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Low beans with smoked pork chop and baked peppers

Low beans with smoked pork chop and baked peppers


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The beans are washed and boiled in a saucepan with water. After boiling for a few minutes, remove from the heat and cover with a lid. Leave to soak overnight.

The next day, the beans are rinsed with water and put in a pan together with the smoked ciolan, which is rinsed with water beforehand. Add the onions (peeled and washed), carrots (peeled and washed), parsnips (peeled and washed), celery pieces (peeled and washed), peppers (peeled and stalked and washed) , a bay leaf, a few black peppercorns, a teaspoon of salt and enough water to cover the stalk. Bring to a boil until the ciolan and beans are well cooked, and the juice in the pan is low. During boiling, it can be supplemented with water if necessary.

After cooking, remove the vegetables from the pan and discard. Add the tomatoes prepared for winter, the chopped baked pepper (which is washed in more water if it is too salty), a little dried thyme and a little dried marjoram and cook for about 10 minutes. In the end, it matches the salt.



Recipe Bean Soup with Smoked Ciolan

After a fixed break of 1 month, it's time for the first recipe of 2011. I will not go on to tell you what and how, before wishing you a year 2011 full of fulfilled wishes, health, with people dear to your soul. Happy Birthday.

And now I present you a bean soup with smoked ciolan that can't help but please everyone. If we add next to a red onion, a hearty lunch is ready to start!

Recipe Bean Soup with Smoked Ciolan

Ingredient:

  • 500 g dried white beans
  • 1 smoked pork chop
  • 2 onions
  • 3 carrots
  • 1 large celery (or 2 smaller ones)
  • 1 bell pepper
  • 2 parsnips
  • 1 tablespoon hot pepper
  • 4 tablespoons broth
  • black peppercorns
  • thyme
  • parsley
  • 2-3 tablespoons of vinegar for sour soup

The night before, we choose the beans, wash them and soak them in water. We leave it like this until the next day, when we start preparing the soup.

When we are ready to work, in a large pot we put water to boil, cut the meat from the ciolan and put it to boil, together with the bone for about 1 hour. In a tea making device, an oval stainless steel capsule, put 4-5 peppercorns together with a few sprigs of thyme, squeeze well and let it boil in the pot together with the meat, add to the boil and salt.

After an hour, add the beans to the boil.

Let the beans boil together with the ciolan, one hour until the beans are almost cooked, during which time we chop the vegetables for the soup.

Add the chopped vegetables together with a spoonful of hot paprika to boil. When the vegetables are cooked, remove the ciolan and the meat from the pot and cut it into thin strips.

Add the broth and meat to our soup and cook for another 10 minutes. Sour with vinegar and season with salt and pepper and you're done.

Good appetite at bean soup with smoked ciolan!

Equally tasty are:

7 comments for
Recipe Bean Soup with Smoked Ciolan

Comment by Lipo on January 17, 2011 at 08:43

You should know that I have already left for Bucharest

Comment by cineva93 on January 18, 2011 at 15:02

do beans like beans & # 8230 yes & # 8217 ciolanu and onions are insane to drink red wine or white wine? or a German stone brandy?

Comment by Larisa on January 21, 2011 at 22:57

Red onions are really good! But good bad
Before the meal goes, a glass of brandy like in Piatra Neamt

Comment by Larisa on January 21, 2011 at 23:03

You know I'm waiting for you, so I cooked the beans with smoked ciolan but I'll make another portion for you & # 8230 just tell me when you arrive: - *

Comment by Ciuciu on February 6, 2011 at 10:40

I use a faster recipe, with the help of ready-cooked canned beans. It only takes time to boil the ciolan. It's crazy I don't know why to start. I still think I'm trying something new for myself. Congratulations to the creator of this site, it is very well developed, contains simple, delicious and explicit recipes so that cooking becomes a pleasure for the whole family. The pictures are very beautiful .. I wonder if I can make a wallpaper to salivate all day ..

Comment by cristina on September 25, 2011 at 21:39

very very very good, no words, bravo

Comment by ADRIAN on December 10, 2011 at 19:55

very good recipe I tried and I very delicious tried it GOOD LUCK.


December 1: How to EAT CANDIDATES at FASOLEA with CIOLAN!

The ancestral tradition says that on Romania's national day, December 1, the Romanian neaos, concerned that the Romanian cuisine is not lost in the fight with these foreign networks that have invaded the written and spoken press, prepares pork chop with beans.

As a declared follower of the national holiday, the same non-native Romanian cannot miss the opportunity to prepare the oldest recipes based on pork chops and beans inherited from the elderly and prepared every year in his own family.

Memories, memories… ..! At the beginning of the '90s, he took care of us Romanians, a skilled chef, an unparalleled master in the handling of pans and tinctures, a huge storyteller of culinary snacks, a tireless collector of ancestral recipes from all over the country. Radu Anton Roman (be it a light peasant where he certainly continues his mission) released several cookbooks and pastored a TV show with a culinary profile. In that TV show, he brought back to our eyes ancient dishes that define the gourmet novel, a fine connoisseur of quality dishes, but also the Romanianism attentive to the preservation of ancestral traditions.

Another obstacle to oblivion! Currently, only Mircea Dinescu, with a different approach, brings back to life old recipes from the Danube area, on both banks of the river and promotes real folk music, of good quality, but which is about to perish. At anniversary parties, weddings, baptisms or funerals, you no longer see such bands. Unfortunately, you can hardly find musicians, young people or at least 50 years old.

What recipes do we prepare in the family? December 1st is approaching and I thought of writing a new recipe based on the basic ingredients - beans and pork chop. Before I start writing the new recipe, I have to remind you of some dishes from my family's recipe that use the same main ingredients - Romania's day. December 1 with wine in the oven, smoked pork ham baked in the oven, grain beans with smoked pork chop, prepared in the oven smoked pork with beans.

Fresh pork chop stewed in beer and baked in the oven, with beans.

Ingredients needed in the recipe: large, fresh, pork chop (1-1.5 Kg / piece), beans (preferably with large grains), alcoholic beer (preferably black, being aromatic), root vegetables (parsley, parsnip, carrot, celery), bell peppers / capsicums, tomatoes / tomato juice / tomato paste, onions, garlic, dried thyme sprigs, green rosemary sprigs (from the balcony glaze), greens (dill, parsley, larch), dried dill, salt coarse, peppercorns, bay leaves, paprika and paprika.

How to Boil Bean Beans? The beans are washed under a few jets of cold water and left to swell in cold water in a pan covered with a lid, in the evening until the 2nd day.

The swollen beans are washed under a stream of cold water and boiled in a pan in which it has swelled, in cold water with a little coarse salt. The first water in which the beans were boiled in a few boils is thrown away.

The roasted beans are placed in a pressure cooker together with large pieces of roots, pieces of bell pepper and a whole onion. Add a coarse salt powder, a drizzle of dried dill, peppercorns and bay leaves.

Ingredients boiled for beans beans plus ciolan and roots.

The beans, if they are from the current year's harvest and are well swollen, are boiled in a pressure cooker for 1.5-2 hours from when the pot starts to whistle.

INGREDIENTS

  • fresh pork chop (animal's hind leg),
  • dark beer,
  • beans,
  • root vegetables (carrots, parsley, parsnips, celery),
  • dry dill,
  • thyme branches,
  • rosemary twigs.

The chef's! In my family, when we prepare beans (5-6 times a year in addition to the traditional December 1) we make all our cravings - bean soup, low food / grain beans, beaten beans with fried onions. If we want beans with ciolan (smoked or fresh) we boil the ciolan together with the beans, the roots, the peppers, the dried onion and a sprig of dried dill in the pressure cooker (as in the image above) or we prepare the ciolan separately. If we want the beans with the pork, we fry them separately or we put them in the pressure cooker, to boil.

Of all the goodies, with beans and pork chops.

The fresh, pork chop is roasted over a high flame on the stove and the grill is shaved with the tip of a knife. The ciolan is washed under a stream of cold water and wiped with absorbent paper.

Fresh pork chop, ready to boil in beer.

The well-fried and cleaned of the stew is placed in a pot of beer (enough to cover the stalk in the pot), 2 cloves of garlic, bay leaves, a sprig of dried thyme, a sprig of rosemary and peppercorns.

