Cold turkey breast food


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...... I apologize for the picture but I managed to do it at the last moment because there was a beating on it for pasta, thousands of apologies ....

  • 700 gr turkey breast,
  • 1.5 kg of onion,
  • a tablespoon of broth,
  • 100 gr of olives,
  • salt ,
  • 3 bay leaf leaves
  • a pepper powder
  • a lemon for decoration (they can of course be eaten together)

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cold turkey breast food:

The turkey breast is portioned and put in the pot to harden, but very little without frying.

The onion is cleaned, washed and cut into juliennes, then it is added over the turkey breast and it is filled with water until it is covered and it is left to boil little by little. Add salt to taste, pepper, bay leaves and olives. Towards the end, add the broth and then let it boil until it drops.

Decorate with lemon slices and serve cold.

Good appetite!


What you can cook from a chicken: 5 recipes

From a properly portioned chicken you can cook: a delicious soup from behind, a few schnitzels for the fussy in the chest, a garlic ostropel to lick your fingers OR legs and wings in the oven, plus a clove chicken and the rest of the bones and skins . Yes, nothing is thrown away!

For the ostropel you can make a mashed potato with milk and butter (or olive oil, if you want it more dietary), which is also suitable for schnitzels.

Don't forget the salad, no meal without vegetables! It's spring, so we have plenty of tomatoes, cucumbers, green onions, radishes and lettuce. Don't waste them, they are delicious and, above all, healthy!

What can you cook from a chicken? See below the recipe for each of the 5 dishes.

1. Chicken soup with fluffy dumplings

Soup ingredients: chicken back, an onion, 2 carrots, a small piece of celery, parsnips, parsley root, a yellow bell pepper, a bunch of parsley, salt and pepper.

Ingredients for dumplings: an egg, 3-4 tablespoons of semolina, salt.

Method of preparation: put the chicken back in a pot with 3 liters of cold water with a little salt. Take the foam that forms to get a clear soup.

Wash and peel the vegetables, then cut them into larger pieces or cubes and add them to the pot when the meat is cooked and almost comes off the bone.

Remove the meat from the pot and break the pieces of meat by hand, which you then add back to the pot. Boil everything until the vegetables are soft.

Beat the eggs in a bowl, add salt and semolina, until you get a creamy composition, but which does not flow and is not very liquid. Refrigerate the bowl covered with plastic wrap for 10 minutes.

Separately, in another pot, boil 1-2 liters of water with a little salt. Remove the bowl with the dumpling composition and add a teaspoon to the boiling water. Allow the dumplings to swell and rise to the surface, then remove them with a slotted spoon on a flat plate.

Then transfer the dumplings to the chicken soup and let them boil for another 5-10 minutes, to get the taste. At the end, add salt and pepper, and before turning off the heat, add the freshly chopped parsley.

2. Young chicken schnitzels

Ingredient: a chicken breast, 2-3 eggs, flour, breadcrumbs, salt, pepper, oil.

Method of preparation: cut the chicken breast with a sharp knife into equal slices of 0.5 cm. Don't beat the chicken breast with a hammer, it will lose all its juices and it will be bland!

Season the chicken breast slices with salt and pepper on both sides. Put 5-6 tablespoons of flour in a bowl or deep plate, and 5-6 tablespoons of breadcrumbs in another plate.

Beat the eggs in a bowl with a little salt until they froth.

Pass the slices of breast through the flour on both sides (shake off the excess), then through the egg, then through the breadcrumbs.

Heat 3-finger oil (enough to cover the schnitzels) in a large wok and fry the schnitzels. Be careful, let the oil heat up well. One test that helps you find out if the oil is hot enough is to insert the tail of a wooden spoon into the oil. If small sizzling bubbles appear around it, it means you can put the schnitzels.

Leave the schnitzels to fry on both sides until they turn golden, then take them out on a flat plate lined with paper towels to absorb the excess oil.

3. Chicken tinsel with garlic and mushrooms

Ingredient: chicken legs and wings, an onion, 5 cloves of garlic, 300 grams of mushrooms, thyme, 150 ml of tomato paste, salt, pepper, white wine, fresh parsley.

Method of preparation: salt and pepper the meat on all sides and fry evenly. Remove the meat on a plate.

