Traditional recipes

Grilled lamb leg prepared with the FoodSaver marinade

Grilled lamb leg prepared with the FoodSaver marinade


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I mixed all the spices and sprinkled them over the meat.

I placed the meat in the Food Saver saucepan, I put the lemon slices, the lemon juice and the rosemary sprig, I closed the lid of the casserole, I positioned the button on the position for vacuuming.

I attached the hose to the Food Saver vacuum cleaner and the casserole, then by pressing the vacuum button, in a few seconds, my meat casserole was emptied and ready for marinating, obviously after I sealed the casserole by moving the button to the "closed" position.

I put the casserole in the fridge for an hour, during which time I prepared the garnish.

For the mashed potatoes, each has its own recipe, there is no need to explain.

For the broccoli, I boiled broccoli in salted water, blended it, added a tablespoon of yogurt, pepper and a little garlic.

I took the casserole out of the fridge, I took out the meat and I placed it in the grill pan, in which I put a little oil so that it doesn't stick.

We fried the meat very well on both sides because we like the meat to be very well done.

Especially lamb could be indigestible if it is not cooked enough.

Serve hot.


MIRACULOUS DRINK

The common polenta can become a useful medicine in treating colds and gallstones.

Mălaiul is a reliable substitute for bakery products, called by specialists "the friend of the small intestine". Unjustly despised, this traditional medicine brings benefits only to both healthy people and those suffering from serious illnesses. The polenta cure is very healthy, we can try it during Lent, to nourish the body and cleanse the intestines.

Helps the liver and intestines

A traditional food such as polenta has often been the subject of research by specialists, without being able to find a contraindication. Corn stews have been popular since the time of Columbus, but later came to be considered the food of the poor. Recent studies have shown that the average life expectancy of Native American tribes that ate raw or boiled corn was much higher than that of other neighboring communities that lacked this food in their diet. Recently, the presence of substances derived from arachidic and palmitic acids, extremely important for the body's health, has been discovered in corn grains. These acids are absorbed in the intestine very easily, without undergoing chemical transformations only in a proportion of 22-28%. Once in the blood, they turn into hydroxy acids that will purify the blood of some toxic substances. The detoxifying effect of corn substances facilitates the liver's effort to neutralize toxic substances, considerably reducing the risk of liver failure and cirrhosis. In populations where corn porridge is consumed daily, the incidence of liver disease is 10 times lower, and children have a better development.

It helps us live longer

Edocrinologists believe that a daily consumption of polenta reduces by 60% the risk of mental illness caused by thyroid dysfunction. Also, the consumption of polenta regulates the concentration of glucose in the blood, being useful for diabetics. It reduces the amount of cholesterol in the blood, thus reducing the risk of atherosclerosis and, implicitly, of a heart attack. Moreover, the banal polenta revitalizes sexual functions, especially female ones. The results of Romanian research conducted by anthropologists in the Bran-Rucăr region (where polenta is more often on the table of Romanians), show that 9% of women over 65 had a very intense ovarian activity, manifested by prolonging sexual life even after the age of 72 years. The consumption of polenta is also responsible for longevity. Many people think that polenta makes you fat. Well, soft polenta has four times fewer calories than bread. And the whipped cream has half the calories of bread. Since ancient times, Romanians have used polenta as a medicine. For example, just to avoid pellagra, daily consumption of polenta with half a liter of milk and an egg is enough. The therapy has worked for hundreds of years.

Poultices applied to the chest

The treatments our grandmothers gave us as children healed us and kept us from abusing antibiotics. The polenta was a place of honor among the ancient remedies. For sore throat and cold, put two tablespoons of corn on a hot plate and stand with your nose over the smoke produced, stirring constantly. In addition, drink porridge in the evening before bed, like a thin polenta, in which you put a piece of butter. The next day, you will feel infinitely better. Among the people, one of the adjuvants with an incredible efficiency in pneumonia is also the famous Romanian polenta. Allow to cool as much as the skin can withstand, then spread on the chest area in a layer of two fingers on the chest and hold for 15 minutes, then remove and wipe the skin with a tampon soaked in camphorated alcohol. Poultice with warm polenta is also good in bronchitis, flu, chronic cough. The same application is made in the kidney area for the treatment of renal colic and nephritis, on the lower abdomen, as a quick remedy for annexitis and cystitis.

