Chicken with Herb-Roasted Tomatoes and Pan Sauce

Ingredients:

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine

6 tablespoons olive oil, divided

2 tablespoons Provence

1 teaspoon kosher salt plus more

Freshly ground black pepper

1 tablespoons Worcestershire sauce

1 pound skinless, boneless chicken breasts

1 small shallot, minced

2 tablespoons red wine vinegar

3 tablespoons flat-leaf parsley leaves

3 tablespoons fresh tarragon leaves

Pork with mustard sauce

Ingredients: 200g pork is not very greasy, salt, black pepper, vegetable oil.

Preparation:

For the sauce: 2 teaspoons prepared mustard, 1 tablespoon butter 50ml double cream, 1 teaspoon flour, herbs.

Pork wash, dry, cut into two equal parts, rub with salt and pepper and fry until golden brown.  In a frying pan, where the meat is fried, add the butter, flour, mustard, cream, bring the sauce to a boil and add the chopped herbs.  Pour the sauce over the meat and place in preheated 200 degree oven for 10 minutes.  Serve with mashed potatoes or boiled rice.

Peaches in wine sauce

Ingredients: 700 grams of peaches, 200 ml dry white wine 1 / 3 cup powdered sugar, 100 g sugar, 1 lemon, cinnamon.
Preparation: The peaches in wine sauce 400 g peaches clean, cut into wedges, sprinkle with powdered sugar and refrigerate. In wine, add lemon zest, lemon juice, cinnamon and preheat on low heat. Shortly before boiling remove from heat and cool. 300 g peaches rub through a sieve, add sugar and wine, stir, and cover with sliced peaches.

Cabbage with peanut sauce

Products for : 1 head cabbage, 2 onions, a few cloves of garlic, 0.5 cup shelled walnuts, greens. 

Preparation : To prepare the cabbage with peanut sauce, cauliflower cut into cubes and boil the average. Put the cabbage thin layer on a dish and flatten the load. An hour later, tuck cabbage nuts, garlic, onions, herbs, black pepper.

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.

Boiled beef with horseradish SAUCE

Ingredients: 

At 500 g of meat (flesh) - 800 g potatoes, 2 pcs. carrots, 1 pc. leeks and 1 rena.

Preparation: 

Prepared and washed meat (rump, rump, sirloin, brisket) by a piece to put in a pan and pour hot water so that it only covers the meat. Pot cover and put on fire. When the water boils, remove the scum skimmer and cook on low heat for 2-2,5 hours

For 30 minutes before the end of cooking, add peeled and sliced carrots, turnip, white parts of leeks or onion slices (good and add celery, parsley or parsnips - 30-40 g), 2 bay leaves, 5-8 peas pepper ( or 5-10 g cayenne pepper) and salt. When the meat and vegetables are ready, drain the broth for cooking the sauce with horseradish, and a pot with meat, cover with lid.

Before serving, slice the meat in small chunks, put on a dish with vegetables, add the cooked potatoes and pour sauce (see sauces on the link at the beginning of the page).

Boiled Beef salted

Ingredients: 

800 grams of beef with bone (rump, brisket), 250 g of vegetables, 1 teaspoon chopped parsley.

Filling: 40 g of salt in a mixture with nitrate (3:1), 2 g sugar, 2 g of coriander, 1 pc. cloves, a few peas black and white pepper, 1 bay leaf, 1 clove garlic, 0.5 liters of water.

Preparation: 

Meat wash, dry cloth to clean from the films, remove the bone (in Brisket cut edges).

Spices to grind, mix with salt, saltpetre and sugar (in the summer does not add sugar). Part of the shredded mixture strongly rub into the meat (as votretsya) and put it in the pottery. At room temperature, hold for 2 days. Cover the wooden circle with the load. The water to boil, cool, combine the remaining ingredients and salt and refrigerate. 2 days to fill this meat and put it in a cool dark place (+4- +8 °).

Meat expose Ambassador 14 days, turning every 2 days.

Remove from the filling, wash. Pour the meat with boiling water and cook until soft. When it is almost ready, put the peeled and washed vegetables, cook all together until done.

