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- 150 gr of iceberg lettuce (a bed of salad)
- 200 gr of chicken breast,
- 100 gr of grated cheese
- 200 gr of flour in which you put 1 teaspoon of hot paprika
- 2-3 eggs,
- 2 red onions,
- 1 cucumber suitable
- 100 g of tomatoes
- red peppers and yellow peppers, half each
- 1 red onion,
- 1-2 hot peppers
- 100 g of corn,
- 500-700 ml of milk
- 400 gr of butter (250 gr for frying the rest for the bechamel sauce if it is insufficient add more)
- 1 radish
- Sour cream,
- olive oil,
- lemon, salt.
Put the chicken in a marinade consisting of:
- 1 finely chopped onion
- 2-3 cloves of garlic,
- 1 red hot pepper
- thyme, pepper
- 1 glass of semi-dry white wine,
- leave to marinate for 30-45 minutes.
Preparation time: less than 60 minutes
RECIPE PREPARATION Machu-Pichu Spicy Salad:
The meat is cut into thin strips, beat the eggs with flour separately, put the milk and butter on the fire and let it drop when thickened, add the cheese, the result is a bechamel sauce through which the chicken pieces are passed and fried. in butter over medium heat.
Remove the chicken pieces and place on an absorbent napkin to drain the excess oil.
Separately cut into small cubes: tomatoes, peppers, cucumbers and a red onion.
We start to arrange the salad, make a bed of iceberg lettuce, add the vegetables, put the dressing, add the chicken pieces, the corn, add 3-4 chips and add more dressing and serve.
For the design, cut the other red onion into rounds and place it on the edge of the plate and put a corn kernel in the middle and decorate it with a radish.
Spicy salad with beets & # 8211 so tasty and flavorful that even those who do not eat beets will love it!
Beetroot is an extremely beneficial vegetable for the body. It contains a wide range of vitamins, minerals and active substances, necessary for the proper functioning of vital systems. Beetroot fights anemia, protects the liver and keeps the heart healthy. Beetroot is a versatile vegetable and can be prepared in a variety of ways. It can be the main element of some soups, salads or it can be used to prepare appetizers. We offer you a delicious, flavorful and spicy beet salad recipe. Enjoy your loved ones with an aperitif, which deserves all the praise.
& # 8211 1 tablespoon balsamic vinegar
& # 8211 5 tablespoons olive oil
& # 8211 ground black pepper to taste
METHOD OF PREPARATION
1. Boil and clean the beets. Put it through the large grater (also, you can cut it into cubes). Squeeze the garlic and chop the greens.
2. Cook the dressing: squeeze the orange juice in a bowl. Add olive oil and balsamic vinegar. Mix with a spatula.
3. Arrange the grated beets, garlic and chopped greens in a bowl. Match with salt and ground black pepper. Stir.
4. Pour the dressing into the salad bowl. Stir. Enjoy the salad with grilled or grilled meat dishes.
Note: The salad can be topped with grated cheese and lemon juice. Get an extremely fine, flavorful and tasty salad if you add melted cheese, seeds or nuts, mint or arugula.
Spicy couscous salad recipe
130 grams of couscous
200 ml water
a quarter teaspoon of salt
a hot pepper
a medium-sized red onion
100 grams of plain or stuffed green olives (I used with anchovies)
a tablespoon of almonds or two tablespoons of almond flakes
a pinch of sugar and a pinch of salt to fry the almonds
two tablespoons of olive oil
a tablespoon of sherry vinegar (or wine vinegar)
a clove of garlic
a teaspoon of paprika
a quarter teaspoon of pepper
a quarter teaspoon of salt
- -250 g fresh or pre-cooked shrimp tails
- -1 red
- -1 lemon
- -1 tablespoon homemade mayonnaise
- -1 tablespoon fat, creamy yogurt, like Greek yogurt or Danone creamy
- -2 tablespoons thick tomato sauce or homemade ketchup
- -1 Coptic avocado
- -salt, pepper, hot pepper
- -1 tablespoon brandy
How to prepare spicy shrimp salad?
Fresh or pre-cooked shrimp are washed well with cold water and left for 1 minute under the jet, to be well cleaned of impurities, then drained in a sieve. It is good that they do not have water, that they are drained as well as possible, eventually you can put them on paper napkins.
It is checked if the intestine on the back is removed, so it is grown on the back and with tweezers or a toothpick, the intestine is removed (as in the picture).
When it boils, add the shrimp and leave it to simmer for 1-2 minutes, after boiling.