In the oil in which you fried the meat, put the chopped onion, the diced garlic and the sliced ​​mushrooms. Leave to harden for 3-4 minutes, then quench everything with a glass of wine and tomato paste. Mix well, add salt and pepper and simmer for about 15 minutes.

After the time has elapsed, put the thighs and wings in the pan and leave them on the fire for about 20 minutes or until the meat is soft and tender and the sauce is quite bound. You can add a cup of hot water along the way if the sauce drops too much. At the end, after stopping the fire, you can sprinkle chopped parsley on top.

You can serve this delicious chicken ostropel with mushrooms and tomato sauce with a portion of polenta, mashed potatoes or baked potatoes.

4. Legs and wings in the oven

Ingredient: chicken legs and wings, salt, pepper, hot paprika, granulated garlic, a little oil, baking bag

Method of preparation: put the meat in the bag, pour a small cup of oil and spices and mix well. Seal the bag and put it in a tray. Put in the oven heated to 190 degrees and bake for 70-90 minutes.

Serve with mashed potatoes, risotto or spring salad.

5. Chicken claw chill

Ingredient: claws, a few bones from the chicken breast, gizzard, neck, skins, 4 cloves of garlic, peppercorns, salt, 2 carrots, a sachet of gelatin.

Method of preparation: simmer the claws and the rest of the bones and skins in 2.5 liters of cold water with a little salt, peppercorns and garlic given through the press. Bring to the boil until the liquid is reduced by half. To make sure the liquid thickens, add a sachet of gelatin. Boil the carrots separately.

Remove the claws and bones from the liquid and strain. Cut the boiled carrots into rounds and place them on the bottom of glass bowls. Pour the flavored liquid over the carrots and leave to cool until the cooling cools.


GRILLED CHICKEN BREAST

During the week I prefer to cook quick recipes. This one recipe of grilled spicy chicken breast is one of them, it is delicious and very easy to prepare.

Chicken breast cooked in this way is juicy and tasty and if you increase the marinating time, it will definitely be a delight.

  • a large chicken breast (700-800 g)
  • a teaspoon of salt
  • 3 tablespoons olive oil
  • juice from half a large lemon
  • 3-4 cloves of garlic
  • 1 tablespoon hot pepper paste (or a teaspoon of paprika)
  • 1/2 teaspoon chopped hot pepper
  • 1/2 teaspoon pepper

Method of preparation grilled spicy chicken breast

Bone the chicken breast and cut it into thin slices. Put the fillets in a bowl, add the spices, crushed garlic, salt, oil and lemon juice.

If you want, you can add finely chopped greens of your choice. I also add parsley, a few needles of rosemary, basil or fresh thyme.

Mix very well, cover with cling film and keep cold for at least an hour. It can be prepared in advance, as I said, a longer marinade will make the meat much more tender and tasty.

Remove the meat from the fridge for at least half an hour in the fridge so that it reaches room temperature. Fry the pieces of breast on a hot grill pan or on a back grill. go roasted and in a non-stick pan with a thicker bottom.

Eat hot chicken breast, according to your preferences, with a mixed salad, pan-fried vegetables, vegetable puree or boiled rice. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


As much as I hated hardened onions as a child, I just like their taste now. I love it especially in combination with meat, but it also goes very well in an omelet. When serving, you can add grated cheese or parmesan, otherwise it is a recipe from the lchf category without dairy.

Yes, the top of this pizza is not fluffy and soft, like the classic one, instead it is more filling and safer for the figure and for the blood sugar level. It is also called "zero carb" countertop, and the pizza made with it, meatza. Instead of chicken breast, you can use beef or mixed with pork.


Chicken breast soup with homemade noodles

This soup is ideal for cold winter days. It is easy to prepare and very tasty:

 1 chicken breast (larger size)
 2 carrots
 1 parsnip
 1 celery (smaller)
 1 large onion
 1 or
 flour
 oil
 salt
 pepper
 parsley.

