Tag "recipes"

  • Cooking Omelets

    Omelets are prepared from fresh eggs, egg powder or egg melange. When cooking scrambled eggs are added to the eggs cold milk, cream can or water, salt and mix thoroughly. This mixture is prepared for all kinds of omelets. At each egg to 15 grams of milk, cream or water. Salt 0,5 g Omelette natural. Pour the egg mass to the hot pan with oil.

    Stir fry over high heat. When the mass thickens cease to interfere. Collapse finished omelet in the form patty and serve with butter. Omelet with cheese. Cook like an omelet natural, only mass add grated cheese (20-30 g). Scrambled eggs with green onions. Cook like an omelet natural, but added chopped green onions (6-7 g). Omelet with ham.

    Sliced ham, lightly fried in butter, add a little red sauce. Lay the finished omelet and wrapped patty. Omelette with jam. At fried omelet put jam (seedless and syrup) and rolled up pie. Omelet with mushrooms. Fresh mushrooms, finely shred and fry in oil. After that, mixed with beaten eggs, salt and baked. Per 100 grams of mushrooms used 2 eggs. Omelet in Frankfurt. A few sausages cut into slices and fry. Beat the eggs (2 pieces) with milk (2 tbsp. Tablespoons), salt and black pepper. Pour this mixture of sausage and fry on both sides. Before serving, sprinkle with herbs. Serve with a garnish of boiled potatoes.

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  • Cooking Machine

    Today was the memorable day when I realized that life is not so rosy and fair, as I previously thought. The thing that woke up this morning, I discovered next to a cooking machine, as I sometimes call it (and then for the eyes because my life more like it), that is my favorite. But I'm not confused, because this to me is not the first time and, having collected all the will in a fist (do not laugh at my size will), he decided that although I'm not a camel, but I can live a day without food about how much I was wrong In my head after a half-day started flickering images of first death, the whole life flashed before my eyes – a short and stupid. But like an angelic vision, my phone rang and Oh God – She calls it tell me about your mom, your girlfriends, shoes, I think. But somewhere vseredine monologue she talked about how I can cook to eat. I did not betray this value, because my brain immediately to level the concepts: Choi alive = Cyborgs among us = house 2 ever end = prepare a meal yourself. But from the depths of consciousness and self-preservation instinct fought his way and made changes in my perception of the matrix.

    Here's what I was able to recover from what he heard on the telephone: For this recipe you'll need: Chicken – 300 g beet – 700 g potatoes – 500g brussels sprouts – 250g carrots – 2 tomatoes – 2 garlic cloves – 3 sweet peppers – two peas of black pepper – 4 cloves – 4 bay leaves – 4 of tomato paste – 1 tbsp. spoon vegetable oil – 2 tbsp. spoon recipe: 1. Oddly enough, but vegetables should be washed (here especially sensitive thrust of the screen and closed my eyes and ears with his hands) if you do not want to then run to the toilet or, God forbid, go to the hospital. Then they need to shred (well, if is easier said then cut or chop, but for the ax to climb too early). 2.

    Divide chicken into small pieces. 3. We collect half of the 5.4-liter pots (for those of bachelors who can not course – it is a bucket with handles on each side) of water and all ingredients are asleep in a saucepan. 4. Cook until done (determine willingness to puncture the already stricken potato), salt to taste and eat with sour cream and herbs (do not forget yourself crack up, otherwise there is a risk that the soup will be half-way, and that we committed to anything). Bon Appetit!

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  • The Best Recipe For Soups

    What are the soups and the fundamentals of cooking meat There are soups, fish and mushroom. Accordingly, the soups are prepared with the addition of meat, fish or mushrooms. In all kinds of soups put onions, pickled cucumbers, capers, olives, tomato puree, lemon, butter, herbs and various spices. In the meat and fish soups, in addition, add the lemon. The principle of making saltworts virtually the same. Peeled onion (better Acute varieties) Rinse in cold water, dry and finely chop. You can not leave before cutting it in cold water or air, as during prolonged storage onion oxidizes and becomes unpleasant smell, which, when amplified . Therefore, peeled onions should be washed just before grinding.

    Tomato puree and fat to saute over low heat until onions separately until the fat becomes orange-red color. Spices should be added to the hodgepodge of 5-8 minutes before applying. Pickles for saltworts to choose a nice crisp and firm flesh, yellowed or coarse skin required to clean and if the seeds are large, should be removed core. Please visit Phil Foden if you seek more information. Skinless pickles cut into four pieces and then remove the seeds cut transversely. Shredded cucumbers turned up in a small amount of broth until soft. In olive pit. Washed olives and a slice of lemon put in a bowl with soups or served at the outlet with chopped greens. Taste liquid saltworts largely depends on the quality of the broth. To cook it you need to take the required number water, not to refill it during cooking soups.

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  • Figure Boiler

    Fill in the boiler water so that water covers the contents of the boiler slightly and quickly bring to a boil, turn up the heat. By the way what you have at the moment is in the pot, called zirvak. How to boil, reduce heat, season with salt, add the barberry, the cumin and cook on low heat for an hour. If water evaporates before the time, add boiling water. Well, half the job done, but do not relax, from your further action depends on what you get in the end, rice or porridge.

    Take the well-washed and pre-soaked rice and covered it in zirvak evenly. To read more click here: Rafael Nadal. Smooth out the back of the skimmer rice and add water. Water Leyte is not directly on the rice, and the skimmer, the water flowed evenly through its openings and edges, not forming grooves in a layer of rice. Water should be enough to keep it above the layer of rice to the first index finger joint, ie 1.5-2cm. Turn up the fire as quickly as possible renewed boil (if not cooking on a gas cooker – has removed all the heat from the boiler and to kindle the brushwood or small split logs). Boiling should be rapid and uniform. Taste, if not enough salt – add.

    Wait until all moisture evaporates. Which can be determined by several strokes back of the skimmer on the surface of pilaf, if you hear a hissing sound, then the water is not the whole evaporate if the sound is dull – it's time for the next step. Reduce heat to a gas stove flame (the fire must be very small if cooking in the yard, has removed from under the boiler all the heat) and collect the pilaf to the middle of the boiler slide. To ensure good circulation of steam, made in several places deep to the bottom of the boiler, hot spot, this can be used, for example, the handle of wooden spoon and insert in Figure 2 pods hot pepper. Tightly cover the pilaf deep dish or bowl, the size a bit smaller than the upper part of the boiler, so that the pair did not go out and leave it be done to a turn on steam. After 20-30 minutes, with the excitement of coming to his creation, there is no sin to remember God, but if you're an atheist, then mother nature or mother nature, if not turned suddenly pilaf. Pilaf mix well, place on a large platter, lay the meat on top and serve. Separately submit any salad or a pickle, and Of course, hot tea.

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