Preparation of fresh pork chop for stewing in beer by boiling with the lid on the pot

How to boil pork chop? Boil the pork chop over a suitable heat, in a liquid to cover it (water can be added to top it if necessary), with the lid on the pan. Boiling takes 1.5-2 hours, depending on the size of the stalk.

The stewed / boiled ciolan in beer is left until the 2nd day in the boiling liquid for tenderization. The pan, after it cools, is kept cold in the refrigerator.

    1. Put boiled beans in the pressure cooker together with the roots and slices of bell pepper.
    2. Peel a squash, grate it and squeeze the juice with a sharp knife.

    Stir in fresh pork chop in a boiling pan, in black beer with bay leaves, peppercorns, rosemary sprigs, thyme sprigs and garlic cloves.

      1. Keep cool in the stewing liquid of the freshly stewed pork chop until the 2nd day.
      2. Place fresh pork chop, smothered in beer, in a baking tray. Grease the pan with paprika and / or hot pepper. Add stewing liquid to the baking tray and peppercorns, bay leaves, garlic cloves, rosemary sprigs and thyme sprigs. Bake ciolan at the right heat.

      Preparation of bean meal from beans boiled in a pressure cooker.

      1. Mounting fresh pork chop stewed in beer and baked in the oven on flat, heated plates, along with bean meal.
      2. Serve pickled peas and boiled brandy.

      The stewed stew in beer is removed from the boiling liquid and placed in a baking tray on a grill. Sprinkle sweet paprika and / or hot paprika on the ciolan. Put in the baking tray 2-3 tablespoons of the liquid in which the ciolan was stifled and a little red wine. Add peppercorns, bay leaves, thyme sprigs and rosemary sprigs, garlic cloves.

      Fresh pork chop stewed in wine placed in the baking tray for baking in the stove oven, at the right heat.

      The baking tray is inserted covered with moistened baking paper and squeezed in the hot oven of the stove, at a suitable heat for approx. 1 hour.

      Baking tray with fresh pork chop stewed in beer, covered with baking paper, ready for baking in the hot oven of the stove.

      In the last 15-20 minutes, remove the baking paper to brown the ciolan.

      Fresh pork chop dipped in beer and baked in the stove oven.

      The pork chop is ready when it starts to come off the bone, it is well browned and spreads mysterious smells around that mix the gourmets in the area. The migration of the greedy to the kitchen has already begun.

      Fresh pork chop stewed in beer and baked in the stove oven.

      From the pressure cooker in which the beans are already cooked, remove the beans and the juice, using the polish, in a saucepan in which you add a little fried onion and tomato juice / tomato paste diluted with a little cold water / peeled tomatoes and finely chopped. It is given in a few boils to homogenize the tastes in eating beans.

      In the pan add the chopped greens (dill, parsley, larch, in the proportions preferred by the pretentious gourmets by nature) finely.

      The chef's secret! The preparation is mounted on large heated plates so as not to harden the fat.

      Fresh pork chop stewed in beer and baked in the oven, with beans - the dish is ready to be served.

      Such a delicious and delicate dish can not miss some peasant pickles, just good for consumption after they have cleared.

      Peasant pickles served with fresh pork chop stewed in beer and baked in the oven, with beans.

      Who can resist the temptation generated by a cup of boiled plum brandy ?!

      Good appetite, you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I want to believe that today I wrote a recipe that is worth trying, to the liking of all the greedy, gourmets and gourmets everywhere


      Low beans with oven-smoked ciolan

      We boil the ciolan separately for about 1 hour.

      In the Romanian bowl we put the beans, finely chopped onion, sliced ​​carrot and sliced ​​green onion leaves. Stir, put 1 pinch of the juice in which he boiled the ciolan, the spices and put the ciolan on top. Cover with the lid of the Roman pot and put in the preheated oven for about 1 hour.

      Carefully remove from the oven, remove the ciolan, put the diced tomatoes, add more juice from the ciolan if needed, mix, put the ciolan back on top, cover and put back in the oven for another 1 hour.

      Mix the flour with the ciolan juice, thin it and put it on top of the beans, season to taste and put back in the oven, without a lid, for about 15 minutes.


      How to make beans with ciolan

      2. boil the beans in 3 waters (so as not to cause bloating)
      3. Boil the ciolan together with the beans, 1 finely chopped onion and 1 grated carrot (for about 1 hour, until the beans boil)

      3. When the steak is almost cooked, remove it, leave it to cool a bit and remove the meat from it to the bone. The meat is then cut into strips or cubes, depending on your preferences
      4. Cook the meat on the stove together with 1 onion, 1 pepper and tomato paste

      5. Simmer for another 15-20 minutes

      6. Sprinkle with fresh dill and serve.

      ! TIPS: when you change the water in which the beans boil, put all the hot water, never cold water! (cold water will stop the boiling process)


      Smoked ciolan in the oven

      Baked smoked ciolan & # 8211 boiled and baked. With notched, crunchy and reddish mouse. German traditional food, Haxe, Schweinshaxe, Eisbein, Stelze (in Austria) is a dish that is cooked differently depending on the area it comes from. It is about the front / back of the pig that can be cooked in several ways.

      Ciolan has a tender and juicy flesh, wrapped in leather with a thick layer of fat. Unfortunately, it also has a large enough bone that the meat represents only 60% of the mass of a shank. That's why I chose a 1 kg stick and I was left with 600 g of meat, fat and mice.

      There are two main cooking options: in northern Germany, raw and smoked ciolan is used, a flavored product kept in a bait that is then boiled / baked, and in southern Germany and Austria, raw ciolan (usually grilled or baked) is processed ( source)

      And the gaskets differ depending on the area. It can be served with mashed potatoes (Berlin), kale (Franken), dumplings (Knödel) or baked potatoes.

      For this oven-smoked ciolan recipe, I chose the version from northern Germany, using a raw and smoked ciolan, which I then baked in the oven, at the grill function.


      Posted by Postolache Violeta on December 09, 2014 in advertorial smoked ciolan bean contest with ciolan pork recipes | Comments: 11

      1 smoked ciolan about 1.3 kg
      2 l bere
      1 teaspoon cloves
      1 teaspoon ienibahar
      1 tablespoon paprika
      ground pepper
      1 preserve 800 gr red beans in sauce
      1 teaspoon Delicate vegetables
      1 leek
      2 teaspoons brown sugar
      100 gr red sauce
      chilli

      Method of preparation:

      We choose a ciolan with more meat.

      You can use Delikat Vegetables, Delikat Chicken, Delikat Bors Magic Original, Delikat Bors Magic Vegetables, Delikat Bors Magic Greens, Delikat Bors Magic Cream, regardless of weight you will know the promotional envelopes after the birthday belt!

      Registered recipes:

      1 CRETU VERONICA - Chicken tinsel

      Ingredient:
      1/2 chicken breast
      3-4 upper legs of chicken
      1 onion
      1 carrot
      1 tablespoon Delicate chicken flavor
      pepper
      thyme
      4-5 cloves of garlic
      1 cup of wine
      1 cup of tomato juice
      1 tablespoon tomato paste
      1 teaspoon sugar
      oil

      Heat the oil and fry the pieces of meat over high heat, then remove them.
      In the remaining fat we will fry the chopped onion not very finely and the carrot cut into slices. Leave the vegetables for 3-4 minutes until they soften.
      Add the meat over the hardened vegetables again, add the tomato juice, tomato paste, sugar, delicacy, wine, thyme, pepper, put the lid on and let it boil. When the meat is cooked, add the finely chopped garlic and let it boil for a few minutes. Add chopped parsley.
      Ostropel can be served with mashed potatoes or polenta.
      I preferred polenta and some pickles.

      2. LEGRAND ANDREA - Mashed potatoes with pork neck

      400 grams of pork neck
      2 onions
      oil
      Paprika
      Delicate
      pepper

      potatoes
      the water
      salt
      butter
      milk

      Peel an onion and finely chop it, put it in a little oil and then put the meat cut into small pieces and sauté it well with the onion. it is boiled and the water has dropped, add the pepper or a little chili and take it off the heat. Put the potatoes to boil in salted water. After they have boiled, put butter and a little milk on them.