-5-7 minutes larger shrimp
Be very careful, they do not boil more, because they become hard, like a rubber. It is best to taste and realize immediately. If you have escaped cooking more, pass them through a stream of water as cold as possible, because this suddenly stops the cooking process. Drain and cool in a sieve.
Cut the tomato and avocado into suitable cubes, not too small, add the finely chopped hot pepper. Separately mix the tomato sauce, mayonnaise, yogurt, lemon juice to taste and brandy, add the mixture of tomatoes, salt and cooled shrimp.
Stir gently and refrigerate 20-30 minutes before serving.
Serve on a plate, plate or in cups, decorated with lemon slices, lettuce, tomatoes, chives (crow onion).
TIP for a tasty spicy shrimp salad:
When serving, freshly grind a little pepper on top.
Some secrets: use homemade mayonnaise, fatty yogurt and good quality cognac. It can be made only with mayonnaise or only with yogurt. If you use diet yogurt, it will not have the same taste, and the appearance will be pea, watery and not creamy.
Spicy egg salad with tuna
For Romanians, the great religious holidays - Christmas and Easter - usually have four phases:
Phase I - Fasting
Shorter or longer, the fast before the two great holidays has an important food component: the good Orthodox Christian no longer puts his mouth on meat, milk, cheese, eggs (except for the necessary "releases" to fish products), taking care to highlight this thing whenever he has the opportunity, especially on social networks, through contributions such as: "We are fasting", "Do not tempt us with such goodies, do not you know that it is fasting?" and so on.
Phase II - Soaking
Once the embargo on animal products is lifted, the good Orthodox Christian begins to put in it, as the case may be, sarmale, meatballs, caltabos, sausages, mice, boiled eggs, beef salad, steak and lamb steak, cake, Easter, all sprinkled with plenty of brandy, brandy, brandy, wine (good, "natural", from the country, not made of powder) and other more or less alcoholic liquids. Prior to this phase, there is that stage called "Preparatory", in which housewives (sometimes even households) no longer preach with baking, boiling, frying (complete with other specific operations in the field) above the mentioned finished products. Also here can be included the actions related to our national sport (if you thought about the sheep you were deeply wrong), beating the carpets.
Phase III - Painful awakening to reality
It is usually manifested by swallowing massive doses of Triferment, Colebil, Digex and other "food supplements" or "medical devices", or by consuming large volumes of cabbage juice (dies), carbonated mineral water or fruit juices. . That in the happiest case. In less fortunate cases, visits to the UPU follow, either with their own means or with the help of the services available through 112.
Phase IV - Limitation of damages
Known in the literature as "damage control", the operation aims to save from the dumpster what was left after the feasts. On the grounds that “this is the way” / “this is the tradition” / “this is the Christian way” / “let our neighbors not laugh”, such events are sometimes prepared with 400% more food than would be necessary, including in the necessary and the consumed surplus that takes us from Phase II to Phase III.
Between two-thirds and three-quarters of what is put on the holiday table remains (almost) untouched. About what happens at weddings where most can no longer eat steak - usually a duo of chicken and pork accompanied by potatoes cooked in various ways, "bouquet" of vegetables and pickle salad - and the cake after shaving "appetizers" of 13 & # 8211 17 “pieces”, sarmales and “hot snacks”.
This surplus of preparations, in most cases, takes the path of garbage dump (to "organic waste" or "household waste" for those who selectively collect waste) or ends up in Ghiță's trough (in the happy case where you live in the country and have 1 up to 5 Ghiță in the weft - over 5 the minister does not allow you with the sheep).
There would also be the freezing option, applicable to certain products: steak, sarmale, cozonac, even borscht. Caution: freeze the dishes in small portions while eating at a table. Once thawed, the products do not re-freeze, so as not to expose you to the risks of food poisoning.
How red eggs they remain invariable after the Easter holidays, you can use them in the form of stuffed eggs or in the form of egg salad.
A model of tuna egg salad find further down the valley.
What do you need?
- 4 - 6 hard boiled eggs (expressed in medium chicken eggs - I put 4, to which I added 5 or 6 quail eggs)
- 2 small cans (80 g / piece) of tuna in oil
- 2-3 tablespoons of Dijon mustard (the salad will be spicy if you want it less spicy, use classic mustard or a mixture of classic mustard with Dijon mustard)
- 4-5 tablespoons of mayonnaise
- ½ lemon - just juice
- 1 teaspoon dried tarragon
- 1 bunch of green parsley
- A few red peppercorns (optional, for decoration)
- Salt, pepper - to taste.
How do you proceed?
