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Spicy pork ribs

Spicy pork ribs

  • 1 kg of pork ribs
  • 150 ml BBQ sauce (Barbeque)
  • 250 ml drink
  • 1 tablespoon mustard
  • 2 tablespoons soy sauce
  • 1 suitable onion
  • 1 hot pepper
  • 1-2 bay leaves
  • 3-4 cloves of garlic
  • salt pepper

Servings: -

Preparation time: less than 120 minutes


Wash the ribs and dry them then put them in a bowl. Put sliced ​​peppers and onions or fish on top. In a bowl, mix the beer, mustard, soy sauce, BBQ sauce, salt and pepper, bay leaves and garlic, then place over the ribs. Cover with a lid and bake for an hour. Then remove and slice, place in a tray lined with baking paper with a kitchen brush, grease the slices with the remaining sauce, turn from time to time and grease again. Leave in the oven for about 30-40 minutes at a temperature of 180 degrees.

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Spicy fish soup

I think it has already become a cliché for me that, after the holidays, the refrigerator will lose a few kilograms, the meat will be replaced with vegetables, greens, within the stalls at the market. Not that I was exaggerating with the Christmas piglet, but the tables were much fuller than usual, either at home or on a visit. So I started the year with a light recipe to wash away the "sins" of December.

First I boiled 2 whole onions, 3-4 cloves of garlic and almost a hot pepper. Here it depends on preferences and peppers. If he's damn good, a few rounds I think are enough.

After the onion was boiled, I took the vegetables out of the soup and added a large zucchini and two sliced ​​carrots. When the carrot has softened a little, I added 2 previously peeled and diced tomatoes and a cup of white wine.

Ten minutes later I added 3-4 fillets of cod, cut into pieces, and seasoned the soup according to preference. I put salt, pepper, some thyme.

From the moment I put the fish, I left it on low heat for another 10 minutes, and at the end I added lemon juice and very little vinegar. It is recommended to taste after each spoon, I squeezed the lemon without scruples, I prefer sour soup.

I stopped the fire and filled a healthy bowl. I let it cool for 5 minutes, during which time I put some fresh greens, I recommend coriander, a few slices of red onion and a little hot arid it seems that my pepper was not damn enough.

* The pot used by Aura in the recipe is from the Casual Cook by Adi Hădean collection.

“Porkolt” Hungarian stew - enjoy this spicy Hungarian specialty, full of taste and aroma!

"Porkolt" is a traditional Hungarian cuisine with a spicy taste, very tasty, which is very similar to goulash, but is prepared with less liquid. The stew is smothered with a large amount of onion, which gives it a dizzying aroma.

Porkolt can be prepared from any kind of meat: beef, pork, lamb or chicken. The Hungarian stew is very tender and delicious, enjoy it with your favorite garnish or a fresh vegetable salad.


- 3-4 tablespoons of fat for frying (lard, vegetable oil)

Method of preparation

1. Prepare all the ingredients.

2. Peel an onion and finely chop it. Cut the meat into 2.5-3 cm cubes. Fry the onion in a deep greased pan until golden brown. Season with salt and add paprika to taste. In order not to make the meat too spicy, use paprika.

3. Put the meat in the pan and sauté it together with the onion over medium heat under the lid and make sure there is not a little liquid in the pan.

4. When you notice that the stew is stifled, add a little water. Add the mashed or finely chopped tomatoes when the meat is almost ready. If desired, you can add green bell peppers, cut into rounds. Saute the meat over low heat until ready.

Chop the meat into suitable cubes and boil in water until well covered. You will choose a pork stuffed with fat and there will be no need for oil or other fat.

Remove the foam that forms, then boil the covered meat until the meat penetrates well and the water evaporates.

Allow the meat to brown in its own fat, stirring so that it does not burn. Then add the finely chopped onion and garlic, also finely chopped, but also a little grated ginger. Mix the ingredients well again until they penetrate.