      3. AMALIA SASARMAN - Beans with ciolan served in bread:

      Ingredient:
      500 g colored beans dried berries
      500 g smoked ciolan
      2 carrots
      2 onions
      salt to taste
      dried thyme
      250 ml homemade broth
      a few green larch leaves
      2 tablespoons Knorr Delikat Vegetables
      Method of preparation:

      - the beans are cleaned of impurities and put overnight in cold water to swell
      - the ciolan is boiled in cold salted water
      - the beans are boiled in cold water (after draining it of water in which it stayed overnight)
      - boil for approx. 1 hour
      - Meanwhile, clean the onion and carrot, cut them into small pieces and fry them in a little oil
      - add the boiled and deboned ciolan
      - add to the pot with the boiled beans, and leave together approx. Boil for 30 minutes to combine the flavors
      - add the chopped broth and larch, add Knorr and let it boil, turn off the heat and cover with a lid.

      You serve it in breadcrumbs. I cut a lid, dug out the core and filled the "bowls" thus formed with bean soup. Serve with red onion / hot pepper / sour cream, as you like.

      4. VALENTINA PIELARU - Chicken soup with homemade noodles

      Ingredients for chicken soup:

      - pieces of chicken, less chest
      - 1 red bell pepper
      - 1 green bell pepper
      - 2 carrots
      - 2 onions
      - 1 parsnip
      - 1 tablespoon Delicate vegetables
      - 5 tablespoons tomatoes and vegetables (homemade)
      - Delikat borscht (according to everyone's taste)
      - 1 egg for dressing soup
      - larch
      - Parsley

      Ingredients for homemade noodles:
      - 1ou
      - 1 cup of flour
      - 1 pinch of salt

      A country hen is slaughtered, the pieces of meat are portioned, washed with cold water and boiled in water with a pinch of salt in a soup pot.
      When it starts to boil, froth with a whisk, gently gathering all the foam formed and let it boil for about an hour (the country chicken is harder to boil), until the meat softens slightly.
      Meanwhile, finely chop the onion, carrot, peel the parsnips, wash and then cut into small cubes, as well as the bell pepper and add to the soup.
      Let it boil well for another 30 minutes, over low heat then add the tomatoes and vegetables, season with salt, add the borscht and match to everyone's taste and let it boil for a few more minutes.

      Put a cup of flour in a deep plate and then make a hole in it and put a broken egg and a pinch of salt.
      Mix the egg with the flour with a fork, then knead with your hand, a thick crust. Cover the work table with a flour powder, then spread it out on a thin sheet.
      Allow to dry slightly on one side, then turn the sheet on the other side. The sheet is twisted on a rolling pin, then cut lengthwise with a knife, and the resulting sheets are rolled and then with a knife we ​​cut the thin noodles that are spread with our fingertips, shake off the excess flour and put on a sheet of paper.
      The noodles are added to the soup at the very end, when the meat and vegetables are well cooked.
      Bring to the boil for a few more minutes, then turn off the heat and sprinkle the finely chopped parsley on top.
      Drizzle the egg, break it into a plate and beat it with a fork, then pour it into the soup.
      The soup is served hot with a hot pepper and homemade steamed bread.
      Good appetite!


      5. MONICA HOROIU - Oven in the oven on a bed of vegetables

      4 pieces over (about 1.5 kg),
      pumpkin,
      cauliflower,
      mushrooms,
      Beet ,
      carrot,
      pepper,
      garlic,
      thyme,
      Lemon,
      salt, pepper, oil.

      Fry the pieces for a few minutes, on all sides.

      Meanwhile, clean the vegetables and cut them into cubes, slices, chopsticks, as you like.

      In the tray prepared for the oven, place a few sprigs of thyme, then the vegetables. Season with salt and pepper to taste.

      Place the fish pieces on the vegetable bed.

      Add a little oil, water and 100 ml of white wine, cover and bake for about 45 minutes.

      When ready, place on a plate and serve.


      6. CRETU ANAMARIA - Chicken meatballs with mushroom sauce

      500 gr minced chicken
      2 eggs
      1 onion
      3-4 cloves of garlic
      pepper
      1 tablespoon Delicate vegetables
      1 larger potato
      2-3 tablespoons breadcrumbs
      parsley and green dill
      frying oil

      1 canned mushrooms
      1 tablespoon butter
      2 tablespoons flour
      200 gr sour cream
      100 ml of milk
      1 tablespoon Delicate vegetables
      2 cloves of garlic
      2-3 strands of green dill

      First prepare the meatballs. Mix the meat with the grated potato and onion on a fine grater, crushed garlic, chopped greens, salt and pepper. Add eggs and breadcrumbs (2-3 tablespoons) to absorb the juice left by the potato and onion.
      Fry the meatballs in hot oil.
      For the sauce, put the butter in the pan and add the flour after it has heated up. Stir quickly so that it does not become lumpy. Slow down and add the milk, stirring just as vigorously until the mixture is homogeneous. Add the drained mushrooms, finely chopped garlic. and sour cream. Season with delicacy and pepper to taste. Boil for a few minutes on low heat, stirring constantly. Finally add finely chopped dill.


      7. IANCU LUBITA - Goose bags

      goose meat for borscht,
      1 onion,
      1 carrot,
      1 parsley root,
      1 celery stalk,
      1dovlecel,
      3 potatoes,
      1lingura Delikat,
      1ardei iute,
      3 tablespoons pepper paste,
      1 cup tomato juice,
      1l of borscht, noodles,
      leustean,
      salt

      Washed meat, put it in the pot with water and 1 tablespoon of salt, on the fire with a lid after the black and ugly foam came to the surface, throw the water, wash the meat and the pot then put it back to boil in cold water with Delikat and when it starts to boil, add the cleaned, washed, finely chopped or grated vegetables and the quartered potatoes after everything is boiled. they are cooked, I add the larch, the beaten egg, I match the taste and I stop the fire. This is my way of preparing bird borscht (in general)


      8. FEDELES LILIANA - Duck with red cabbage

      Duck with red cabbage - a tasty dish. This delicacy can also be served for a festive family meal. It's worth the effort!
      The duck with cabbage has conquered me since childhood. Cooked with sweet or sour cabbage when it arrived on our table was a reason to celebrate. It is an easy recipe to prepare, with natural ingredients, rich in vitamins and good fats.
      I reinterpreted this recipe using the abundance of spices to give a new taste, completely different, even if the basic ingredients are almost the same.

      2 duck legs
      3 cloves of finely chopped garlic
      salt
      pepper
      1 teaspoon of honey
      juice from 1/2 orange
      1 red cabbage
      2 red onions
      2 sour apples
      3 tablespoons duck fat
      2 tablespoons balsamic vinegar
      1 tablespoon caster sugar
      & # 189 teaspoon pepper
      & # 189 teaspoon cinnamon
      & # 189 teaspoon ground cloves
      300 ml red wine
      300 ml vegetable soup (or water)
      magic powder Delikat Vegetables, from the heart and to taste
      2 bay leaves

      Season the two duck legs with salt, freshly ground pepper and rub them well with crushed garlic. In a small tray, lined with aluminum foil, place the two duck legs and cover with foil. Bake for 1 hour and 30 minutes.
      5 minutes before it is ready, take the foil on top, grease the duck legs with a little bee honey, mixed with the juice of half an orange. Leave for another 2-3 minutes in the oven to brown nicely.
      While the thighs are cooking, we take care of the cabbage.
      In a suitable pan melt 3 tablespoons of duck fat. Add the julienned onion to the pan over the fat and heat it. Add a pinch of salt. When the onion has softened well, add a spoonful of sugar. Stir until the sugar dissolves and begins to caramelize. Add the cabbage, stirring lightly, and when it begins to simmer, add the balsamic vinegar, red wine and spices and a teaspoon of Delikat magic vegetable powder.
      Boil for about 30-35 minutes on the right heat. Check from time to time and add more vegetable soup or hot water. We clean two sour apples. We slice them with a robot or cut them with a knife into thin slices. Add the apples over the cabbage and keep the pan on the fire for 10-15 minutes.
      Serve the duck legs with red cabbage garnish.
      Good appetite!


