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| -rw-r--r-- | src/baked-salmon.md | 2 | ||||
| -rw-r--r-- | src/chimichanga.md | 37 | ||||
| -rw-r--r-- | src/gluehwein.md | 33 | ||||
| -rw-r--r-- | src/pozharskiye-cutlets.md | 33 |
4 files changed, 104 insertions, 1 deletions
diff --git a/src/baked-salmon.md b/src/baked-salmon.md index 1d84405..4af497b 100644 --- a/src/baked-salmon.md +++ b/src/baked-salmon.md @@ -19,7 +19,7 @@ Simple method for making a good serving of salmon. Goes well with just about any 1. Season salmon with salt, black pepper, and red pepper to taste. 2. Spray or rub in cooking oil on aluminum foil and place on cookie sheet or in baking pan. 3. Squeeze lemon juice and place a teaspoon of butter on each salmon steak. -4. Bake 400 F for 19 mins +4. Bake at 400°F / 200°C for 19 mins. ## Contribution diff --git a/src/chimichanga.md b/src/chimichanga.md new file mode 100644 index 0000000..467ed28 --- /dev/null +++ b/src/chimichanga.md @@ -0,0 +1,37 @@ +# Chimichanga + +Essentially, just a fried burrito. Use whatever your favorite filling is. + +- ⏲️ Prep time: 120min +- 🍳Cook time: 30 min +- Servings: 4 + +## Ingredients + +- 1/2 lb. Lean ground beef or chicken +- 1 Onion +- Diced Tomatoes +- 1 Bell Pepper +- Burrito sized tortilla +- Plain Greek Yogurt or Sour Cream +- Any other vegetables you want +- Shredded cheese of choice (Optional) + +## Directions + +1. Dice peppers, tomatoes, and onions and saute +2. Add in meat. Season and cook until browned or fully cooked through +3. Warm your tortilla and place small layer of yogurt, cheese, and filling on the bottom half of the tortilla +4. Wrap by folding bottom over filling, folding sides in, and then rolling. +5. Fry using your preferred method (info on a couple of methods below) + +## Frying +* My preferred method to frying is air frying, place into air fryer and set for about 10 minutes. Just as crunchy with practically no grease from oil +* For oil frying, I've found using just a film of oil and flipping on to the sides works well with more time. + +## Contribution + +- AJ XMR: '45kYSzfMbY79HeuFoJC2sSGwoXCkty7X6F8nD7rNMkmuZvsDwoAnxDk3B1bT4rK2Je6z9cvKoxxGqS7aUbzvQajzEcK8nfQ' + +;tags: mexican beef basic + diff --git a/src/gluehwein.md b/src/gluehwein.md new file mode 100644 index 0000000..2017daa --- /dev/null +++ b/src/gluehwein.md @@ -0,0 +1,33 @@ +# Glühwein - mulled wine + +A recipe for Glühwein/mulled wine a beverage you can find at almost every European christmas market. This recipe is my favorite one - optimized for flavor rather than alcohol content (it still kicks in). + +- 🍽️ Servings:1-4 + +## Ingredients + +for 1 liter of Glühwein + +- 300 ml Cassis-Juice (Johannesbeer), if you can't find it you can replace it with another juice, I did it e.g. with cranberry pomegranate juice +- 1 bottle 700ml red wine (I prefer Primitivo/Zinfandel), don't buy a cheap cooking wine, you want to drink it :) +- 50 g Sugar +- 25 g Raisins +- 1 orange +- 1 cinamon bark +- 1 spoon ginger powder (or a bit of fresh ginger) +- 1 spoon cloves +- 5 star anise +- if you don't have the spices you can also just throw in sweet cinamon tea bags instead (or similar), they contain most spices - I took 6 teabags for 1 litre + +## Directions + +1. cut the orange in nice looking pieces (since they are mainly decoration) +2. throw everything in a pot +3. warm up (don't boil) +4. enjoy + +## Contributors + +- Bernhard Egger -- [website](https://eggerbernhard.ch), [twitter](https://twitter.com/VisionBernie) + +;tags: drink quick swiss german french diff --git a/src/pozharskiye-cutlets.md b/src/pozharskiye-cutlets.md new file mode 100644 index 0000000..d95fa67 --- /dev/null +++ b/src/pozharskiye-cutlets.md @@ -0,0 +1,33 @@ +# Pozharskiye Cutlets + +Famous Russian cutlet recipe, favoured by Nicholas I. +Despite what seems to be a massive amount of butter required, they're rather light, yet creamy. + +## Ingredients + +- Chicken mince +- Butter (originally, 1 part butter per 2 parts chicken; 1/4 works perfectly fine) +- Eggs (~1 egg per 500g chicken, plus 3-5 for the breading) +- A couple white bread loaves (store-bought breadcrumbs also suffice, but require more eggs) +- Spices/salt (optional, recommended) +- Non-lard based, non-chunky sauce (optional) +- Onions (optional) + +## Directions + +1. Prepare 2 medium-sized and 1 extra large bowl, a few plates and a regular frying pan. +2. Get the chicken out of the cold and into the XL bowl. Butter, too, but onto a plate. +4. While they warm up, crumb up the bread. By hand. The smaller, the better. If you're using store-bought crumbs, just put those into a bowl. +5. Mince the chicken, if necessary. Mince the onions, if you desire them. Divide butter, once softened, into medium bits. +6. Add eggs to the meat and put a few into a medium bowl; mix both bowls' contents thoroughly. +7. Add the spices, salt and/or sauce of your choosing. Some may consider this barbaric, but I found that Heinz's mustard ketchup works exceptionally well with the recipe. They'll come out a tad red, though. +8. Add the softened-up butter to the XL bowl and mix thoroughly. +9. MAKE A TEST CUTLET by rolling up a small ball of the mince, then dipping it into the bread, then into the eggs, then into the bread again, compounding the breading slightly between dips. More dips means less leaked butter/juice, but don't overdo it lest you want more bread than meat in your cutlet. +10. Fry, let cool and then taste the cutlet. (Pozharskiye are very juicy, so liquid in the pan is to be expected.) +11. If unsatisfied, add more flavoring or throw everything away. If satisfied, repeat step 9. (Most cutlet sizes work well. Haven't tried making giant or tiny ones, though.) + +## Contribution + +Dick, with love from the Motherland. + +;tags: russian chicken |