Traditional recipes

Pork paprika

Pork paprika

I grated the carrots, cut the julienned onions and put them in the pan with 50 g of butter.

I added the sliced ​​meat and gradually, a little juice from the pot in which they boiled the tongues.

When the onion softened, I added paprika and another 200 ml of juice. Cover with a lid and simmer for 5 minutes.

I prepared the bechamel sauce in a bowl, mixing with a whisk the remaining 20 g of butter, salt and pepper, milk, cream and flour. I poured it into the pan and boiled it for 5 minutes on low heat, stirring constantly with a spatula. When it thickened, I put the pan aside and sprinkled the chopped greens.

It can be served with polenta, roasted semolina, or even pasta.

Good appetite!

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Interesting marinade for pork thigh

How to marinate Asian pork thighs?

Asian flavors are not that hard to find at home. The marinade with the addition of soy sauce and spicy spices will be perfect. It is great for both wok and oven baking. It is an excellent marinade for bacon, pork neck and beef. In the case of pork thighs, however, it is perfect.

  • 2 spring onions,
  • 2 stalks or 2 teaspoons of dried lemon,
  • 4 cm of ginger,
  • 3 cloves of garlic,
  • 1 tei,
  • 2 teaspoons of honey,
  • 2 tablespoons sunflower oil,
  • 1 cinnamon tip
  • 1 tip of coriander

Preparing such a marinade takes only a moment and gives an amazing effect. The pork loin prepared in this way is great for dinner and, when cut, will be suitable for a sandwich with vegetables and mustard. The use of spring onions gives the meat a different flavor, it works much better than regular white onions.

  1. Peel and finely chop the spring onions into small pieces.
  2. Peel a squash, grate it and chop it.
  3. Peel the garlic and crush it with a knife or in a press.
  4. Mix all the ingredients for the sauce, including the onion.
  5. Spread the marinade over the meat on all sides.
  6. Marinating the pork thigh in the refrigerator takes at least 8 hours. If you make more marinade, you can put the meat in the oven in it and pour the sauce over it during cooking.

Loin of pork marinated in red wine

A good marinade, with the addition of red wine, will give the pork thigh a refined and deep taste. Meat prepared in this way is especially suitable for dinner, for example with the addition of baked potatoes and fresh, crunchy vegetables. It is also an interesting marinade for pork neck, although ham and pork thighs are prepared in this way much more often. Recipe for 1 kg of boned meat:

  • 2 glasses of red wine (or more),
  • 3 bay leaves,
  • 4 cloves of garlic,
  • 4 tablespoons marjoram,
  • 2 teaspoons brown sugar,
  • salt and pepper to taste

The amount of wine depends on the size and shape of the container in which you will marinate the meat. The liquid level must be high enough to completely cover the meat. Dry red wine is the best choice for pickling.

  1. Peel a squash, grate it and squeeze the juice.
  2. Crush the bay leaves and mix them with the marjoram and sugar.
  3. Salt and pepper the meat on both sides.
  4. Wrap the meat in marjoram marinade.
  5. Transfer the pork thighs to a bowl and pour red wine over it.
  6. The pickling time must be at least 8 hours.
  7. While frying, pour wine regularly on the pork thighs.

Preparing a pork thigh in the oven is not difficult and is very quick. It's worth thinking about, because it's a really great delicacy for sandwiches, much healthier than the sausages bought in the store.

Pork roll with spinach, sun-dried tomatoes and cheese

Rolls are the best thing as a main course in my opinion, because they can be filled with all kinds: vegetables, cheeses, eggs or greens.

The pork roll with red spinach and cheese has it all, the ingredients in the filling give it a great taste, don't be afraid of spinach, it also has its role in this recipe. And besides all this, it can be baked together with the garnish, that is, with the potatoes, which, if it's still the season, must be new and as small as possible. It is an ideal lunch for Sundays and more!

The only problem I had was that I ran out of food but I quickly solved something else. Otherwise, a large tray, the most suitable being the one from the stove and good mood. Because this roll is made in play, very simple!

I used pork muscles, it seemed the most appropriate, of course you can use the leg or chop but I assure you that the pork muscle makes your job easier, in the sense that it cooks immediately and has the right shape.

  • 600g pork as I wrote I recommend muscles
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 150g dried tomatoes (I used the ones in spicy olive ulkei)
  • 250g frozen spinach
  • 200g mozzarella
  • 2 tablespoons olive oil
  • potatoes about 1kg (preferably the new small ones)
  • salt pepper

To start, preheat the oven to 200 degrees Celsius.

We thaw the spinach, cut the tomatoes into small slices, and grate the cheese.