      9. TONCEAN SIDONIA - Chicken legs for Christmas

      4 chicken legs
      chili pepper cayenne
      salt
      garlic flakes
      oregano
      thyme
      Delicate on top
      sweet smoked paprika
      200 ml white wine


      100 g salted cheese
      1 red onion
      dried hot peppers
      lemon juice oil


      700 g potatoes
      80 g butter
      2 cloves garlic
      3-4 strands of green parsley
      1 teaspoon Delicate bread

      For the beginning, we debone the upper part of the thighs, with a well-sharpened knife. After we cut the meat near the bone, we twist it until it hits the wrist and we extract the bone.
      Do the same with all the thighs.
      In a bowl we put the ingredients with which we will make a paste and we will grease the thighs inside and outside: chili pepper cayenne, salt, garlic flakes, oregano, thyme, chicken delicacy, sweet smoked paprika (I really like what color wonderful food). We mix them all with 3-4 tablespoons of oil.
      In the middle of the leg we put a spoonful of the filling that we make from the cheese cut into small cubes, we do the same with the red onion, and we grind the hot pepper with the mortar.
      After we have filled the thighs, we catch them with toothpicks so that the filling does not come out of them.
      Add the wine to the bowl.
      We clean the potatoes, wash them and cut them into accordion-like slices (not down).
      From butter, grated garlic, chopped green parsley and Delikat we make a paste that we can keep in foil, cold in the fridge (if it remains).
      With this paste we grease the potatoes and put them in a bowl that we will put in the oven.
      The oven is preheated to 180 degrees in advance. Bake the bowl with the thighs and potatoes for an hour, an hour and a half, depending on whether they are chicken legs or not.
      Also check the meat and potatoes, if the fork enters them easily.
      Serve the thighs with baked potatoes and a lettuce or pickles.

      10. CALINESCU GABRIELA - Chicken breast roll with carrot and pea puree

      I tried to reinterpret the puree, avoiding the banality of the potato, I used Romanian ingredients and I tried to make a presentation as modern as possible to a dish as simple as possible and here is what came out:

      I prepared the roll from a boneless chicken breast. I cut it in such a way that it looks like an unfolded sheet. I covered the meat with plastic wrap and "beat" it lightly with a hammer to make it uniform in thickness. I sprinkled Delikat Taste of Chicken, pepper and thyme. I carefully placed long strips of boiled carrots, roasted capsicum peppers and peas. I rolled the chicken breast and tied it with string. I sprinkled the roll with Delikat and thyme and greased it with oil. I put the roll in the preheated oven until it browned nicely.
      I prepared the carrot puree from 5 carrots, 2 small potatoes, delicate and 20 g butter. The cleaned carrots were boiled in delicate water, and after 20 minutes I added the potatoes and left to boil for about 15 minutes. I mashed the cooked vegetables with the blender, adding butter and delicately to taste. Consistency is provided by adding soup in which the vegetables were boiled. I strained the puree through the sieve before serving.
      I prepared the pea puree by putting 2 tablespoons of oil in a hot pan. In oil I hardened 1 small onion cut into small pieces. After 1-2 minutes I added frozen peas and 50 ml of hot water. I cooked everything on the right heat for about 15 minutes. I matched salt and pepper. I passed the peas with the blender and strained it before serving.


      11. MIHAELA SCUTARU VANDA - Rabbit with baked vegetables

      - a rabbit
      - 250 ml of red or red wine
      - 500 ml vegetable soup (I made soup with 2 tablespoons Delikat vegetables)
      - 3-4 bay leaves
      - a clove of garlic
      - 1 teaspoon ground rosemary (works even better if you have fresh)
      - salt to taste
      - freshly ground pepper mixture (red, black, green)
      - a few green peppercorns
      - 2 red onions (also white)
      - 3 carrots
      - 1 red bell pepper
      - 2 tomatoes
      - 50 ml of oil

      The rabbit is cut into pieces and put in water with 3 tablespoons of vinegar. The vinegar helps to soften the meat. It lasts about 30 minutes. It is then washed under a stream of cold water. Cut the onion into slices, the carrot into rounds, the peppers into strips and the tomatoes into rounds. cut the carrots into rounds. Arrange the meat on top of them. Then put the garlic, wine, bay leaves, mixed pepper (red, black, green), salt to taste, a few green peppercorns and vegetable soup. I made the soup. with the help of 2 teaspoons of Delikat with vegetables. I put the lid on (in the absence of the lid put an aluminum foil) and put it in the preheated oven at 175 degrees for 40 minutes. After 40 minutes take the lid add the tomatoes and bell peppers and leave for another 15-20 minutes (without the lid). It is a very tender and very tasty steak.


      12. DOBRICA CARMEN-ANA - Chicken with garlic sauce

      4 whole chicken legs
      8-10 cloves of crushed garlic
      1 small hot red pepper
      3-4 tablespoons oil
      200 ml water
      a tablespoon of vinegar
      1/2 teaspoon dried thyme
      200 ml white wine
      ground pepper to taste
      Delicate "Top Taste"

      We cut the chicken legs in half, we sprinkle them with ground pepper and Delikat "Chicken Taste", we cut the hot pepper into thin strips.
      In a bowl mix the vinegar, white wine, dried thyme, crushed garlic and chopped hot pepper, taste Delikat "Chicken Taste".
      Put the chicken pieces in the bowl, in the marinated sauce and keep cold for about an hour.
      After this time, drain the meat, and in a pan (shallow) heat the oil.
      Immediately place the thighs in the pan and brown them on all sides.
      After the thighs have browned, add water over them, cover them with a lid and let them boil for about 20 minutes.
      Separately, marinate the chicken legs in 2-3 boils and add it over the meat in the pan.
      If necessary, add Delikat "Chicken Taste" and ground pepper.
      Serve immediately, ideally with polenta!
      Good appetite !

      13. GABOR MARIA - Chicken soup with rice and cabbage juice

      -a chicken
      -rice
      -delicate
      -broth
      -a celery stalk, parsley
      - a liter of cabbage juice
      -an egg

      Put the chicken to boil. It foams. Add the vegetables, spices and broth. The rice is washed beforehand and then put in the soup. Remove the celery and parsley stalks, heat the cabbage juice separately and put it in the soup (pay attention to the act, it's salty - always taste it). Beat the egg well, add a little hot juice to thin and put in the soup. Good appetite


      14. MOLNAR CECILIA - Chicken schnitzel with mashed potatoes

      Ingredient: 300g chicken breast
      500g potatoes
      Delicate condiment
      2 eggs
      White flour
      frying oil
      Preparation: Slice the chicken breast with Delikat Legume spice, peel the potatoes and put them to boil. The chicken breast is passed through flour and beaten eggs, fried in hot oil. The boiled potatoes are crushed for puree with a little milk or butter, seasoned with salt to taste. Serve with pickles. Enjoy!


      15. MIHAELA CERCEL - Beets stuffed with nuts

      Ingredients for the stuffed beets:

      5 small and round red beets
      Delicate bags
      1 onion
      2 tablespoons oil
      300 gr ground nuts
      salt
      ground black pepper

      Wash the beets well and clean them. Put the beets with enough water to cover them when boiling.
      When the beets are half cooked, add the borscht over the beets and boil until soft. Remove the beets, let them cool a little, cut them on top and cover with a teaspoon carefully remove the middle, keeping edges of 0.5 cm. Finely chop the onion and put it in hot oil. Add a little salt and leave it to soften. When it is ready, turn off the heat, add the ground walnuts and ground pepper and mix well.We fill the beets with this mixture, then we put the lids on them (we make sure we have a little mixture of onion and nuts left). to the beets. Pour the sauce into a tray, place the beets and put the tray in the oven for 20-30 minutes. Serve the beets hot or cold.


