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Boeof salad

Boeof salad



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1. Wash the carrots and potatoes and boil them with the peel in water with a little salt. After they have boiled, let them cool, and then cut them into cubes.

2. Cut the cucumbers into cubes and put them in a sieve to drain, only after they have drained we mix them with the cut potatoes.


3. We make the chicken breast, the chicken breast roll into cubes and we mix them with the potatoes and carrots and then they are mixed with mayonnaise.

Mayonnaise is prepared as in this video - http://www.youtube.com/watch?v=dC4C0JbMeHY&feature=player_embedded

4. Put the salad in a bowl / plate and garnish. For many years I have been decorating it with lemon peels arranged in the shape of a rose for practical reasons - it does not oxidize, but also aesthetically. :)


How come

Cook the quinoa according to the package instructions, omitting salt and fat. Drain and place in a large bowl. Allow to cool for 1 hour.

While the quinoa cools, combine the oil and the following 4 ingredients (with pepper) in a small bowl, mixing with a whisk. Let it sit for 20 minutes.

Add the dressing, tomatoes and the following 4 ingredients (through chickpeas) to the quinoa toss well. Add the cheese and chop lightly. Serve with lemon wedges.

Children can help: with a child-safe knife, children can chop tomatoes and cucumbers, then crush the fetus.


Why love and eat pak choy salad

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I do not miss a single occasion in which I can use at least one type of salad at the main meal of the day. Whenever I explore other realms and come in contact with the gastronomy of others, I bring home new culinary ideas, but especially ingredients I haven't learned about until then, wonder food and superfoods full of nutrients and substances that maintain and activate physical and mental health.

So it was with salad choi, which I have seen introduced for some time in some of the supermarkets in Romania, such as in the network Mega Image e.g.

You can use it in salads , raw, boiled, stewed, fried in the same pan in which you make the steak or even grilled. You can unfold it sheet by sheet or you can simply cut it in half and prepare it this way, placing it with the cut side in the pan. It will look good on the plate keeping a bright and appetizing green, no matter how it is prepared.

Why love and eat pak choy

Here are some reasons. And these are just a part!

  • Because it is incredibly rich in nutrients, with over 20 molecules classified as excellent for health
  • Contains omega 3, zinc, lutein and over 70 other antioxidants that block the action of free radials
  • Because it's full of vitamins A and C.
  • Because this exotic salad has been put on the list of anticancer foods by profile studies. It contains a substance that is also found in other crucifers - ie cabbage, broccoli, cauliflower, turnips, radishes, Jerusalem artichoke, and we refer to glucosinolate & # 8211 which releases two other anticancer molecules, which begin their effect as soon as they reach the cavity our mouth
  • It is prepared in just a few minutes - about 4-5 if it is boiled or simmered, and 2-3 if it is put on the hot grill.
  • It has a pleasant, silky texture, similar to that of spinach and a neutral taste, so extremely versatile depending on the spices used and can decorate any plate or plate with food by its simple presence.
  • From this salad everything is consumed, ie the whole bunch of pak choy, the only thing you have to do is to wash it carefully.

It is best to increase the concentration of phytonutrients sprinkle it with lemon and leave it like this for at least 5 minutes before cooking.

It can also be added to soups and broths, in any main course and especially in meat dishes, 5 minutes before they are ready, either by putting the whole bouquet or by tearing leaves from it, as you like.


Useful advice

Eggplant salad is quite self-sufficient, so they can be served as a separate plate. However, they look perfect as a supplement to a slice of food or as a snack on a slice of bread.

When preserving with eggplant, you should carefully select the original product. A vegetable must have a shiny purple skin & # 8211 this is the sign that indicates their maturity. The pulp should not have dense seeds, otherwise this product is not suitable for winter salads.


Step 1 & # 8211 boil the pasta according to the instructions

Step 2 & # 8211 Grilled or boiled chicken is cut into strips

Step 3 & # 8211 peppers are cut into juliennes

Step 4 & # 8211 The lettuce leaves are broken by hand, to the desired size

Mix the pasta (boiled and rinsed with cold water) with the chicken breast and peppers. Place the composition in a bowl and add the dressing.

Try this video recipe too


The three simplest dressing recipes for baked pepper salad

Baked pepper salad is, after tomato and cucumber salad, the most popular summer salad. Here are the three simplest dressing recipes for baked pepper salad!

Baked pepper salad is, after tomato and cucumber salad, the most popular summer salad. Here are the three simplest dressing recipes for baked pepper salad!

Ingredients for the simplest three dressing recipes for baked pepper salad

  • Dressing no. 1:
  • 1 tablespoon sunflower oil
  • 2 tablespoons vinegar
  • 1-2 tablespoons pepper juice
  • salt to taste
  • sugar to taste
  • pepper
  • Dressing no. 2:
  • 3-4 cloves of garlic
  • 1 tablespoon olive oil
  • 2 tablespoons vinegar
  • 2 tablespoons pepper juice
  • 1 tablespoon yogurt
  • salt to taste
  • 1 teaspoon sugar, optional
  • Dressing no.3:
  • 3-4 well-ripened garden tomatoes
  • 4-5 cloves of garlic
  • 1 tablespoon oil
  • 1 teaspoon vinegar
  • salt to taste
  • optional, 1 teaspoon of sugar

How to prepare the three simplest recipes for baked pepper salad

For dressing room no. 1, mix all the ingredients and add over the baked peppers, cleaned and drained.

