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Peppers stuffed in tarragon sauce

Peppers stuffed in tarragon sauce


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Mix the minced meat with egg, rice, a chopped onion, salt, pepper and 2 tablespoons of chopped tarragon.

Washed peppers cleaned of seeds and powdered on the inside with white flour are filled with the above mixture.

Fry the peppers in hot oil on all sides over low heat (this process has a double role: the flour makes a "catch" between the peppers and the meat, the peppers will be sweeter and tastier by frying)

Remove the peppers on a plate and lightly fry the chopped onion, grated carrot and celery in oil. Place the peppers over the vegetables in the pan, put 2 cups of water and simmer under the lid for 20 minutes.

Mix the sour cream with a little warm vegetable sauce, add the chopped tarragon and parsley and pour over the peppers. Leave for another 5 minutes and serve.


That's how you make the best stuffed peppers. The recipe of the nuns from the Prislop Monastery

That's how you make the best stuffed peppers. The recipe of the nuns from the Prislop Monastery

Fasting stuffed peppers. On the Facebook page dedicated to the Prislop Monastery, the nuns offer the faithful fasting recipes cooked directly at the monastery.

SOURCE: Realitatea.net

AUTHOR: REALITATEA.NET

Lent-filled peppers. Ingredient:

7 bell peppers
1 pepper
2 carrots
2 onions
150 g of rice
3 tomatoes
paprika
pepper, salt
50 ml oil
1 tablespoon flour
1 teaspoon of vegeta
parsley

Lent-filled peppers. Method of preparation:

The peppers are washed and cleaned of the seed rind.

Remove the seeds from the stalk and stop for the lid. Separately prepare the vegetables, onion and pepper, chop into strips, grate the carrot.

Heat the oil in a pan, sauté the vegetables, add the rice, add the tomato pulp and leave it on the fire until it gets a good consistency to fill the peppers.

At the end, add salt, pepper to taste.

Fill the peppers and place them in a taller saucepan.

Add warm water and a few slices of tomatoes. Add a teaspoon of vegeta to taste and simmer the peppers.

Towards the end, dissolve a tablespoon of flour in water and add to the sauce.

I'm ready when the juice has dropped and the peppers have boiled. Add finely chopped greens. Serve hot, along with the sauce.


Grilled pork steaks and grilled stuffed potatoes

That no one is more floury or more enticing than a pig, everyone already knows. I will not now stand against so many centuries of popular wisdom that have demonstrated this, especially since my husband is one of the most ardent followers. No, so on a beautiful spring day, close to summer I could say, some grilled pork pork, tender and juicy, seemed to be all we could have wanted more. Yes & # 8217 juicy and fragrant & # 8230 madness!

I invite you to discover the recipe for grilled marinated steak and two more good ideas to stick with in the 3rd episode of the culinary series Bucataria de Vara, made with the support of ecores.ro, those who make available to everyone that garden grill that suits you best.


Peppers stuffed with meat, rice and a secret that no one tells

Wow, but what audacity, to claim today that you have a secret to a recipe for stuffed peppers, a recipe that everyone knows anyway since his time nine hundred autumns. Well, I do, but let's not rush into this, I say let's take them slowly, one at a time.
We make the list of ingredients and then we talk a little.

INGREDIENT:

  • 10 bell peppers, chubby and as healthy as possible
  • 800-900 gr minced meat, pork and beef mixture
  • 80 gr finely chopped smoked raw-dried pastrami
  • 100 g of rice
  • 1 large or 2 medium onions, finely chopped
  • 0.5 l stock soup
  • 0.5 l of tomato juice
  • a tablespoon of tomato paste
  • 1 glass of white wine, dry / semi-dry
  • 1 or
  • a little sugar, about a full teaspoon
  • a large bunch of finely chopped parsley
  • a large bunch of finely chopped dill
  • 2 tablespoons finely chopped thyme
  • 2 finely chopped garlic cloves
  • 1 tablespoon goose / duck lard (or 2 tablespoons oil)
  • salt pepper

This would be the list of ingredients, now let's clarify some important things, I take them one by one:

