po 30-tce

Yasha · Gość

Polecam musztardę rosyjską firmy Kamis - super ostra, pycha

Chrzan jest dobry firmy Rolnik.
Kiedyś był dobry Polonaise - ale ostatnio go jakoś octem doprawiają

Sos Tabasco - czerwony i zielony - do wszystkiego.

Kościarz · Wysłany: Śro 9:03, 22 Mar 2006 Temat postu:

Najlepsza musztarda

Yasha · Gość

Ba!

Jest taki mój ulubiony przepis: Honey Chicken
gdzie jako sos miesza się roztopione masło i musztardę z miodem, z reguły pół na pół, albo jak kto woli... do tego trochę curry i do pieca na ok 45 minut na wolny ogień

Kościarz · Wysłany: Śro 9:37, 22 Mar 2006 Temat postu:

i sam sos się wpierdala prosto z pieca?

Yasha · Gość

hihi, ale mnie rozbawiłeś

chicken= kurczak
konkretnie piersi powinny być

Kościarz · Wysłany: Śro 9:43, 22 Mar 2006 Temat postu:

no to daj ten przepis na Honey Chicken

Kościarz · Wysłany: Śro 9:47, 22 Mar 2006 Temat postu:

Kościarz · Wysłany: Śro 9:52, 22 Mar 2006 Temat postu:

Yasha · Gość

:

No, na 6 piersi w miodzie musi być 6 przepisów:

1.

Curried Honey Chicken

In a saucepan, melt butter with honey, curry, and mustard.

Place chicken in baking dish.

Pour sauce over chicken.

Bake at 350 degrees for 1 hour (20 min. in microwave).

***
2 łyżeczki margaryny bądz masła
6 ł miodu
2 ł curry w proszu
1 ł ostrej musztardy
mięso z jednego kurczaka, pokrojone na części
____________________
Na patelni roztopić masło z miodem, curry i musztardą. Umieścić kurczaka w brytwance. Wylać sos na kurczaka. Piec w temperaturze 180 stopni przez godzinę (20 min a kuchence mikrofalowej.

Yasha piecze na dwa sposoby:

Od siebie dodam do tego przepisu, że dobrze jest obracać mięso do 15 minut.

++++++++++++++++++++++++++++++++++++++++++++++
2.

Honey-Mustard Chicken Recipe

4 Servings

RECIPE INGREDIENTS

*4 boneless skinless chicken breast halves (1 pound)
*1 cup dry bread crumbs
*1 teaspoon plus 2 tablespoons Dijon mustard, divided
*3 tablespoons honey
*2 tablespoons butter or margarine

RECIPE INGREDIENTS

4 boneless skinless chicken breast halves (1 pound)
1 cup dry bread crumbs
1 teaspoon plus 2 tablespoons Dijon mustard, divided
3 tablespoons honey
2 tablespoons butter or margarine

RECIPE METHOD

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard.

In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs.

In a nonstick skillet over medium heat, cook chicken in butter on both sides until juices run clear, about 8 minutes.

++++++++++++++++++++++++++++++++++++++++++++++
3.

Oven Baked Honey Mustard Drummies Recipe

Serves: 4 to 6

RECIPE INGREDIENTS

RECIPE METHOD

Preheat oven to 350 degrees F. In a small bowl, combine the honey, mustard, thyme, paprika, and garlic. Mix well.

Rinse and pat dry chicken. Sprinkle with salt and pepper. Place in a baking dish. Pour half of the sauce over the chicken. Bake for 30 minutes.

Turn chicken over and brush with the remaining sauce. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.

++++++++++++++++++++++++++++++++++++++++++++++
4.

Chicken Breasts with Peanut-Ginger-Honey Sauce Recipe

Makes 4 servings

Chicken Breasts with Peanut-Ginger-Honey Sauce Recipe
Source: The Golden Door Cookbook
Makes 4 servings

Nothing could be easier than these chicken breasts served with an addictive peanut sauce that gives the simple chicken an Asian flair. When making the sauce, double the recipe so you can serve it with cold seafood or chicken salad--but be careful not to eat much more than recommended, as the calories add up quickly.

