Carp in the beer

Ingredients: 2 cups light beer, a large carp, weighing about 2kg, 500g bacon, 50g butter, 1 lemon, 2 carrots, 1 stalk of celery petioles, 2 bay leaves, 4 sweet peas and 4 peppercorns, salt, 3 buds cloves, black pepper

Preparation: Bacon cut into thin plates, or use ready-made thread.  Karp's clear from the scale, gut and cut the head and tail.  Then cut the carp into pieces and each piece has cut in half along the ridge. Drizzle slices of carp squeezed lemon juice, pepper, a little salt, then wrap each piece of carp in a thin plate of bacon and tie with a thread, then lightly fry the bacon pieces in a carp on all sides in vegetable oil. Dice the carrots and celery, add them to fish, to the same place the bay leaves and other spices.  Pour all the beer and simmer over medium heat for 10-15 minutes.  Transfer the fish gently in a saucepan. In a pan, where there were vegetables and beer, add butter and mix well.  When the butter melts, wipe the contents of the pan through a coarse sieve or colander, pour sauce fish obtained in the skillet and simmer, covered over low heat until tender.

Turkey apricot sauce

Products for turkey in apricot sauce: 1 kg of turkey, 200 grams of fresh apricots, pitted, 3 onions, 200 g butter 20 g flour, 40 g tomato - puree, 100 ml grape vinegar 15 g sugar, cinnamon, pepper, salt , herbs, garlic and bay leaf.  To prepare the turkey in the turkey, prepare the apricot sauce, cut portions, fry in butter, put in a roasting pan. Onion chopped, saute in butter, combine with tomato - puree, sugar, pepper, cinnamon, grape vinegar, to shift in a roasting pan with turkey, stir and simmer for 30 minutes. Then add the chopped apricots, browned and diluted broth flour, bay leaf, salt and simmer over low heat for another 10 - 12 minutes. At the end of fire season the turkey chopped garlic and herbs.

How to cook the liver - Spanish?

Products for: 350 g liver, 1 onion, 1 clove garlic, 2 sprigs parsley, 2 - 3 pea black pepper 40 ml white wine 2 tablespoons vegetable oil 1 tablespoon crushed crackers, red pepper, cumin, cinnamon, salt.

Preparation: For the preparation of the liver - Spanish in the pan Put liver and cover with water, the water should completely cover the liver. Pour in the wine to the liver and add bell pepper. Cover the pan with a lid and cook the liver on high heat for 5 minutes. In a skillet fry in vegetable oil finely chopped onion and garlic, pour a little water and cook on full power in an open pan for 2 - 3 minutes. Then add the cumin, cinnamon, red pepper and finely chopped greens, simmer for another 1 - 2 minutes. Then add the vegetables cut into small pieces of liver, add a little broth in which the liver is cooked, sprinkle with breadcrumbs and cook for another minute at full power.

When applying to the table ready to serve the liver slices of lemon

Special recipe roasted meats and vegetables

Products for: 200 g pork tenderloin, 20 g melted butter, 5 g of flour, 80 grams of eggplant, 80 g tomatoes, 20 ml of red wine, salt, black pepper, parsley.

Preparation: To prepare the roasted tenderloin with vegetables prepared tenderloin, cut into pieces (one serving), slightly repel, salt, pepper and fry in melted butter on both sides. Separately, fry the sliced eggplant and tomato, cut in half, add pre-fried until brown flour, diluted broth. Vegetables, salt, pepper, add wine, stir and let boil.

Serve tenderloin arrange on a platter, lay the tenderloin around the eggplant and tomatoes, pour the sauce and sprinkle.

The goose small pile with the carrot

Ingredients: 4 goose small piles, 1 table spoon of boiled oil, salt, the ground black pepper, 400 ml of dry white wine, 800 g of small carrot, 2 table spoons of honey, 1 table spoon of butter.

Preparation: For the preparation of goose small pile with the carrot heat oven to 160 degrees. Wash goose small piles, the skin make an incision, small piles rub I will pour off and by pepper brown in boiled oil to the rosy crust. Then you will place small piles on the lattice of the preheated oven, on the bottom of oven place frying pan. Fry small piles on during 30 minutes. Cover small piles into the foil and leave in the turned-off warm oven.

From the frying pan pour off fat, leave juice from the frying, into the juice add a little wine and mix. Pour out juice with the wine into [soteynik], add remaining wine and you will be thoroughly cooked to half of volume.