For the jug: put the warm polenta on the eyelids, changing it as often as possible. In case of lipoma, a treatment with poultices with hard polenta can be done. It is placed in a layer of 3-4 cm on the place of the lipoma, taking care that the part that comes in contact with the skin is sprinkled with finely ground incense, just as salt is put on a slice of bread with butter. Apply warm, as long as the skin can withstand, and cover with a woolen object to keep the local temperature high. The treatment is done every night and is kept until the polenta cools down. Polenta is also useful for those who suffer from obesity, because this food gives an extremely fast feeling of satiety, due to the dietary fiber in its composition. Specialist studies have shown that in people who regularly eat corn, certain problems caused by hypothyroidism, such as weight gain, drowsiness, lack of physical and mental tone, are considerably reduced. Hyperacid gastritis and ulcers are ameliorated by the consumption of warm polenta instead of bread, the cornmeal having, in addition to the effect of reducing acidity, also a slightly calming, sedative action. Nutrition and food biochemistry studies have shown that frequently consumed polenta also relieves conditions such as rheumatism, diabetes, difficult periods with heavy bleeding, annexitis and metroanexitis, kidney stones, hepatitis.

From polenta to porridge and bulz

• Traditionally, cornmeal can be prepared in many ways: puff pastry, test cornmeal (cornmeal), tray cornmeal, porridge, pasta, bulz, chitac, cocîrţău. Corn as such is also eaten boiled (in a pot), fried (in a pan) or made into popcorn (in a pan). The polenta is also of two kinds: hurried and boiled. The hasty one is eaten more by the townspeople and is prepared by putting cornmeal little by little in the hot salted water, so that the polenta boils all the same. Boiling takes less time than with the polenta, which is more preferred in the country. In this case, the corn is suddenly put in salted water, it is left to boil until it tries several times to burn, like milk. Then it breaks with the torch. In the villages, the virtue polenta is not cut with a knife, but with a string. Corn porridge is nothing but half-liquid polenta, which children ate with pleasure with slices of cheese or plum juice. The pâté is also a kind of porridge, but the cornmeal from which it is made is coarser, bigger and harder. The lump or bulzul is made from cheese wrapped in polenta and then baked on charcoal. In some places, cornmeal is mixed with boiled pumpkin.

- 100 g of corn flour has 351 calories, 100 grams of puff pastry has 520 calories.

- The polenta is cut perfectly if the knife blade is moistened with water.

- The polenta does not make lumps if you sprinkle the cornmeal with cold water before putting it to boil.

- Vanilla sugar can be the secret to the perfect polenta.

- Polenta does not fatten, but combined with cream and greasy cheese, the effect will be the same as in the case of a hearty dinner. In diets, yogurt and cottage cheese are recommended.

Breakfast: hot polenta, as raw as possible, traditionally mixed with a soft-boiled egg and dairy.


Method of preparation

What is special about my drob recipe is that all the organs were cut into cubes from the knife, they were not cooked, but they were hardened in olive oil. It is a big difference and I urge you to try at least once. to do the drob in this way.

Fresh organs from a lamb, washed and cleaned. The rags are washed in several waters.

The heart and kidneys are cut in half, washed well and left in cold water for 30-50 minutes. Drain well and cut into cubes. Put a large frying pan with hot olive oil (I used a wok). The heart and kidneys are heated for the first time over a high heat. # -4 minutes without the lid, then another 3-4 minutes with the lid on. In the meantime, I cut the rest of the lamb's organs into cubes / I added them to the pan and I cooked everything over a high heat for 5-6 minutes.