      16. ARDELEAN CLAUDIA - Paprika with peas

      800 g peas
      300 g pork chop
      2 carrots
      2 large onions
      5 garlic cloves
      leek (10 thin rounds)
      5 ling. tomato juice
      2 ling. sweet chili sauce
      2 - 3 ling. oil
      1 ling. Delicate Vegetables
      salt pepper
      parsley
      * for dumplings:
      1 or
      flour
      salt
      * for thickening:
      2 ling. starch
      150 ml of milk

      1. Put the oil on the fire, add the meat and leave until it changes color, then add onions, garlic, leeks, as well as until they change color and become translucent.
      2. Add the chili sauce, tomato juice, Delikat and salt, pepper.
      3. Pour the peas over the mixture above and then the carrots and enough water to cover them
      4. Boil all over low heat. While the ingredients are boiling, add more water, if necessary.
      5. Meanwhile, prepare the dumplings. Beat 1 egg with a pinch of salt and gradually add the flour until it becomes a thick paste, a soft dough so that it does not flow.
      6. When the rest of the ingredients are cooked, add a little more water, and when it starts to boil again, cut a small piece of dough with a teaspoon, which is put in the soup resulting from boiling the ingredients and leave for 3 minutes. .
      7. When the dumplings are cooked, mix the milk with the starch and pour gradually, stirring constantly. Sprinkle the parsley on top and bring to the boil.


      17. NECULA NICOLETA - Sarmalute

      3 large onions, two carrots, a potato, 300 g rice, 300 g mushrooms, 2-3 tablespoons delicate, 100 ml oil, 100 g broth, 3 tablespoons semolina, a teaspoon of ground thyme and a sour cabbage.

      Preparation: We prepare the cabbage leaves and keep them in water while we prepare the composition. We clean and wash the vegetables, chop the onions and mushrooms, and put the carrots and potatoes on a small grater. In a pan, fry the onion in oil, then add the broth. In a bowl, mix all the ingredients, remove the cabbage leaves from the water and form the appropriate sarmale. We boil them in tuci, on low heat for an hour and a half.
      Nicoleta Necula, I hope to win because tomorrow I will grow up. :)

      18. MACIUCA FELICIA - Bulz ardelenesc

      500 ml water, Delikat Legume, 200-250 g malai, cheese, ribs, smoked sausages, 100 g canned mushrooms, 1/2 leek, sour cream

      Bring the water to a boil with a little Delikat Vegetables. Add the malai in the rain, mix well to remove the lumps and let it boil over low heat, stirring occasionally. When it is ready, pour it into a tray moistened with cold water. .
      Cut the ribs and cut them into cubes. Put 1 tablespoon of oil in a pan and add the ribs. When it is brown, add half the finely chopped leeks, sliced ​​sausages, chopped mushrooms and a little Delicate vegetables to taste. Keep the mixture on low heat until the liquid evaporates and browns slightly.
      Grease your hands with oil, break pieces of polenta the size of an apple, flatten them and put 1-2 tablespoons of filling in the center, sprinkling a little grated cheese. Bake for 15-20 minutes until lightly crusted. Serve hot with polenta.
      The proportion of ribs and sausage varies according to everyone's taste

      19. GIURGIU MARIA - Beans with sausages

      500 g dried beans, 2 onions, 2 tablespoons pepper paste, 1 cup red juice, 1 tablespoon red pasta, Delkat Vegetables, 200 g spicy sausages

      The beans are left to soak from evening to morning, then boil by changing 2 waters.
      Finely chop the onion and fry in a little oil. Add pepper paste, tomato paste and tomato juice. Cover and simmer until it becomes a sauce.
      Drain the beans - keeping a little liquid - and add the beans, possibly a little liquid from the boil. The sausages are sliced ​​and added as well. Match the taste by adding Delikat Vegetables. Keep it on the fire for about 10-15 minutes, stirring periodically.

      20. MIREA JENI - Potato soup

      4-5 potatoes, 1 parsnip, a parsley root, a more rotten onion, 1 bell pepper, a celery, peppercorns, salt and the delicious Delikat, as if you don't put it in food, the food doesn't taste :), green larch, sour vegetable

      I boiled the water in a pot until I cleaned the vegetables and washed them, I cut them nicely, neither too big nor too small, and I "threw" them in the pot with water, I let them boil well. , well over low heat,, and when I saw that they were cooked I heated the oil pan and fried a broth and put it over the vegetables in the pot, I seasoned it with salt and pepper, Delicate and larch and I sour it with greenness, a goodness

      21. LIDIA SIMION - Carp stuffed with baked vegetables

      1 pc. crap (1.5kg)
      2 large onions
      4 suitable carrots
      1 bell pepper
      250 g canned cherry tomatoes
      green dill
      paprika
      salt
      ground pepper
      3 potatoes
      3 tablespoons oil
      3 tablespoons Delikat Bors Magic with vegetables

      Clean the carp of scales and intestines, wash it and dry it well with absorbent towels. Sprinkle salt and pepper inside the fish, to taste, and let it cool for about 20 minutes, to season. Meanwhile, peel the vegetables, wash them and cut them according to your preferences. I cut the slices of potatoes, carrots and one onion (for the garnish), and I chopped the other onion and pepper for soup.
      Saute onions and peppers in hot oil, add the cherry tomatoes from the can and keep them on the fire until soft, add salt, pepper, paprika and freshly chopped dill. Fill the belly of the fish with the vegetable mixture, tie it with kitchen twine so that it does not fall apart during cooking and place it in a pan greased with oil. Next to the stuffed carp, place the sliced ​​potatoes, carrots and onions in the tray. Put a few more canned cherry tomatoes in place. Separately, boil 500 ml of water, and when it boils, add 3 tablespoons of Delikat Bors Magic with vegetables. Leave it on the fire for another 5 minutes, then add the borscht thus made in the tray with the stuffed carp.
      Put the tray in the oven for about 45-50 minutes. If you want the fish to penetrate more, you can leave it for an extra 10-15 minutes. After it is ready, take it out and portion it. Good appetite !

      22. ELENA ANGHELUTA - Turkey soup

      3 turkey wings
      1 large onion
      2 carrots
      1 pc. celery
      1 buc.radacina pastarnac
      1 pc. pepper
      whole tomatoes from sun food
      green parsley, thyme and larch
      pepper
      delicate with vegetables
      borsch
      homemade noodles from an egg and flour as it contains
      3-4 liters of water

      We will talk a little about washing the turkey wings and cutting them in half. We will boil them with water and a little salt, in the meantime we will clean the vegetables and wash them. We will froth the meat whenever it is needed. When the meat is slightly boiled we will put finely chopped onions, we will cut all the vegetables into cubes and we will add them one by one, the tomatoes will also be cut into cubes and we will add together with the juice from the box, we will add a little delicacy, pepper and we will put some greens and thyme near the end we will put the noodles and leave the borsch on medium heat we taste to see what we need and with 5 minutes to stop the soup we add the greens and put the lid on. Delicious

      23. VITOMIREANU DOINA - Cabbage with chicken breast

      -a sour cabbage
      -a leek
      -a country chicken breast
      -delicate condiments
      -broth

      Cut the leeks and cook in a little oil.
      Cut the cabbage into thin thin strips, put in a pot with a little water.
      I boiled the chicken breast (being from the country and being hard) well before with peppercorns.
      When it is ready, cut it into strips and put it in the cabbage.
      Season with delicacy and broth.
      Serve with many hot peppers :))))

      24. ADELINA GEORGIANA DOUBLES - Chicken breast sausages

      3 pieces chicken breast
      2 onions
      a cup of rice
      2 sauerkraut
      a smoked sausage from home
      a few slices of smoked bacon
      delicate spices
      a hot pepper

      Chop the onion and combine with the rice and minced meat. Add the spices. Finely chop the cabbage with the hot pepper and put it in the pan, putting a little smoked bacon from place to place. Cover the cabbage rolls with cabbage and cook for about 50 minutes. A delight:)

      25. CALISTRU IRINA - Low beans with homemade sausage

      For beans:
      500 g beans
      1 large onion
      1 carrot
      2-3 tablespoons oil
      1 teaspoon Delicate vegetables
      150 ml of tomato juice
      dried thyme
      green parsley

      For sausage
      1 kg of pork meat
      300 g beef
      250 g of bacon
      4-5 cloves of garlic
      1 teaspoon grated paprika
      thyme
      salt
      ground pepper
      trade mate


      The beans are left in the water overnight. The next day it is boiled and the water is changed 2-3 times, taking care to add warm water over it every time.
      In a bowl, heat the oil, add the finely chopped onion and carrot, leave for a few seconds and then simmer with a few tablespoons of water. Leave it on the fire for about 5 minutes, add the tomato juice, the delicacy and the dried thyme and mix. After a few minutes, add the beans and complete with the juice in which it boiled. Let it simmer for about 30-45 minutes and at the end add the finely chopped green parsley.
      It is a tasty food for the fasting period, but those who do not fast can combine it with homemade sausage and serve it with pickled cucumbers and a glass of brandy.
      For the homemade sausage I used beef, pork and bacon that I chopped, I mixed them with grated garlic, I added a teaspoon of paprika, a teaspoon of thyme and I tasted salt and pepper.
      The mats are kept in a little warm water with vinegar before being used.
      Mix this composition very well and put it in turn in the mincer on which I put the sausage accessory and the water-drained mats.
      After the sausages are ready, they are left to rest and drain for a day, then they can be grilled, fried in oil or in the oven.
      For the sausage beans, I chose to fry them on the grill and then sprinkled them with a little beer and put them in the oven for another 20 minutes.
      A goodness came out.


