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Caribbean style pilaf

Caribbean style pilaf



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I haven't carried you much in the Caribbean ...

  • 4 tablespoons butter
  • 1 onion
  • 3 cloves of garlic
  • 3 cups rice
  • 4 1/2 cups chicken or vegetable soup
  • 1 hot pepper
  • 1 dafir leaf
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Caribbean style pilaf:

Cook the onion and garlic in melted butter for about 5 minutes.

Add the rice and fry a little.

Add the rest of the ingredients and cover with a lid.

When it starts to boil, simmer for another 20 minutes.

Turn off the heat and leave for 5 minutes.



Asian style marinated meatballs

If you think this recipe has an Asian air, know that you are not far from the truth. In making it, we really let ourselves be influenced by Asian cuisine. All you have to do is set aside 50 minutes and try to make these “upgraded” pork meatballs with panko breadcrumbs, all kinds of vegetables and a thick tomato sauce. And to stay in tune, serve all this with a pilaf or any other rice dish.


Greek style omelet

The omelet is a delicious and filling idea for breakfast and more. There are a lot of omelet recipes, from the simplest, to the most complicated, with special ingredients. Today we offer you an omelet & icircn Greek style, delicious and full of protein and vitamins.

The Greek omelette is different from the omelette we know in that it contains onions, feta cheese and kalamata olives, that is, some ingredients from the Greek salad. Basically, it's a combination of a classic omelet and a Greek-style salad.

  • 4 eggs
  • 30 ml of water
  • 1/2 onion
  • 1 red
  • 60 g feta cheese
  • 30 g kalamata olives
  • 1/2 teaspoon oregano
  • pepper
  • olive oil

Beat the eggs in a bowl, adding water and a little pepper. No salt is needed because the cheese will be quite salty.

Peel an onion and finely chop it. Peel a squash, grate it and cut it into cubes. Put a little olive oil in a pan on the fire. Add the onion and cook for a minute. Add the diced tomatoes.

After a minute, put the peeled olives and feta cheese and turn off the heat. Sprinkle oregano on top. Set the mixture aside while you take care of the scrambled eggs.

Put a little oil in the pan again. Add 2 tablespoons of the egg mixture, so that the omelette bakes evenly. When the edges start to brown, turn the omelette carefully, using a spatula.

When the omelet is almost ready, put a few tablespoons of the chew made earlier and fold the omelet. Repeat the procedure with the rest of the ingredients.


Korean style carrot

The Korean-style carrot recipe, or as we used to call it in Russian, I have had the "carrot coreiscaia" since I was also a novice housewife, being deeply interested in cooking and practically swallowing everything I saw and heard from my mother. , my mother-in-law and other housewives, so I gathered dozens of recipes I heard along the way, dozens of recipes made by me, as well as recipes from different books, but adapted and changed according to my taste and my family budget. in my notebook and this recipe, which I, reaching an age when I can no longer tolerate vinegar, replace it with lemon juice, but which is just as tasty, fragrant and delicate in taste and which is not missing from a table holiday and not only, along with the other delicious dishes. So, I write here the recipe exactly as I have it in my old recipe book.

As it is a lot for my family, at the moment, it is a lot, today I made half a portion, proving this to you with the scale, respectively putting the other ingredients in half. You, dear housewives, put, if you wish, the whole portion.

Ingredients: 1 kg of carrots, 1 teaspoon salt, 3 tablespoons sugar, 1 teaspoon hot pepper, 1 teaspoon coriander berries or ground, 1 clove of garlic, 100 ml. Refined oil, 4-5 tablespoons lemon juice or table vinegar.

Peel the carrots.

We pass them through the grater.

In the grated carrot, add the oil, salt, pepper, sugar, coriander and lemon juice or vinegar, if you use it and if you do not want to deviate from the classic recipe, then the garlic. Mix all the ingredients well, cover the bowl with a piece of cling film and put it in the cold to marinate for a few hours (2.3 is enough). We can eat the ready carrot with grilled meat, small, french fries, etc.


a cup of rice (with round grain), a red pepper, 1-2 carrots, an onion, a chicken breast, salt and pepper, dill / parsley, garlic, a tablespoon of oil

We start the recipe for Serbian pilaf (rice) by heating a large pan or a pot that prevents sticking. It is known that rice is an ingredient that can give a lot of trouble in the absence of quality cooking tools, so we chose to use a deep non-stick pan. Finely chop the onion and sauté it in a tablespoon of oil, then add the chicken breast cut into pieces of the desired size.

When the meat has started to take on some color, add the finely chopped pepper and the chopped, grated or grated carrot. Let the vegetables soften a little, then pour the rice, two cups of water and let it boil.

About halfway through the cooking time, we strain some garlic heads, washed well before, to give an extra flavor to the Serbian pilaf (rice).

When the food is almost ready, add salt, pepper and greens, to taste (dill, parsley or even both). You can put meat or you can just make Serbian rice with vegetables without chicken.


Tips for cooking rice

Rice must be chosen according to its shape (with long or round grain) and the ability to absorb liquids, but also depending on the texture, more or less sticky after boiling. Also, the shape of the grain and how sticky it determines the method and technique of preparation.