  • the quantities here are very relative to what you will make at home, because it all depends on the size or even the shape of the pot in which you will make the peppers. preferably one with high walls, but stretched horizontally. take as a reference the picture above, that's a 5 liter cast iron pot, for those 10 bell peppers I needed exactly the weight specified in the list. you may need 8 or 10, depending on the pot or the size of the peppers, so keep that in mind.
  • keep in mind that the peppers must be placed vertically in the pot, support each other, if there are not enough peppers and they do not sit properly, ie fixed between them, they will fall, you will lose the lids and they will drown in the juice and we don't want that. and this is where the promised secret will come from, but it will come later.
  • the peppers can be red, green, yellow, orange, whatever you prefer, in these green ones it is only possible to have the luck that someone brought them there with a trailer and not with the ship, if you understand what I mean.
  • In the cookbooks I have, I've seen that peppers can be fried a little in oil, I haven't done that yet, I admit that I'm just afraid I won't keep them too long, I risk it breaking at boiled and lose the filling through the pot.
  • I suggested a mixture of beef and pork, but keep in mind that stuffed peppers are generally considered a summer food, they can also be made with beef, turkey or even chicken stuffing. if you feel that it is not the case with pork, it can be replaced without problems, and if you feel that it is not the case with meat at all, then we are already talking about a completely different recipe.
  • any of the stuffed pepper variants will follow, some smoking will always be welcome. I didn't have smoked ham, I went for the smoked pastrami version and I did well, because they fit perfectly here.
  • I insist a lot on stock soup instead of water. it is also possible with water, but it would be a great pity. if done properly, that juice is so tasty that you almost eat it separately. and you will eat it, believe me, so, please, make an effort and work a little harder, because for you and yours you do it. it can also be a simple stock of vegetables, you know, here's a suggestion, in case you feel alone on this road.
  • so stock soup, white wine and tomatoes, these are the holy third of the sauce in which the peppers will bubble. and for tomatoes, here the choices are multiple, you can use tomato juice, tomatoes in broth or even tomatoes from the market, peeled and mashed later. Provided you make sure they are as tasty as possible.
  • the egg is optional, but beyond the fact that it also has its taste, this binds the meat filling, I use it for peppers, I recommend it, but it is, as I said, optional. even two eggs can enter here without any problems.
  • if the sugar in there intrigues you, I'll let you know that I put a little more than a teaspoon into it. beyond the fact that sugar + tomatoes = love, ie it lowers in acidity, sugar is also a good taste enhancer. obviously, you don't have to believe in my nonsense, if the sugar here is in the way of your happiness, of course this can be taken out as well.
  • for dill, parsley, thyme, here it is not much to discuss and analyze, put without mercy. at least as I wrote above.
  • in the recipe, below, I will recommend hardening the onion, rice and garlic. I know that some light bulbs are lit here for a lot of people, obviously this is also a process that can be eliminated. I mean hardening, the ingredients remain. by the way, you can still harden it here and a little grated carrot works great.
  • Yeah Al that sounds pretty crap to me, Looks like BT aint for me either, Looks like BT aint for me either, Looks like BT aint for me either. for others with experience, it will probably just annoy them, I can't wait to find out what the sugar here or the garlic is looking for. but these are my problems, I face them somehow.
  • and something else. the secret. which would have caught me very well if I had known him some time ago. when you buy the peppers, the big ones, the most beautiful, the most fleshy, take a couple more bitter ones. after you fill them all, they will help you better fix the peppers in the pot, before putting them in the oven. that's all. Yes, I know, you didn't expect that. but I didn't expect this detail to be so important either until I woke up with a big, fat pepper that didn't fit in the pot. although there would have been room, only not for him. about 2 of these more prickly would have caught me very well then.

Wash the peppers and cover them. You have two options, either a laser cut right next to the tail, or a straight cut lid. I exemplified in the image below. I recommend the second option, the one on the right of the picture, so you can more easily remove the seeds and ribs inside. Which you have to take out, you don't want the bitterness of stuffed peppers. In addition, you can choose to put a slice of tomato in the pot. It will be delicious, believe me.

Put the onion to harden in lard, cook a little below medium, 4-5 minutes, then the garlic and rice for another 3-4 minutes.

In a large bowl, mix the meat with the onion, garlic and rice, which you have just hardened, then add the pastrami, tomato paste, egg, dill, parsley and thyme. Add salt and pepper to taste, mix well, mix to perfection, then return to the peppers. Which you fill each one with this chop.

Place them in the pot, in an upright position, put a lid on each one, either the pepper lid or, as I said, a thicker slice of tomato. Over which pour the mixture of wine, stock soup and tomato juice. Don't forget that this sauce also requires some salt and even pepper. And, surprise, sugar.

Very importantly, add juice without covering the top edge of the peppers. Basically, their caps have to stay on the surface. You just bathe them, you don't drown them.

Cover the pot with a lid, put it in the oven heated to 165-170 degrees, for about an hour and a half, then remove the lid from the pot and let it bake until the pepper turns a little brown. At least half an hour.

You also have to make sure that when they are ready, you are not missing three things from the house. Cream, hot pepper and a good and cold brandy. Make it good.


If you like it, share it with your friends!




