Showing posts with label good food recipes. Show all posts

Friday, October 25

Delicious homemade meat burger

Delicious homemade beef burger ingredients

Preparation time : 30 minutes

Enough for : 4 people

- Minced meat: quarter kilo (smooth)

- Black pepper: a quarter teaspoon

- Salt: a quarter teaspoon

- Meat spices: a quarter of a teaspoon

- Rusk: 1/4 cup (ground cakes)

- Ketchup: 2 tablespoons

- Mustard: 1 tablespoon (mustard)

- Onions: 1 tablet (small, finely chopped)

- Eggs: 1 tablet

How to prepare delicious homemade meat burger

1. Mix all ingredients together to be well mixed.

2. Roll the meat mixture in a transparent paper or placed in a plastic bag and enter the freezer quarter of an hour to hold together slightly to facilitate formation.

3. Start by forming a circle in the form of a circle and prefer to choose a large circle because in cooking less size and begin to put on equal boxes of transparent plastic paper to save in the freezer.

4. Reddish time to make sandwiches and served with French fries and salad

Quinoa With Crispy Chicken And Vegetables

Quinoa With Crispy Chicken And Vegetables ingredients

Preparation time : 60 minutes

Enough for : 3 people

- Quinoa: cup (washed and well drained of water)

- Corn oil: 2 tbsp

- Salt: three quarters of the small spoon

- Hot water: two cups

- Chicken: 2 breasts (without bone, for chicken)

- Milk: half a cup (rib, chicken)

- Salt: half a teaspoon (for chicken)

- White pepper: half a teaspoon (for chicken)

Garlic powder: 1/4 teaspoon (for chicken)

- Crushed corn flakes: half a cup (for the outer layer)

- Flour: 1 tablespoon (for the outer layer)

- Lemon spray: half a teaspoon (acid, for the outer layer)

- Parsley: half a teaspoon (dried or dried basil, for the outer layer)

How to prepare quinoa with crispy chicken and vegetables

1. In a saucepan, heat the oil, then quinoa, then add salt and boiling water and simmer until medium.

2. Marinate the chicken in the yogurt and spice mixture and leave in the refrigerator for two hours.

3. Place chicken breasts in cornflakes mixture with herbs and lemon zest. Then leave in the freezer for 15 minutes.

4. Fry chicken breasts in a hot pan with a little corn oil for only 5 minutes on both sides and place in a 150 degree oven for 20 minutes.

5. In a frying pan with a little olive oil, settle a few mixed vegetables (eggplant cubes, chili peppers, zucchini and onions).

6. Quinoa served with crispy chicken strips and vegetables.

Turkey and salami salad for diet

Turkey and salami Salad for diet

The amounts for Turkey and salami Salad for diet

Cooking time: 20 minutes

Enough for: 4 people

- Turkey: cup (smoked / sliced)

- Salami: half a cup (clip)

- Cranberries: half a cup (dried)

- Eggs: 1 piece (boiled / small pieces)

- Lettuce: cup (chopped)

- Tomato: 1 piece (chopped)

- Basil leaves: 1 tablespoon (minced)

- Mayonnaise: a quarter cup

- Salt, to taste

- Black pepper to taste

How to prepare Turkey and salami Salad for diet

1. In a deep dish, place all ingredients, cover with mayonnaise and stir well.

Chicken enchilada from Mexican cuisine

Ingredients of chicken enchilada from Mexican cuisine

Cooking time: 60 minutes

Enough for: 4 people

- Filling Components:

Vegetable oil: 1 tablespoon

Chicken breast: 800 g (chicken breast strips / strips)

Onion: 1 tablet (medium size / finely chopped)

Garlic: 4 cloves (mashed)

Black pepper: teaspoon

Mixed spices: 1 teaspoon

Hill: 1 teaspoon (ground)

Chili: teaspoon

Oregano: teaspoon (dried)

Cloves: half a teaspoon (ground)

Nutmeg: half a teaspoon (ground)

Hot water: a quarter cup

Chicken Broth: Cube

- Sauce Ingredients:

Vegetable oil: 2 tbsp

Flour: quarter cup

Cumin: 2 teaspoons (ground)

Chili: teaspoon

Hot water: cup

Chicken broth: 1 cube

Tomato juice: a glass

Bread: 6 pieces

Hummus: 400 g (fine)

Tomato: 2 Pieces (morgue)

Cheddar cheese: cup (grated)

Spring onion: 2 chop

How to prepare chicken enchilada from Mexican cuisine

1. To prepare the filling: Heat the vegetable oil in a frying pan, put the chicken pieces on medium-high heat, then onion, garlic, spices, water and chicken stock cube, cover and boil until the onion is tender, the chicken is fully cooked, and all the liquid evaporates.

2. To prepare the sauce: Heat the vegetable oil in a frying pan over medium heat, put the flour and stir until golden light.

3. Add the spices and roasting for a minute or two, and be careful not to burn the flour.

4. Add the water and chicken broth cube, stir to dissolve, put the juices tomatoes, in case the sauce thick add some water, the strength should be as heavy cream.

5. To prepare the enchilada: In the oven dish, pour ⅓ the amount of sauce and spread it evenly below.

6. Divide the stuffing into 6 parts, put the bread pieces on a clean surface, brush ⅙ the amount of rosary in the center of each piece of bread and pour over it part of the filling, carefully to the bread and put in the oven dish over the sauce so that the side sealed down.

7. Pour the remaining sauce over the wrapped enchilada evenly over the whole.

8. Pour the chopped tomatoes over the sauce, cover them with cheddar cheese and bake in a 175 ° C oven for 20-30 minutes or until the cheese melts and the bubbles release from the sauce.

9. Remove the dish from the oven, and let it rest for 5 minutes, garnish with chopped green onions and feet.

Easy Mexican tacos soup

Mexican tacos soup ingredients

Preparation time : 20 minutes

Cooking time : 50 minutes

Enough for : 4 people

- Minced meat: 250 grams

- Onions: 1 piece (chopped)

- Ranch dressing powder: 2 tablespoons

- Tacos: 2 tablespoons

- Red beans: can (washed and filtered)

- Salt: half a teaspoon

- Black pepper: a quarter teaspoon

- Pepper chili powder: teaspoon

- Corn: can (washed and filtered)

- Tomato: can (chopped)

- Water: two cups

How to prepare Mexican tacos soup

1. Stir the minced meat in a saucepan over the fire until brown

2. Add onions, ranch powder, tacos and my heart until the meat is cooked

3. Add salt, black pepper, red beans, chili, corn, tomatoes, water and mixture.

4. Leave the mixture to a boil and then reduce the heat and leave for 40 minutes

5. Add the soup in dishes and serve hot

Thursday, October 24

Basil and tomato salad with grape vinegar for barbecues

Ingredients of basil salad and tomato grape vinegar appetite .. For barbecues

Preparation time : 15 minutes

Enough for : 3 people

- Cherry tomatoes: cup

- Onion: 1 piece (sliced)

- Olive: half a cup

- Basil leaves: 2 cups

- Grape vinegar: tablespoon

- Salt, to taste

- Black pepper to taste

How to prepare basil salad and tomatoes with grape vinegar appetite .. For barbecues

1. Cut cherry tomatoes in half.

2. Then add the chopped onion to the slices.

3. Olives, salt, vinegar, pepper, basil and volatility are served with feathered meat or grilled steak.

Potatoes with sliced bread and cheese

Ingredients of Potatoes with sliced bread and cheese

Preparation time : 60 minutes

Enough for : 3 people

- Potatoes: 4 pieces (medium size, boiled with lemon juice)

- Liquid cream: 2 tablespoons (for cooking)

- White pepper: half a teaspoon

- Salt: half a teaspoon

- Oregano: a teaspoon

- French bread: 10 slices (baguette)

- Butter: 3 tbsp (melted)

Parmesan cheese: 2 tablespoons (grated)

