Ingredients: 3.5 cups of flour, 250 g margarine 200 ml milk, 50 g yeast, 20 g sugar, salt, 1 egg for lubrication, for the filling - 600 g cooked chicken, 2 onions, 30 g butter, salt, pepper, a little broth.
Preparation:To prepare the pie filled with meat mince, add fried in butter, onions, salt, and pepper, add a little broth. To prepare the dough in warm milk, yeast shoot, put the sugar, salt, stir, add the softened margarine, flour and knead dough. Put the dough suitable for 2 hours, then Punch the dough, roll up roll and cut into slices. Each piece of dough roll into a pancake put the stuffing and Shape patties. Place the patties on a greased baking sheet, let pies, and now spread an egg, place in a preheated 180 degrees oven. Bake cakes until cooked.
Ingredients: 2 pods of chili, 4 cloves of garlic, 1 bunch of parsley 4 chicken legs, 2 tablespoons lemon juice 6 tablespoons vegetable oil, 2 red pepper pods, 2 pod yellow bell pepper, 1 large zucchini , 1 bunch onion - chives, 2 tablespoons apple cider vinegar.
Preparation: To prepare the spicy chicken legs chili peppers Wash, peel and finely chop. Garlic and parsley and finely chop. Combine all ingredients, stir, add salt and pepper, you make the sauce for the chicken legs. Wash chicken legs. Lubricate the meat sauce, slightly tilting the skin. Lemon juice mixed with two tablespoons of vegetable oil, salt. Rub this mixture of stem and leave to marinate for 2 hours. Chicken legs roast for 40 minutes on the grill, arranging them away from the center of the lattice.
Wash vegetables. Bulgarian pepper and zucchini and cut clean slices. Onion - chives cut and connect with cider vinegar, salt and pepper. Add 4 tablespoons of vegetable oil and combine with vegetables. Chicken legs garnish with lemon slices and serve with salad.
Ingredients:Products for cottage cheese with cream: 200 g cheese, 50 g sugar, 50 ml of whipping cream, vanilla, almond essence, 20 g marmalade. Preparation: For the preparation of cottage cheese and cream cheese 2 - 3 times mince, add the sugar, vanilla and almond essence. Beat cheese until the sugar dissolves. Then enter in the curd whipped cream. Cottage cheese and cream, Lay on kremankam, garnish with slices of jam or berries and serve.
Beginner housewife should know that the optimum water temperature for washing meat 25-30 ° C.
Meat for the filler to take lean: fat emulsified make broth opaque.
Panirovat meat should immediately before frying, as the breading quickly soak.
Beef tongue of the old animal is cooked for 1 hour longer than the young.
Baked ham can be baked and coated with a thin layer of rye dough, so she got more tender and juicy.
For fatty meats is perfect hot sauce with horseradish.
The readiness of meat is determined by piercing with a fork and pushing it: if this is highlighted in red juice, so the meat is not ready yet, if the juice is light, the meat ready to eat.
In order not to reduce the palatability of roasted meat, it should be prepared shortly before the filing of the table.
Many people like that meat is not completely fried, and fed with blood, but it is valid only for beef and mutton, pork and veal, the same should be well roasted.
When stewing meat can sometimes add a little water instead of broth.
Well-frozen poultry can be stored for a long time - from 1 to 6 months. At the same time fully preserved its taste and nutritional quality.
Chicken can be cooked very tasty dish. Young chickens are best for frying and old - for cooking and cutlets.
If you want to save the white skin of steam chicks or chickens, then after charging they rubbed with lemon juice or citric acid aqueous solution.
Duck and goose can cook a variety of stuffed dishes, duck and giblets can be used for cooking rossolnik.
To determine the readiness of fried poultry, it should be lifted, to drain the juice formed during frying inside the carcass. If the last drops of the juice are clear and colorless - the bird is ready.
When buying chicken at the store you need to know that the young bird carcasses are covered with white soft skin, the old poultry skin yellow and coarse.
Poultry fat is deservedly considered a premium product both in taste and nutritionally.
As a garnish for the chicken suit vegetables, cereals and pastry.
The best way to prepare venison - browning. Normally game fry whole carcasses, and for giving the most pleasant taste vomit wrapped bacon.
If the bird carcass is too oily, during frying it needs to be watered. Lean bird poured melted lard.
If at piercing the thickest part of the Cured poultry appears bright clear juice, then it is ready.
The meat is well washed and give water to drain, salt and, depending on the kind of rubbed garlic - for instance, veal, marjoram - poultry, pork and sprinkle with caraway seeds - the pork and leave for at least an hour. The meat is then lightly sprinkled with flour, spread on baking sheet, brush the top with fat (usually pork) and bake in very hot oven (200 - 220 ° C) so that it quickly browned. When fat begins to brown, pour in the pan about 1 / 2 cup water. During baking, a few times (once every 7 - 10 min), pour the meat sauce of oil, water, meat juice, so it turned out juicy. When browned entire surface of the meat, the temperature should be reduced to 180 ° C.
If you bake the meat in a pot with a lid, you first need to fry it in a pan, then bake, covered at about 150 ° C. For 10 - 15 minutes before the end of baking to remove the cover (above you can put a piece of butter). To spread the crunchy crust.
Cooking time depends on the type and quantity of meat pieces. Longest-roasted meat, designed for hot, while the sirloin roast and baked for only 20 - 25 min. Chunks of meat in English weight from 1 to 2 kg bake 1 to 2 hours fastest roasted veal, pork and young chickens. Check the readiness of meat with a fork: if the fork easily goes through the meat tissue, and after pressing serves light (not pink) juice, so the meat is ready.
There are other ways of roasting meat, such as baking in the oven on the grill. This method is more rational, since the meat is not saturated with fat, and loses less meat juices.
So, on the grill - openwork metal support, the proper size disgusted - laid salted, oiled or sprinkled with other fat meat. Fatty pork fat is not lubricated, and placed on a lattice appendage of the top. Baked meat in a very hot oven (about 200 ° C) for about 15 minutes, and for-
to reduce the temperature to 180 C and continue baking until cooked meat. To make the meat brown evenly, it needs to be periodically rotated and every few minutes, pour the juice, flowing down the pan by adding to it from time to time a small amount of water.
On the grid, you can bake, for example, meat in English, various poultry and game. Meat in English to prepare baked already known manner. The place that put the meat, you need a little grease and cook the meat in very hot oven, so it is quickly browned.
