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For starters I put the almonds in the hot oven for a few minutes to fry. I let them cool and then you ground them very finely.
I washed all the vegetables, wiped them, then I put them in the blender. First the onion. I prepared a pan in which I put the oil and then on the fire. I put the onion in the pan until it became glassy, then the mushrooms, the carrot, celery, parsnips and rice. After each I let it boil for 1-2 minutes. At the end, after I took the pan off the heat, I added the almonds and dill.
The peppers washed and cleaned of stalks were filled one by one and placed in a heat-resistant dish. On top I put 250ml of water, the tomato juice. I put the dish in the oven for 40-45 minutes.
- 150 grams of black rice
- 3 sea mushroom mushrooms
- 1 string green onion
- 1 link fresh dill
- 75 grams of boiled corn kernels
- 2 tablespoons olive oil
- salt, pepper to taste
- The black rice is washed very well in 4-5 waters and left to hydrate for about 8 hours in a double amount of water with 2-3 tablespoons of lemon juice (I left it overnight)
- Put the rice to boil in lemon water in which it has been hydrated and boil it until it softens.
- After boiling, drain the rice and place in a bowl.
- Wash the mushrooms and cut them into thin slices, long.
- Heat a cast iron skillet, add the oil and mushrooms. Cold for 3-4 minutes, until it softens a little and acquires a beautiful golden color.
- Add the mushrooms to the bowl, over the rice.
- Cut the greens into small pieces and add to the bowl.
- Drain the corn well and add it to the salad.
- Mix everything well and season with salt and pepper.
- Place on plates and serve immediately.
This recipe participates in the Brave Chef challenge, initiated by Ama and hosted by Gina (salty recipe) and me (sweet recipe).
If you like this black rice salad with mushrooms, do not hesitate to give it 5 stars in the box below and leave me a comment on the blog. Your comments are not deleted, they are landmarks and sources of information for new visitors. Don't forget that you also have the possibility to share the recipe on social networks, in order to help those who need it. Thanks!
Fasting recipe: Peppers stuffed with rice and mushrooms
10-13 medium peppers, 500g rice, 500g mushrooms, 1 onion, 1 carrot, 1 tablespoon tomato paste, a bouquet of parsley.
Method of preparation:
Finely chop the onion, cut the mushrooms into cubes, and grate the carrot. The vegetables, in turn, add them in a pan with hot oil, mix and lightly heat them. Add a tablespoon of tomato paste and mix.
Let them cool a bit, then combine them with the washed rice and finely chopped greens. Fill the peppers with this mixture and arrange them in a bowl with the open side up, add water to their level. Let them boil, then cover them with a lid and let them simmer for another 25-30 minutes or until they are ready.
Peppers stuffed with rice, mushrooms and urda
& Icirc & # 539i must:
250 g of rice
ready-made vegetable soup
250 g mushrooms
200 g urd & # 259
verdea & # 539 & # 259
1 tbsp & # 259 f & # 259in & # 259
Preg & # 259te & # 537ti a & # 537a:
The rice, washed in a circle with the onion on top, add the soup to the boil and boil the flour, then the rice and the icing. 259. The mushrooms are cut into small pieces in oil. Part of the rice is mixed with the mushrooms, and part with the urd & # 259. You add green to both compositions. Add salt and pepper to taste.
Fill the peppers with each composition and put them in a bowl that you put in the oven, after you have added a little water. From the oil and broth you make a sauce that you put a spoonful of dissolved flour in the water. After it has boiled, pour the mixture over the peppers in the oven and in the au gratin composition.
You can serve the peppers with sm & acircnt & acircn & # 259.
Preparation: 40 minutes Baking: 30 minutes
Re & # 539et & # 259 propus & # 259 de Adriana Pancu, Bucure & # 537ti
Here is the recipe for peppers stuffed with eggplant.
We prepare the ingredients
Cut the ham into small cubes.
We also cut the pepper into small cubes, after we have washed and cleaned it of stalks, seeds and ribs.
We wash the parsley and finely chop it.
Preparation of appetizer pudding with ham and pepper
Mix the eggs with a pinch of salt, then add the cream, mix well, add the flour, spices and mix again.
This is followed by green parsley, pressed ham and pepper.
Wallpaper a heat-resistant form with baking paper, which we grease with a little butter or oil and spread the pudding composition in it.
I recommend greasing the baking paper, because I have an experience in which it stuck to such a pudding, having no fat in the composition.
We shape with Appetizer pudding with ham and pepper in the oven for 40-45 minutes, at 180 degrees, or until the pudding browns nicely on the surface.
Allow the pudding to cool slightly, then turn it over on a baking sheet and remove the baking paper.
We cut it cold, to cut it nicely.
We serve delicious appetizer pudding with ham and pepper, with ketchup or a cup of yogurt, for breakfast or why not, for dinner.
But we can also serve it as an appetizer at a holiday table and we will certainly delight our guests.
Thanks, Vicky, for the wonderful recipe, which I want to let you know that I made it twice, but the first time I didn't have a chance to pose for it, because the fools rushed to it!
I hope that my appetizer pudding recipe with ham and peppers will be useful!
Peppers stuffed with diet vegetables
Stuffed peppers recommended for liver, heart and kidney diseases.
Peppers stuffed with meat
Peppers stuffed with beef, pork, rice and tomatoes. Serve warm, with yogurt (cream) and green parsley on top.