How to prepare potatoes with sliced bread and cheese

1. Smash and mix potatoes with cream, salt, pepper and oregano.

2. Brush each slice of bread with melted butter and put on top of the mashed potatoes stuffing.

3. Sprinkle a little cheese on the face.

4. Enter into oven for 7 minutes and serve immediately.

Mashed potato balls

Ingredients of mashed potato balls

Preparation time : 25 minutes

Enough for : 3 people

- Potatoes: 3 cups (boiled and mashed)

- Cheddar cheese: cup (grated)

Garlic: cloves (mashed)

- Chili powder: half a teaspoon

- Eggs: 2 pieces (whipped)

- Rusk: 1 cup (ground cakes)

Parmesan cheese: 2 tablespoons (grated)

How to prepare mashed potato balls

1. Mix the mashed potatoes with garlic, chili and cheddar cheese until the ingredients are combined and firm.

2. Make balls of the mixture and then immerse the balls with scrambled eggs and then muffins until wrapped.

3. Drain the balls on a tray lined with baking paper and roast in the oven until brown.

4. Sprinkle the Parmesan cheese on the face and serve.

Chicken balls stuffed with pistachio

Ingredients of chicken balls stuffed with pistachio

Preparation time : 60 minutes

Enough for : 4 people

- Chicken breast: 1 kg (tender, dough ingredients)

Salt: 1 teaspoon.

Cinnamon: 1 teaspoon

- Black pepper: half a teaspoon (amounts of external paste)

- Plain seasoning: 1 teaspoon.

- Nutmeg: Sprinkle

- Pistachio: quarter kilo (fine ground, filling amounts)

- Butter: 120 g (filling)

How to prepare chicken balls stuffed with pistachio

1. Mix all the ingredients of the external paste smoothly grinding with the mixer and the external paste is ready for preparation.

2. To prepare the filling: Butter is kneaded with pistachio and form in the form of small circles are ready to be placed inside the chicken balls.

3. The outer paste is prepared in the form of an empty ball, where the filling is prepared in the form of a small circle and close the chicken balls.

4. Stir the chicken balls with flour and then milk and then crushed ground to make a crispy outer crust when frying.

5. Fry chicken balls with deep oil.

Brazilian Fried Chicken Appetizers

Ingredients of Chicken Appetizer Fried in Brazilian Style

Preparation time : 40 minutes

Enough for : 10 people

- Chicken breast: 4 slices (boneless)

- Chicken broth: 4 cups

- Carrots: 1 tablet (small size)

- Onions: 2 tablets

- laurel paper: 1 sheet (laura paper)

- Butter: 2 tablespoons

Garlic: cloves (mashed)

- Cream cheese: 2 tablespoons

- Flour: three and a half cups

- Eggs: 2 tablets

- Rusk: Copan (soft)

- Oil: copious (for frying)

How to prepare fried chicken appetizers in the Brazilian way

1. Boil chicken breasts in broth with carrot pieces, one onion and Laura leaf until the chicken breasts are cooked.

2. Remove the chicken breast from the heat and leave to cool while keeping the broth filtered.

3. Place the cold chicken breasts in the food processor and beat on two strokes until we have small pieces of chicken.

4. Heat the butter and chop the other chopped onion with garlic, then add the mixture to the chicken and add cheese and a workshop of salt and pepper and leave aside.

5. Add half a cup of water to the broth used to boil the chicken so that we have 3 and a half cups of broth.

6. Heat the chicken broth on the fire until it starts to boil and then add the flour gradually while continuing to stir with a wooden spoon until the dough is formed and then lift the mixture from the heat and leave on the surface of the table to cool completely.

7. Cover the hands with a little flour and then take the amount of a small ball of dough and emptied from the inside and stuffed with a teaspoon of chicken stuffing and close well.

8. Place the stuffed chicken balls in the scrambled egg mixture and then in the rusks (left in the refrigerator for an hour before frying for a better result) and then fry in hot and copious oil.

9. Note: You can keep the rest of the amount of dough in the freezer and work on another day.