RECIPE INGREDIENTS

For Chicken:

For Steamed Vegetables:

RECIPE METHOD

FOR CHICKEN: In a small glass or ceramic bowl, whisk together the ginger, oil, tamari, lime juice, and peppercorns. Add the chicken, toss, cover, and refrigerate for at least 1 hour and no longer than 8 hours.

In a large saucepan or wok, heat the oil over medium-high heat. Add the chicken and any marinade and stir-fry for 3 to 4 minutes, until just slightly underdone. Add the bell pepper and mushrooms and stir-fry for another 2 to 3 minutes. Add the vegetable broth and scrape up any browned bits sticking to the pan.

FOR STEAMED VEGETABLES: Meanwhile, in a steaming basket set over boiling water, steam the broccoli, snow peas, and carrots just until fork-tender.

Spoon the rice onto warmed plates. Spoon the chicken and stir-fried vegetables over the rice and ladle 2 tablespoons of the sauce over each serving. Garnish with the steamed vegetables and cilantro.

+++++++++++++++++++++++++++++++++++++++++++++++
5.

Honey and Spice Glazed Chicken Recipe
Serves 4

RECIPE INGREDIENTS

RECIPE METHOD

FOR GLAZE: Combine first 6 ingredients in heavy small saucepan. Bring to boil, then simmer until glaze thickens, about 3 minutes. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

FOR CHICKEN: Position rack in upper third of oven and preheat to 350 degrees F. Place plank on rack in oven and preheat plank 15 minutes. Place chicken halves cut side down into oval indentations of preheated plank. Sprinkle with salt and pepper. Brush glaze generously over chicken. Roast until juices run clear with thigh is pierced with sharp knife, and instant-read thermometer registers 180 degrees F when inserted into thickest part of thigh, about 1 hour.

+++++++++++++++++++++++++++++++++++
6.

Honey and Soy Glazed Roast Chicken with Caramelized Onions Recipe

Serves 4

RECIPE INGREDIENTS

For Caramelized Onions:

For Glaze:

For Chicken:

RECIPE METHOD

FOR CARAMELIZED ONIONS: Melt butter in heavy 2-quart saucepan over medium-low heat. Add onions. Cover and cook until onions are translucent, stirring occasionally, about 8 minutes. Mix in soy sauce, sugar and black pepper. Increase heat to high and cook until excess moisture evaporates, about 5 minutes.

FOR GLAZE: Combine all ingredients in small bowl. Stir to blend. Set aside.

DO-AHEAD TIP: Onions and glaze can be prepared 1 day ahead. Cool onions. Cover onions and glaze separately. Refrigerate onions; rewarm before serving. Store glaze at room temperature.

FOR CHICKEN: Preheat oven to 375 degrees F. Mix soy sauce, oyster sauce, sesame oil and salt in small bowl. Rub mixture all over chicken and inside cavity. Place chicken, breast-side up, on rack set in large roasting pan. Add 1 cup water to pan to prevent pan drippings from scorching. Roast chicken 30 minutes. Turn chicken over (back-side up) and roast 30 minutes. Turn chicken over again (breast-side up). Brush with some glaze. Roast until instant-read meat thermometer inserted into innermost part of thigh registers 160 degrees F, basting chicken with glaze every 10 minutes, about 30 minutes longer.

Transfer chicken to platter. Tent with foil; Let stand 10 minutes before carving. Serve chicken with caramelized onions.