Ingredient:

10 medium peppers

For the filling:
800g chopped chicken breast
250g rice
1 or
2 tablespoons oil
Salt, pepper, vegeta to taste

For the sauce
1 canned tomatoes in tomato sauce (400g)
2 tablespoons sugar,
2 tablespoons flour + 4 tablespoons flour (for the rantas we make both in soup and sauce)
Oil
Salt and vegetate to taste
Dill

Method of preparation:
Wash the peppers, remove the stalks with a knife, and clean the seeds.


Put the meat in a large bowl, add the washed and pre-selected rice, season with pepper, salt and vegeta, add 2 tablespoons of oil and an egg. Interfere
all ingredients until smooth.

After we have prepared the filling, we start to fill the peppers, using a teaspoon.



We put canned tomatoes in tomato sauce in a bowl, and we pass it with the blender. Then add 3 liters of water over the tomato paste to dilute it.


In a pot we put oil in which we add 2 tablespoons of flour and let it brown very little. Immediately pour the tomato sauce diluted with water. Season with vegeta and add the peppers to the pot. If necessary, add more water to the pot to cover the peppers well. Let everything simmer for about an hour and a half - two.

After they have boiled, take out the peppers, put them in a yena bowl and prepare the sauce with which we will cover them.

Put oil in a saucepan, add 4-5 tablespoons of fine water and leave it to brown very little, then add with the polish the soup in which the peppers were boiled. Add 2 tablespoons of sugar, salt and pass the resulting sauce with a blender.
Finely chop the dill and add it to the sauce.

After boiling the sauce for 1 minute for 2 minutes, pour it over the peppers placed in the yena bowl. Put the yena pot in the oven and let it simmer for about 15 minutes, until the peppers are lightly au gratin.





Romanian recipes: Meatballs with tarragon in red sauce

From Transylvania of paired tastes, with… mixed marriages between dishes, comes this recipe that received as a dowry… a tarragon connection. It may seem like she's playing it safe, but the recipe in question is a serious matter and will cause you some problems if you don't pay attention to how it is prepared. Tarragon meatballs, dipped in flavored sauce, are prepared as follows:

To 400 g of beef add 300 g of pork then 200 g of onion, a bagel (200 g), two bundles of greens, four bundles of tarragon, 4 eggs, flour & # 8211 half a cup, garlic, tomatoes & # 8211 a kilogram (to be!), oil & # 8211 150 ml, butter & # 8211 a country, cream & # 8211 a quarter of a pound or better, pepper and salt.

The meat is put through the mincer, the onion is finely chopped and hardened in oil (just enough to start bottling). Franzela soaks in water and squeezes well. Chop the greens and tarragon finely. Mix everything, add the eggs and salt, knead the composition well and then form the meatballs, which are quickly passed through flour and fried in oil.


Transylvanian meatballs with sauce and tarragon

A short stop at Miercurea Sibiului, in a Transylvanian autumn, brought us a serious improvement of the recipe book and household secrets. Aunt Maria and her sister, Floarea, older and more educated than her, introduced us to the fantastic world of tarragon-flavored food & # 8211 soups and sauces & # 8230

There the dishes are made economically, as a man goes to hard work, with a hoe, with a scythe, with an ax, and there is nothing to do the work in his place, he must have the power to save what is mantle. And if he doesn't miss bread, bacon and red onions in the field or on the road, his wife is waiting for him at home with selected dishes.

Look, like these meatballs with tarragon and sour cream sauce, whose recipe you can find. The meat, as much as you have, must be about a third of pork and two thirds of beef. Let's say you have 200 grams of pork, 400 grams of beef. Then add a tablespoon of flour, two eggs, a suitable onion, 400 g of sour cream, 250 g of potatoes, 3-4 tablespoons of vinegar, salt (to taste), a pinch of ground white pepper and one of black pepper (also ground) and, of course, tarragon.

The recipe for the miraculous meatballs is the following: The onion is peeled and scalded. The meat is washed, cleaned of vinegar and then passed through a mincer. Finally, chop the scalded onion and a piece of dry bread, to remove everything from the car's belly.

Read on for all the details of this delicious ROMANIAN RECIPES


Preparation

1. Finely chop the onion and temper it briefly. Cut the first half of the eggplant into small cubes, like dice, and place it over the onion. We wash the rice and add it to the pan. We homogenize them and heat them all for 2-3 minutes.

2. Put the curd over the minced meat, season with freshly ground pepper, paprika, a little thyme and salt. Finely chop the fresh parsley and add it to the composition. You can also add egg if you want a pepper stuffed with a harder filling. I prefer them looser. Mix well to homogenize and let rest (any composition, whether it's stuffed peppers, sarmale, meatballs or musaka, is left to mature for a while) while we prepare the peppers and the sauce.

3. Prepare the pepper: cut the pepper stalks, not at all, so that it stays a little longer to have the cap. They look more worried like that. Carefully remove the seeds and large ribs. Dip crayfish in warm water for 5 minutes to soften so that they can be filled.