      26. POPESCU EMILIAN - Pea food with chicken legs

      500 gr chicken legs
      800 & # 8211 900 gr frozen peas
      1 large onion
      1 large carrot
      1 tablespoon Delicate vegetables
      1 can of tomatoes of 400 gr
      3 tablespoons grated flour
      little dill
      salt pepper

      I cut the thighs into 2-3 pieces. I put them in a little oil, and left them on medium heat to simmer, with a lid, for about 30 minutes, stirring occasionally. When the meat is completely done, I took it out of the pot.
      In its place I added chopped onion and grated carrot, a little salt and pepper and left to fry until the vegetables softened well. I added peas, a tablespoon of Delikat vegetables and enough water to cover it. I put the lid on and let the peas boil well over low heat.
      I added the canned tomatoes crushed with a fork and pepper and left everything to boil with the lid on for 10 minutes.
      In a bowl I put flour with a little water, I rubbed like mayonnaise, always stirring, until I got a white sauce that is added to pea food.
      I put the meat in the food and the chopped dill.
      I put out the fire, put the lid on the pot and let it sit for 10 minutes to combine the flavors.

      27. ANTICI GABRIELA - Smoked ribs with beans


      500 g beans
      2 onions
      2 carrots
      Bay leaves
      2 tablespoons tomato paste
      salt
      pepper
      dried parsley
      1 tablespoon paprika
      1 tablespoon of sour cream
      500 g smoked pork ribs
      garlic
      100 ml oil
      130 ml wine
      1 cup water


      We put the beans in the water in the evening. Boil in cold water and change the water 2-3 times. When we change the last time, let it simmer until the beans boil well.
      Meanwhile, fry the onion and carrot in a little oil. Add the paprika, tomato paste, delicate spoon, beans and enough water to cover. Then add the bay leaves, salt and pepper to taste.

      Let it boil for a few minutes, then add the parsley and turn off the heat.

      Wash the ribs and season it with garlic (cleaned and ground), salt and pepper to taste. Place them nicely in a pan, add the oil, wine and water. Cover with a lid and simmer. Let all the wine boil. and water but in the meantime we turn them on both sides.

      Place beans in a plate and add 2-3 pieces of ribs and good appetite in the middle.

      28 KMI KARMENCITA - Turkey sausages

      1 kg boneless turkey breast
      200 grams of turkey goose fat
      1 head of sour cabbage spread in sheets
      100 g of rice
      200 gr onion
      100 g oil
      1 tablespoon Delicate vegetables
      a little ground pepper
      150 - 200 gr broth
      a few peppercorns
      a few sprigs of thyme
      sour cream (for serving)

      The meat and goose are cut into pieces. Chop in the mincer.
      Onions are cleaned, washed, cut into large pieces and passed through a mincer.
      Wash the rice and put it in boiling water. Then drain the rice and rinse with cold water until cool.
      Add the rice to the meat and onion mixture. Add salt, freshly ground black pepper and a tablespoon of delicate vegetables. Mix the whole composition well.
      Remove the rib of the cabbage leaves. If the cabbage leaves are large, cut them into 2 parts, along the rib, on either side of it.
      Put a little meat with a teaspoon on each prepared cabbage leaf and fold the cabbage rolls.
      Chop a little cabbage and place at the base of a pot with a little turkey fat and a few tablespoons of broth.
      The sarmalutes are placed in the pot, arranged next to each other. Between them put a few sprigs of thyme and peppercorns and a little broth. A layer of chopped cabbage is also placed on the surface of the stuffed cabbage.
      Boil the sauerkraut over low heat and when they are almost ready you can optionally add a little water, a layer of sliced ​​tomatoes on the surface and put the bowl in the oven for gratin.
      Serve with sour cream, hot peppers and polenta.

      29. CRISTINA IULIANA PANA - Potato cake

      INGREDIENTS
      Tg Secuiesc red potatoes approx. 1000 g,
      Sweet cheese 500 g,
      Cream fat 3% 200 ml,
      Delicate vegetable 2 tbsp,
      Eggs 4 pieces,
      Golden spoon 3 tablespoons,
      Cheese 100 g,
      Chives onions.

      Boil the potatoes in their skins with water seasoned with vegetable delicacy. Then peel and cut into slices.
      Meanwhile, mix the eggs with the cream, sweet cheese, finely chopped onion, breadcrumbs and grated cheese. Place the potato slices in a cake pan, then pour the cheese mixture over the potato slices, shake the bowl so that the liquid enters well, among the potato slices. Then it is baked in the preheated oven for approx. 30 minutes at 200 degrees.
      After browning, our cake is removed and served hot or cold, as such or with seasonal salad. Good luck and good luck!

      30. TOKACS ANCA - Chicken soup with rice

      Ingredient:
      a medium onion, 3 carrots, 1 parsnip, 4 pieces of boneless chicken breast, 2 smaller potatoes, salt, delicate and borscht to taste, 50 g of rice, 150-200 ml of sour cream and 2 egg yolks.

      Finely chopped onion, along with carrots, parsnips and diced potatoes, I cooked them over low heat with a little oil. Then I added water and let them boil a little. Meanwhile I diced the chicken breast, putting it In the soup. Being vegetables cut into small cubes of meat without fat, the cooking time is quite short. When everything was cooked I added the rice. At the end I made the mayonnaise with sour cream and yolks, adding the soup with the polish to bring them to the same temperature, thus avoiding the "cheese" of the sour cream! I always add salt, delicacy and borscht at the end. this is..a very simple recipe, but very tasty. Happy Holidays!

      31. DANTE FLORI - Chicken soup

      1 chicken back,
      2 carrots
      1 parsley root
      1telina root
      1 tbsp Delicate Gaina
      50 g of rice
      100 ml.smantana
      1 or

      Portion the back of the chicken and put it to boil when it is almost ready, add the finely chopped vegetables, Delikat Gaina
      and the rice and let it boil until it is ready and removed from the heat.
      separately mix the sour cream with an egg yolk and mix well in the soup.

      32. MARIA IONEL - Aperitif check

      - 6 eggs
      - 150 g of white flour
      - 1 teaspoon Delikat with vegetables
      - 4 tablespoons oil
      - 180 g grated cheese
      - 100 g diced red bell peppers
      - 200 g olives
      - 150 g smoked fillet muscles (or any salami)
      - 1.1 / 2 teaspoon baking powder

      Beat the eggs (mix) together with a teaspoon of Delikat with vegetables until the composition thickens. Then add little by little the flour that has been previously mixed with the baking powder and mix at low speed. Then put the oil and continue to mix. Next to incorporate into the composition sliced ​​olives, grated cheese, red peppers cut into small cubes and finally the finely chopped fillet muscle. Mix with a shovel or a wooden spoon. The composition is turned into a tray. of cake greased with oil and lined with flour. Place in the preheated oven at 180 degrees and bake for 40-45 minutes. Test with a toothpick to see if the dough is baked, remove from the oven if it is ready and turn it over on a wooden bottom, cover with a towel. Cut into slices after it has cooled. The cake is served cold, as an appetizer.