For dressing room no. 2, clean the garlic cloves and crush them with a little salt, then add the oil, vinegar and the juice drained from the peppers.
Taste the sauce and season it with sugar and salt, depending on the taste of each, then add the baked and cleaned peppers.

For dressing room no. 2, the garlic is cleaned, ground & icircn mortar, sprinkled with salt and rubbed with oil as for mujdei. Add a little vinegar. Tomatoes are boiled in boiling water, cleaned and finely chopped, then mixed with garlic. Add a little juice from the baked peppers, or a little sugar.


Combine 3 cloves minced garlic with 3/4 cup mayonnaise, 5 chopped anchovy fillets, 2 tablespoons Parmesan cheese, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon Dijon mustard. Add salt and pepper to taste. Sprinkle over chopped romaine salad. Add croutons and grated Parmesan cheese for a light Caesar salad!

Nowadays, Caesar salad is made in different ways. The classic recipe is still wonderful, of course, but people have learned to contribute pasta and chicken, to add different types of tomatoes and even to put them in bread and wraps to create sandwiches. Click on the presentation gallery to view the top 10 Caesar salad themed recipes and bookmark them. You will want to try them all!

Next:

Lori Lange is a former elementary school teacher who founded RecipeGirl.com in 2006. The cookbook for girls recipes can be found on Amazon. Her 19-year-old son, Brooks, has his own food blog at RecipeBoy.com.



Directions:

  1. Add the chopped and chopped vegetables to a large mixing bowl (save some of the chopped vegetables as a topping)
  2. Pour the dressing over the vegetables and use your hands to mix until well combined.
  3. Serve topped with the remaining chopped vegetables.

Have you heard of zoodles? They are a delicious way to bring your vegetables, to lighten your meals, to reduce your carbohydrates and to continue to enjoy your meals. In other words, they are saviors and involves Pumpkin rich in nutrition. Zoodles are technically pumpkins that have been cut with a spiralizer, turning it into a zucchini noodle. If you get creative, you can "zoodle" almost any vegetable!

If you are new to the world of spirals, this zoodle salad is a great way to start. Pair popular vegetables like cucumbers, radishes and, of course, zucchini with a delicious homemade avocado dressing. Kids will love it, adults will love it - you have to try it!

Start by washing, peeling and spiraling radishes, cucumbers and zucchini. Then peel and slice the onion, chop the peppers and julienne those carrots. I love all the fresh colors! Add the fresh vegetables to a large bowl, but save some of the chopped ones for later.

Mixhomemade avocado dressingover the zoodle salad mixture and use your hands or a rubber spatula to mix it. Divide the salad into bowls and add with the remaining chopped vegetables.

I love this simple zoodle salad. Have a fun lunch or a plate. You could even add your choice of protein, such as grilled chicken or fish, to make it more filling. And how easy is it to make the dressing? Try the other favorite salads too!


Tulcea pike caviar salad, registered as a Protected Geographical Indication in the EU

The European Commission approved on Friday the application for registration of the Tulcea Pike Salad Salad in the register of protected geographical indications in the European Union, according to a communiqué of the institution.

The salad is a cream based on pike caviar, sunflower oil, mineral water and lemon juice and is produced in the traditional way in the Tulcea area, in the Danube Delta.

Rom & acircnia previously had seven products registered on European quality systems, of which six Protected Geographical Indications (PGI): Cheveni de Săveni, Magiun de prune Topoloveni, Salam de Sibiu, Novac smoked from Ţara B & acircrsei, smoked Danube mackerel and C & acirco. The Telemea de Ibănești product is registered on the Protected Designation of Origin (PDO) quality system.

The European Commission has also submitted documentation for other products for the purpose of obtaining European protection, of which four for the quality system Protected Geographical Indication: Dobrogean pie and one product Traditional carp caviar salad for gaining European protection Traditional Specialty Guaranteed, according to Agerpres.


The perfect summer salad for red quinoa

It's time for cold salads and fresh vegetables. We are looking for dishes that are easy to make, give us energy and help us to be stronger and healthier. And, last but not least, we want our taste, we are gourmets, we want our dishes to be visually attractive and appetizing.

All these requirements can be met by red quinoa salad, which brings you that crunchy sensation and a slightly stronger walnut taste. And the combination with all other vegetables is pure pleasure: to prepare it, to eat it and to know that your loved ones are well fed and protected - this is because red quinoa is rich in protein, iron, calcium, potassium, copper and helps prevent disease. cardiovascular, migraines and gallstones. Even from a visual point of view, you feel like eating it with your eyes, it's an explosion of color on your plate!

Ingredients red quinoa salad recipe

 2 cups red quinoa
 4 cups of water
 A medium carrot, cut into rectangular pieces
 3 tomatoes, cut into small cubes
 2 cups cauliflower, unwrapped in small bunches
 ½ cup of red pepper, cut into small cubes
 ½ cup fresh, finely chopped parsley
 ½ cup green onion, finely chopped
 ½ cup of red cabbage
 a Coptic avocado
 2 tablespoons olive oil
 2 tablespoons lemon juice
 ½ tablespoon of salt

How to prepare red quinoa salad

 Prepare all the ingredients. Quinoa is washed well in several waters, then boiled. Boil on high heat for the first 10 minutes, then turn on low heat and boil for another 10 minutes (until there is no more water). Leave to cool
 In a pot, put finely chopped tomatoes together with the carrot, cauliflower and cook for 10 minutes, until slightly softened.
 In a large bowl, add all the ingredients together and mix slowly
 Put in the serving bowl and add chopped avocado
 Season with salt, after


Video: Ultimate Thai Beef Salad - Marions Kitchen (August 2022).