Stąd, żeby zaś nie było awantury:
[link widoczny dla zalogowanych]

Yasha · Gość

A Perfect Pear Cinnamon Pear Syrup - syrop cynamonowo-gruszkowy

igourmet A Perfect Pear Cinnamon Pear Syrup:
The secrets to A Perfect Pear's success are that only the best quality natural ingredients are used, their products have no preservatives, and are made in small batches. We had the opportunity to sample some of their fine products at a recent show in California and were bowled over by how good they were. One of our favorites was an incredible Cinnamon Pear Syrup. Made with pure Vermont Grade A Medium Amber Syrup, natural pear flavor and cinnamon stick, this product received rave reviews at the Winter Fancy Food Show in San Francisco. It is wonderful on pancakes, French toast, waffles, cereal and muffins. Try it glazed on salmon or chicken. Pour a few tablespoons over a scoop of ice cream or cobbler

Yasha · Gość

Acacia Honey with White Truffle - Miód akacjowy z białymi truflami

igourmet Acacia Honey with White Truffle:
TartufLanghe, founded in 1968 by Domenica Bertolusso and Beppe Montanaro, is situated in the Langhe, a beautiful region at the base of the Italian Alps in the south of Piedmont. Much of the world's white truffle harvest comes from this region - the Land of Precious Bounty. The Langhe region is also known for spectacular wines and great cheeses. TartufLanghe's Acacia honey with white truffle is indeed a very new and extraordinary combination. Open the jar and immediately the tantalizing aroma of white truffles fills the air. Enjoy this unique honey drizzled over hard cheese like Parmigiano Reggiano or Grana Padano Stravecchio. It is excellent over Castelmagno and Oro Antico Riserva as well

Yasha · Gość

Black Cherries in Amarena Syrup

igourmet Black Cherries in Amarena Syrup:
Amarena cherries are a symbol of a long tradition, a synonym for sweetness and unmistakable for its unique flavor. What makes this Italian treat so unique is that it is the only semi-candied cherry syrup. It is made with choice wild cherries processed with a secret 80 year old technique. Amarena’s uses are endless; the most obvious is as an ice cream topping and to enrich semifreddo desserts. It is tasty in fruit salads and in shakes. Try it in a crushed ice drink and frappe. Amarena is also indispensable for decorating, enriching and adding flavor to pastries and cakes.

Yasha · Gość

Chocolate Pear Cabernet Sauce - Cabernet sos czekoladowo-gruszkowy

Chocolate Pear Cabernet Sauce:
Made with premium Guittard chocolate, organic agave, cabernet juice and a hint of pear. Pour over a cabernet poached pear or vanilla ice cream or spread on brownies. Heat slightly and use as a fondue dipper

Yasha · Gość

Cleary's Pure Maple Syrup - Syrop klonowy

Cleary's Pure Maple Syrup:
Quebec is the top ranking syrup producer in the world, accounting for 70% of worldwide production. The Cleary family produces maple syrup and other maple products in the Beauce region of Quebec, the heart of the maple producing area.

Maple tree sap is gathered in the spring and boiled to evaporate the water and create syrup. In fact, it takes 40 liters of maple water evaporated to produce 1 liter of syrup.Maple products are naturally fat free, and contain minerals such as potassium, calcium, and magnesium, and organic acids.

Cleary's Pure Maple Syrup is medium grade, so it has a stronger, more caramelized taste than lighter syrups. This makes it so flavorful topped over pancakes, waffles, and french toast. It is also great for cooking into desserts, and confections

bo ja · Wysłany: Śro 23:13, 22 Mar 2006 Temat postu:

szkoda Yasha że tylko kopiujesz - skoro twoja znajomość jezyka jaest taka biegła to mogłabyś jeszcze potłumaczyć. Więcej byłoby pożytku z tych przepisów tu na forum, bo o ile wiem to forum po trzydziestce, a nie forum miłośników języków obcych

(a nastrój nadal mam do d... i dlatego piszę i mam to w d... co sobie pomyślisz ty lub ktokolwiek)

Yasha · Gość

Tłumaczenie zajmuje więcej czasu niż wklejanie

Spróbuj ty coś przetłumaczyć, a ja ci pomogę w razie trudności Angel

Kościarz · Wysłany: Czw 10:40, 23 Mar 2006 Temat postu:

a masz to samo, tylko po rosyjsku?

Yasha · Gość

Nie umiem pisać cyrylicą. Może być fonetycznie?
Poza tym przyniesione przez ciebie piersi wyglądały na amerykańskie.
Po rosyjsku, a raczej ukraińsku to znam jedynie barszcz, szubę, oraz przepis na szybko kwaszone ogórki.