stir fry - 704 przepisów (strona:42/47)

warm milk - stir until the yeast dissolves. 2. Add sugar and melted butter - mix thoroughly. 3. Add flour and beat the egg in - knead a smooth dough. 4. Cover the bowl with a cloth and set aside in a warm place for 45 minutes. 5. Heat the wafer. 6. Form golf ball-sized dough balls and fry in a wafer

zucchini and fry for ca. 5 minutes. Next add arborio rice, cook for ca. 5 minutes. Pour in 2 glasses of water, wine, add turmeric and cook over low heat until rice has absorbed all liquids (ca. 20 minutes). Add some more water if necessary. Season to taste with lemon juice, black pepper, salt and smoked paprika. Stir. Add olives

cooking water) and keep warm. In a frying pan, dissolve 2 tablespoons of butter, add chopped garlic and fry for half a minute. Add the kale to the pan, mix it every now and then and fry it on low heat for 2 minutes. Pour in the juice and add the lemon zest. Season the kale with salt and pepper(...)pour the cooking water. Increase the power of the burner to high. When the pasta starts to boil, add 4 tablespoons of cold butter to it, stir and heat it all the time over high heat. When the butter is melted and a thick butter sauce is formed, the pasta is ready. Serve it right away, sprinkled with Parmesan cheese

cooking water) and keep warm. In a frying pan, dissolve 2 tablespoons of butter, add chopped garlic and fry for half a minute. Add the kale to the pan, mix it every now and then and fry it on low heat for 2 minutes. Pour in the juice and add the lemon zest. Season the kale with salt and pepper(...)pour the cooking water. Increase the power of the burner to high. When the pasta starts to boil, add 4 tablespoons of cold butter to it, stir and heat it all the time over high heat. When the butter is melted and a thick butter sauce is formed, the pasta is ready. Serve it right away, sprinkled with Parmesan cheese

fry until fragrant. Don’t let the garlic burn. Add in the light soy sauce, the wine and the Coca cola. Bring to boil.When boiling, add in the chicken wings and simmer on low heat. Continue to do so until the sauce has thickened and is nice and sticky, for about 15-20 minutes. Make sure to stir your chicken

tbsp of chopped parsley, salt and pepper to taste Mix all the meatball ingredients. Using wet hands, shape the meatballs. Sprinkle each one with extra bread crumbs (you can fry a small portion of the meat to check the seasonings). Preheat the oil in a pan and cook your meatballs for couple minutes for each side, until golden. Remove(...)plate. In the same pan add butter, followed by finely chopped onion  or leek and cook, stirring for few minutes. Add finely chopped garlic. Add flour and stir quickly. Add the liquid and meatballs back in. Simmer, until tender and thick. Add fresh parsley and season to taste

pepper, soy sauce ½ tin coconut milk (ca. 150ml) optionally: curry Slice zucchini, carrot and leek. Divide broccoli into small flowerettes. Heat oil in a frying pan. Add leek and fry for a short while. Gently pour in some water. Next add carrot and zucchini and simmer over low heat until soft (between ten and twenty minutes). Pour in some more(...)already evaporated and vegetables aren’t soft enough. Finally add peas, salt, pepper, soy sauce to taste and coconut milk. The dish goes really well with curry, too. Stir and serve with rice

generously with a fork. Chard: 1. Wash and dry the chard / young beets. 2. Dice the beetroots and spring onions and chop the beet stems with the leaves. 3. Fry everything on butter until the stems and onion are tender and season with thyme, garlic, salt and pepper. 4. Leave to cool, then put everything on the raw crust base(...)cheese 1. Crack eggs into a bowl and mix thoroughly with milk and cream until smooth. 2. Add chopped herbs and spices. 3. Dice the mozzarella and cheese and stir into the egg mixture. 4. Pour it all on the beetroot on the dough and shake it gently so that the mass flows between the vegetables. 5. Bake

Prepare poche eggs. Boil water in a saucepan, add vinegar. Reduce the flame under the pot. Beat the egg into the cup, be careful not to break the yolk. Stir the boiling water to make a small whirlpool. Pour the egg from the cup inside. Boil the egg for about 2 minutes, then carefully remove with a slotted spoon(...)warm water. Repeat with each subsequent egg. Divide the dough into 4 parts. Roll out each to a thickness of 2 mm. Heat a dry frying pan strongly and fry on it one pancake, after about 1 minute on each side (until bubbles appear on the surface and nice browning). Spread the flatbreads with eggplant paste, arrange rocket

Chickpeas soak in water for the night. The next day, let the butter dissolve in a pot, put onions cut into thick cubes. Fry for about 4 minutes, add the garlic pressed through the press and fry the minute. Add bay leaves and allspice, as well as a soaked and drained chickpeas. Pour 2 liters of water(...)tomatoes from the can, tomato paste, marjoram, smoked and hot pepper, sugar and soy sauce. Cook already uncovered 25 minutes. Pour the flour on a dry frying pan, stir until it turns light brown. Add oil and combine with flour. Cool in a pan. Add 2 tablespoons of hot liquid from the soup to the cooled roux and mix thoroughly

side until browned all over, then transfer to a plate. Heat the ramaining oil in the pan and add the cinnamon, cloves, curry leaves, crushed coriander seeds and cardamom. Fry, stirring, for a minute until fragrant. Add the onions, season with salt and cook, stirring occasionally, for 5 minutes, until they are soft and golden. Mix two-thirds(...)paste, then add to the pan, stirring well. Cook over a medium-low heat for 5 minutes, then return the browned lamb pieces to the pan with juices. Stir well and simmer very gently for 45 – 60 minutes until the lamb is very tender. Just before serving, stir in the remaining yogurt and the lemon juice. Heat gently

bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Arial","sans-serif"; mso-fareast-language:EN-US;} Stir all ingredients in a bowl. Bake in a round baking tin at 190°C (370°F). Serve, e.g. with Greek salad (cucumbers, tomatoes, feta, olives, red and orange bell pepper(...)basil) and breaded and fried zucchini (first sprinkle it with salt and set aside for at least 60 minutes, then drain off water, coat in egg and breadcrumbs and fry). Cornbread also goes well with soups. There's a summer dinner, there must be a summer film - Svatá čtveřice (Jan Hrebejk, 2012). A light (unreal?) plot (husband/wife swapping

butter 2 tablespoons chopped parsley salt and pepper to taste Method: 1. Soak ried mushrooms in cold water for 45min-1h. 2. Dice onion finely, chop garlic and fry in a large, deep pan. 3. Add bay leaf and chopped rosemary to the onion - mix. 4. Put dry buckwheat into a frying pan with the onion and mix thoroughly until(...)Pour white wine into pan, cover with a lid and cook over medium heat until the groats absorb liquid. 6. Cut soaked mushrooms into smaller pieces and stir in groats. 7. Pour in the soaking mushroom water, cover and wait for buckwheat groats to absorb the liquid, stirring from time to time - do the same with the broth, adding