Cut the onion and garlic into rounds, add them over the hardened organs. Stir and leave everything on the fire for 3-4 minutes. The composition thus hardened is placed in a large bowl and allowed to cool.

We choose a little lamb for this dish. It doesn't have to be meat, they can be pieces of meat that you don't like to use for steak. Chop the meat through a mincer and cook for 5 minutes in the pan, over high heat with a little water or white wine. Add the meat over the organs in the bowl.

After cooling, add eggs, finely chopped greens, panko breadcrumbs, salt and pepper. Mix all the ingredients well and taste for a later seasoning.

Choose a heat-resistant dish, grease it with a little oil and place it so that I line the inside of the mold with it and hang it over its edges. walls.

Optionally, boiled eggs can be placed inside the drum. I chose not to lay eggs because we serve red meat anyway.

Place the baking tray in the oven heated to 180 degrees for 40-50 minutes.

Tip: do not remove the hot drob from the tray. Allow to cool because there is a risk of it breaking when you remove it from the tray. It is preferably refrigerated overnight. to be useful to you.


We found at least 10 Websites Listing below when search with bait for lamb steak on Search Engine

The best steak for Paradis Verde lamb steak

Paradisverde.ro YES: 19 BYE: 50 MOZ Rank: 69

  • For most Romanians, if you say table of Easter, you must say steak of honey
  • & # 206nainte of a & # 238nt & # 226lni oven, meat of honey must be cooled in the stain (or marinade, as they say in some places)

Lamb stain. How to properly marinate lamb steak

  • How to marinate properly honey steak Easter every year, of At Easter, Romanians usually eat meat of honey
  • Meat of honey on the table of Easter

Lamb stain. The secret of great chefs for a

  • Read also: Price lamb 2020: C & # 226t costs one kg of meat of lamb for Easter
  • How to prepare: Chop the green garlic, mint and basil and put them in a bowl.

Lamb stain. How to marinate meat to make it tender

Cancan.ro YES: 13 BYE: 50 MOZ Rank: 66

  • For rom & # 226ni, there is no Easter without honey steak
  • The tradition of this preparation has been preserved to this day
  • There are several recipes of stain for lamb, which will remove any table from anonymity of Easter. There are only a few days left for the housewives to start the marathon. of cooking, and meat dishes of honey are the most popular.

The best steak for lamb. 2 tasty recipes

  • Small pieces of honey marinate for 4-5 hours
  • Larger pieces, such as the foot of honey, should be marinated for at least 8 hours or overnight
  • READ ALSO: The best stain for turkey Bait for meat of honey with mint Ingredients for mentholated marinade:

Steak steak recipe (baked or grilled)

Bucataras.ro YES: 16 BYE: 50 MOZ Rank: 71

  • Meat of turkey and pork need of an advance, only after 30 minutes we add the garnish to the baking and leave them & # 238together & # 238still 35-40 of minutes
  • & # 206in the case of the lamb the advance is even higher, at a lower fire 45 minutes then we come with the garnish and leave them & # 238together & # 238still 35-40 of minutes
  • & # 206before we take it out steak

Lamb stain. How to prepare the best marinade

Kfetele.ro YES: 14 BYE: 50 MOZ Rank: 70

  • Honey steak is the star preparation of on the table of Easter
  • Here's how to make the best stain for lamb, to have a juicy and fragrant steak on the table of mask

Lamb stew, the best secret recipes

Playtech.ro YES: 11 BYE: 50 MOZ Rank: 68

  • Meat of honey it is indispensable of at festive meals of Easter
  • Orthodox Christians celebrate the resurrection of the Lord this year on May 2
  • On this occasion, the housewives and households started the preparations for Easter holiday menu
  • How to prepare the best stain for meat of honey
  • What are the best secret recipes for Easter directly […]