The cake with the raisin and the candied fruits

Ingredients: 375 g of flour, 50 ml of milk, 30 g of yeast(s), 60 g of sugar, 100 g of butter, 2 table spoons of boiled oil, 1 table spoon of rum, 1 table spoon of liqueur, nutmeg on the tip of knife, cardamon on the tip of knife, 150 g of raisin, 75 g of the ground walnut it is nut, 75 g of the ground almonds, until 100 candied fruits; 100 g of butter, 3 table spoons of powdered sugar.

In order to bake cake with the raisin and the candied fruits from a small quantity of milk, sugar, flour and crumbled yeast(s) prepare dough, strew by its flour, cover with towel and place for 40 minutes for the fermentation in the warm place.

Spicy chicken legs Recipes

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.

Useful Cooking Tips For "Meat Dishes”

• 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.

Useful Cooking Tips For "Poultry Item"

• 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.

How To Cook Appetizer Eggplant

Ingredients: Products for appetizers of eggplant: 1 aubergine, 2 onions, 1 zucchini, 1 tomato, 2 cloves of garlic, 2 tablespoons vegetable oil, dill, parsley, salt, ground black pepper.

Preparation: To prepare the appetizers of eggplant and zucchini, wash and dry. Chop eggplant lengthwise into thin slices, salt, pepper and leave for 10 minutes. Zucchini cut into thin slices, season with salt and pepper. Eggplant and tsukkinin fry in oil. Look clean, chop and julienne spasseruyte. Parsley and dill, wash and dry. Garlic is clean and chop, fresh herbs and garlic, mix with onions. Wash tomatoes and cut into slices. At Slices of aubergine put the zucchini and onion stuffing and wrap the rolls. Finished rolls out onto a plate. Between rolls put the slices of tomatoes, sprigs of parsley and dill.

How to prepare eggplant economically?

Eggplant - a favorite vegetable in our family. But because we are expensive and are not in such large quantities in order to save we do so: my eggplant and clean so that the skin has been with the flesh that is very thick. Thus, we get fresh meat for the two pieces at once.

Now you can begin to piece. For those and other eggplant needs a lot of onions and garlic (onion finely shinguard can semi rings, straw or whatever you prefer, garlic chops, you can press a), as well as the Bulgarian pepper, cut into strips.

Potato stuffed with vegetable

Ingredients: 1 kg potatoes, 200 grams of cheese, 3 tablespoons olive oil, 2 slices of bacon, 50 g olives, pitted, 3 grape tomatoes, 2 slices of cheese, 50 grams of cooked shrimp.

Prepare: To prepare potatoes stuffed with potatoes boil in their jackets, then the heart. The oven for the potatoes heat to 220 degrees. Brynza connect with the selected potato mass and 2 tablespoons butter, mash and fill these mixture potatoes. Protyven cover with foil, put on her fries. Potatoes stuffed bake in the oven for 10 minutes. 

Potatoes and Vegetables

Ingredients: 1 potato, 50 g bacon, 50 g cheese, 10 g butter, 1 teaspoon chopped dill, 1 teaspoon sour cream, 2 radishes, 2 carrots, 1 teaspoon lemon juice. 

Preparation: To prepare the potatoes with vegetables, wash potatoes, cook potatoes in boiling salted water. While the potatoes are cooked, clean the carrots, scrub carrots grated, put carrots in a saucepan, pour the lemon juice. Radishes cut into cubes, chop the bacon, chopped dill. When the potatoes will be ready, remove it and cut lengthwise into two parts. The upper part of the potatoes should sosotavlyat 1 / 3. Teaspoon scoop out the flesh inside. In a separate saucepan with a mixer, mix the pulp of potatoes, cheese, bacon, dill and butter. Fill half a large potato cooked minced meat. Top cover with another stuffed potato half. Bake the other half of potatoes in a preheated oven for 10 minutes. Allow the dish to cool. Garnish potatoes with vegetables, carrots and radishes and serve.

Lamb larded with fat

Ingredients: 500 g lamb fillet, 50 g lard, 2 tablespoons of butter, 200 g tomatoes, 1 lemon, 2 onions, 100 grams of green onion, parsley, and salt. 

Preparation: To prepare the lamb, stuffed with bacon, rump steak nashpiguyte pieces of pork, brush with melted butter, roll, and tie with thick thread and stir in the barbecue for 45 - 50 minutes at 210 degrees. 

Cook meat Serve with a garnish of roasted potatoes and fresh vegetables.

Boiled Pork

Ingredients: 
800 g of pork with bone (scapula), 200 g of vegetables, 50 g onion, salt, 1 teaspoon finely chopped parsley. 
Preparation: 
Meat wash, remove the bones, lightly beat off a hoe, so as not to damage the muscle tissue. Tightly roll, tied with string, cover with boiling salted water, cook on low heat until done, at the end of cooking, add the peeled and washed vegetables. Ready salted meat, cut across the grain slices 1 cm thick 
Lay on a platter, drizzle with broth, sprinkle with parsley. Serve with potatoes and horseradish sauce. 

