Light chicken fillets
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We prepare the composition for the filling:
add to the minced chicken: chopped onion (slightly hardened and with paprika), egg, rice, finely chopped mushrooms, finely chopped carrots, salt and pepper.
We wash the cabbage leaves, drain the water and start preparing the sauerkraut.
Chop a few cabbage leaves to put on the bottom of the pot but also on top of the sauerkraut. On the bottom of the pot we put homemade oil or lard, chopped cabbage and a chopped onion. Place the sauerkraut as close to each other as possible and finally add the chopped cabbage, broth, thyme, dried dill and enough water to cover the sauerkraut (add water each time the level drops).
We cook them on low heat for about 3 hours.
Light chicken sausages - Recipes
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The Safir group of companies is the only meat producer in Romania that launches a documentary film such as "How is it made?" in 2020 with information of interest for the current requirements of consumers in search of natural and healthy poultry meat.
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On the occasion of the 29th anniversary of activity in the poultry meat industry in Romania, the films were found in the Discovery Channel Romania program schedule, being broadcast for a month.
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- for 24 pieces, about the size of a walnut
- 300 g chicken breast minced
- 1 small onion
- 1-2 cloves of garlic
- 1 large potato (230 g)
- 1 or
- 2 tablespoons breadcrumbs
- fresh parsley
- freshly ground salt and pepper
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Chicken sarmalute in vine leaf
For some time now, my little boy has tasted traditional sarmalute. And since the ones with pork are not really a good option, being more "heavy", I chose to make them chicken sausages, meaning something more dietary. I say "something more" because, as you know, maybe the meat-rice combination is not very happy because it is a bit harder to digest. However, the basic rule is not to give up small culinary pleasures completely, but rather to be moderate in what we consume.
From time to time some traditional sarmalute with pork or in the dietary version of chicken sausages they have no way of doing harm. What do you think?
Until I find out your opinion, I think it would be good to write the recipe, although maybe many of you already know it. But I hope that for those who still do not know how to make sarmalute, to have come to their aid by publishing it today.
800 g minced chicken
We prepare the cabbage like this: we take out the back, we put a spoonful of salt and we put it to scald in the hot water with a little vinegar so that it does not crush
Then we open each sheet and cut that thick rib from the spine
We prepare the filling like this: Heat the finely chopped onion in a tablespoon of oil and then leave it to cool. Add the meat, softened rice and spices (salt and pepper). Mix the composition well and start packing the sauerkraut. We place them in a special clay bowl for the sarmale, we add the bay leaves and the thyme and let them simmer until the rice softens. According to preference we can put 2-3 chopped tomatoes or a tablespoon of broth
Serve with polenta and sour cream.
Try this video recipe too
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Fantastic pita - soft and fluffy "pockets" for food!
1. Prepare the dough: dissolve the crushed yeast in warm water (35-37 ° C). Add sugar, salt and oil. Stir.
2. Gradually add the sifted flour. Mix with a spoon. Once the dough becomes thicker, transfer it to the table sprinkled with flour and continue to knead it with your hands. It must be smooth, homogeneous, soft and non-sticky.
3. Shape the dough into a ball and place it in a deep bowl. Cover with cling film and leave to rise for 60 minutes in a warm place. During leavening, you need to spread it in the form of a thick, rectangular countertop and fold it, overlapping its parallel edges one by one - twice, once every 20 minutes.
4. Divide the leavened dough into 10 pieces weighing 65-67 g. Shape them into balls and place them in a pan greased with a little oil. Cover them with the lid and refrigerate overnight. The next day you can bake the pita at any time.
5. Preheat the oven to 250 ° C (bottom-up program, without convection) - with the baking tray, which must be located on its lower shelf.
6. Working on the table sprinkled with flour, roll out each ball of dough in the form of a round cake, 3-4 mm thick. Be careful that they do not stick to the table - so they will not stick to the hot tray later.
7. Carefully transfer the pancakes to the hot tray, using a wide spatula. Bake 3 pita at a time.
8. Bake the pita for about 3-4 minutes in the preheated oven to 250 ° C. They start to swell from the first minute.
9. Remove the pits from the oven, leaving the tray in it. Put them in the pans and cover them with lids. Let them steam.
10.After steaming, the pitches become soft and elastic. If you want, you can freeze them, and when you want to eat them, defrost them and heat them.
11.Cut a small portion of the pita and fill it with what you like.
12. You can fill the pits with whatever you have in the fridge. Here are some examples:
-white cabbage salad with cucumbers and greens
-chicken or turkey schnitzel with tomatoes, lettuce, onion and mayonnaise or other sauce
Chop the chicken legs with a mincer. Add the salt, chopped chicken or bone broth, ground pepper, thyme, thyme, granulated garlic to the minced chicken. Mix the meat composition by hand for about 10 minutes, during which time the meat will bind, the salt will dissolve and the flavors will mix well.
With the help of a sausage tulum, fill the intestines with the meat composition, tighten the ends depending on how long you want them to be, then place the sausages in a dry and cold place, protected from moisture. You can put them on the balcony overnight, then put them in the freezer until served, or they can be cooked fresh according to everyone's preference.
If you want to eat them as a sausage, immediately after filling they can be boiled in salted water and bay leaves for about 2 hours, then left to dry and after they have cooled completely they can be sliced and served.
Chicken sausages are juicy, ideal to be fried, baked or grilled.
# 4 Bell peppers with br & acircnz & # 259
You probably already know the version of fat peppers and cut them into quarters and fill them with soft cow dung. What you don't know is that if you cook it on the grill for a maximum of 4 minutes, it will be delicious, and the cheese will change a little in taste.
Especially the little ones like this type of garnish, so much so that they can even prefer it to steaks. & Icircn & # 539elegem de ce.
Sarmale with chicken in cabbage leaves
Sarmale with chicken in sauerkraut leaves, prepared with smoked ribs and tomato paste, seasoned with paprika and thyme
Recipe for chicken sarmale in cabbage leaves, with rice and onions, seasoned with thyme, paprika and pepper
Sarmale with rice in beef leaves
Sarmale with rice in beef leaves served with yogurt on top and seasoned with green dill
Chicken breast stuffed with mushrooms
Chicken breast recipe stuffed with mushrooms, carrots and onions, served on leek sauce and white wine