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Chicken breaded with garlic

Chicken breaded with garlic

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We clean the potatoes, wash them and slice them, then boil them halfway in salted water (so that the fork does not enter them too easily).

The chicken is cleaned and washed well in cold water. "Pockets" are made from place to place on its entire surface by piercing it with a knife, with pieces of garlic slipping into each pocket. Grease the chicken with oil, sprinkle it well with soy sauce and sprinkle with paprika and pepper. We also sprinkle spices inside the chicken, after which we throw a handful of garlic cloves and dill sprigs. (I also threw a sausage, found awkward in the fridge: D)

In the halogen oven (or in the pan, if you use the stove oven) place the slices of boiled potatoes in half, which we sprinkle with soy sauce and sprinkle delicately, pieces of garlic and green dill. Place the chicken on the potato bed and brown everything at 200 degrees Celsius, in two halves of 30 minutes each. Between the two halves we turn the chicken to brown evenly on both sides. The potatoes will be bathed in the fat that will drain from the chicken during cooking, but I assure you that you will lick on your fingers how tasty they will be.

I served it with beetroot salad.

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• 500 g pork muscle
• 6 cloves of garlic
• 250 ml wine
• 150 g diced kaizer
• a tablespoon of thyme
• a tablespoon of sweet paprika
• salt, pepper and oil

Wash the pork edge and clean the garlic with a knife, prick the pork muscle from place to place and in the holes formed we insert the garlic cloves and the kaizer pieces, then salt and pepper the pork muscle to taste on all sides.
The pork muscle is lined with paprika, after which we can pour over the muscles and a little oil to better catch the other spices. Cover the pork muscle with an even layer of thyme and put the seasoned muscle in the refrigerator, where we leave it for at least a few hours.
After the spices have left their taste in the pork muscle, we take it out of the fridge and put it in a yena dish that we will put in the oven.
We pour a glass of wine over the pork muscle and put it in the oven. From time to time during cooking we open the oven door and sprinkle the muscle with the sauce that forms.
Bake for about 45 minutes on medium heat (ie 175 degrees C), but the duration may vary depending on the type of oven.

Try this video recipe too

Necessary fried chicken wings served with mujdei and polenta:

  • 1 kg chicken wings
  • 2 heads of Romanian garlic
  • mixture for spicy and aromatic & # 8211 paprika, pepper, rosemary, thyme, salt, oil
  • corn, salt, water, for polenta
  • oil

Put the chicken wings in a bowl and add a tablespoon of oil and spices: a tablespoon of paprika, a teaspoon of pepper, a little rosemary and dried thyme. We mix them so that the spice mixture covers and coats the chicken wings well. Leave them in the fridge for 30 minutes, to form and mature the taste and aroma.

Heat oil in a pan and fry the chicken wings well. We clean the garlic, crush it and make a mujdei with a cup of water and a pinch of salt. When the chicken wings are browned, add the garlic sauce to them in the pan, put a lid on the pan and leave them for 10 minutes.

Meanwhile, we are preparing a whirling polenta. We serve browned and garlic chicken wings next to the hot polenta. We can garnish with some fresh parsley. The amount of garlic is adapted to the taste and pleasure of each one. These browned chicken wings are so good that you lick your fingers.

Baked rabbit stuffed with smoked bacon and garlic - a traditional Romanian version

  • Serve hot with your favorite garnish. Good appetite! (Maria Matyiku / Epoch Times) Serve hot with your favorite garnish. Good appetite!
  • The main ingredients used to marinate meat (Maria Matyiku / Epoch Times) The main ingredients used to marinate meat
  • Meat marinated for 8-10 hours (Maria Matyiku / Epoch Times) Marinated meat for 8-10 hours
  • Breading Meat with Bacon and Garlic (Maria Matyiku / Epoch Times) Breading Meat with Bacon and Garlic
  • Grease the meat with olive oil and season with pepper, salt, paprika, thyme and marjoram (Maria Matyiku / Epoch Times). Meat grease with olive oil and season with pepper, salt, paprika, thyme and marjoram.
  • Serve hot with your favorite garnish. Good appetite! (Maria Matyiku / Epoch Times) Serve hot with your favorite garnish. Good appetite!

Baked rabbit steak is particularly delicious, juicy and rich in flavors. In addition to being an important source of protein for the body, rabbit meat is recommended in the diet especially for the extra intake of iron and vitamin B12.

Unlike other countries, such as French, Italian or Indian cuisine, in which rabbit dishes occupy a privileged place, in traditional Romanian cuisine the bouquet of rabbit steak flavors is enriched by breading with pieces of smoked bacon and garlic. Having very weak and slightly dry meat, marinating the rabbit meat is tender, the breading with garlic gives it additional flavors and the bacon makes it more juicy.


