tag:blogger.com,1999:blog-21248355927140197882024-03-06T00:08:28.706-08:00Cartea de bucate a bunicii !Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-2124835592714019788.post-28275932944953098572013-03-31T09:17:00.001-07:002013-03-31T09:17:08.658-07:00Ineditele oua murate<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">12 oua<br />12 cuisoare (intregi)<br />2 felii de radacina de ghimbir proaspat<br />1 lingurita de piper negru boabe<br />1 frunza de dafin</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 cesti de otet de vin distilat<br />½ ceasca de apa<br />2 lingurite de sare<br /><br />Mod de preparare:<br /><br />Puneti ouale intr-o oala medie si acoperiti cu apa. Fierbeti apa si, dupa fierbere, indepartati imediat de pe foc. Acoperiti oala si lasati ouale sa stea in apa fierbinte pentru 10-12 minute. Scurgeti de apa, raciti si decojiti ouale.<br />Intr-un saculet din material textil puneti cuisoarele, radacina de ghimbir, boabele de piper si frunza de dafin. Puneti saculetul intr-o oala medie, impreuna cu otetul, apa si sarea. Fierbeti lichidul obtinut pentru 10 minute si scoateti mirodeniile.<br />Puneti ouale in borcane sterilizate. Acoperiti cu amestecul de otet si sigilati borcanele. Borcanele trebuie lasate la frigider cel putin 2 zile inainte de servire.<br /></span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com1tag:blogger.com,1999:blog-2124835592714019788.post-11092584714766502942013-03-31T09:11:00.000-07:002013-03-31T09:11:00.939-07:00Omleta greceasca<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />1 lingura de unt<br />3 oua<br />1 lingurita de apa<br />½ ceasca de branza feta faramitata</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">sare si piper dupa gust<br /><br />Mod de preparare:<br /><br />Incalziti untul intr-o tigaie, la foc mediu spre mare. Bateti ouale si apa impreuna, apoi turnati in tigaie. Adaugati branza feta si gatiti, amestecand ocazional ca sa iasa oua jumari. Asezonati cu sare si piper.<br /><br /> <br /><br /> <br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com2tag:blogger.com,1999:blog-2124835592714019788.post-83868645783328268692013-03-31T09:09:00.001-07:002013-03-31T09:09:19.565-07:00Salata clasica cu oua<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">6 oua fierte tari, taiate felii<br />¼ ceasca de maioneza<br />2 lingurite de suc de lamaie proaspat<br />1 lingura de ceapa tocata marunt<br />¼ lingurita de sare<br />¼ lingurita cu piper<br />½ ceasca de telina tocata fin frunze de salata</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mod de preparare:<br /><br />Puneti deoparte 4 felii de oua, din centru, pentru ornare, daca doriti. Taiati restul de oua. Amestecati maioneza, sucul de lamaie, ceapa, sarea si piperul intr-un bol mediu. Adaugati<br />ouale taiate si telina, amestecati bine. Puneti la frigider, bolul fiind acoperit, pentru a se combina aromele.<br />Serviti pe frunze de salata si ornati cu feliile de oua ramase.<br /><br /><br /><br /> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span>Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-58383327182188197272013-03-31T09:07:00.001-07:002013-03-31T09:12:43.668-07:00Oua in stil irlandez<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBReujUZXt5M0kimzHLlqcUhB8n7o_3T1-pjOLzO9WtYZCry8AWXN7jmmdczlK8CJ_Vp6dgW45KUBuDxjHlBBD3PgiVTkxtIQArXJMKRMvCyUil78Um-FRVtkHPfc1QU-9cHNOYmHpaPw/s1600/ou.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBReujUZXt5M0kimzHLlqcUhB8n7o_3T1-pjOLzO9WtYZCry8AWXN7jmmdczlK8CJ_Vp6dgW45KUBuDxjHlBBD3PgiVTkxtIQArXJMKRMvCyUil78Um-FRVtkHPfc1QU-9cHNOYmHpaPw/s320/ou.png" width="320" /></a><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />2 linguri de unt<br />6 cartofi mici, decojiti si taiati bucatele<br />1 ceapa tocata<br />1 ardei verde, taiat bucatele<span style="font-family: "Georgia","serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: Georgia; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f">
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</o:lock></v:path></v:stroke></v:shapetype></span><br />6 oua, batute<br /><br />Mod de preparare:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br />Intr-o tigaie mare, topiti untul la foc mediu spre mare. Adaugati cartofii, ceapa si ardeiul; sotati pana ce cartofii se rumenesc. Adaugati ouale si prajiti pana ce sunt gata ouale. Se servesc calde.<br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-21145879047917963902013-03-31T09:04:00.003-07:002013-03-31T09:07:09.090-07:00Oua umplute cu bacon si sos balsamic<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:</span><br />