The easiest way to prepare, Indian style, consists of boiling rice in a large amount of boiling water. It is enough to boil salted water, pour the rice when the water boils, mix well, be careful not to stick and let it boil in small pots. When the rice is cooked, drain and rinse immediately under a stream of lukewarm water to stop boiling and remove the starch that remains on the surface and is guilty of gathering the rice grains into lumps.

Boiling rice for pilaf is similar to risotto, because the rice must be mother-of-pearl, ie coated on the fire in fat (often butter), to give it an appearance that makes you think of mother-of-pearl, the rice thus prepared becomes almost translucent. The rice is cooked over low heat, taking care not to change its color, to keep the starch in the grain otherwise, the starch will spread throughout the bowl, and the rice will turn into an inedible glue… For this type of cooking, the liquid soaking should occupy once or twice the volume of rice. The rice is then placed in the preheated oven at 180 degrees.

Risotto is a derivative of this technique, which used to be baked (the only important difference is that pilaf rice is made with Indian rice, and risotto with Italian rice and parmesan), but which is now being cooked more and more on the fire.

Rice pudding, as a dessert, it is also inspired by pilaf rice, but in this case the grains are allowed to swell in water before boiling them in vanilla milk, because it is desired that the starch be mixed with the milk to thicken it.
Good to know: the classic preparation of Asian rice is made with very well rinsed rice (it is said that it must be washed in water at least 7 times), soaked in cold water, boiled and cooked over low heat. It is slightly sticky, unsalted and, due to its specific texture, is easily eaten with chopsticks.


Ingredients rice pilaf with noodles & # 8211 Turkish recipe

  • 250 grams of long grain rice
  • 40 grams of fine noodles / homemade noodles
  • 600 ml. chicken or vegetable soup
  • 1 small onion (30 grams)
  • 1 tablespoon olive oil
  • 35 grams of butter
  • 1 cinnamon stick
  • salt and pepper to taste

How to prepare rice pilaf with noodles

1. Weigh the rice, put it in a bowl and cover it with cold water. Stir / stir the water, which will be turbid, a sign that the starch on the rice grains is being washed. Drain the rice and repeat with as much clean water until the water remains clear. Cover the 2-3 finger rice with cold water and let it soak for about 15 minutes.

2. Meanwhile, clean and chop the onion finely, about the size of a grain of rice. Heat a saucepan with a volume of 2 liters on a suitable heat and put in it ½ tablespoon of olive oil and ½ of butter. The role of olive oil is to raise the smoking point of the butter, which will not burn so easily. If you somehow have ghee (clarified butter), you no longer need olive oil, you can remove it from the list of ingredients. When the butter in the pan has completely melted, add the finely chopped onion, sprinkle a little salt and reduce the heat to a minimum. Saute onion over low heat for about 6-7 minutes, stirring frequently. Onions should soften without browning at all.

3. After the onion has hardened, add the chicken or vegetable soup, all at once.

4. Immediately, add the well drained rice in the water in which it was soaked and raise the heat to medium.

5. Bring everything to a boil and add a cinnamon stick. Immediately reduce the heat to low and cover the pan with a lid. We will cook our rice pilaf, so far without noodles, over low heat, under the lid, for 15 minutes. It should barely boil, not boil hard.

The browned noodle

6. While under the lid, in the soup, lightly knead the rice, we take care of the noodles. Heat a large pan over medium heat and add the remaining olive oil and butter (or ghee, as I explained earlier). Add the noodles and fry, stirring constantly, without losing sight of it.

7. Attention, the indication "without losing sight of her" is not a style figure! The noodle can burn very easily, we have to be careful and, as soon as it starts to smell strongly of baked pie and it is nicely browned, we take it out of the pan on a flat plate.

Finish the preparation and serve

8. After 15 minutes have elapsed since the rice boils gently in the soup, remove the cinnamon stick and add all the noodles to the pan.

9. Mix gently or, even better, gently shake the pan with rice pilaf with noodles. There will not be much liquid left, but it will be enough for the noodles. We put the lid back on and after three minutes, we stop the fire. Season to taste with salt and pepper and cover with a lid again. What's nice about this noodle rice pilaf is that it will finish cooking on its own, in about 10 minutes at rest, under the lid. It will absorb the rest of the complete liquid and the noodle, already fried, will hydrate exactly as it should.

Before serving, loosen the pilaf with a fork to become aerated. This rice pilaf with noodles is served hot as a side dish to various dishes. We adore him next to a baked chicken or next to these sensational chicken skewers. It is a garnish with personality, superbly flavored, which not only highlights the main dish, but has its own flavor.


POST recipe: Peasant pilaf

The peasant fasting pilaf, cooked according to the recipe written by Anton Speranța, in the cookbook “Naturist therapeutic guide: fasting recipes”, is perfect for the days when you don't want to spend a lot of time in the kitchen, because it is easy and quick to prepare. The pilaf with vegetables is also suitable for the days outside fasting, when you feel tired of meat, eggs or cheese.

