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Meatballs in beer dough

Meatballs in beer dough

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First we prepare meatballs: We clean the onion and chop it as small as possible. We clean and grind the garlic. We peel the potato, wash it and put it on the grater with small meshes. We soak the bread in water and then squeeze it well. We wash the parsley and finely chop it. In a bowl put the minced meat, all the ingredients prepared above, egg, salt and pepper to taste and dry dill. Incorporate the whole composition well, then form 8 meatballs suitable in size.

Dough: Put flour in a bowl. Rub the yeast with a teaspoon of sugar and add it to the flour. We also add oil, salt and beer. Knead the dough well until it becomes sticky and easy to shape. We divide it into 8 equal balls. Spread each ball with the rolling pin and put a meatball in the middle.

Fold the sides first, then come with the dough in front and bottom until we cover the whole meatball (see picture).

Grease a ceramic bowl with butter and put the meatballs covered there. Leave them 15-20 in a warm place, then put them in the hot oven. The temperature must be right. Let them bake until they catch a slightly brown crust, about 35-40 minutes maximum. We take them out of the oven and leave them to cool a little, then we can serve.

They are wonderfully simple, next to a glass of milk or with a salad. Enjoy your meal...

Meatballs in Dough with Beer

For meatballs:
Mix all the ingredients well and match the taste of salt and pepper.

Form with wet hand 16-20 meatballs. Leave it waiting.

For the dough:
Put the ingredients in the bread machine in the following order: oil, beer in which you dissolved the sugar and salt, sifted flour and at the end, dry yeast. If you use fresh yeast, mix it with the sugar in the recipe and dissolve it in a little beer (from the amount specified in the ingredients). Set the dough program.

If you do not use a bread machine, proceed as follows: put the dried yeast, sugar, oil, gradually added beer over the sifted flour and mix.
When the dough starts to gather, add salt and knead a smooth and elastic dough that comes off the bowl and hand.
Put it in a bowl greased with a little oil, cover well and leave to rise, in a warm place, until it doubles in volume.

Remove on the work surface, spread on a sheet of 0.5 cm thick and cut into 16-20 squares / rectangles of suitable size. Close a meatball in the middle of each square, round it into a ball and transfer it directly, side by side, into a heat-resistant dish, lined with butter and sprinkled with flour.

Leave to rise for 20-30 minutes, in a warm place, away from currents.

Grease with lightly beaten egg yolk with 1 tablespoon of milk / water and sprinkle with cumin seeds on top.

Put in the preheated oven, for about 35-45 minutes, at 180 degrees or until they are done and nicely browned.

Serve warm, plain or with a spicy homemade sauce / ketchup, etc., but they are just as good and cold
It is suitable for the package from school, work, etc.

Onion rings recipe for beer

1. Bow cleaned, cut into rings 3-5 mm thick and decompose on the work surface. Salt and pepper to taste. Disassemble the onion slices into individual rings, then leave for a few minutes to soak.

In the separation of the individual parts of the ring should not be broken!

Dough preparation

2. Carefully separate the proteins from the yolks.

3. Add a pinch of white salt, black pepper and other spices to taste. Broom foam mixer.

4. Mix the egg yolks with the sour cream and whip.

5. A thin stream of cream, pour protein from the yolk into the mixture, constantly stirring with a whisk.

6. Add half of the flour. Stir, add the rest of the flour and mix again. If you get a homogeneous mass resembles the consistency of 15 percent cream. If necessary, add a little more flour or cream (plain water).

The consistency of the dough correctly as a cream

Frying onion rings

7. Pour into a deep layer of cooking oil pan 4-5 cm in height. Heat to a light mist.

When frying, onion rings must not come into contact with the bottom of the container!

8. onion rings Dip in the dough, then reach for a fork to drain the remnants of the dough rings and place in batches of 4-6 pieces in hot oil.

The alternative - simply roll rings into flour, then the bowl will turn out of a dry, clear place, and will remind chips.

Each of these methods has its supporters and opponents. I advise you to try both options (with dough and flour).