</div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">12 oua<br />4 felii de bacon<br />½ ceasca de maioneza<br />¼ ceasca de ceapa rosie tocata<br />2 lingurite de zahar alb<br />½ lingurita de otet balsamic<br />¼ lingurita de sare cu aroma de telina</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">¼ lingurita de piper negru proaspat macinat<br />¼ ceasca de patrunjel<br /><br /> Mod de preparare:<br /><br />Puneti ouale intr-o oala mare, intr-un singur strat si umpleti cu apa astfel incat sa acopere 2-3 cm ouale. Acoperiti oala si fierbeti apa, dupa ce fierbe indepartati imediat de pe foc si lasati ouale in apa fiarta pentru 15 minute. Scurgeti de apa. Raciti ouale in apa rece, in chiuveta. Decojiti si taiati in jumatati, pe lungime. Separati albusurile de galbenusuri, punand galbenusurile intr-un bol; aranjati albusurile pe un platou.<br />Puneti baconul intr-o tigaie mare si adanca si prajiti la foc mediu pentru aproximativ 10 minute, intorcand bucatile ocazional, pana ce se rumenesc. Puneti baconul pe servetele pentru a il curge de grasime si taiati in bucatele mici.<br />Pasati galbenusurile cu o furculita. Adaugati baconul, maioneza, ceapa, zaharul, otetul balsamic, sarea aromata si piperul. Amestecati pana ce se mixeaza bine ingredientele. Puneti amestecul in albusurile de ou. Decorati cu patrunjel.</span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-7081507440281425202013-03-31T08:55:00.003-07:002013-03-31T08:55:23.085-07:00"Crompi" cu ou si cu smantana<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente: <br /><br />1 kg de cartofi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">cel putin trei oua</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">100 g cascaval</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">smantana</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">ulei</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">condimente<br /> <br />Mod de preparare:<br /><br />Se curata cartofii si se taie cuburi, nu foarte mici. Se pun la fiert. Se pun si ouale la fiert. Cand au terminat de fiert cartofii, se storc si se pun intr-un vas, pe foc. Se adauga ulei si se lasa 1 minut la prajit. Se adauga ouale taiate feliute cat de subtiri si cascavalul razuit. Se adauga smantana si condimentele, dupa gust (sare, piper, busuioc, chimen).Se servesc cu smantana, calzi sau reci.<br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-54656061978361083162013-03-31T05:18:00.002-07:002013-03-31T05:18:21.153-07:00Sos pentru salata de peste <div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente: <br /><br />1 cana lapte</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 linguri orez macinat</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o lamaie</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o ceasca ulei</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">sare</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">piper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">verdeata<br /><br />Mod de preparare:<br /><br />Se amesteca orezul macinat cu putin lapte rece, restul de lapte se incalzeste pe foc mic, se adauga si orezul amestecat cu laptele rece si se tine pe foc pana se igroasa putin. <br />Aceasta compozitie se lasa sa se raceasca apoi se adauga putina sare, piper, lamaia stoarsa si uleiul cate putin. Se toaca verdeata marunt si se amasteca in sos. <br />In acest sos se mai adauga legume fierte (morcov, mazare, fasole verde) si peste din conserva (fara oase).</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Se serveste rece. <br /><br /> <br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-68575467254543239322013-03-31T05:17:00.002-07:002013-03-31T05:17:04.303-07:00Sos cu smintina<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />smintina</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">ou</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">ulei</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">mustar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">supa de carne</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">bulion</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">zeama de lamiie<br /><br />Mod de preparare:<br /><br />Se face o maioneza nu foarte grasa din galbenus de ou, ulei, mustar, sare, zeama de lamaie, se amesteca si smantina (de preferat smintina degresata) si bulionul(o lingurita- si in acest caz se pune si o lingurita de zahar sau suc de rosii, 2 linguri) pina la omogenizare.Se serveste rece la fripturi, salate, ou umplut.<br /><br /><br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-38658178239821057922013-03-31T05:14:00.003-07:002013-03-31T05:14:58.516-07:00Salata dobrogeana <div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente: <br /><br />3 buc. rosii frumoase</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 buc. ardei grasi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 buc. castraveti potriviti</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 buc. ceapa</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o salata verde</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">100 gr. telemea de oi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 ceasca maioneza cu masline</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">sare<br /><br />Mod de preparare:<br /><br />Se curata ceapa, se taie felii foarte subtiri si se pune intr-un castron; castravetii se curata de coaja, se taie felii si se pun peste ceapa; rosiile se spala si se taie felii potrivite, ardeii grasi se taie ca fideaua. Se amesteca totul si se lasa la rece pina la servire.