We cut the muscle long but not all the way down. We put a foil over it and beat it with a sledgehammer.

Season with salt, pepper, oregano and basil. Then add the well drained spinach, tomatoes and grated cheese.

We roll tightly and tie with a string.

Season the roll with salt and pepper and grease it with a little olive oil. We place it in the tray.

We wash the potatoes well and then wipe them with a paper towel. Season with salt and pepper and add 2-3 tablespoons of olive oil. We mix them with our hands and put them in the tray next to the roll.

Bake for about 30 minutes, if you use pork muscles it is enough if you use other meat then the cooking time is longer. Also check that the potatoes are cooked.

Let the roll sit for a few minutes then cut the one you tied it with. Cut into slices with a sharp knife and serve with potatoes.

The recipe is taken from a Croatian blog.

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Chicken bell pepper with cream and dumplings & # 8211 Transylvanian family recipe

Chicken bell pepper with cream and dumplings & # 8211 Transylvanian family recipe. How to make paprika from boneless chicken legs? How to make nokedli or flour dumplings? Transylvanian chicken stew recipe with onion and red sauce with paprika (paprika). Traditional recipes. Chicken recipes. Recipes with boneless thighs. Sauce recipes.

I would never refuse a portion of chicken paprika with cream and dumplings! It is a delicious food that I grew up with both in my parents 'house in Cluj and in my grandparents' houses in Sibiu and Arad. Yes, paprika is a traditional Hungarian dish that has been taken over (for hundreds of years) by Austrians, Czechs, Slovaks but also by Transylvanians and Banatians. Some say it's a chicken stew with onions and sauce. It 's not wrong, but it' s very different from the stews that are made in other parts of the country.

God, what a good paprika my great-grandmother Buia from Sibiu did! And my mother also learned to do it. The small dumplings are called Nockerli (from German) or nokedli (Hungarian version).

Smoked recipes to take the cooking of your yard to a level

With the right tools on hand (psst: you don’t necessarily need a smoker for these recipes, just a grill), you can smoke almost anything, not just meat. Although we've included your favorite smoked books - such as smoked turkey, chicken, and ribs, we have less traditional smoked food ideas for you. By the end of the summer, you'll have smoked poppy and cheese, smoked cocktails, and smoked peaches added to your menus. preparation.

Each product we present has been selected and reviewed independently by our editorial team. If you make a purchase using the included links, we may earn a commission.

You can save tea bags for a steaming cup in the morning, but using jasmine tea leaves as part of the marinade for this smoked salmon recipe adds delicious, slightly fragrant flavors. To make sure that the delicate flavors are not lost in the smoking process, add an extra splash of tea leaves on top of the fillet as it goes on the grill (that's right, grill). You don't need a smoker). A drop of honey just before serving makes the combination of sweet and smoky prominent in every bite.

Buy it: 12-pack cedar grill boards, $ 19.99

Cochinita pibil is native to the Yucatan Peninsula traditional Mexican dish with tender and tender pork. The pork shoulder is wrapped in banana leaves before smoking on the grill for four hours, and the result is the best ripped pork recipe you will ever taste. You can serve it with tortillas and a few favorite toppers, but it is also irresistibly eaten with a single fork.

This recipe for smoked appetizer takes charcoal boards to new heights. Using a board to create smoke, grill goat cheese, slices of peach and walnuts until heated and will taste of smoke. We can't think of a better combo to serve as an appetizer for a grilled party.

Slow cooked pork is good, but this smoked pork recipe may become your favorite. It takes about the same amount of time as a slow cooker - a five-pound boneless pork shoulder steak smokes for about five to six hours - but the smoky aroma and tender, melted meat in the mouth are worth the wait. Once ready, keep the tops to a minimum to let the flavor shine.

Buy it: Dyna-Glo Vertical Offset Charcoal Smoke, $ 202.84, Walmart

Smoked ice cubes seem impossible to make without a ton of special equipment (and maybe a magic wand), but they are actually a five. The ice will obviously melt after being on the grill for 30 minutes, but the water takes on a slightly smoky aroma, which can refresh it in cubes. Combine them with smoked sugar, smoked lemon, brandy and orange liqueur, and the result is a cocktail that screams in summer.

Macaroni and cheese is already quite versatile - after all, you can make it on the stove, bake it in the oven, cook it under pressure and cook it slowly throughout the day. Now you can add the grill to the list of places you can cook poppy seeds and cheese. To add a note of grilled flavor to the noodles and cheese, smoke them on a board while grating the chicken on one side for extra protein.