Finished rings have a golden color

9. Fry 2-3 minutes (until golden brown) try to sound minimal contact with each other.

10. ready onion rings put on a paper towel and left for a few minutes to remove excess oil. Then slide the folded into a beer bowl and feed hot or cold. A good addition would be ketchup, low-fat mayonnaise or garlic sauce.

Meatballs for all ages

If I haven't convinced you so far to get a slow cooker, I won't fail with this recipe.

Ever since I stepped into the kitchen, I can't remember exactly my age, I hated making meatballs. Besides the fact that they are not healthy fried at all, the whole house, including the & # 8222 cook & # 8221 smells awful.

I tried the oven, of course, but the only advantage is that they are healthier, because the house still smells, as does the one who has to watch them.

Since with this wonderful pot, in addition to saving time, slow cooker dishes are even healthier, being cooked at low temperatures for a long time.

  • 500-600 gr minced meat (I put pork leg)
  • 1 medium potato
  • 2 medium carrots
  • 3 crushed garlic cloves
  • 1 or
  • Pepper
  • Sweet and hot paprika (quickly you can omit)
  • Thyme
  • about 100 gr diced mozzarella
  • 350 ml tomato sauce (commercially passed tomatoes, version without basaconii)
  • 200 ml of bone broth
  • 3 cloves of garlic
  • Pepper
  • Bay leaf

The minced meat is mixed with the other ingredients. Shape balls the size of an egg, then flatten and place a cube of mozzarella in the middle, clench your fist and thus form a meatball filled with mozzarella.

Place the meatballs directly in the slow cooker bowl, and then turn on the pot for 2 hours on high, with an absorbent towel under the lid.

After two hours, I added tomato paste, whole garlic cloves, pepper and bay leaf and left for another 1 h 30 min, also on high, without a towel.

The gasket is up to everyone.

I'm just telling you, these are the most delicious meatballs. If you do not have a slow cooker, they can be baked in a pot with a lid.

Chicken meatballs

& Icirc & # 355i must:
1 chicken breast
2 or & # 259
100 g m & # 259sline & # 8232verzi
2 slices of p & acircine
1 onion & # 259
1/2 ce & # 537cu & # 539 & # 259 milk
2 tablespoons f & # 259in & # 259
1-2 tablespoons & # 8232m & # 259lai gray & # 537at
p & # 259trunjel
300 ml oil for cooking
salt pepper

Preg & # 259te & # 537ti a & # 537a:
Well, an egg with flour, salt and butter (the composition will have the consistency of a pancake dough, and if it is too thick, po & # 539i s & # 259 o sub & # 539iezi cu latte).
Put the meat through a mincer, then mix it with the soaked bread and milk and squeeze the juice.
Add the egg, finely chopped onion, parsley and a pinch of salt and pepper. From the composition thus obtained, model the meatballs, not before placing them in the middle so that they can be cut and cut.
Pass the meatballs through the dough and brown them in an oil bath. Remove the meatballs on a plate and, for a better presentation, place them on a cold rack.
They will look good and will be very tasty at the same time, to the taste of all family members.

4 por & # 539ii & # 8232Preg & # 259tire: 40 minutes & # 8232COACERE: 30 minutes
Re & # 539et & # 259 by Mihaela Ungheanu, Str & acircmbeni village, C & # 259ld & # 259raru commune, Arg countye & # 537

For another & # 259 re & # 539et & # 259 of meatballs, enter & # 259 here.

Video recipes for salmon in dough

Do you want to cook like a real master? Watch the video, in which professional chefs provide basic instructions on how to quickly and easily prepare wonderful dishes - Potato souffle with pink salmon and fish in dough.

Just like frying pink salmon in a pan

How to cook fish in the multivarka

Sausage recipe in pizza dough & # 8211 Much tastier than the big ones from the pretzel ..

We make a small hole in the middle of the flour and pour the water. Mix with a spoon until you get a composition that you can knead. Pour the composition on the work table, pour a little oil in the palms and knead until the oil is incorporated.

Repeat the procedure until you get a dough that does not stick to your hands or work table. Knead for a maximum of 5 minutes…

Next, let the dough rest for about 30 minutes, or until it doubles in volume…

After it has grown, we cut it into 15 equal strips, which we spread with the twister.