Add the coconut milk, mix and let the stew boil, covered, for 10 & # 8211 15 minutes, on low heat.

Then add the shrimp paste, spoon by spoon, mix well, and after 5 & # 8211 6 minutes, taste and add salt and pepper to taste. Next, the chopped hot peppers, necessarily green and red, for an extra color, but also because they have a slightly different taste.

Let the stew simmer until the peppers penetrate and give off a spicy aroma.

Spicy pork soup

1.Cut the meat into strips and fry it in hot oil. Add sliced ​​garlic cloves and half of the spices for gyros.

2. Chop the onion and slice the peppers. Melt the butter in a pot and sprinkle with the chopped hot pepper. Add onions and peppers, then all the water.

3.When the mixture boils, add the cream mixed with the flour and boil for another 5 minutes. Add the meat, add the rest of the spices for the gyros, a pinch of salt and let it boil. Serve the spicy pork soup immediately.

400 g pork
2 onions
3 colored bell peppers
2 tablespoons butter
½ spoon with hot peppers
1 tablespoon spices for gyros
850 ml of water
150 ml cream for cooking
3 tablespoons flour
4 tablespoons olive oil
2 cloves of garlic

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    Spicy beef salad & # 8211 Gordon Ramsay's recipe

    Season the pieces of meat on both sides. Add a tablespoon of oil to a hot pan and fry the steaks at high temperature on both sides for 2-3 minutes. Take them out on a plate and let them rest.

    To make the dressing, put the garlic and hot pepper in a mortar with a pinch of salt and pass them well until they become a paste. Add sugar, fish sauce and lemon juice. Mix them with a spoon.

    Meanwhile, cut the carrots into rounds. Put them in a bowl with the radishes, tomatoes, mint, green onions, cucumbers and lettuce. Add 4-6 tablespoons of dressing and continue to stir.

    Fry the hazelnuts with a pinch of salt for a few minutes in a clean pan. Put the sliced ​​steak over the salad and add the hazelnuts. Place the rest of the dressing on top and serve immediately.

    Canned spicy minced meat in its own juice, simple recipe

    Canned spicy minced meat in its own juice, simple recipe, old, video recipe, no preservatives. How to make canned meat? It's a delicious preserve, with lots of flavored meat and natural gelatin.

    cans of meat are my children's favorites. They always preferred to open a jar of meat for breakfast, along with a cup of herbal tea or warm milk, a compote or a zacusca. Okay, you know I've always had a pantry full of all kinds of compotes and jams, canned food of all kinds & ndash see here over 100 recipes.

    Pork ribs with rice

    Pork ribs with rice from: pork ribs, cherry tomatoes, rice, green beans, capsicum, bell peppers, onions, garlic, sour cream, mayonnaise, mustard seeds, salt, pepper, oil.


    • 800 g sliced ​​pork ribs
    • 250 g cherry tomatoes
    • 150 g of rice
    • 400 g green beans
    • two capsicums
    • a bell pepper
    • an onion
    • 6 cloves of garlic
    • 200 ml sour cream
    • a tablespoon of mayonnaise
    • a tablespoon of mustard with seeds
    • salt
    • pepper
    • oil

    Method of preparation:

    The green beans are cleaned, washed, cut into smaller pieces and boiled for ten minutes in salted water. Peel an onion, wash it, finely chop it and put it in a little hot oil. Add the diced peppers, sauté until soft, then add the washed rice.

    Pour enough water over the ingredients with two fingers, season and boil until the rice is soft, without stirring because the rice grains are crushed. Grease the pork ribs with oil, season, place in a pan, pour a cup of water and place in the oven. Bake over medium heat until the sauce drops from the pan and browns.

    Cream mix well with mayonnaise, mustard seeds, crushed garlic, salt and pepper. Put the rice with vegetables on the plate, place it on top of the rib slices and serve with the garlic sauce. It can also be served with a cherry tomato salad with crushed garlic and parsley.