<br />Sosul se prepara astfel: ouale se cojesc, apoi albusurile se toaca marunt, iar galbunusurile se freaca cu smintina pina se obtine un sos alifios care se amesteca cu maslinele tocate marunt. Se adauga vinul, zeama de lamiie, sarea, cimbru si tarhonul. Cind sosul este gata, se amesteca cu albusurile tocate.Inainte de servire, salata se amesteca cu sosul, se pune pe o salatiera si se presara cu telemea rasa.<br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-26139207195256751462013-03-31T05:13:00.001-07:002013-03-31T05:13:28.471-07:00Salata de vinete cu dovleac turcesc<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />1 kg. vinete coapte</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">500 gr. dovleac turcesc</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o ceapa</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">ulei, sare<br /><br />Mod de preparare:<br /><br />Se scoate miezul de dovleac, se taie cubulete si si se pune la fiert in apa cu sare. Dupa 10-15 minute se scoate, se scurge bine si se paseaza pina se obtine o pasta omogena.<br />Pasta obtinuta se amesteca cu vinetele care au fost tocate in prealabil, se adauga o ceapa tocata marunt sau rasa, ulei, sare, dupa gust.Se asaza pe un platou si se orneaza cu felii de gogosari murati.<br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-68492404103372112052013-03-31T05:11:00.001-07:002013-03-31T05:11:59.801-07:00Salata de telina cu maioneza<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />3 oua</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">zeama de lamaie sau hellas</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 telina</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 conopida</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">sare, piper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o legatura de marar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">usturoi<br /><br />Mod de preparare:</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><div style="text-align: justify;">
<br />Se taie bucati conopida, se pune la fiert, iar dupa ce este gata, se scurge de zeama si se lasa sa se raceasca. Intre timp se face maioneza din 2 oua fierte si unul crud (la care se adauga zeama de lamaie).<br />Intr-un castron se piseaza usturoi cu sare si apoi se adauga maioneza putin care putin, telina data prin razatoare, conopida taiata marunt, cat si albusurile de la ouale fierte tocate cubulete. La sfarsit se potriveste de sare, piper si se adauga o legatura de marar.</div>
<div style="text-align: justify;">
Se serveste ca apertiv, inainte de masa.<br /><br /> </div>
</span><div style="text-align: justify;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-53737506111644539072013-03-31T05:10:00.002-07:002013-03-31T05:10:48.055-07:00Salata de legume (taraneasca)<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />cartofi 1 kg, fasole verde 500 g</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">ceapa 250 g</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">castraveti murati 300 g</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">patrunjel verde 1 leg</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">ulei 75 g</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">otet 40 ml</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">sare<br /><br />Mod de preparare:<br /><br />Cartofii se fierb in coaja, se curata si se taie felii. Fasolea se fierbe si se taie in bucati. Ceapa se taie pestisori, iar castravetii se taie cubulete. Se adauga sare, ulei si otet subtiat cu apa, se amesteca totul bine, se aranjeaza salata pe un platou si se presara pe deasupra verdeata.<br /><br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-29664828189287260222013-03-31T05:09:00.001-07:002013-03-31T05:09:19.760-07:00Salata de dovlecei cu maioneza si usturoi <div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente: </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 dovlecei mai mari (cca 30cm lungime)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 catei de usturoi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 lingurita Delikat</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 lingurita sare</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">maioneza<br /><br />Mod de preparare:<br /><br />Dovlecii se curata de coaja si se taie in doua pe lung, se scoate partea cu samburi din mijloc cu o lingura, se taie bucati si se pun la fiert pentru cca 15 min intr-o oala cu apa clocotita in care am pus si o lingurita cu Delikat. Se pun la scurs intr-o sita. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Dupa ce s-a scurs apa si s-au racit un picut se paseaza (prin sita), se adauga cateii de usturoi facuti mujdei (cu 1 lingurita rasa de sare) si se amesteca bine. Dupa ce s-a racit de tot se adauga maioneza (dupa gust), se omogenizeaza amestecul, si se da la frigider pentru doua-trei ore. Merge foarte bine alaturi de chiftele (reci) si rosii. Pofta buna!