We usually think of seafood with plank smoke or other more delicate foods, but if you have never tried smoked chicken with plank, this recipe will show you the light. Rubbing a little hot pepper sauce on your chicken before it hits the grill gives it a bit of a hit, and the longer cooking time allows the fragrant flavor to develop throughout. In addition, while this smoked chicken recipe is cooked, you can get a start by stirring grilled corn together enjoy enjoying the side.

Depending on how you like your smoked ribs, you can choose between a sweet and sticky glaze of grape jelly or smoked tomato grilled sauce. Both are good with the lips when their flavors combine with the sweet and spicy dry rubbing. You can serve other options in the kitchen, but this recipe for smoked ribs will be the first to disappear.

This double smoked salmon recipe features salmon fillets that are stuffed with fresh dill and smoked salmon slices purchased from the store to deliver a double dose of classic flavors from the grill. With all this smoke, it is better to keep the other toppings simple and serve only homemade horseradish cream.

Portobello mushrooms already have a rich, fleshy aroma, and smoking on the board further improves them. When making the mushrooms in a table, fill them with a tasty combination of spinach, bread crumbs, mushroom stalks and white cheddar cheese. Once they're cooked, you don't need a fancy presentation - in fact, you can serve them on the same grill board.

With only four ingredients, this smoked cocktail recipe still manages to hit sweet, salty and smoky notes. Ice cubes and grilled lemon halves bring the smoky flavor, while rye whiskey infused with bacon brings salt. Add a line of maple syrup to your cocktail shaker, and voila, every sip is just a little sweet.

Buy it: OXO Stainless Steel Shaker, $ 29.99, target

Sure, you can start smoking salmon recipes by picking up a package at the store, but nothing compares to salmon for board smoking. This dish keeps it quite simple by adding flavor to your fish with a five-ingredient marinade. After you have smoked a lot of fillets, you can make this recipe a step further, making your own salmon cakes (and we will be much tastier with smoked fish from home, we promise!).

Undoubtedly, summer is the season of the tomato and, if you are looking for a new way to use the surplus from your garden, light the grill. Smoking slices of tomatoes on a board is a delicious simple way to give them even more flavor (the only dish they need is a pinch of salt). Once they are soft and just a little brown, toss them in salads, mix in pasta or serve with your favorite grilled meat.

Buy it: Weber Original Kettle Premium Charcoal Grill, $ 165.00, Walmart

Making gyros that can rival your favorite Mediterranean restaurant, starting with your own smoked lamb recipe is key. This dish uses a mixture of eight herbs and dried spices to ensure that each bite is packed with flavor. After the lamb is smoked and sliced, you can build your own gyro loaded with sweet onions, chopped tomatoes, feta cheese and homemade tzatziki sauce.

Your best party bath comes from the grill! While a smoked dip doesn't sound like the most natural of smoked food ideas, it actually takes on the smoky aroma of smoked fish, one of our favorites. After smoking a few fillets of mullet, shake them into smaller pieces and mix with cream cheese, mustard, crushed red pepper and a few other ingredients for the tastiest party you’ve ever spread on crackers.

This smoked turkey recipe belongs to your Thanksgiving dinner table! Of course, we'll understand if you can't wait that long to try it. Although we usually want recipes for smoked turkey on holiday, there is no reason why you can't stop a barbecue out of the world with a smoked turkey. For less of a Thanksgiving feeling, skip the apple filling on the side (or do it anyway and enjoy a twist on turkey day whenever you want).

Beware, minced beef - this smoked beef barbecue is about to take over the taco at night. Part of what a smoked meat recipe above establishes is rubbing with spices. A mixture of herbs and spices (including cinnamon, chili powder and cloves) gives each bite a lot of flavor, without overloading the smoky notes from the grill. Be careful, you're going crazy.


I told you here about cranberry jam From Eden: it is natural, from fruits harvested naturally from the mountains, it has a little sugar and a dreamy taste. It quickly became my favorite and I think I already have to order another one because I almost finished it, using it in salty recipes, not sweet as you might think.

Of course, it's also great on bread, pancakes, pancakes, porridge or yogurt, but I had different ideas with it.

For example, today's lunch:

The chops prepared in this way are fantastic, fragrant and very tender, bathed in rich tomato sauce. The tastes combine harmoniously, it can be a preparation for holidays or for a delicious lunch, when you want to pamper your family.

INGREDIENTS (4 servings)

4 teaspoons cranberry jam

Salt, pepper, thyme, granulated garlic to taste

Green parsley for serving.

I seasoned the meat simply with salt and pepper, then beat it well with a hammer. I started rolling: I put slices of bacon, meat, a slice of cheese, then cranberry jam. I rolled and fixed each roller with toothpicks. Don't be afraid that the cheese will flow, to flow, the sauce will be much better and, anyway, some cheese still remains in the rolls.