      33. MADALINA MARIN - Pork roll with mushrooms

      1 kg pork (whole piece)
      1 pork tenderloin
      8 mushroom mushrooms
      2 eggs
      1 small dill bunch
      2 cloves of garlic
      1 small onion
      2 slices of bread
      1 tablespoon flour
      1 carrot
      pepper
      delicate top
      smoked paprika
      oil

      The meat is cut so as to obtain a sheet. The thicker parts can be stretched with a meat hammer.
      Spread the oil on the table greased with oil, then place the seasoned meat sheet on all sides with delicacy, pepper and smoked paprika.
      Chop the mushrooms, as well as the onion and garlic, and put the carrot on a small grater. Mix all this with bread soaked in water or milk and drain well. Add beaten eggs, chopped dill, flour, pepper and delicacy. Mix the composition well and spread on the meat sheet.
      Roll tightly and tie with string.
      The roll is placed in an oven dish with oil and water.
      Put on the right heat for about 75-90 minutes, turning a few times and filling with water when needed to penetrate well.
      It can be served hot and cold with pickles and garnish of your choice.
      Good appetite!

      34. VILCELEANU RODICA - Beef soup

      500 g boneless veal, 2 onions, 1 pepper, 1 carrot, 1 piece of celery, 1 small parsnip, 2-3 potatoes, 1 cup diced tomatoes, 1 tablespoon rice, borscht, Delicate Vegetables

      The veal is cleaned of any skins, cut into suitable pieces and boiled in 2 l of water over low heat. When the meat is penetrated, add the chopped onion, pepper, carrot and grated celery. Continue simmering for another 30 minutes.
      Cut the potatoes into cubes and add them together with the rice over the rest of the ingredients. After 20 minutes, add the tomatoes, the Vegetable Delicate and the salt.
      The borscht is boiled and added at the end.

      35. TROFIN MIHAELA PETRONELA - Chicken stuffed with sweet noodle pudding

      1 chicken (about 1.5 kg), 1 sachet Delicate chicken, salt, pepper, garlic, a glass of beer5-6 cloves of garlic, 300 g noodles, 1 l milk, 4 eggs, 2 tablespoons breadcrumbs, 100 g sugar.

      We prepare the meat one night before putting it in the oven. We wash it well, grease it with a little oil, chicken barbeque, salt and pepper. bag for steak .. close and leave to cool until the next day. Heat the oven and prepare the pudding as follows: the noodles are boiled in milk with a little salt, only half. We strain them and mix them with the yolks, sugar, breadcrumbs and finally the egg whites. We fill the chicken with this composition and put it in the oven in a yena bowl, covered, on the right heat for about an hour. Remove the lid, add the crushed garlic and leave it in the oven until it browns nicely. -a pot and put them in the oven for 30-40 minutes and serve them with pickled chicken.

      36. NEGOITA MONICA - Chicken with lemon

      1 chicken of about 1-1,200 kg, Delicate Vegetables, thyme, 2 lemons, pepper, olive oil

      1. Wash the chicken well both inside and outside. Squeeze a lemon and mix with 2-3 tablespoons of olive oil. Add a teaspoon of Delikat, salt, pepper and thyme
      2. With the above mixture, massage the chicken well both inside and outside. Let it cool for at least 1 hour.
      3. Cut the remaining lemon into 4 and fill the chicken with it. The chicken thus prepared is placed in a tray, 1 cup of hot water, 1 teaspoon of Delikat is added and it is baked for at least 1 hour.

      37 ION GIURGIU SERBAN - Chicken soup

      6-8 chicken wings, 1 medium onion, 2 red peppers, 1 medium carrot, a piece of celery and parsnip, 1 cup of tomato juice, 2 potatoes, a handful of fine noodles, Delikat Vegetables, 1 egg, borscht

      The chicken wings are washed and boiled with 2 liters of water. Watch the moment when the foam is formed, gathering it carefully.
      Chop the onion, grate the carrot, celery and parsnip and then add it together with the chopped pepper over the chicken. Boil everything over low heat for half an hour, then add the diced potatoes and tomato juice. When the potatoes are ready, add the pasta and the Delicate Vegetables.
      After a few minutes, add about 500 ml of borscht and bring to a boil. Sprinkle with greens and when the soup cools down a little, beat an egg.


      38. CALINIC AURELIA - Turkey meatball with vegetables

      2 kg of turkey wings
      2 heads of garlic
      2 sachets of granulated gelatin
      1 bag of vegetable soup (carrots, celery, peas, bell peppers)
      2-3 tablespoons Delikat Bors Magic (for a sour taste) [I guarantee it is delicious. ]

      Put the turkey meat to boil. Collect the foam and continue boiling for 2-3 hours. In the last 15 minutes of cooking the meat, add the vegetables and Delikat Bors Magic.
      When the meat has boiled and is easily detached from the bone, it is cleaned of bones and placed in dishes, interspersed with vegetables.
      Add crushed garlic to the juice.
      After a few minutes, add gelatin (previously soaked in a little cold water), stirring constantly.
      Strain and pour over the meat.
      Let it cool until it thickens, then it can be served with horseradish. Good appetite !

      39. SIMION ELENA - Leek stew with polenta and chicken

      -an onion
      -5 leeks
      -broth
      -del k "at
      -two chicken meatballs

      For polenta
      -malai
      -the water
      -salt


      Cook onion and leek finely chopped in oil. Separately I boiled the meatballs and cut them in half. When the onions were done with the leeks, I put the meatballs and the broth. Season to taste Prepare a little more polenta from corn, water and salt. Serve together. Good appetite!

      40. MARINELA TEA - Spinach with chicken breast


      -300 g of spinach (I froze from the crate)
      -50 gr of butter
      -200 gr of chicken breast
      -delicate
      -a pond onion
      -a radish, sour cream for decoration

      Cook the onion in oil, add the spinach (cut smaller if desired), half a cup of water and leave until reduced. Season. Put one (but towards the end). Separately, the chicken is thinly sliced ​​and grilled (I made it in a pan), lightly salted, put over the spinach with radish and sour cream.


      41. IULIAN DITA - Chicken soup with dumplings and carrots

      -chicken back
      -3 carrots
      - half a celery root
      -an onion
      -Tomato sauces
      -delicate

      dumplings (semolina, an egg, a pinch of baking powder, salt)

      Boil the chicken back. I threw the first water. Put onions, celery root and sliced ​​carrots (I received an order to make popcorn and heart, but we have no idea how :))))). Put the tomato sauce. Make dumplings, turn off the stove and put in the soup. It is started again, over low heat. and leave until it swells. Season and ready. )

      42. DOUBLES ELENA - Chickpeas with chicken breast

      - an onion
      -a pre-cooked chickpea box
      -delicate
      - a quarter of a chicken breast
      - red onion rings for decoration

      Cook the onion in oil, add the chickpeas and a little water and leave for about 5 minutes. Season to taste. Fry the chicken breast separately. Serve with chickpeas and red onion rings.


      43. VALERIA STORM - Peasant pork soup with vegetables

      pork bones
      pepper
      onion
      carrot
      celery
      pepper
      broth
      lovage
      delicate vegetables
      little bags
      salt
      pepper

      Boil the bones in a pot with a little salt. In the first minutes of cooking, froth. Let it boil for about 45 minutes.
      Peel a squash, grate it and cut it into cubes
      Fry the vegetables in a little hot oil for a few minutes and at the end add the delicate delegume. Then add it to the pot over the meat and let it boil, add the borscht and broth.
      Season to taste with salt and pepper. When ready, add the larch and turn off the heat.
      Serve plain or with sour cream.


      Bean stew recipe with smoked ciolan

      400 g beans
      one larger onion or two smaller ones
      a bigger carrot
      a tablespoon of broth or tomato sauce
      300 grams of smoked ciolan
      50 grams of smoked bacon
      a teaspoon of spicy pepper sauce
      salt, pepper to taste
      a teaspoon of baking soda

      We start preparing the recipe for bean stew with ciolan the day before, that is, since we soak the beans. The beans are washed and soaked in water at room temperature for 24 hours before cooking. I learned this from experience, but also from the advice of a military foreman chef. Do not be fooled by the 8 hours that some tell you, others, that is from tonight until tomorrow morning, that you do not keep your face.