Strawberry honey steak classic recipe

Pofta-buna.com YES: 14 BYE: 48 MOZ Rank: 70

  • Honey steak tender: a classic, simple recipe, as it is made everywhere, only with garlic, spices and a drop of oil.
  • As cat of simple, that's all of This recipe is delicious and will surely succeed a novice housewife

Spices for lamb and mutton - Orient Bazar

Orientbazar.ro YES: 18 BYE: 50 MOZ Rank: 77

  • Meat of honey is the basis for Arabic and Turkish dishes
  • In the Romanian tradition, of the Easter holidays are consumed lamb, sheep or goat but you can always prepare food based on it of meat of honey if you have the right spices in the house
  • Choose a mix of SPICES for the steak and you can have the most delicious honey steak.

How to make marinade for lamb

mail of Postolache Violeta on April 11, 2015 in bait for steak lamb steak marinaded for lamb meat recipes of honey recipes of pasti | Comments: 12 Honey steak it can be delicious and excessive of tasty if it is prepared properly and…

Roast honey on a tray. How to prepare the bath for

Pandurul.ro YES: 15 BYE: 50 MOZ Rank: 76

  • Honey steak the tray comes out tasty and juicy if you prepare a stain of juice of lemon and salt
  • For table of Easter in the family and not only, we offer you the pulp of honey the tray
  • It is easy to prepare, but you have to be patient for that steak to marinate about two hours before of put it in the oven.

How to prepare the best bait for lamb steak

  • Bait for lamb steak A steak delicious of honey, especially if we prepare it of Pasta must be prepared leisurely, that is, with the help of a stain to give it flavor
  • We present in the following lines a recipe that you must try honey steak.

Roast honey on a tray. How to prepare lamb meat

Avantaje.ro YES: 15 BYE: 50 MOZ Rank: 78

  • Honey steak the tray comes out tasty and juicy if you prepare a stain of juice of lemon and salt
  • For table of Easter in the family and not only, we offer you the pulp of honey the tray
  • It is easy to prepare, but you have to be patient for that steak to marinate about two hours before of put it in the oven.

This is how you make the best roast lamb in the oven. The secret

Realitatea.net YES: 18 BYE: 50 MOZ Rank: 82

  • For most Romanians, when I say meal of Easter, they automatically think of honey steak
  • But not everyone knows how to marinate meat properly of honey

The best bait for lamb - CYD.RO

Cyd.ro YES: 6 BYE: 40 MOZ Rank: 61

  • The best bait for meat of honey
  • Published in Kitchen Secrets
  • You do not have to follow a certain recipe with holiness of marinated, you can adapt it to your own tastes
  • For a steak tender and flavored in the oven, put the meat in the marinade the day before of to be prepared or at least 3-4 hours before of put it in the oven.

How to prepare lamb steak to get rid of the smell

Adevarul.ro YES: 11 BYE: 50 MOZ Rank: 77

  • He says that honey steak it may be less pleasant to some if this meat is not prepared taking into account of certain secrets
  • "It simply came to our notice then of Easter lamb is indispensable, especially steak
  • The smell of meat of honey it is less attractive for certain consumers, let's tell them of occasion.

How to prepare lamb steak

  • Steak it will be much tastier and tenderer if you keep the meat of honey soaked in a stain, cold, a few hours before of to prepare it
  • For preparing a stain of quality for 8 medium chops of honey (approximately 1600 gr of meat), we need of :

Recipe Baked lamb steak

Bucataras.ro YES: 16 BYE: 50 MOZ Rank: 84

  • Step 1: Prepare the meat of honey: wash, clean of fat and portioned according to preference. Keep for a while of 2-3 hours in cold water for the blood to come out and whiten
  • Drain the water, then put it in another water with vinegar for 6-8 hours (30 ml of vinegar per 1 liter of

The best steak for pork

  • When you marinate the meat of pork, remember that the fat of the piece of flesh, not bone, determines how much of he should spend a lot of time marinating
  • Book your of at 2 p & # 226 until 4 o'clock for a cutlet or thinner pieces and until 8 o'clock for steaks and larger pieces of meat of pig.