Peel the eggs. It can be a rather annoying process, especially if the eggs are painted and the paint on them is removed (ie transferred to both the hands and the egg whites). For "damage control", try the net-spread solution probably inspired by ball mills or wood peelers in the pulp industry: put the egg in an 800 mL jar with a little water - about 20 mL, close the jar tightly, then shake energetically, at least 1 minute. According to internet documentation, the shell should fall off on its own. In the case of painted eggs, this "by itself" does not work well, requiring manual intervention.
Separate the yolks from the egg whites.
In a large bowl, crush the yolks using a fork. The method is fast and efficient.
Drain the oil from the tuna cans and add the tuna over the crushed egg yolks.
Season with salt, pepper and lemon juice.
Add the Dijon mustard, mayonnaise and chopped dry tarragon to the bowl (not necessarily in this order) (rub it between your palms). Homogenize the mixture.
Add the chopped egg whites and green parsley to the mixture, previously washed, drained and chopped. Stir hopefully until smooth, garnish (or not) the salad and let it cool.
Serve cold, on slices of wholemeal bread or toast. It can be decorated with a few red peppercorns for color stain and color contrast.
Spicy salad with rice
500 grams grilled chicken, cut into thin strips,
3 cups Basmati rice,
6 cups Coleslaw salad (mixture of cabbage, onion, carrot, celery, vinegar, flour, mustard, sugar, sour cream, salt),
¼ cup finely chopped parsley,
2 tablespoons Thai Peanut Sauce (peanut sauce, garlic and soy),
¼ cup of vegetable oil,
¼ cup of water.
¾ cup fried and chopped peanuts.
Method of preparation:
Stir in the chicken, rice, Coleslaw salad and parsley in a large bowl. Separately, rub the peanut sauce with oil and water. At the end, the two compositions are mixed and garnished with peanuts.
Spicy potato breast salad
Potato, the most versatile and cheap vegetable, can be integrated into a lot of recipes. From the banal puree and the classic french fries, to salads or more complex recipes.
The recipe we present to you today is a very simple, but delicious one. A filling salad, which you can serve hot or cold, with hot sauce and pieces of Gorgonzola cheese.
- 300 g chicken breast
- 800 g potatoes
- 1 red onion
- 2 stalks celery (celery)
- For dressing:
- 150 g of mayonnaise
- 80 g hot sauce
- 2 teaspoons mustard seeds
- 1 teaspoon chopped parsley
- 70 g Gorgonzola cheese
Cut the chicken breast fillets, season with salt and pepper and fry on a hot pan with a drizzle of oil.
Put the washed potatoes, whole, in salted water. Let it boil for 20-30 minutes or until the fork enters them.
Cut the potatoes into strips and the chicken breast into strips. Wash the celery stalks and cut them into cubes. Cut the julienne red onion. Put all the ingredients in a large bowl, in which you can mix.
For the dressing, mix the mayonnaise, hot sauce, mustard seeds, salt, pepper and parsley. Mix well and pour over the salad. Garnish with diced Gorgonzola cheese and extra hot sauce if desired.
You have to see it too.
Spicy salad with anchovies and pomegranate
Initially I said I make a simple, classic salad, like: tomatoes, cucumbers, green onions… So I didn't get too tired of recording the evidence. After tossing in the salad bowl a few cherry tomatoes cut into quarters, a cleaned and sliced pickled cucumber, some Kalamata olives, two green onions and a sprig of green garlic (it just appeared in stores), I sprinkled a few sprigs on top. dried oregano and I was preparing to season it with oil, salt, pepper.
I looked to see what she was missing to make her happier, and I said that a julienned red onion and a few quarters of hard-boiled eggs would give it some more color and volume. So I boiled four eggs and peeled and sliced the red onion. While I waited for the eggs to boil, I thought I should go a little further.
I put some more pips from a pomegranate and a sliced pickled cucumber. He would have needed something slightly spicy, so I threw in the bowl the contents of a can (100 g) of anchovies in spicy oil. It was already too spicy and, to straighten it out, I "diluted" it with two slices of diced toast and the juice of a lime. I put the eggs & # 8211 that had cooled in the meantime, I sprinkled some more pepper (enough salt from the olives, pickles and anchovies) and a few sprigs of parsley, but the composition seemed dry. He needed a sauce: two tablespoons of mustard (one would have gone from Dijon, but I didn't have any, so I was content with the one from Tecuci) and a small box (125 g) of fatty Greek yogurt (10% fat).
I stopped here, mixed all the ingredients well, then cooled the resulting salad. The more, the better they have time to intertwine all tastes and flavors. The only disadvantage: the visual appearance leaves much to be desired.