We put a sausage over the obtained sheets, then we roll…

In a separate bowl, boil 5 cups of water. When the water boils, add the baking soda and put, in turn, the rolls, for 20-30 seconds… Take them out on a tray lined with baking paper, grease them with egg yolk and put them in the oven heated to 180 degrees Celsius.

Recipes for delicious fish in different klyarah

When cooking to batter fish, you can add green according to a special recipe, then the finished dish will turn out not only tasty, but also beautiful in appearance ..

The dough should start cooking with the chopped greens.

After that, in a bowl, all the ingredients are combined except the liquid, which can be milk or water.

It needs to be added a bit, then you can control the consistency.

The last thing that comes out is greenery and everything is well mixed.

The oil is poured into the pan, the fire is started, the dishes are heated.

After that, you can start trimming the selected stains and sliced ​​stains, allowing them to stick.

The dough will be more airy if you use beer in its preparation and you need to use the following components:

  • salt in the amount of a third teaspoon
  • egg & # 8211 3 pieces
  • 200 ml of beer
  • flour.

In this case, no water or milk should be used, but mixing takes place according to the same technology as the subsequent preparation of the fish in the dough.

Another alcoholic beverage that will allow you to make fish fillet in dough is wine, for the recipe you will need ingredients:

  • an egg
  • ½ teaspoon of salt
  • 2 tablespoons flour
  • a quarter cup of white wine
  • red peppers on top of a knife.

The preparation technology is identical to the above, all ingredients are interconnected and then used for immersion.

Pretzel buns in cheese sauce with beer

Pretzel with beer is a well-known and suitable combination. I chose to change it a little, even to improve it, I dare say. You will agree with me after you try the recipe. And the cheese, in this whole story, is fixed like the icing on the cake. All the best.

Dough ingredient
  • 350 g of flour (and extra for spreading)
  • 1 sachet of dry yeast
  • a pinch of salt
  • 50 g of butter
  • 200 ml of lukewarm water
  • a teaspoon of olive oil
  • 10-12 pecans
  • 3 teaspoons baking soda
  • 700 ml of water
  • an egg
  • coarse salt
Method of preparation

I mixed the flour with the salt and the yeast. Separately, I mixed lukewarm water with melted butter and poured over the flour mixture. I kneaded well until an elastic dough resulted. Then I greased a bowl with a drop of olive oil and placed the dough in it, which I left to rise for an hour, covered with a clean towel. After the dough had risen, I kneaded it well again and rolled it, then cut it into 10 equal parts. I hid a pecan nut in each piece of dough and turned the dough well in my hand, forming a ball. I repeated the process until I made all 10 balls and then let them rest for another 10 minutes.

Meanwhile, I put the 700 milliliters of water to boil in a saucepan, and when it started to boil, I added baking soda and then, one by one, a ball. Each sat boiling for 30 seconds on one side, then turned on the other side. At the end, we placed the balls next to each other, on the edge of the Tefal Ingenio pan. I cut a “+” on each with the knife, beat them with beaten egg and sprinkled a little coarse salt.

Cheese sauce ingredients
  • a small cube of butter
  • 3 cloves of garlic
  • 80 ml of milk
  • 150 g of cream cheese
  • 70 ml of dark beer
  • 100 g of cheddar
  • 100 g of mozzarella
  • 150 g of gouda
  • a tablespoon of Dijon mustard
  • salt and pepper
  • chives
Preparation of cream cheese

I hardened the finely chopped garlic cloves in a little butter, and when they browned well I added the milk and beer and mixed well. Then I added the cream cheese and mixed with a whisk to make sure the cream melted. At the end, I added the cheddar, mozzarella, gouda and Dijon mustard and mixed until the cheeses melted. I added pepper and salt (taste before adding salt, because the cheddar is salty and may not be needed anymore), and then I took the cream off the heat.

I turned on the oven at 180 ° C and poured the cream cheese in the middle of the buns. I took out the handle of the Ingenio pan and put it in the oven for about 30 minutes, until the buns took on color. Before serving, I sprinkled chives over the cheese sauce, then broke a piece of bun and bathed it in the cream cheese sauce.