      Organize in advance to be 24 hours. On the day it has to be cooked, the beans are boiled no salt. No table salt, because a salt is still added, this being baking soda. Add a pinch of baking soda to each boiling water and you will get rid of the main accusation brought to the bean, that it balloons. However, you will produce gas in quantities comparable to other foods, because it is a normal biological process.

      But, let's get back to boiling. The beans are boiled in several waters. I recommend three in total. The first two waters are discarded. So bring to a boil in the first water (about half an hour), which you drain and add the second water, necessarily boiling, over the beans. Do not add cold water, as you will cry waiting for the beans to boil. Add a baking soda knife tip again. In the second water, the beans boil the most. It can be an hour, even an hour and a half, depending on the variety. More detailed tips can be found in the article HERE.

      When the beans are almost cooked, but before they break yet, you can switch to the third boil in the third water. Of course add all the boiling water after draining the second water and a little baking soda. This third water will be the one that will remain in the final food, so don't add too much, just enough to exceed the level of the beans with one or two fingers.

      Boil separately onion and carrot in a little salted water, about twenty minutes. So cut the onion into four or more pieces and the carrot into slices. No need to chop them finely. After they have boiled, mash them in a blender or chopper, with a spoonful of broth, a spoonful or two of boiled beans from the pot and a teaspoon of pepper sauce. If you don't have pepper sauce, give it up and put whatever spices you want.

      And cut separately smoked ham and bacon in small pieces and lightly fry them in a pan, without adding oil. Bacon and ciolan will leave a little fat. Be careful not to burn them and fry them for only a few minutes, just enough to taste better. Then add the bacon and mashed vegetables to the beans that are boiling with the third water. Add crushed pepper and a small sprig of thyme, if you have it. Boil everything over low heat until the sauce thickens. Do not be afraid that the beans may split, it is important to be well cooked and soft. Taste and add salt if necessary. Or other spices.

      Do not rush when preparing this dish. Calculate even three or four hours of preparation, because restlessness means "low food". Boil over low heat, especially in the final part of cooking. Chew from time to time and make sure it can stick to the pot after the sauce thickens.

      Enjoy what you have carefully prepared! ”

      Alternatives:

      Dried bean paste (click here for recipe)

      Green bean dish with tomatoes and carrots (click here for recipe)

      Eating green beans (click here for recipe)


      Beans rubbed like in Transylvania - a traditional peasant recipe

      • Rubbed beans (Maria Matyiku / Epoch Times) Rubbed beans
      • Rubbed beans (Maria Matyiku / Epoch Times) Rubbed beans
      • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
      • Bean boiling (Maria Matyiku / Epoch Times) Bean boiling
      • Boiled beans together with onion and boiled garlic are crushed with the help of potato masher (Maria Matyiku / Epoch Times) Boiled beans with onion and boiled garlic are crushed with the help of potato masher
      • The beans are then passed through a sieve with not too large or too small meshes, which is placed on top of a saucepan (Maria Matyiku / Epoch Times) The beans are then passed through a sieve with meshes not too large but not too small it sits on top of a saucepan
      • The puree obtained is salted. (Maria Matyiku / Epoch Times) The puree obtained is salted.
      • Juice in which he boiled beans served with boiled vegetables and toasted bread croutons (Maria Matyiku / Epoch Times) Juice in which he boiled beans served with boiled vegetables and toasted bread croutons
      • They can be fried over low heat, a few thin crests of bacon, until they become golden and crispy. (Maria Matyiku / Epoch Times) You can fry over low heat, a few thin crests of bacon, until they become golden and crispy.
      • In other areas, paprika is replaced with tomato broth or paste (Maria Matyiku / Epoch Times) In other areas, paprika is replaced with tomato broth or paste

      We present below a traditional method of preparing beans rubbed with onion and paprika, used mainly by housewives from villages in central Transylvania. Even if the preparation time is longer, the final satisfaction will be just right: you will get a fragrant, fine and silky bean puree with a special taste.

      Ingredient:

      1 liter (1 kg) of dry white beans,

      1 small bunch of green parsley (optional),

      salt and pepper as desired

      2 teaspoons paprika (paprika),

      sausages or bacon (optional)

      Preparation:

      The dried beans are first cleaned of impurities and then placed in a bowl, and covered well with cold water. Set aside to soak. Preferably, let it sit the night before cooking, or at least a few hours if you do not have so much time available.

      Before putting the beans to boil, change the water. Boil the bean bowl over high heat until it boils, then reduce to medium heat and simmer for about 10 minutes.

      Remove from the heat and drain again. Drained water is replaced with hot water. The beans are boiled again, covering the pot with a lid.

      When the beans are almost cooked, add the onion, carrot, parsley, garlic cloves and salt, then continue simmering until the beans are soft.

      Drain the juice in which the beans were boiled in a separate bowl and store. A small part is used to pass the beans. With the rest, in the past, the housewives hurriedly prepared a soup, which was very popular, especially on fasting days. In addition to the carrot and boiled parsley, they put a few croutons of bread or fried polenta on the stove, sprinkled a little green or dried parsley, and then distributed a little to each.

      The boiled beans, together with the onion and boiled garlic, are crushed as well as possible with the help of the crusher or the potato press.

      The beans are then passed through a sieve with meshes that are not too big or too small, which are placed on top of a saucepan. Take one portion of the crushed beans one at a time and pass it through a sieve with a wooden spoon. Continue until only the shells remain. When they become fluffy, add a little of the juice in which the beans were boiled.

      Nowadays, it is easier and faster to mix beans. However, the obtained paste also contains shells, the puree thus losing a little of its fineness, it would be obtained by manual passing.

      The puree obtained is salted. If it is too thick, you can add a little bean juice until it reaches the desired consistency.

      In a frying pan, fry the finely chopped onion in oil until it starts to bottle. Then add the paprika (paprika) and remove immediately from the heat to avoid burning the paprika.

      Before serving, mix some of the oil with the bean puree and pour the rest on top.

      If you serve the beans with sausages, they can be boiled in cabbage juice (die) or fried either in a lagrill oven, on the grill or in a pan.

      Instead of sausages, you can fry on low heat, a few thin ridges of bacon, until they become golden and crispy.

      When ready, place the sausages or fried bacon over the rubbed beans. Optionally, it can be garnished with green parsley.

      It is preferably served with pickles: either a sauerkraut salad, pickled gogonele, peppers stuffed with cabbage or other pickles depending on preference.

      Note: In other areas, paprika is replaced with tomato broth or paste, which is addedcomplicated, also after the onion has softened. In this case, let it simmer for a few more minutes, then season with salt and pepper. It can be adcomplicated-Gof thyme or laurel as desiredcomplicated and continue boiling until the broth drops.


      Beans with turkey sticks & # 8211 video recipe

      Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

      I haven't eaten before beans with pork for years. As you know, we don't eat pork, so I put the recipe somewhere to keep in mind that I can't reproduce it without using pork chop. Some time ago, however, I remembered that I saw smoked turkey in the supermarket, that is, smoked turkey pulp. I thought it would work very well in this dish and that a bean with a great ciolan will come out. And I was right because a delicious and very fragrant food came out.

      Of course you can use pork chop without any problem, but I still recommend you cook it separately for half an hour, even an hour, until it is half cooked. You can then boil it with beans until both are well cooked. But the turkey ciolan is delicious, not at all greasy and has a suitable aroma of smoke. For extra flavor I added peppercorns, bay leaves and dried thyme. In beans you can also add baked peppers. My mother does this and her beans are amazing.

      I garnished it at the end with parsley, also for aroma and taste, but you can also add dill. I got the beans from my father in the garden, organic and very tasty. I make sure I always have good beans, either from my grandmother or from my grandmother. I let it soak overnight to boil more easily. I then scalded it 3 times to get rid of the side effects it may have. Luckily for me, the beans boiled pretty quickly, in about 1 hour, 1 hour and a half maximum, so I didn't boil it indefinitely.

      To speed up the cooking process, you can boil the beans in a pressure cooker, in 20 minutes it will be ready. When the beans and the ciolan have boiled, you can make the sauce, the one that will enrich your preparation even more. Then let it all boil together until the flavors become friendly and the sauce binds. Serve this bean with hot ciolan, with fresh bread and pickles. If you are prepared to prepare another traditional recipe, I recommend it shut up and swallow or polished in layers. Is wonderful!