Traditional recipes

Rifles in spicy sauce

Rifles in spicy sauce

The pasta is boiled in water with a little salt. Boil for about 8-10 minutes.

In a frying pan, put a little olive oil. Peel the onion and cut it into cubes, peel the garlic and crush it a little.

Heat the onion with the garlic, then add the bacon. After they have lightly browned, add the diced dried tomatoes, sliced ​​olives and canned tomatoes, also cut into cubes, to the pan. Season with salt, thyme, garlic powder and let it boil for a while. Add the canned tomato sauce, sprinkle with hot paprika and let it drop a little.

Boil the pasta, drain the water and add over the sauce. Mix a little and let the flavors blend into the pasta for a few minutes.

Serve hot with grated Parmesan cheese on top.


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Dias.kitchen


Spicy plum sauce for meat, fish and vegetables. It will turn any food into a fragrant and rich taste!

& # 8221 Plum sauce & # 8221 is very tasty, fragrant and spicy, ideal for meat dishes. This wonderful sauce will perfectly complement other dishes, such as: chicken, fish, potatoes or pasta. The sauce is made from sour plums, garlic and many aromatic herbs, which gives it a unique taste. If you have not tried such a sauce so far, then you must prepare it this year, you will not regret it!

INGREDIENTS

-0.5-1 teaspoon of herbs

-0.5 teaspoon black pepper

METHOD OF PREPARATION

1. Wash and clean the plums, put them in a deep bowl and pour over the water, put them on the fire and simmer for 5 minutes. Pass the plums through a sieve and pour the resulting mass into a small bowl.

2. Put the plum puree on the fire, add the garlic given through the press, the pepper, the herbs, the salt and the sugar. Mix well.

3. Boil for 10 minutes and add the greens at the end.

4. Pour the plum sauce into jars, staple them, turn them upside down and let them cool.

5. Place the jars in a dark place. You can keep this sauce for several years.


Adjica without boiling & # 8211 a particularly delicious sauce, slightly spicy!

Dear lover of delicious dishes, today we present you a great recipe for "cold" homemade adjica, without boiling. Vitamins in a Russian jar for the winter, which is stored until spring. It is a superb recipe that does not require boiling and is very easy to prepare. Adjica "cold" is a spicy, aromatic and very tasty sauce, perfect to be served with any garnish, meat or fish.

INGREDIENTS

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Wash tomatoes, bell peppers and hot peppers. Squeeze the vegetables using a paper towel. Only remove the stem of the vegetables (leave the seeds). Peel the garlic.

2. Chop the vegetables using a mincer or blender. Then pour the vinegar and add salt. Mix the composition well and leave it for 1 hour.

3. Mix the adjica well and pour it through jars, preventively washed, sterilized and drained well. Cover the jars with lids.


We will choose the very ripe tomatoes, which we will wash and scald in a larger bowl (so that the skin can be taken off more easily), then we will cut them into quarters and put them through the special seed-pulp separation machine.

In a special pot with a double bottom we will put the tomato pulp obtained by boiling.

When the tomato juice starts to boil, it will foam from time to time.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Kapia peppers can also be used raw in this sauce, pulled in the car, but we chose to bake them on a grill outside or on a thick plate on the stove's eye (at everyone's option and possibilities).

After baking the peppers, we will put them in a large bowl, sprinkle with coarse salt and cover with a lid (to steam and easier to peel, seeds and stalks).

After cleaning, the kapia peppers will be interspersed with hot peppers and garlic through a blender.

The paste thus obtained will be added over the tomato juice reduced by half.

Let it boil together for about 20 minutes.

In the meantime, taste salt and pepper.

Also add sugar, bay leaf, celery for flavor (which will then be removed from the sauce), basil and oregano.

You will get a very delicious sauce with a sweet spicy taste.

The hot tomato sauce will be put in jars and sterilized (according to the known method 30 minutes from when the water starts to boil.).

This spicy tomato sauce will go well with any kind of meat, fish, pasta, simply on toast.


Chicken in spicy sauce & # 8211 an absolutely delicious food!

The recipe belongs to the category of simple ones, with few and accessible ingredients and, of course, with a sensational result.

INGREDIENT:

-4 tablespoons spicy tomato and pepper sauce (or less if very hot)

-1 glass of milk (250 ml) or cooking cream 10%

-salt and black pepper - to taste.

METHOD OF PREPARATION:

1.Wash the meat well, then dry it with a paper towel and season it with salt and black pepper. Do not add much pepper, because we will also use spicy adjica.