1. Wash the chicken breast well and clean the skins, then cut into small pieces and boil in cold water with a little salt.
2. After the foam has formed and boiled, the water is discarded. Put the cleaned and washed vegetables (but left whole) over the chicken breast, 2-3 tablespoons of oil, pour cold water over them and bring to a boil.
3. While boiling, all the ingredients prepare the noodles: break the egg on the worktop and sprinkle flour on it with a pinch of salt.
4. Knead the dough well, then leave it to rest for 10 minutes.
5. Take the dough and spread it until you get a thin sheet and cut it (depending on how wide you want your noodles to come out).
6. Leave to dry a little, then boil in water with a little salt.
7. At the end, go through a stream of water.
8. Now back to the soup. After the ingredients have boiled very well, strain them.
9. The soup thus obtained, mix well with the noodles.
10. At the end, add salt and pepper to taste.
11. Serve with chopped green parsley as small as possible.

 Do not throw away vegetables used to make soup. You can consume them as such in natural form, or you can season them with a little butter, yogurt or cream, turning them into an ideal garnish.
 Also from the vegetables left over from the soup, you can take a carrot to cut into pieces and sprinkle in the soup, for extra flavor and decoration.
 Try to use the ingredients only from safe sources, to benefit from the qualities of such a soup. In this way you will also contribute to the expansion of local production.

If you have decided to prepare this recipe, we are waiting for you with opinions and suggestions.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


The tastiest Kaizer from pork breast, ribs, bacon! A simple recipe!

Homemade kaizer, prepared from pork breast, without chemicals or preservatives. A traditional meat-based appetizer recipe for a festive meal!

YOU WILL NEED:

- coarse or sea salt

-1-2 teaspoons ground black pepper

STEPS TO FOLLOW:

1.Take a glass bowl or any other bowl and sprinkle salt on the base.

2. Cut the meat into 2 not too large pieces. Season the meat very well with salt, massaging it on all sides. Use coarse salt or sea salt.

3. Cover the dish with a 4-layer cloth or gauze.

Advice: Use sterile cloth or gauze the sterile one will smell of medicine.

4. Store the meat in the refrigerator for 3 days. Every day, morning and evening, turn the meat on all sides. Remove the juice accumulated at the base of the bowl. If you don't think it's salty enough, then sprinkle with more salt.

5. After 3 days, take the dish out of the fridge and check that the meat looks good. Then wash each piece very well under cold water. After you have washed the meat well, transfer it back to the bowl and let it sit in cold water for another hour.

6. After 1 hour, remove the meat from the bowl and very well wipe it with paper towels to remove all the moisture.

Advice: Do not leave the meat on a paper towel, as it will soften and take on the meat.

7. On each piece put the grated or grated garlic. Massage very well so that the garlic penetrates the meat. Sprinkle with ground black pepper and season with pepper mixture. Massage the meat on all sides.

8. Put the meat in a cling film and put it in the freezer for 0.5-1 hour. The kaizer can be consumed. If you want to keep the meat longer, then keep it in the freezer. It is easy to cut and tastes impeccable.


In Bucatarie La Sidy

A simple and delicious recipe, very good in sandwiches, salads or with vegetables and various sauces, also prepared at home.
If you prefer not to buy sausages full of E's, flavors and other misunderstood things on the labels, you will surely appreciate this wonderful recipe that I have from my dear Lia1 from Bucataras.ro (with small modifications)
Thank you from the bottom of my heart for this wonderful recipe!
Light, comfortable and very ... very tasty.

1/2 turkey breast
2 tablespoons sea salt
1 bay leaf
1, 5 tablespoons sugar
1 teaspoon ienibahar
1 clove of garlic
2-3 glasses apart
1.5 tablespoons of honey
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sweet paprika
1 teaspoon hot pepper
1 teaspoon peppercorns
1 teaspoon ground black pepper


Method of preparation :

We wash the turkey breast well and dry it with paper napkins, then we put it in a casserole in which we prepare raw marinade , mixing salt, sugar, bay leaf, garlic clove cleaned and given through the press, allspice and water until it completely covers the turkey breast.
We turn the turkey meat on all sides until the salt and sugar dissolve, then we cover the casserole with a lid and put it in the fridge. 24 hours.


After 24 hours, remove the meat and dry it with a paper towel.
We are preparing a two marinade Which is glaze , mixing in the washed and wiped casserole honey, soy sauce, oil, peppercorns, ground pepper and the two types of paprika.
Grease the turkey breast well with this icing and let it cool another 24 hours.