4. Prepare the sauce: finely chop the two onions, cut the second half of the eggplant into cubes & # 8211 dice, cut the sausage into slices and finely chop the bacon. Put the tomatoes in hot water, let them cool a bit, peel them and cut them as small as possible. Put the onion to harden, add the bacon and sausage. Add a pinch of salt and ground pepper.

After the fire has set for two minutes, add the eggplant cubes.

Saute for another two minutes and add all the chopped tomatoes with a bay leaf and a teaspoon of sugar to cut the acidity. Let the tomatoes melt over low heat, let the juice form and the sauce form. Depending on the juiciness of the tomatoes, we also help it with a cup of water or soup.

5. Put the sauce in the pan. We fill the peppers with a teaspoon and place them a little militarily, neatly lying in the sauce. Optionally, bell peppers and kapia once stuffed, to enhance their taste can be put for a minute in a hot pan on all sides and then put in the pan. I did so, but it is up to everyone.

Flavor by placing on the sides of the tray, in the sauce, two sprigs of thyme and larch threads. Attention: the stuffed peppers should be covered with a little sauce, about up to the waist, ie a little over half. Eventually we add a little water because they will stay in the oven for about 45-60 minutes and should have a place to drain. Because I eat almost all hot peppers and this time I equipped the tray with peppers stuffed with a few hot peppers (which does not affect, in the sense that they do not spice the food, but they also cook).

6. Put the tray in the oven until the sauce drops and browns the top of the peppers & # 8211 max. an hour, enough time for the rice to swell and the meat to cook. We eat them as we please, plain, with cream or yogurt.


Peppers stuffed with chicken and tomato sauce step by step recipe

Peppers stuffed with chicken and tomato sauce step by step recipe. How to make peppers stuffed with chicken? How to make stuffing for peppers with meat and rice? The best peppers stuffed with tender and flavorful meat.

I think many of us associate the stuffed pepper recipe with my parents 'or grandparents' house. They have an unmistakable aroma that could be recognized from a distance. I was very happy when I discovered that my grandmother or great-grandmother was waiting for me at play with a steaming pot stuffed with peppers.

Ever since I was a child, I liked stuffed peppers and I also ate the sheaths, which others leave on plates. That's because my great-grandmother Buia from Sibiu taught us a secret: to brown the peppers a little before cooking them! It is a difference of taste and aroma from heaven to earth! Thousands of readers have already tested the classic stuffed pepper recipe (with pork and / or beef) and have been captivated by it! You can find it here.

Stuffed peppers can be boiled in a pot or cooked in the oven see here.

In all cases, I choose more jammed bell peppers that fit well in the pot or tray. The meat filling (this time chicken) should also have rice and onions (for taste, flavor and texture). In this case, I chose to chop some boned chicken legs at home. I wouldn't make peppers stuffed even with chicken breast because it's too dry.

I usually put 10% rice over the amount of meat but in this case I decided to put a little more. Just to be a more airy, fluffy filling (the chicken is not greasy). For the same reason I also put grated carrot & it gives the color and nice texture to the filling.

In winter I use canned bell peppers (in tomato sauce) especially for stuffing & # 8211 the recipe here.

I give you the quantities for 6 large peppers stuffed with chicken.


Stuffed peppers in tomato sauce with leurda

I love leurda, so I use it in any food where it can be matched.
Today I added it to the minced meat mixture with which I filled the peppers and to the tomato sauce in which I boiled them.
Gives a slightly spicy taste to food, depending on the amount used, of course.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 8 pcs. bell peppers, green
  • 700 gr minced meat (beef + pork)
  • 1 carrot
  • 3 onions
  • 1 parsley root
  • 1 cup rice
  • 2 eggs
  • 2 tablespoons oil
  • 400 gr concentrated tomato paste
  • 2 L apa
  • salt to taste
  • thyme
  • marjoram
  • basil
  • paprika
  • 1 tablespoon sugar
  • green parsley
  • 1 leurda tie

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]
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 to harden in the hot oil, dripping a little water over them so that they don't fry.
If you can stand the taste of the frying pan, stop adding 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, stir 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.


Video: Σάκης Τανιμανίδης Μόνο ένα τεράστιο γιατί


Comments:

  1. Beb

    Interestingly, is there an analogue?

  2. Tolar

    just what to do in this case?

  3. Chanoch

    For everything there is something to write, in general it is not yet clear what to take and ge, tell me pliz, thanks to the author for the stat.

  4. Jusida

    This argument only incomparably

  5. Bain

    You see, the point here is what is considered correct and what is not;) And so the topic is good, of course, respect to the author.

  6. Morvyn

    the graceful message



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