2. Pass the garlic through the small grater, add the adjica and mix.

3. Cover the meat on all sides with adjica sauce.

4. Pour a little oil into the baking tin and place the meat in it. Take a larger shape so that you can keep space between the pieces of meat, so it will form a delicious crust. Otherwise, the meat will suffocate.

5.Bake the meat in the preheated oven to 180 ° C for about 40 minutes, depending on the oven. Periodically sprinkle the meat with the juice from the form.

6. Remove the form from the oven, pour in the hot milk / cream and put the form in the hot oven, but turned off for 5-7 minutes. The meat will soak in the sauce and become tender and juicy.

It is an absolutely delicious food! The meat is soft, the crust crisp, and the sauce aromatic. If you serve the meat with garnish, then the creamy sauce and garlic will be a perfect addition! Try this recipe, we assure you that it will not leave anyone indifferent!


Rifles with Chicken and White Sauce

This is invented, it's not classic. If anyone knows what he's actually called, let me know. But it's good and bad.

  • 500g Molisana rifles or integral feathers
  • 300g boneless chicken breast, skinless
  • 100g sausage, slightly drier (gypsy muscle, smoked chop)
  • 1 teaspoon topped with pesto sauce
  • 500ml liquid cream (Caimac Dairy)
  • 2 tablespoons with 30% sour cream, from the market in Sibiu
  • 100g race parmesan
  • 1 clove of garlic
  • 1/2 (100g) packet of butter
  • Nutmeg, white pepper, oregano, coarse salt

Start boiling the pasta water and the sauce at the same time. The pasta is actually boiled in water for about 20 minutes from the beginning.

Pasta: Boil separately, as written on the bag, after boiling the salted water.

Sauce: Melt the butter in a saucepan. When it is well melted, add the finely chopped garlic. Leave for about 5 minutes.

Add the finely chopped ham. Leave for about 3 minutes.

Add the diced chicken. Leave for about 10 minutes.

Add the liquid cream, the sour cream, the Parmesan cheese. Add the pesto sauce, 1/2 teaspoon nutmeg, 1/2 teaspoon white pepper, salt to taste. Stir well, continuously. Leave for another 10 minutes.

The pasta should be ready now, the sauce should be smooth. Drain the pasta and add over the sauce. Mix well with the sauce. Turn off the heat for the sauce.


Spicy chicken with bell pepper

If you have a craving for something spicy and with a fresh and springy taste, spicy chicken with bell peppers is the ideal choice. The tender, spicy chicken and the sweet, sauteed bell pepper are a delicious combination. It is prepared quickly and without superhuman efforts, and the result is worthy of a magazine photo.


Spicy eggplant with garlic and soy sauce. A delicious snack to lick your fingers!

& # 8220Spicy eggplant with garlic and soy sauce & # 8221 are simply bestial! This recipe will surely conquer you both by its flavor, aroma and its extremely appetizing appearance, as well as by the simplicity of its preparation. Eggplants are very tasty and flavorful and can be served as a separate snack or as a meat garnish. Serve hot.

INGREDIENTS

-100 g of bell peppers (different colors)

-1 teaspoon ginger (fresh or ground)

-2 tablespoons potato starch

-2 tablespoons sesame seed oil

-1.5 tablespoons tomato paste

- olive oil for frying

METHOD OF PREPARATION

1. Cut the eggplant into straws and season with salt and pepper. Let them sit for 10 minutes.

2. Cut the bell pepper into strips, and the onion, garlic, chili pepper and ginger cubes.

3. Fry the vegetables (except eggplant) for about 5 minutes in olive oil.

4. Add the soy sauce and tomato paste.

5. Mix in a glass 1 tablespoon of starch with water and pour the mixture into the fried vegetables.

6. Add 2 tablespoons of sesame oil, a pinch of sweetener and simmer over low heat for 5 minutes.

7. Mix in a bowl: an egg white, 1 tablespoon of starch and 70 ml of water.

8. Squeeze the eggplants well and put them in the starch mixture. Stir.


What do you need

  • 3/4 cup mayonnaise
  • 4 teaspoons mustard (I like a uniform combination of Dijon-style mustard and whole grain mustard)
  • 1 teaspoon lemon juice (fresh)
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 teaspoon
  • horseradish (freshly grated or jar)
  • 1 teaspoon hot sauce (Tabasco sauce or other)
  • Optional: 2 teaspoons sausages (chopped)
  • 2 rats (or chopped steps)
  • 2 tablespoons parsley (flat leaves, chopped)
  • 1 salt (or taste)