2 small onions
1 sliced ​​carrot,
1 piece of celery,
1 teaspoon thyme,
1 teaspoon marjoram,
1 bay leaf
1 glass of red wine or balsamic vinegar
1/2 glass of water

1 kg of rabbit meat, cut into pieces,
a clove of garlic,
a piece of smoked bacon (80 - 100 g),
2 tablespoons oil
1 teaspoon paprika,
salt and pepper to taste,
1/2 teaspoon marjoram,
thyme twigs,
1 glass of water


The meat is cut into pieces, washed with cold water, then placed in the bowl in which it will be marinated.
Put slices of onion, carrot and celery on top of the meat, then the thyme, marjoram and bay leaves. Pour the stew made separately by mixing the wine or vinegar with water. For even exposure, from time to time the meat turns from side to side. It can be soaked the night before cooking or even a day or two.

The rabbit meat is removed from the marinade and stuffed with pieces of garlic and smoked bacon, then greased with oil.

Before placing the meat in the pan, place the carrots, onions and celery used to marinate the meat evenly.

Place the meat in the pan and season with salt, paprika, freshly ground black pepper. Thyme sprigs are placed between the pieces of meat, and marjoram is sprinkled on top. If there are slices of garlic or bacon left over, they are placed on top of the steak. Add a glass of water, gently dripping on the inside edge of the tray.

Cover the pan with aluminum foil and bake for 45 minutes in the preheated oven at 180 C. After 45 minutes, remove the foil and leave it in the oven for another 15-20 minutes so that the steak will brown nicely. over.

This baked steak is particularly fragrant, very tender and juicy. Serve with mashed potatoes, rice, various salads or other favorite side dishes. We wish you to enjoy it with your loved ones!

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Baked lamb steak simple honey recipe in the pan

Baked lamb steak simple honey recipe in the pan. Roast lamb with green or breaded garlic sauce. How to make Easter lamb in the oven? Red and juicy steak. Crispy on the outside and juicy on the inside. Sticky. Drain the meat from the bones after 2 hours of baking. I really like this steak! I season it in the evening (Saturday) and bake it at noon on Easter Sunday. With the rehearsal of Pentecost. At Easter I took a lamb of about 8 kilos, which I divided in two.

I made the front train and the ribs for Easter and I froze the hind legs for Pentecost. Now it's time to thaw them and pull another red steak. What's the secret? I leave it almost & # 8222natur & # 8221, only with salt, pepper and paprika (sweet paprika). No thyme, no rosemary, no wine. Nothing! Only sweet and tender lamb. I'll make him some new french fries next to it, oh simple lettuce and a clove of green garlic & # 8211 that everyone distributes on their plate. It's good and without!

We used to bread the meat with slices of garlic cloves. I don't like it like that anymore because garlic changes its taste when baked. I'm not saying I don't like baked garlic !! I really like it in other combinations like chicken steak with 40 garlic cloves or in pasta sauce made of caramelized tomatoes and garlic.

I also leave you the collection of garnishes that match the lamb (salads, vegetables, sauces, dressings) & # 8211 see here.

  • You can replace the parsley with a sprig of dill, if you are looking for a more aromatic taste.
  • The oil can be sunflower or olive.
  • The amounts of salt, pepper, allspice and paprika are chosen from experience and taste.
  • If you want the sauce to be lighter, you can add kitchen towels to the bowl in which you keep the thighs, before putting them in the oven. The paper will absorb excess oil.
  • For a thicker sauce, you can replace the tomato juice with the same amount of mashed tomatoes. You can even use fresh, peeled and chopped tomatoes.
  • You don't have to pay too much attention to the process of cutting vegetables. Longer slices are part of the charm of the food.
  • The brave can replace green onions with leeks, but the amount will have to be halved.
  • How about adding a box of sliced ​​mushrooms? You will discover an even richer taste when you cook the food for the second time.
  • If you add 100 ml of white wine to the preparation, you will come across an even more complex taste.
  • If you prefer these greens, you can also add spinach or stevia.
  • You can get lighter amounts of meat if, when detached from the bone, you cut it into strips.

Suitable gaskets

  • Polenta
  • Natural potatoes
  • mashed
  • Fresh salad
  • Peasant bread
  • White wine.

Stuffed turkey with 5 flavors

1. Wash the turkey well and sprinkle it with salt on the inside and on top. Mix buckwheat, 2 tablespoons of milk with a tablespoon of water and let it soften. Add the diced bun core, slices of ham, peas and crushed garlic. Beat the eggs with milk and pour them over the buckwheat filling. Add salt and pepper.

2. Fill the turkey with the above mixture and sew with thread. Place the bird in the pan, pour a little water and cover with a lid. Preheat the oven to 200 C. After 15 minutes, remove the lid and sprinkle the bird often with the juice that has been left in the pan until golden.

3. After cooking, cut the turkey into pieces, sprinkle the meat with chopped parsley, chilli and hazelnut flakes. If you have any leftover filling, put it in a cake pan and bake it at the right heat.


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