Remove meat from broth and slice across the grain into thin slices (cut into portions of brisket, with bone), put on a hot platter and drizzle with elongated few spoons of hot broth in which meat was cooked. Sprinkle with herbs.

Serve with pea puree and horseradish and vinegar.

Boiled beef with potatoes

Ingredients: 

800 grams of beef (brisket, rump, brisket, shin), 250 g of vegetables, 50 g onion, bay leaves 0,5, 2-3 sweet pea or black pepper, 1 kg of potatoes.

Dill sauce: 40 g butter, 30 g flour, 0.5 liters of broth, 3 tablespoons chopped dill, 0,5 l cream, salt.

Preparation: 

The brisket is cut across the ribs into pieces 8-10 cm in width, wash, put in boiling salted water, add seasonings and cook on low heat under cover.

Vegetables wash, clean, rinse. Look clean, cut in half, Brown the putting cut down on the hot pan. When the meat is almost ready, put the vegetables, onions, Dowar.

Peel the potatoes, wash and cut into very large cubes, fill with boiling water, boil until almost ready, drain the water. Prepare the sauce with dill. The sauce put the potatoes, salt, and cook until done, add the dill, Mix with sour cream.

Ready to remove the meat from the broth, cut across the grain slices of medium thickness or chunks (in the brisket and bacon do not remove ribs), the meat out onto a plate, pour sauce with potatoes.

Pickles served separately or a salad of fresh cucumbers.

Pumpkin salad with horseradish

Products for pumpkin salad with horseradish sauce: 350 g pumpkin, 2 tablespoons horseradish, 2 onions, green onions, parsley, 100 ml of mayonnaise, 2 teaspoons mustard, black pepper, salt. 

To prepare the pumpkin salad with horseradish pumpkin peel, pulp grate on a coarse grater. Look for chopped salad. Horseradish dressing to give it a grater. Parsley Salad chopped and mixes with the pumpkin. Add mustard, mayonnaise, pepper, salt and switch to the salad bowl. Sprinkle the finished salad chopped green onions and serve.

Chicken, braised in tomato sauce

Ingredients: 
- Chicken 600 g 
- Tomato puree 50 g 
- Melted butter 40 g, 
- Salt to taste. 
Preparation: 
Treated chicken cut into portions and fry without fat, and then fill passerovannym with melted butter tomato sauce and stew with the lid until ready. 
The finished chicken bake in the oven until golden brown. 
For garnish you can submit boiled pasta, dressed with tomato puree. 

Chopped meatballs with sauce

Products chopped meatballs with sauce: 800 g beef, 1 white loaf, 1 onion, 2 egg yolks, 0.75 teaspoon salt, pepper, breadcrumbs, 130 ml of vegetable oil, 0,5 a tablespoon of butter, 150 ml of broth, 100 ml of milk, 50 g sour cream. 

To prepare meatballs with sauce, chopped chopped meat or skip through the meat grinder. Bulku for meatballs soaked in a small quantity of milk, add to meat, stir and again passed through a meat grinder. Add the minced finely chopped onion, egg yolks, salt and pepper. Minced Meatballs Stir well, we have created a cutlet, roll meatballs in breadcrumbs. 

Fry patties in hot oil in a frying pan until golden brown. Ready-made meatballs out onto a plate. 

In a pan, in which the fried meatballs, add the butter, broth, sour cream, boil, strain, pour over the cutlets on a platter. If the cutlets on a platter garnish with vegetables, then sauce Serve separately in Gravy boat.

Chicken breast White Nights

Ingredients: 
1 kg chicken breast fillets 
1 lemon 
200 g dried apricots 
greens, mayonnaise 
salt, spices, soy sauce 
Preparation: 
Soak the breast in soy sauce for 20 minutes. 
Lemon (with skin) and dried apricots cut into small cubes, mix with mayonnaise and greens. With chicken goes well in green, you can use green marigolds. 
Lubricate the breast with mayonnaise, spices, salt, be careful, because fillet absorbed salt from soy sauce. 
Set chicken pieces in small incisions - pockets - and stuff them with a mixture of lemon with dried apricots. 
Fry in skillet with butter until done.