<br /></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span>Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-66352016201995995262013-03-31T05:08:00.001-07:002013-03-31T05:08:04.596-07:00Salata de conopida cu marar si mustar<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />1 conopida mare sau 2 mai mici</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2-3 linguri ulei</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2-3 linguri otet (zeama de lamaie)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1-2 lingurite mustar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">sare, piper, marar<br /><br />Mod de preparare:<br /><br />Conopida se curata, se desface in buchetele, se spala bine, se pune la fiert in apa clocotita sarata, avind grija sa nu fiarba prea mult deoarece se sfarma. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cind este gata, se scurge si se pune in salatiera. Separat se face un sos din mustar subtiat cu otet si ulei, sare, piper si marar tocat marunt. Se toarna sosul peste conopida si se serveste.<br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-74055152730927185902013-03-31T05:06:00.002-07:002013-03-31T05:06:42.241-07:00Salata de cartofi cu verdeturi<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />cartofi noi 1 kg</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">fasole verde 200 g</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">ridichi de luna 250 g</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">ceapa verde 2 leg</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">usturoi verde 1 leg</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">patrunjel verde 1 leg</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">marar verde 1 leg</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">ulei 50 g</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">otet 40 ml</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">sare<br /><br />Mod de preparare:<br /><br />Cartofii se fierb in apa cu sare, se curata si se taie cuburi. Fasolea se rupe in bucati cu lungimea de 3-4 cm si se fierbe in apa cu sare. Ridichile de luna se taie feliute. Ceapa verde, usturoiul verde, patrunjelul verde si mararul verde se toaca marunt. Se amesteca totul si se adauga sare, ulei si otet subtiat cu apa.<br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-38556250876547951932013-03-31T05:05:00.003-07:002013-03-31T05:05:30.891-07:00Salata de peste afumat cu maioneza<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />1 kg de cartofi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 cepe potrivite ca marime</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 pesti afumati (preferabil macrou)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">maioneza<br /><br />Mod de preparare:</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br />Se fierb cartofii in coaja. Dupa fierbere se curata si se taie ca pt. salata de boeuf.Ceapa la fel se taie f. fin. Pestele afumat se curata de pielita si oase si se taie cu cutitul cit mai marunt. Cartofi, ceapa si pestele se amesteca impreuna cu maioneza. Se poate orna cu masline.<br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-88624927277832678372013-03-31T05:04:00.002-07:002013-03-31T05:04:01.309-07:00Salata de iarna<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />4 kg varza</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 kg gogosari</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 kg castraveti</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 kg ceapa</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 kg gogonele</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 kg morcovi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1l otet</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">250 gr zahar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">100 gr boabe mustar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">10 gr piper, foi de dafin, sare<br /><br />Mod de preparare:<br /><br />Zarzavaturile se curata, se spala si se lasa la zvantat. Se taie varza feliute, iar gogosarii, gogonele, ceapa, morcovii, castravetii in rondele cat mai subtiri. Cele de ceapa se desfac in inele, castravetii nu se curata. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Gogosarii se aleg bine de seminte si fibrele iuti din interior. Se sareaza totul si se lasa pana a 2 zii. Se scurg de zeama dar nu se storc, se amesteca cu otetul, zaharul si restul condimentelor. Se pun in borcane, se leaga cu celofan. Dupa 60 zile se pot consuma.<br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-46830646599485396792013-03-31T04:36:00.000-07:002013-03-31T04:44:29.768-07:00Ciorba de cartofi cu sos romanesc <div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente: <br /><br />700-800 g cartofi vechi sau noi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o ceapa</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">25 g faina</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 linguri untdelemn</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">bors</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">zeama de castraveti</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">zeama sau sare de lamiie</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">boia sau pasta de ardei</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">tarhon, leustean, patrunjel, sare <br />10 - 100 ml smintina<br /><br /> Mod de preparare:<br /><br /> In circa 1 1/2 -2 l apa (simpla sau in care au fiert oase proaspete sau afumate impreuna cu o ceapa taiata in sferturi) clocotita, se adauga cartofii taiati in cuburi de 2 cm si 1/2 lingurita cu sare, lasindu-i sa fiarba pina ce se moaie (cca 15 miute).Apa se va pune in functie de substanta cu care se va acri ciorba, ca aceasta sa nu fie prea rara.Intre timp, se prepara, sosul romanesc.