"Walking Alfredo."
Method of cooking:
For the preparation of shrimp in white Alfredo sauce, you will need the prawns themselves (you can use frozen ones), which must be roasted (preferably using olive oil) over low heat with the addition of white wine and cream (sour cream can be used). Hot peppers and garlic are added to taste. This taste will become even more piquant if fried together with shrimps finely chopped chanterelles.
Traditionally, with "Alfredo" sauce, paste or long, thin and narrow pasta is served.
The recipe for Alfredo seems to be good because it conquered the Italians, Germans and Americans, reached the cuisine of European countries due to the possibility of non-strict compliance with its ingredients.
Carp baked in a microwave oven.
Required products:
Per serving:
400-450 g of carp; 1 large onion; 1 carrot; seasoning for baking fish; ground pepper; dill; parsley; mayonnaise; salt.
Method of cooking:
On the cleaned fish we make shallow incisions, then rub the seasoning. We set it aside so that it becomes impregnated. In the meantime, we make the filling: fry onions and carrots, add pepper, greens, a little podsalivaem.
In the middle of the fish we put the stuffing. We put it into the dishes for cooking and send it to the microwave for 15 minutes. at a power of 600 W, after 15 minutes. take it out, water it with mayonnaise and send it to the microwave for another 5 minutes. at a power of 450 watts. Ready fish is decorated with greens and vegetables. The fish turns out very tasty.
Stewed mackerel on vegetable cushion.
Required products:
mackerel - 4 pcs .; carrots - 3 pieces; onion - 2 pcs .; lemon - 1 piece; parsley and dill greens - 1 bunch; salt; black pepper powder; oregano - 2-3 tsp; vegetable oil - 2 tbsp. l.
Method of cooking:
For baking mackerel for this recipe is better to take a medium-sized fish.
In mackerel, remove the head and entrails, cut off the tails, then rinse the fish, dry with a napkin and separate the fillets from the bones. Salt, pepper, sprinkle oregano. Peel carrots and onions, chop the carrots into circles, and the onions into small pieces. Fry the vegetables in vegetable oil until soft, not leading to a golden color. Grind greens of parsley and dill and cut into lemon ringlets. At the bottom of the baking container put carrots and onions, then fish, on top of the lemon, and then sprinkle abundantly with chopped greens. Cover the container with a lid and put in the oven for 25-30 minutes. at an average heat.
Mackerel, cooked in this way, retains its taste for a long time. In this case, the fish can be consumed both hot and cold. To speed up the process of cooking fish, pre-sprinkle it with lemon juice.
Salo with onion peel.
Method of cooking:
Prepare a brine at the rate of 1 liter of water - 1 glass of salt and a handful of onion peel. In the boiling brine to throw bits of fat, and when boiling, cook for 15-20 minutes. Slices of lard put in jars, in each jar throw on 3-5 cloves of chopped garlic, pour brine and roll. This fat can not be rolled up, but stored in the freezer. For this, chilled fat is grated with chopped garlic, sprinkled with ground pepper and wrapped in paper.
Salo with condiments.
Method of cooking:
Salo cut into strips and roll in seasonings. Fold in jars, top cover with tin lids (do not roll), put on a grate in a cold oven and turn it on. Extinguish 40-60 minutes. from the boiling point of baked fat: with heating the oven, the fat will begin to melt. After that, you can roll up the cans or put the lard in the freezer.
Aromatic salto.
Method of cooking:
Salo cut into pieces for 100-200 g. Salt, roll in seasonings, put in foil bags, put bay leaf, pepper, 2-3 cloves of garlic and tie a packet. Put it in one more packet and tie it too. Dip into cold water and put on fire. Bring to a boil and cook for 30-40 minutes. Remove the fat from the bag and cool it.