Peppers stuffed with walnuts, tofu and corn flak.
Recipe for peppers stuffed with ground walnuts, tofu cheese, brown rice and crushed corn flakes (or breadcrumbs)
2 canned chopped mushrooms,
Wash the peppers, cut a lid around the tail, remove the seeds and clean them well inside. Boil for 10 minutes in boiling water and then drain. Finely chop the onion and carrot in oil, then add the drained mushrooms. Then add the rice, which is washed well beforehand. Add salt and pepper and finely chopped dill. Heat everything over low heat, adding a little water from time to time. When the rice is half done, turn off the heat and leave to cool. Then proceed to fill the peppers with the composition. At the end of the peppers put a lid made of tomato slices. Place in a pot and cover with water. They are boiled. After boiling, they are ready to serve with a generous spoonful of sour cream (if you are not fasting). Good appetite!
Ardei umpluti mexicani & # 8211 Chilies in walnut
Ardei umpluti mexicani & # 8211 Chilies in walnut. Poblano peppers stuffed with minced meat, almonds, raisins, apples, pears and peaches and served with a walnut and sour cream sauce and sprinkled with pomegranate seeds. An exotic delight! Chiles en nogada is a traditional Mexican recipe from Puebla, quite laborious but with a phenomenal taste and aroma.
I received several traditional Mexican recipes directly from the source in Mexico. I always said that this world is smaller than it seems & # 8230 I recently met Alina S. (my former roommate during college) & # 8211 currently a neonatologist in Paris and her friend Oscar, originally from Mexico. Of course, I also talked about Mexican cuisine and clichés that have no correspondence with reality. In Romania (as in Europe in general) people believe that a can of corn or some frozen vegetables turns any food into a Mexican one. Wrong!
We recently started a large culinary project, "The Food Connection - A gourmet journey around the world", in which 24 culinary blogs participate. Each month we will cook recipes specific to a country or geographical area and the complete collection will be published on the blog of one of the participants (here find details about the project).
By drawing lots, we established the order of the "hosts" and the national cuisines. We will gradually reveal to you, every month, who are the hosts and the recipes whose countries they host.
From June 15 to July 15, 2015 we cook Mexican recipes – MEXICAN RECIPES COLLECTION can be found at Mother's recipes, blog Laura Laurentiu & # 8211 who wrote an excellent article presenting the characteristics of authentic Mexican cuisine.
Mexican recipes are fine, very varied (due to the large territory), full of vegetables and fruits, spicy spices and well-cooked meats.
The recipe for Mexican stuffed peppers (Chiles en nogada) consists of poblano peppers cooked over an open fire, rich stuffing of minced meat (called picadillo) and a fine and creamy sauce of nuts with milk and cheese. Diana has a book of Mexican recipes where on the first 2 pages are presented dozens of varieties of peppers: poblano, jalapeno, habanero, chiltepin, tabasco, etc. We have white-yellow or green garden peppers, donuts, capia and tricolors (& # 8222semafor & # 8221) imported. Okay, let's not forget the fast ones. That's all.
Here you will find a very interesting article about the classification of these peppers according to the degree of hotness.
Looking at the ingredients of the recipe sent by Hope in Mexico (Thank you!) I realized that I will have to replace the poblano peppers with some regular ones. I have nowhere to buy poblanos in Arad (unfortunately). I compensated instead with local hot peppers added to the meat composition. Well, these Mexican peppers not only differ in shape, color and sharpness & # 8230 they also have distinctive flavors. Basically I adapted the recipe to the ingredients I had at hand. In some recipes condensed milk is used for walnut sauce, in others queso fresco (fresh cheese).
The recipe for peppers stuffed in walnut sauce was created in 1821 in Puebla, on the occasion of a banquet to celebrate the revolt of the Mexicans against Spanish rule. Emperor Augustine of Iturbide took part in this banquet and the dish praises the colors of the Mexican flag: green, white and red.
I had the peppers in a jar, put in the winter. I haven't made my mother's recipe yet, so I can't brag, but you can make fresh peppers and they're just as delicious.
Wash the rice well. The lentils are put to swell, 1/2 hour, then to boil. A few waters change. The cooking time varies.
Cut the mushrooms and zucchini into cubes, grate the carrot. Put a little oil in the pan and add the mushrooms, sauté, then add the carrot and 250 ml of water. When it boils, add the rice, salt, and halfway through the cooking, the zucchini. You don't have to boil the rice until it's ready. Then add onions, finely chopped greens and pepper. Add the lentils and mix gently. Fill the peppers with this composition. Put in a bowl, add tomato juice and leave in the oven for 20-30 minutes on low heat.
1. Preheat the oven to 200 °. Cut the peppers in half and remove the stalk and seeds.
2. In a pan, in the 2 tablespoons of butter and olive oil, cook the mushrooms, garlic, onion, adding salt and pepper. After 1-2 minutes, turn on low heat and leave the composition for 20-30 minutes.
3. Towards the end, add the thinly sliced ham and leave the pan on the fire for 3-5 minutes.
4. Meanwhile, place a slice of cheese in each half of the pepper, fill the pepper with the composition from the pan, then place another slice of cheese on top of the composition.
5. Bake the peppers in a pan for 15-20 minutes, or grill them with wood, for a much richer flavor, until the cheese becomes a dark golden crust.