Dumplings SIBERIAN

Ingredients: 
For the dough: a little more than 2 cups flour, 1-2 eggs, 3 / 4 cup water, salt to taste.
For stuffing: 200 g beef (meat), 230 g fat pork, 1 onion, 0.5 cups of water or milk, salt, sugar, pepper to taste.
Preparation: 
Preparation of the test. Flour sifted, poured a mound, make a funnel, add to the deepening of all the necessary products and thickly kneaded, place in a saucepan, cover with lid and allow to stand 20-30 minutes. Then cut into small pieces, rolled in a bundle about 2 cm thick, cut crosswise into pieces and roll each into a circle-juicy. On one half put the juicy filling, cover the other half, the edges pressed, and the angles dumplings join.
Preparation of meat. Raw meat, onion mince. The resulting mass diluted with water or milk and filled with salt and pepper.
Siberian dumplings to boiling should first freeze, that greatly improves their flavor.
Cook ravioli in boiling salted water for 2-3 minutes after surfacing.
Serve with butter, vinegar or sour cream.
Dumplings can also pour broth or serve with grated cheese

Zeppelin

Ingredients: 

2 kg of potatoes, 3 tbsp. sour cream, salt, flour, 150 grams of smoked bacon, 2 onions, 1 tbsp. teaspoon ground crackers.

Preparation: 

0,5 kg potatoes boil, hot rub through a sieve. Rest of the peeled potatoes in shallow grate grater, overcome, the liquid to settle, then pour off the water. The potato mass add settled starch, mashed potatoes, salt and sour cream. From the mass of the molded test dumpling: if it does not dissolve boiling, add the flour is no longer.

For the stuffing fucked finely chop the bacon, fry with chopped onion, add the crumbs. Cooked potato mass to cut into small lumps in the middle of each to make a hollow, put it in a teaspoon of minced meat, the edges of the dough zaschepit, make dumplings form zeppelins. Cook dumplings in salty water. Signs of readiness: dumplings after surfacing again go to the bottom. Select dumplings skimmer.

Serve with melted butter or cream sauce, lingonberry jam. Instead of bacon, you can use minced meat or chopped mushrooms, fried onions, a lot of salty cheese with fried onions or caraway.

POTATO Meatballs with Meat

Ingredients: 

At 10 pc. Potato - 3 / 4 cup flour or potato starch, 1-2 eggs, pepper, salt.

For stuffing: 300 g cooked meat, 1 onion, 1 tbsp. tablespoon butter, pepper, salt.

Preparation: 

Boil the potatoes and pound. Then add the flour, egg, salt and mix well. The resulting dough to cut to the balls (meatballs), starting their minced cooked meat. To prepare the stuffing cooked meat mince, lightly fried in butter, add spasserovanny onion, pepper, salt and stir.

Meat balls dipped in boiling salted water, boil, and then discard in a colander to glass water.

Ready-made meatballs can pour oil, tomato or cream sauce.

Beef Stroganoff with boiled meat

Ingredients: 

For 1 serving - 100 g of meat, 10 g butter, 20 g sour cream, 5 g of green.

Preparation: 

Meat broth, slightly cool, cut into thin strips, breaded with flour, put the frying pan, lightly fry in butter, pour bechamel sauce (see sauces on the link at the beginning of the page), then add the tomato juice (to taste), bring to a boil and stew on low heat for 10 minutes. Before the end of cooking and add an element of sour cream. 

When applying to the table to fill with melted butter and sprinkle with finely chopped lettuce.

Boiled beef

Ingredients: 

800 grams of beef with bone (rump), 250 g of vegetables, 50 g onion, bay leaves 0,5, salt, peas 2-3 black and sweet pepper, 1 tablespoon coarsely chopped parsley.

Preparation: 

Bone wash, pour cold water, and boil. Rinse meat and place in a saucepan with the bones, add seasoning, and add salt. Cook on low heat under cover.

Vegetables washed, clean, rinse. Look clean, cut in half, put cut down on the hot cooking pan. By semi-meat add vegetables, onions, cook until done.

Ready to remove the meat from the broth, cut across the grain diagonally sliced average thickness, or pieces, put on a hot plate elongated, surrounding it with boiled potatoes, and garnish with sliced boiled in a broth of vegetables. Pour a few tablespoons of hot broth and sprinkle with coarsely chopped parsley.

Served separately pickles, beet or tomato, onion sauce, horseradish sauce or dill.