Sauce white beans and tuna

Ingredients: 
canned tuna 
canned white beans 
olive oil 
parsley 
garlic 
Preparation: 
Crush in a mixer or blender jar of canned tuna, pre-pouring juice from a jar of canned white beans, a small amount of olive oil, parsley and coarse chopped garlic.

Tips for Cooking Sauces

Broth for sauce, jellied dishes or meat juice little salt 

Not heated to the boiling sauce seasoned with butter, because it destroys the emulsion of oil with other products 

Mustard, diluted with milk instead of water stored longer and not dry. 

If you cook the sauce for main dishes, the tomato is better than frying in fats, cream and bring to a boil. 

Whenever excess bitterness of onions can be removed, cut into his noodles and the bay at the cold water. 

To store whole onions do not need to lubricate the cut butter or fat. 

What would not "cry" when cleaning up the bow, to clean it under running cold water, or just dip a knife. 

To onion burnt and had a yellowish color it should be dipped in flour. 

For vegetable sauces, at the beginning of boiled vegetables, and only at the end of cooking add spices in them. Under this arrangement, the sauce will keep its flavor and get more fragrant. 

Mustard and horseradish before cooking should be slightly scalded with boiling water, it removes the unpleasant bitterness. 

Melissa citric used fresh for cooking vegetable salads, vegetable sauces and soups.

Bacon, stuffed with shrimp

Required: 
prawns (canned) - 15 pcs. 
Ginger - a piece of 
Garlic - 2 cloves 
honey (liquid) - 60 ml. 
soy sauce - 30 ml. 
Bacon (sliced) - 8 pcs. 
vegetable oil - 30 ml. 

For the sauce: 
olive mayonnaise - 175g 
coriander (green) - 1 tablespoon 
zest - 1 lime 
juice - 1 lime 
salt and pepper - to taste. 


Preparation: 
Stir and refrigerate the ingredients for the sauce. Fold shrimp into a bowl. Stir in ginger, garlic. honey, soy sauce and pour over shrimp. Cover and leave pickled for 1-2 hours (not more - will be hard) in a cool place. 

Wrap each shrimp a narrow strip of bacon and secure a wooden stick for a cocktail party, pre-soaked in water. Fold shrimp on oiled baking sheet, sprinkle with oil and cook 10-12 minutes until golden brown. Serve hot with sauce.

Trout in a nut-vinegar sauce

Trout in a nut-vinegar sauce 

Required: 
Fish - 500 g 
peeled walnuts - 100 g 
onions - 2 heads 
crushed walnuts - 2 ct. spoons 
salt to taste. 


Preparation: 
Cleaned and cut into portions trout, rinse and boil in the usual way in boiling salted water. Boiled fish, remove the skimmer and let it cool down. Walnuts, garlic and salt well pound, then diluted vinegar mixed with water, and pour the sauce chilled fish.

Salmon with tomato sauce

Salmon with tomato sauce 

Required: 
4 x 175 g salmon fillet without bones 
2 tablespoons black olive paste (tapenade) 
90 ml (6 tbsp) olive oil 
juice of 1 lemon 
4 tomatoes, peeled, seeds and finely chopped (optional) 
1 tbsp fresh basil 
1 tbsp fresh parsley 


Preparation: 
Preheat oven to 200 g C. Place the salmon on a lightly oiled baking sheet. Lubricate each fillet olive paste and sprinkled with black pepper. Bake for 8-10 minutes. 
Meanwhile, prepare sauce. Heat the olive oil and lemon juice in a saucepan. Remove from heat. Add tomatoes, basil, parsley, then a little spice. 

To spread out salmon on plates and pour sauce. Serve with green salad.

How to choose a store-quality sauce

Time passes quickly. Sometimes'll come earlier in the shop, and staunchly know what's going to buy. And what now? We decided to buy oil - to your taste dozens of varieties! Consider buying sausages? And then there is mandatory, and sometimes agonizing choice-many of everything, but prefer to give only one variety. So it turns out that the method of trial and error - the most common in the selection of any product, especially if you want to try something new, and tell no one. 
Let's talk about the rule for choosing the sauce. It would seem that they choose? But no, there are some nuances here. "To kebab", "with seafood", "Classic", "Island" - it's not all tastes. But whether all the sauces are natural? 
Consider the main features of high-quality sauce. 

