chop. Put the pieces of meat in the pan and fry them well on both sides until golden brown.Then take them out on a paper towel so that the excess oil is absorbed. Let the stuffed chop cool a little, then we can serve it. Have fun with your loved ones and increase your cooking!
This recipe is so simple that it can be made by anyone. Even if you do not have experience in the kitchen, I recommend you try it. Believe me, you can't go wrong!
Turkey Breast Filled with Cheese
Peel carrots, onions and potatoes and cut into quarters.
The turkey breast is divided into two larger pieces. The two pieces are cut horizontally, after which they are stretched and beaten with a schnitzel hammer.
A large piece is formed, which is easily grown with the blade of a knife (without going to the other side of the meat) or with the opposite side of the schnitzel hammer. Season to taste with salt, vegeta, pepper and mosaic pepper.
Place the grated cheese mixed with the dill on the piece of seasoned turkey breast. The cheese is placed on both pieces of meat approximately the same, depending on the amount of meat.
After the pieces of meat have been filled with cheese, roll them easily and tie them with string, so that they do not come off during baking. When they are well bound, season them on top and sprinkle lightly with soy sauce.
The stuffed turkey breast is placed in a tray, and next to it are placed the vegetables (carrots, potatoes and onions). Put the oil, water up to half the pieces of meat, a few peppercorns and thyme sprigs.
Place the tray in the oven on the right heat. When it starts to brown, turn the pieces of meat and sprinkle lightly with soy sauce. Sprinkle the vegetables with this sauce.
Caution: This sauce is slightly salty.
When the turkey breast is browned, lightly thread it down and grate a little cheese on top. Turn off the oven, then leave the turkey breast in the oven for a while, until the cheese melts a little.
The turkey breast is served cut into appropriate pieces with the vegetables in the pan.
Along with the turkey breast and vegetables I served the gorgonzola sauce.