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Faina se amesteca intr-o tigaita, pe foc mic, pina cind capata culoarea maro-deschis, amestecind tot mereu ca sa nu se arda, apoi se ia de pe foc, adaugind untdelemnul si o ceapa rasa fin, un virf de lingurita cu boia dulce, amestecindu-se toate un minut ca numai la caldura tigaitei ceapa sa-si dezvolte aroma.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Se adauga, apoi, cite putin din supa, amestecind ca sa nu seformeze cocoloase, se desarta peste restul de supa, se acreste dupa gust, se adauga sare, daca este cazul sise completeaza lichidul cu apa, daca este necesar.Dupa ce a fiert citeva clocote, se ia de pe foc se adauga aromele,din fiecare cite putin si se drege cu smintina.<br /><br />Se poate prepara mai simplu si mai repede astfel.Untdelemnul se infierbinta cu o lingurita de ceapa rasa fin 1/2 minut la foc mic, direct in oala, fara sase rumeneasca, se pune imediat boiaua sau pasta de ardei, si, dupa ce s-a amestecat de 2 ori, se stinge cu apa simpla.Cind clocoteste, se pun cartofii si, dupa ce acestia au fiert, faina diluata cu apa rece se amesteca cu supa, completindu-se cu acreala dorita si cu apa; se adauga o lingurita cu "Delikat" sau sare , daca este necesar.Dupa ce a fiert citeva clocote, se ia de pe foc si se drege cu smintina. </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-80911195026767058912013-03-31T04:34:00.000-07:002013-03-31T04:48:25.996-07:00Ciorba de cartofi<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />500-600 g cartofi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">morcov</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">patrunjel</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">telina</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o ceapa de marime mijlocie</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 linguri de untdelemn</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">bors</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">zeama de castraveti</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">suc de rosii</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"> zeama sau sare de lamiie sau otet</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">leustean, tarhon<br /><br />Mod de preparare:</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><div style="text-align: justify;">
Zarzavatul si ceapa, rase prin razatoarea cu gauri mari, se calesc 2 minute, cu untdelemnul, apoi totul se stinge cu 2 l de apa fierbinte. Cind zarzavatul este fiert, se adauga cartofii curatati si taiati in cubulete si o lingurita rasa de sare. </div>
<div style="text-align: justify;">
Se fierb 15 - 20 minute, pina cind se moaie, fara sa se zdrobeasca, apoi ciorba se sareaza si se acreste dupa gust. Vara, se pun odata cu cartofii, un ardei si o rosie, taiate in felii. Pentru aroma, se adauga cite putin din fiecare frunza de verdeata. </div>
<div style="text-align: justify;">
Tarhonul ii da un gust foarte bun. Se serveste ca atare sau dreasa numai cu galbenus, sau cu smintina sau iaurt.</div>
</span>Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-32671904881028608762013-03-31T04:31:00.000-07:002013-03-31T04:48:07.702-07:00Ciorbita de vacuta <div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />1/4 kg carne de vacuta</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 conopida mica</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 ceapa mica</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 morcovi mici</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 patrunjel mic</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 ardei verde mic</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 lingura otet</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 linguri bulion</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">sare</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Delikat</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">piper alb</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">tarhon, leustean</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 catei usturoi<br /><br />Mod de preparare:<br /><br />Se pune la fiert carnea de vacuta in apa rece cu 1/2 lingura Delikat. Cand este aproape gata, se adauga ceapa taiata in 6, morcovii si patrunjelul rasi, ardeiul taiat felii subtiri. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Peste 10 minute se pune si conopida, si peste 5 minute otetul si bulionul.Se poate servi cu iaurt sau smantana, dar e important sa fie fierbinte.