Shari

Maria Ionescu 0 comments

The peasant pilaf of fasting, cooked according to the recipe written by Anton Speranța, & icircn cookbook & bdquoNatural therapeutic guide: fasting recipes & rdquo, is perfect for days & icircn you do not want to spend much time & icircn kitchen, because it is easy and quick to prepare. The pilaf with vegetables is also suitable for the days outside of fasting, when you feel tired of meat, eggs or cheese.

ingredients

- a hot pepper knife knife (optional)

Method of preparation

Saute the onion in oil with a little water, add the grated or finely chopped vegetables, the sliced ​​mushrooms and, after a few minutes, the rice soaked in water for a few hours before.

Extinguish from c & acircnd & icircn c & acircnd with water or soup.

Peel a squash, grate it and squeeze the juice.

Add more water if necessary and put in the oven.

At the end, sprinkle with greens and keep the pot covered.

Source: Anton, Speranța (2012). & bdquoNatural therapeutic guide: fasting recipes & rdquo. Polirom. Bucharest


PILAPE WITH BEEF AND DRIED FRUITS IN THE OVEN I Recipe + Video

Hello dear guests! Today I prepared PILAF WITH BEEF AND DRIED FRUITS IN THE OVEN. It is an oriental recipe that has a quick way of preparation and you can juggle the ingredients as you wish, you can add or remove dried fruits, you can put nuts, instead of beef you can use chicken or pork, the choice is yours. I hope you like this pilaf and prepare it with pleasure!

Ingredient:

  • 1 kg. - beef goulash (diced)
  • 1,400 ml. - boiled water
  • 500 gr. - long rice
  • 0.5 kg. - onion (cut into small cubes)
  • 0.5 kg. - carrot (cut into small cubes)
  • 50 gr. - dry brandy
  • 60 gr. - dried apricots (diced)
  • 2 tomatoes (peeled and diced)
  • 4-5 cloves of garlic
  • 3 bay leaves
  • 3 teaspoons - natural spices for pilaf
  • 3-4 tablespoons - sunflower or olive oil
  • Salt and black pepper

Method of preparation:

  1. First of all, heat a pot well, pour oil into it and add the diced beef. Mix a little and season with salt and black pepper. Cook the meat over high heat for about 15-20 minutes or until the juice left by it evaporates.
  2. Then take out the meat on a plate and in the same cauldron add the diced onion, fry it for 2 minutes and then place the equally diced carrot on top. Season the vegetables with salt and black pepper and fry for about 10 minutes or until slightly softened.
  3. Take an ovenproof dish and put in it the carrots and onions prepared earlier, add the meat, well-washed and drained rice, peeled and diced tomatoes, dried apricots, rickets or any type of dried fruit you want. Crush a few cloves of garlic, add bay leaves, natural spices for pilaf, salt and pepper to taste. Finally pour hot water and cover the bowl with a lid or aluminum foil. Place the dish in the preheated oven at 200 degrees C for one hour. Then turn off the oven and let it sit for about an hour.
  4. At the end you will receive a fluffy and delicious pilaf. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Turkish style Lamb & quotKavurma & quot

The Eid el-Adha Festival, better known in Turkish as the "Kurban Bayramı" or "Sacrifice Festival", is a wonderful time to enjoy traditional Turkish cuisine to the fullest. Because this time of year is a sacrificial festival, the menus are built around the main attraction. Sacrificial meat.

The most common types of meat are lamb and beef. Once the animal is left in accordance with Islamic tradition, the meat and food are sculpted for consumption by the family, with additional donations to charity to feed the hungry.

In a country where many families can rarely afford to eat meat, the distribution of meat during this period is welcomed by all.

Although anything other than alcohol can be eaten with sacrificial meat, there is one dish that is constant at every meal. This is the flesh itself.

What is Kavurma?

Whether it is lamb or beef, the first dish to be prepared after sacrifice is a large pot of & quotkavurma & quot (kah-VOOR & # 39-mah). "Kavurma" is a simple dish, basically the meat of the animal cooked in its own juices, along with a small amount of salt.

The meat and fats from the animal are cubed and placed directly in a covered pot to start the slow frying process. After several hours of slow frying, often over an open flame, the meat decomposes and becomes as soft as cotton.

Another traditional way to prepare & quotkavurma & quot is to cook on a sheet of metal called & quotsaç & quot (SACHT). The "bag" is placed over an open fire, and the lamb or raw beef is turned with a large metal spatula until it releases its juices and fats. Some choose to add diced vegetables and spices to meat, while others prefer it with salt only.

If you want to prepare lamb & quotkavurma & quot, follow the simple recipe below. The key is to find a delicate lamb cut and leave the fat. If you get the lamb from your butcher shop, ask for a handful of lamb fat or a fat shell on the side and add it to & quotkavurma & quot while cooking. The fat will help knead the meat and improve the flavor.

And don't forget, don't wait for & quotKurban Bayramı & quot to enjoy & quotkavurma & quot. You can eat it all year round.


Video: Pilaw Reis. Plow am See. Плов на Озере. Pilaf rice at the lake yummy lecker вкусно (August 2022).