In a small heat-resistant tray I made the sauce: I put the puree, salt, pepper, dried thyme, crushed garlic, brown sugar to regulate the acidity of the tomatoes, granulated garlic and a small glass (approx. 150 ml) of water. I mixed everything, then I put the rolls in the sauce formed.

I covered the tray with aluminum foil and baked the rolls, in the first phase, for about 75 minutes, at 180 degrees. I took the foil and left the tray in the oven for another 15 minutes, until the bacon is nicely browned.

The tomato sauce is delicious, and the meat is flavorful: the cheese aroma and the cranberry jam feel good. After baking, I sprinkled green parsley on top and served with a creamy polenta with parmesan, but they also go well with puree, rice, baked potatoes, pasta or salad.

It would be a shame not to try such a wonderful taste! Here you will also find a variant of chicken breast rolls, and here you will find many other recipes with pork.

Necessary potato paprika with pork

  • 500 gr. pork leg
  • 1 kg of potatoes
  • 2 tablespoons paprika
  • 2 onions
  • 1 cup sweet broth
  • 3-4 dried peppers
  • 3-4 cloves of garlic
  • paprika, pepper, coriander, allspice, salt
  • oil or lard
  • green parsley

Cook chicken paprika with dumplings

Preparation time


  • 750 gr fat chicken (thighs, breast, wings)
  • 1 large onion
  • 3 cloves of garlic
  • 450 gr tomato paste with peppers
  • salt and pepper
  • thyme and basil
  • 2 bay leaves
  • paprika and hot peppers
  • 1 bunch of parsley
  • 600 ml of water
  • For dumplings:
  • 3 eggs
  • 10 tablespoons semolina
  • salt and pepper

Method of preparation

First of all, because it was a chicken stuffed with fat, there was no need for oil.

I melted some of the fat and used it to brown the meat.

I chose to boil the chicken a little in salted water and two bay leaves, just until it penetrated easily. And in this soup, I boiled the semolina dumplings separately.

After the meat penetrates, drain it and brown it nicely in the pan, in the melted fat.

Then add the chopped onion into strips and 2 cloves of garlic, slices.

Mix the ingredients and sprinkle them with a little soup, so that the onion doesn't get that intense frying taste.

Add a pinch of salt, pepper and paprika.

When the onion is well penetrated, add the tomato paste with peppers, add a little more soup and boil the ingredients, under the lid, over low heat.

In the meantime, we take care of the dumplings. Add semolina in the composition, if necessary, then take with the spoon from the composition and immerse in the soup that boils on the fire.

Let the dumplings boil until they rise to the surface, test them and if they are slightly hard, sprinkle them with cold water, as explained above.

We transfer the cooked dumplings to the meat dish on the fire and complete with soup. Let them simmer in the tomato sauce for 7-8 minutes. During this time, season the food with spices (paprika, thyme, basil), to taste and the last clove of garlic, grated.

Finally, after turning off the heat, add chopped green parsley.

This dish is really delicious & # 8211 chicken paprika with semolina dumplings, and if we want, we can serve it with a generous spoonful of cream.

Recipe №1. Roast pork in a pan with vegetables

Vegetables always give shine to any dish, so the pork steak with vegetables will bring you not only culinary pleasure, but also aesthetics. And this is very important, especially when it comes to feeding dishes on the holiday table.

To prepare the steak of pork with vegetables in a pan, you will need of the following ingredients:

1. Pork - 600 grams.

2. Bulgarian pepper - 2 pieces.

3. Onion - medium-sized head. 3

Vegetable oil 5 - 3 tablespoons.

6. Salt, black pepper, spices and spices to taste.

Preparation instructions:

1. Defrosted pig described above. The meat is then washed under running water, dried with paper towels and cut into small pieces. Sprinkle the meat with spices and seasonings. In a frying pan heat a small amount of vegetable oil, spread the pork and fry over high heat until golden brown, not forgetting periodically stirring. The chair covers the pan is not required. Then we move the cooked meat on a large plate, season with salt and let it rest.

2. At this time, Let's cook vegetables. Peeled onions skin, pancakes and smoothing semicircles. Peeled carrots, wash under running water and rub running on a coarse grater. In the same pan, if our pork is cooked, fry the vegetables until golden.

3. Bulgarian pepper is better to take different colors, so the dish will turn out brighter. So, clear the peppers, remove the seeds and stems. Cut into thin strips, send in a pan for the rest of the vegetables, mix and fry all together for a few minutes. After that, add a little fresh meat to the vegetables, mix well, heat all together for a few minutes and turn the heat off.

Pork steak cooked in a pan with vegetables spread on a nice plate and serve hot.