<br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-33206875987205082142013-03-31T04:30:00.000-07:002013-03-31T04:47:57.101-07:00Ciorba taraneasca de pasare <div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />1 pui mijlociu</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 buc. morcov</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 buc. radacina patrunjel</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 buc. telina</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 buc. ceapa</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 buc. cartofi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 buc. ardei gras</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">150 gr. mazare boabe</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">10-15 pastai de fasole</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">8-10 buc. rosii</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o lingura ulei</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">sare, verdeata, leustean</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 l apa</span><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><div style="text-align: justify;">
<br />
Mod de preparare:<br />
<br />
Pasarea curatata si spalata se taie in bucati si se pune la fiert intr-o oala cu apa rece si putina sare. Dupa ce a dat in clocot se aduna spuma si se fierbe in continuare la foc domol. Se adauga apoi ceapa taiata marunt. Zarzavaturile se curata, se spala, se taie fideluta sau cuburi si se calesc in ulei. </div>
<div style="text-align: justify;">
Dupa ce carnea este aproape fiarta, se adauga zarzavaturile calite, mazarea si fasolea verde taiata in bucati si cartofii curatati si taiati cuburi. Se lasa sa dea citeva clocote si se adauga rosiile oparite, curatate de pielita si taiate in felioare. </div>
<div style="text-align: justify;">
Cind totul este fiert se potriveste de sare si se mai da un clocot. Se ia vasul de pe foc si se adauga leusteanul taiat marunt.Se serveste fierbinte, cu verdeata tocata marunt.</div>
</span><div style="text-align: justify;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-79142826578777688612013-03-31T04:28:00.003-07:002013-03-31T04:43:25.918-07:00Ciorba de burta<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /> <br />2 kg de burtã de vaca</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 litri de apa</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 kg de picioare de vaca</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">150 grame de morcovi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">150 grame de ceapa</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">100 grame de telina</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">50 grame de usturoi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 grame de piper negru boabe</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">500 grame de iaurt sau de smantana</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 oua</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">50 grame de faina</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">100 ml otet</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">100 ml ulei sau untura</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">sare<br /><br />Mod de preparare:<br /><br />Burta si picioarele de vaca se curata de pielite si tendoane, se spala bine, se oparesc, apoi se spala din nou cu apa rece si se asaza intr-o oala. Picioarele se sparg punandu-le la fundul vasului, iar burta se ruleaza si se aranjeaza peste picioare. Se completeaza oala cu apa si se pune la fiert cu sare. Se spumeaza in timpul fierberii. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cand burta este aproape fiarta, se adauga morcovii, telina si ceapa curatate, spalate si taiate jumatati sau sferturi. Se adauga usturoiul curatat si taiat marunt si piperul. Cand burta si picioarele au fiert se scot si se racesc. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Burta se taie in felii lungi de 4-5 cm, iar carnea de pe picioare se alege ti se taie la fel, apoi se introduc in oala cu supa, care a fost strecurata si se continua fierberea pana da un clocot. Din galbenusurile batute, iaurtul sau smantana si faina cu putina zeama se pregateste sosul pentru dres si se introduce in oala. Se potriveste gustul cu sare si acreala.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Se serveste cu mujdei de usturoi.</span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-74699300004760272152013-03-31T04:28:00.002-07:002013-03-31T04:28:46.060-07:00Ciorba taraneasca <div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 kg. carne de vaca</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1-2 buc. ceapa</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 buc. morcov</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 fir praz</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 buc. pastirnac</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 buc. radacina de patrunjel</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 buc. telina</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 buc. cartofi</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 buc. rosii</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 lingura bulion</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 l apa</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">sare, patrunjel, leustean</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 l zeama de varza</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 linguri orez<br /><br />Mod de preparare:<br /><br />Se spala carnea, se taie in bucati potrivite si se aseaza intr-o oala cu apa si sare, la foc. Cind incepe sa clocotesca, se scoate spuma de mai multe ori, pina cind nu se mai formeaza, apoi se adauga o parte de sare. Se curata zarzavatul, se spala si se taie marunt sau se rade pe razatoare, dupa care se introduce in ciorba. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cind carnea si zarzavatul sint aproape fierte, se adauga orezul, ales si spalat. Rosiile, curatate de pielita, de simburi si taiate felii, se adauga ceva mai titziu. In lipsa rosiilor, se pune bulionul dizolvat intr-o lingura de supa. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Se lasa sa mai fiarba 10-15 minute. Separat, se fierbe intr-un vas zeama de varza si, cind clocoteste, se toarna prin strecuratoare in oala cu ciorba. Dupa ce ciorba a mai dat citeva clocote, se potriveste de sare si de acreala, mai adaugind daca este necesar zeama sau sare de lamiie dizolvata in apa. Cind este gata, se adauga frunzele de patrunjel si de marar tocate marunt.<br /><br /> <br /><br /> <br /><br /><br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-15572253010611198592013-03-31T04:26:00.001-07:002013-03-31T04:47:18.778-07:00Ciorba din carne de ovine<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />1/2 carne de berbec sau de oaie fara grasime</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">morcov</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">patrunjel</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o ceapa de marime mijlocie<br />2 ardei grasi</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">250 g rosii</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 cartofi de marime mijlocie</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o felie de varza dulce</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">bors</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">zeama de varza</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">zeama sau sare de lamiie</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">marar, cimbru, tarhon, piper, sare<br /><br />Mod de preparare:<br /><br />Carnea taiata in bucatele se pune in 3 l apa rece cu o lingurita rasa de sare, lasindu-se sa fiarba, circa o ora, la foc mijlociu. Zarzavatul si ceapa, rase prin razatoarea cu gauri, mari, se calesc separat, 2 minute, cu 2 linguri de untdelemn, apoi se adauga in supa, impreuna cu varza taiata ca fideaua, lasindu-se sa fiarba impreuna pina cind se moaie bine carnea (trebuie sa fiarba cca 2-3 ore; daca este mai batrina, chiar mai mult). </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">In oala sub presiune, fierbe in jumatate de timp impreuna cu zarzavatul care se caleste inainte direct in oala; apoi, se adauga apa rece cca 2 l si carnea, o lingurita rasa de sare, se asaza capacul si se lasa sa fiarba cca 1 1/2 ora,calculind timpul, de cind au inceput sa iasa primii vapori prin ventil; atunci, se reduce focul la minim si se fierbe in continuare. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cind s-a scurs timpul afectat fierberii, se raceste oala, si se desarta continutul in oala obisnuita. In oricare varianta se pregateste ciorba, cind carnea este bine fiarta , se pun cartofii taiati in cuburi mici, ardeii si rosiile taiate felii, sau numai suc de rosii (iarna), cimbru si marar.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cind toate sint fierte, se sareaza, se acreste,completind lichidul dupa gust, si, pentru aroma, se adauga frunze de tarhon sau leustean si un virf de cutit cu piper (facultativ).</span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0tag:blogger.com,1999:blog-2124835592714019788.post-9227220634177212382013-03-31T04:24:00.002-07:002013-03-31T04:47:05.217-07:00Ciorba de verdeturi<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<br /><br />2 l apa</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 l bors</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o farfurie adinca plina cu verdeturi</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 linguri de orez</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">o bucatica de zahar</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">sare</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">un galbenus</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">doua linguri de smintina<br /><br />Mod de preparare:<br /><br />Se pun la fiert intr-o oala cu apa frunze de loboda, frunze de sfecla, cozi de ceapa verde, marar, patrunjel si leustean dupa gust, taiate marunt.<br />Se adauga borsul fiert separat si strecurat, sarea, zaharul si orezul ales si spalat. Se lasa sa fiarba. Se serveste dreasa cu cu galbenus si smintina.<br /><br /><br /><br /> </span></div>
Anonymoushttp://www.blogger.com/profile/11341405398051071221noreply@blogger.com0