After a while, take the breast out of the casserole, remove the peppercorns and tie the tight turkey breast with a food string, then place it in a tray, in an aluminum foil, with the remaining sauce and put the tray in the oven at 180 degrees about 90-100 minutes. You can reduce the strength of the fire towards the end, not to burn the sauce or add a little more water - optional.

After the first 30 minutes, remove the foil and grease the meat with the sauce from the pan. Along the way, grease the meat a few times with the sauce it leaves.

When the chicken breast is ready (about 100 minutes - the oven at 160 degrees) let it cool for another 15 minutes, then remove the string and cut thin slices of pastrami, as much as we eat.
Ah. not to forget ! Be sure to soak a slice of fresh bread in that wonderful sauce and serve the slice with pastrami and tomatoes from the garden. o nebunieeeeeeeeeeeeeee!

It is easy to prepare, you just have to be patient to soak the meat for longer.
I am sure that you will become a fan of this recipe after the first try, I recommend you try it!
Great appetite to have !

Thank you for your visit

"If you like my dish or maybe not, please write your impressions, a little below
View all posts by: Sidy's Kitchen

22 comments:

Sidonia, what a good thing you did, bravo :)

It's wonderful dear Geta!
And how I don't give Alex commercial sausages in any form. the poor child could not bear to cool down.
Tzuc Geta dear!

Sidy. . Many apologies for not coming in so far even though I saw your message on the cook. I kept running from the computer to work and the day was gone.

I congratulate you countless times, first of all, because you made turkey breast and it is a slice more than the world, bigger. It looks great. Thank you for trusting to test it and don't hesitate to change the ingredients quantitatively next time according to your experienced taste.

I kiss you and have a great appetite to eat!
All the best. Te puuuup.

Lia to know how much we liked it, I'm just telling you that. IT'S OVER . All our gang (family) only wanted the pastrami in the morning and in the evening. So . I will soon make it with other ingredients and I will put some donut paste made by me, for color.
Once again thank you very much for the idea.
I love you!


How to stop the brain from freezing

To stop the process, the most effective way to reduce pain is to return your mouth temperature to normal. You can do this by removing cold food from your mouth and consuming something warm or at room temperature, suggests Johns Hopkins Medicine.

If you have nothing to warm your mouth with, press your tongue on the roof of your mouth. The heat in your tongue will help stop the brain from freezing. In general, you will not need to get a headache pain reliever by freezing your brain, as most are short-lived.

Even if you don't try to stop the brain from freezing, it will usually pass in a few seconds. It may seem like long seconds, but the pain will eventually go away.

Related to: Why is the pain delayed when you prick your finger?


Effective weight loss methods and principles

Reducing excess meal by applying strict diets shows amazing results for a short period of time. Maintaining lost pounds is sometimes difficult.

Weight reset for the body - stress. After strong diets, the body gives signals from the brain to accumulate fat for future use.

Proper nutrition for weight loss at home allows you to avoid stress, depression and anxiety. Apart from this, a person properly looks at the reception food inside, pre-analyzing about the caused health hazards.

There are several effective weight loss principles:

  • Preparatory stage - cleansing the body of toxins, toxins. As an adsorbent used activated carbon and not less than 2 liters of clean liquid. For more than safe cleaning can replace the drug with high-fiber foods. Cleaning is carried out within 1 day. This is how the body prepares for nutrition
  • To balance the diet, fats, proteins, carbohydrates, minerals and vitamins must be present. If the imbalance is disturbed the functioning of all organ systems. Feeling sick - the source of developing pathologies
  • To develop a special program of exercises based on individual characteristics.

Meat Recipes

Chicken, beef, pork, lamb or fish - any meal is better when it contains meat. Whether we are talking about steak, grills, minced meat, stews, traditional or exotic recipes, meat is the main source of protein in our diet. Moreover, meat is also the most versatile ingredient in the kitchen. Just think of a piece of beef or chicken breast and how many ways they can be cooked. Steamed, with or without sauce, on the grill or in the oven, meat is indispensable in the daily menu of those who have a balanced diet.



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