Let's start with the most important thing - packaging. 
The first is the cover. It necessarily must be made of metal, so that maximum protection to the sauce, to preserve its original flavor. But there is an exception, whose name is soy sauce. For him enough and plastic cover, cos it does not hurt, but the usual sauce may well be. 

To determine the quality of "pouring" the sauce in a container, a little push in the central part of the lid. When pressed as such happened, and there was no audible sound bursting the lid, then everything is fine. Why this should be done? Just the fact that these sauces is poured into the bottle just hot and not otherwise. 
Cooling down, the sauce attracts the cover, because during cooling it settles a bit, forming a small vacuum. And if the cover of "pull" a vacuum, and sound bursting should not be as such, then why do some bottles that sound there? Maybe the sauce was already opened, or violate the conditions of transportation. But most likely have a violation in the technology of sauce and a product can not claim to be qualitative. But think some manufacturers just give up? You know them badly. In the course of the lid are made of special metal. This cover turns tough, you even really push on it can not, not to mention the test of "quality, not quality. Go postpone sauces with a tin, you just might slip defective product. 

Now let's talk directly about the packaging - the bottle. Yes, yes, it should be just a bottle, not plastic, namely the glass. Only glass containers will keep the sauce in the original quality. In addition, you can better look at the contents. 

Next, consider the label an important component of any product. 
I think that it is not necessary once again to talk about various preservatives and similar food chemistry, because everyone knows that their quality product, should not be. The same applies to the sauce ingredients, noticed something suspicious in the composition ", put the product away. 
Especially it is necessary to pay attention to soy sauce, the only correct method of manufacture which the method of natural fermentation, no different. Did not find mention on the label about the method of construction? Then about a qualitative sauce can there be? Oh, and do not forget about the protein, an important component of soy sauce. Considered normal rate of 6-8%. 

Now let's talk about the contents of the bottle. 
Perhaps the main problem is the buyer, the choice of sauce without the dye. Just look at the content you see in front of a colorful orange mass? Sauce touched up. In the case of soy sauce, the content will have a dark hue, instead of normal light-brown sign the natural product. If the sauce contains pieces of vegetables or fruit, look at their color. If he is, and what should be, then everything is fine. But if the pieces have a reddish hue, is the fault of dye. 
We hope that you listen to the advice of the above. Believe me a little better to overpay for quality than a sauce, stuffed with dyes and preservatives, harming your body. But if you decide to buy an inexpensive and sauce, then vseravno try to fulfill our instructions, trying to choose a more or less a quality product.

Beef with wine sauce

Beef with wine sauce 

Products: 

For 6 servings: 
100 g cooked ham, 
and 1 table spoon of mustard and tomato paste, 
1kg beef fillet, 
50 g butter, 
300 g mushrooms, 
and 2 table spoons of chopped parsley, baked and vegetable oil 
600 g frozen puff pastry, 
2 cloves garlic 
1 tea. teaspoon dried chervil, 
60 ml sherry 
250 ml of red wine and broth, 
100 g onion 
1 egg 
150 g sour cream. 
Instructions: 

Fry fillets in melted butter. Remove and season with mustard and grease. Disintegrate freezingly dough. Garlic and 150 g chopped mushrooms. Cut ham into cubes. Extinguish all together with the parsley 5 minutes in the melted butter and season. Lubricate water plate test (leaving 1 plate), lay down on top of each other and roll with a layer thickness of 2 mm. Put in the middle 1 / 2 stuffing, put the top fillet and the remaining stuffing. To separate the protein from the yolk and smear the edge of the test protein. Fold the dough over the fillet. Roll out remaining dough, cut out decorations and press the test. Lubricate yolk and bake for 40 minutes at 220 °. Chop the remaining onion and mushrooms. Stew in vegetable oil. Add the tomato paste, chervil, wine, broth and sherry. Uvarov, mash and rub through a sieve. Mixed with sour cream, boil and season. Serve meat with sauce