How to get the earliest lamb steak. What a spice

  • Now, & # 238before of Easter, it's good to know how to marinate meat of honey & # 238in a combination of full ingredient of flavor
  • If you want to marinate the meat the day before or even of in the morning and in the evening you will serve steak at the festive table of Easter
  • & # 206Try these variants too of pickle for meat of honey: 1.

Bait for lamb Food and beyond…

Posted in With meat, of honey, Recipe | Tagged bait for lamb, ribs of honey, ribs of honey in the oven, honey steak in the oven, honey steak the tava, kleftiko, marinade for lamb, table of Easter, festive meal, lamb in wine, pulp of honey, slow food | 3 Replies Thighs and ribs of honey

The best steak recipe for lamb steak

Kfetele.ro YES: 14 BYE: 50 MOZ Rank: 86

  • secret for the best stain for lamb steak In general, Romanians eat meat of honey especially on the occasion of the Easter holidays
  • It is true that this year Easter

Recipe Baked honey steak

Gustos.ro YES: 13 BYE: 50 MOZ Rank: 86

  • The recipe Honey steak in the oven from the Recipes categories of Easter, Steaks
  • We make one stain from: -leaves of finely chopped rosemary - finely chopped garlic-salt-pepper-beer-leaves of laurel I am of I agree that my personal data will be stored and used for

Honey steak RECIPE. How to make the most tender

Realitatea.net YES: 18 BYE: 50 MOZ Rank: 92

  • Honey steak it cannot be missing of on the traditional table of Easter, but it can also be eaten for the rest of the year, especially since you can find meat in any supermarket. of honey
  • For that steak to come out just like the prepared one of Grandma, you have to follow a simple recipe.

Mediterranean lamb steak with lemon and rosemary

Pofta-buna.com YES: 14 BYE: 48 MOZ Rank: 87

  • Steak Mediterranean of honey, with lemon and rosemary is a delicious recipe, which I discovered here in Italy, in an old book of Marche dishes.
  • Lemon, in combination with rosemary and basil, give a special flavor to this steak, and the stewed baking, in the oven, make it so of tender, as it melts in your mouth.

Lamb meat: tips for choosing and preparing it correctly

Arctic.ro YES: 13 BYE: 43 MOZ Rank: 82

  • time of sailor for meat of honey It is of at least 24 of hours, but it can be kept in stain up to 6 days in the refrigerator
  • After sprinkling the dry ingredients on the meat, it is placed in a special bag for marinated or in a…

Baked lamb steak, marinated in garlic yogurt

  • Yes, I published this recipe around Easter in 2009, when I was taking pictures with a soap dish and even if the recipe of Steak of honey with yogurt and lemon does not look the same of attractive from the point of view of visual view with the one I show you today, of fact is the same thing
  • & # 206in addition, it proves to you that steak that is possible

Lamb steak with yogurt and lemon Laura Laurențiu

  • Honey steak with yogurt and lemon is a Lebanese style recipe, meaning it comes from of where people really know how to cook lamb
  • It is a wonderful alternative to the classic honey steak Romanian, especially for those who do not appreciate the intense taste of meat of honey.

Lamb pulp simple recipe for roasted lamb in the oven

  • The simplest recipe of pulp of honeysteak the oven is an old one and is made in our house of when I know myself.Honey steak slow cook time of 2-3 hours at 160-170 C
  • There is no Easter without honey steak and of we usually buy the posterior pulp
  • Not to hear of pulp of honey breaded or notched with a knife! This tender meat should not be abused, stung or

Baked lamb with yogurt and garlic

  • Lamb in the oven with yogurt and garlic delicious recipe in Lebanese style
  • A honey steak on the tray, reddish and juicy, extremely of early
  • The marinade is made of yogurt flavored with herbs, lemon and garlic
  • I used the pulp of honey with of a few fatter ribs

