Гастрономические сентенции

[Fursetka]

вау ! звучит офигенно
надо попробовать
такое ,наверное ,и с рыбой можно

наверное
у меня проблема с рыбой и тестом.
рыба много жидкости пускает когда в духовке, и тесто мокнет. может если не филло тесто а другое какое то.

[omele]

наверное
у меня проблема с рыбой и тестом.
рыба много жидкости пускает когда в духовке, и тесто мокнет. может если не филло тесто а другое какое то.

true ...

[Malishka]

рассказываю

готувую индюшку измельчить в процесоре, но не совсем как [paste], а на маленькие кусочки.
на сковородке на оливковом масле жаришь лук, чеснок, добавляешь туда индюшку и специи. я довавила [red pepper flakes, smoked paprika, salt, pepper], можено я думаю что угодно из специи. всё это пасировать не долго.

перекладываешь [phyllo dough] индюшкой. тоесть один слой тесто, один слой индюшки.
или, как сделала я, потому что легче, на тесто всю индюшку и завернула как рулет.
сверху смазала оливковым маслом и присыпала сесами сидс.
в духовку на 450 Ф минут на 20-25, пока тесто на зарумянится.

всё.

/захлебнулась слюной/ Звучит вкусно

[смешно]

мне заняло 45-50 минут для полной готовности
мясо было из холодильника

ребрышки из Костко :leader:

а картошка-пюре из пакетиков?

[Fursetka]

оченна рекомендую

Pasta Mediterranee

8 ounces penne
1/4 cup sun-dried tomatoes
1/4 cup diced eggplant
1/4 cup diced zucchini
2 tablespoons olive oil
2 tablespoons Parmesan cheese
1/2 cup mozzarella cubes
5 leaves fresh basil, chopped
Sea salt and freshly ground pepper to taste

Boil pasta for five minutes or according to package directions. Drain. Saute vegetables in one tablespoon olive oil for four minutes. Remove from heat. In a frying pan, cook the pasta and vegetables in one tablespoon olive oil for three minutes and remove from heat. Mix in the Parmesan and mozzarella cheeses and basil leaves. Season with freshly ground black pepper, sea salt, and more olive oil to taste. Serves two

[nefertiti]

оченна рекомендую

Pasta Mediterranee

8 ounces penne
1/4 cup sun-dried tomatoes
1/4 cup diced eggplant
1/4 cup diced zucchini
2 tablespoons olive oil
2 tablespoons Parmesan cheese
1/2 cup mozzarella cubes
5 leaves fresh basil, chopped
Sea salt and freshly ground pepper to taste

Boil pasta for five minutes or according to package directions. Drain. Saute vegetables in one tablespoon olive oil for four minutes. Remove from heat. In a frying pan, cook the pasta and vegetables in one tablespoon olive oil for three minutes and remove from heat. Mix in the Parmesan and mozzarella cheeses and basil leaves. Season with freshly ground black pepper, sea salt, and more olive oil to taste. Serves two

Thanks :34: will try...
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Shrimp Fra Diavolo (быстро и вкусно)

Ingredients
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Directions
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

[galka1]

рецептик яичницы
http://community.livejournal.com/rec...20.html#cutid1

[nefertiti]

Maryland Baked Crab Cakes

Ingredients:
•1 lb. Jumbo Lump crab meat
•2 Tbsp. fresh lemon juice
•2 tsp. olive oil
•1 Tbsp. butter
•1/2 cup finely chopped onion
•1 tsp. Old Bay seasoning
•1/2 tsp. fresh minced garlic
•1/8 tsp. crushed dried tarragon
•pinch of cayenne pepper
•2 Tbsp. mayonnaise
•6 saltine crackers, crushed fine
•1 large egg, beaten
•1/4 cup grated sharp cheddar cheese
•3/4 tsp. Hungarian paprika

Preparation Instructions:

Toss crab meat with the lemon juice, refrigerate. Saute onion with butter and olive oil over medium heat until barely limp, about one minute. Transfer to a small bowl to cool. Mix together Old Bay, garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten egg. Add the onions and mix well. Fold gently into the crab meat. Divide into 6 portions. Butter a baking dish that will fit your broiler. Roll the crab into 6 large balls, put on buttered dish 2" apart. Bake at 400 degrees for 15 minutes. Remove from oven and flatten each ball a little. Sprinkle each one first with the cheese and then the paprika. Broil to toast the cheese a bit. Serve hot.

[Fursetka]

быстро, легко и очень вкусно.

Chicken Francese
Ingredients
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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