It is not exactly the preparation with which to turn your back on more demanding guests than if you eventually blindfold them.
Have fun and see you healthy again!
9 salad recipes
9 salad recipes! Why? Because summer means salad and besides the classic recipes, which we know from our mothers and grandmothers: tomato salad, onion and cucumber, cabbage salad, lettuce salad with vinegar and sugar, it's great to try new recipes , salads that are not necessarily served with meat and rice / potatoes, but are a meal in themselves. There are recipes that I love and recommend with all my heart and in which I encourage you to use an ingredient that may not normally make room in your shopping cart: avocado, wild rice, shrimp or chickpeas. In addition, I also propose oriental-flavored recipes - Ezme and Tabbouleh, so that, until we go on vacation, we can travel at least with our souls and from a culinary point of view to other lands. I hope you try the 9 salad recipes and enjoy the summer!
AVOCADO SALAD WITH CHICKEN & # 8211 a super fast food, which you can prepare even when you have guests and serve it like this, more fancy, on sandwiches or croutons, but also as a healthy lunch for the whole family. In addition, it is the perfect way to "recycle" the chicken breast grill left over from going out to the green grass.
WILD RICE SALAD - a very filling salad, which can be served as such, for a summer lunch or dinner, but also works perfectly as a side dish next to a chicken breast grill, for example. It is the perfect salad for grilling or going out on the green grass, you can prepare all the ingredients the night before and before serving add the dressing, which you keep in an airtight jar and shake before pouring over the salad.
EZME - TURKEY TOMATO SALAD & # 8211 is considered an appetizer in Turkish cuisine and is served with kebabs. Ezme, the word itself means puree / minced, hence the special preparation of the salad - each ingredient is finely chopped. In terms of spices, there are hot pepper flakes, which make Ezme Turkish tomato salad spicy, the sumac, which you can find in our spice stores, gives the sour taste specific to ezme salad, especially in combination with a drop of lemon juice and pomegranate molasses.
CORN SALAD & # 8211 It is the best corn salad I have ever eaten, perfect for dinner alone, perfect for lunch from the casserole at the office but also as a side dish with a barbecue of any kind of meat. It is a recipe inspired by corn salads served as street food in Mexico and Latin countries and is suitable for parties or barbecues with many guests, because it is made quickly, with ingredients at hand and the quantities can be doubled / tripled very easily.
COLESLAW SALAD & # 8211 fits perfectly with chicken and any kind of grilled meat in general and is one of my favorites in summer, because it is super cool and is made very quickly. Of course, in the summer I completely replace mayonnaise with Greek yogurt. It is the closest recipe to the famous Coleslaw Salad served at KFC.
EGGPLANT SALAD WITH MUSHROOMS AND KAPIA PEPPERS - an alternative to the classic eggplant salad, you must try this salad this summer! If you use wild mushrooms - mushrooms, ghebe, yellows, the taste will be even more special!
TABBOULEH - BULGURIAN SALAD - a summer salad, with oriental flavor, very full and full of flavors, especially if you use very well cooked and flavored vegetables! Bulgur is very easy to prepare, you can find it in DM stores or at Plafar and it is very versatile, you can even use it for sarmale!
CAESAR SALAD WITH SHRIMPS & # 8211 It is one of my favorite salads, very easy to make and very tasty. One of the reasons I like it so much is that it is very versatile - you can use chicken, shrimp, smoked salmon or it can be eaten plain. From my point of view, the sauce makes all the salad and is the "secret" of a good Caesar.
CHICKPEAS SALAD - a main course in itself, a filling salad, full of protein and vitamins! Canned chickpeas are very affordable and are the perfect kind of salad for casserole or picnic lunch.
What is Pico de gallo and what does it contain?
Wikipedia tells us so: Pico de gallo (pronounced & # 8222pico de gaio & # 8221) is a traditional Mexican salsa picada (a sauce with small pieces) in which all the components are finely chopped. Rooster beak = coconut beak. So small. Typical ingredients are tomatoes, peppers (both fatty and hot & # 8211 chili, jalapeno, habanero), onions and greens: coriander, green parsley. The dressing is simple: lime juice (lime) mixed with oil and seasoned with salt and pepper. Avocado pieces, fresh cucumbers, fruits (oranges, papaya), gogonele or even shrimp can also appear.
Pico de gallo is part of taco and fajitas recipes or even burgers or as a salad that accompanies various meats grill it. It is also a fresh topping for bruschetta. I also used it for a delicious turkey burger & # 8211 recipe here.
From the ingredients below result 4 servings of Mexican Pico de gallo salad.