LAMB FRIPTURA for which even the biggest will praise you

Retete.unica.ro YES: 15 BYE: 36 MOZ Rank: 82

  • Meat for lamb steak in the oven, wash with cold water and clean of skins
  • It doesn't fall apart of on the bone, but the bone breaks in two or three places, for cut easily when the meat is fried
  • Wallpaper with a napkin…

3 FoodStory lamb steaks

Foodstory.ro YES: 12 BYE: 44 MOZ Rank: 88

3 gaskets for lamb steak Date of publication: Tuesday, April 30, 2013, 00:10 For the shirt of Easter means in 90% of cases and a honey steak oven or grill, you always need and of a garnish to compliment it and give a light sensation next to a heavy meat.

Baked lamb leg steak, marinated in yogurt and

Youtube.com YES: 15 BYE: 6 MOZ Rank: 54

Honey steak in the oven, marinated in sauce of yogurt and mustard, next to cooked vegetables it seems to me that it is the perfect lunch for table of Easter or Pentecost, like that


Method of preparation

The nectarines are peeled, the pulp is detached from the stone and cut into cubes. The grapefruit slices are cleaned of the inner skin, so that the pulp remains. the drained juice is kept in a bowl. The grapefruit pulp is cut into pieces. Peel and finely chop the onion, mix with the grapefruit and the nectarine pieces.
The fish is washed, dried, salted, peppered and fried for a few minutes in a Teflon pan in a little olive oil.
The basil and rosemary are mixed with the grapefruit juice, the juice is squeezed from another nectarine, a little salt, chili and a teaspoon of honey are added, it is mixed well and a delicious sauce results.
Place the cod on a serving platter, add the fruit mixture over it and sprinkle with sauce.

Marinated crucian with vegetables

Prepare a stew of wine, thyme, crushed garlic, chili, definite sheet and a little oil. In this bait

Raw salad with breaded surimi

Wash, clean and cut all the vegetables and put them in a large bowl. We grind the cheese, olives


Lamb pie prepared with FoodSaver marinade

1.5 kg. lamb (I used a bone-in pulp), -2 potatoes, -1 carrot, -1 celery root, -1 white onion, -1 leek, -olive oil, -salt and pepper, marinade for meat of lamb: -1 teaspoon oregano, -1/2 teaspoon coriander berries, -1 tablespoon dried mint, pink salt, -1/2 teaspoon peppercorns, -2 bay leaves, -1 teaspoon paprika, -1 glass of white wine, -1 onion, -3 cloves of garlic, -1 sprig of thyme, garlic spinach :, -1 casserole of spinach, -2 cloves of garlic, -salt and pepper, -olive oil, lentils :, -150 gr. lentils, -salt and pepper, hardened vegetables :, -2 carrots, -1 celery root, -olive oil, -salt and pepper, We still need to fill :, -9-10 quail eggs. depending on the size of the tray in which we will prepare the pie, -melted for greasing pie sheets, topping for the pie :, -1 egg, -1 tablespoon of milk, -2 teaspoons flax seeds, -a few rosemary leaves, Decor :, -cress and rosemary leaves

Difficulty: Average | Time: 2h 15 min


Proper shutdown indicator

For the appliance to work properly, it is important to make sure that it is closed properly first. Place the open end of the bag in the slot of the drip tray, then close the appliance by pressing both sides on the sides of the lid until you hear a click, then press again. A green band will appear around the side locks and the green power LED will light up, a sign that the appliance is closed properly and you can press the vacuum and seal button. See steps for proper use here



Comments:

  1. Donaghy

    What an entertaining message

  2. Akinosho

    You are not right. I'm sure. Write in PM, we will communicate.

  3. Jourdan

    I apologize, but could you please give more information.

  4. Basel

    I think no.

  5. Temi

    Certainly. It was and with me. We can communicate on this theme. Here or in PM.



Write a message