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Pilaf code 14

Pilaf code 14

Wash the rice well and boil it in salted water (put 1 cup of water in 1 cup of rice).

Finely chop the onion and put it in a little oil together with the carrot, celery and parsley cut into juliennes, potatoes, eggplant, zucchini, tomatoes, mushrooms,

the peppers are cut into cubes and placed over the roots

add salt, pepper and a cup of water, put the lid on and let it simmer for 30 minutes.

At the end, mix with the boiled rice

It is a delicious, tasty and aromatic pilaf (14 vegetables)

PS: I wrote 1/2 pepper ........., given the fact that here they are very big, and the smallest celery here I found was 600 g)


Ingredients for 6 servings:

  • 2 tablespoons olive oil
  • 1 cleaned and chopped onion
  • 1 large carrot, cleaned and sliced
  • ½ kg of asparagus, cut into sticks of 2-3 cm
  • 120 g of peas
  • 3-4 cups of broccoli bunches
  • 2 cloves of green garlic, finely chopped
  • 1 sprig of finely chopped green onions
  • 200 g of mushrooms, cut into slices
  • a handful of cherry tomatoes, cut in half
  • 120 g of crushed feta cheese
  • 12 large, beaten eggs
  • ½ cup of milk
  • salt and pepper to taste

Method of preparation:
Preheat the oven to 180 degrees Celsius. Cover a tray or yena bowl with baking paper.

Heat a tablespoon of oil in a pan and then sauté the onion for 4-5 minutes. Add the other tablespoon of oil, but also the carrot, asparagus, peas, broccoli, garlic and mix well. After cooking for another 8-10 minutes, top with the mushrooms and tomatoes and leave for another 3-4 minutes on the fire, making sure you stir frequently.

Then put half of the cooked vegetables in the pan, placing them in an even layer. On top, place a layer of half the amount of feta cheese, then put the rest of the vegetables and finish with the remaining feta cheese.

In a bowl, beat the eggs with the milk and a little salt and pepper to taste. Pour the beaten eggs over the vegetables in the pan and then place the pan in the oven. Bake for 30-40 minutes, until eggs are fully cooked. You can check if the soufflé is ready using the toothpick test, just like for desserts. The preparation can be served hot, but also cold.


Recipe Summary

  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil, divided
  • 2 ounces uncooked thin spaghetti, broken into 2-inch pieces
  • 1 cup unsalted chicken stock (such as Swanson)
  • ½ uncooked basmati rice cup
  • .63 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ¼ cup chopped toasted hazelnuts
  • 4 (6-ounce) cod fillets
  • 2 tablespoons fresh lemon juice
  • 4 lemon wedges (optional)

Heat 1 tablespoon butter and 1 teaspoon oil in a small saucepan over medium-high heat swirl until butter melts. Add pasta cook 3 minutes or until lightly browned, stirring occasionally. Add stock, rice, 3/8 teaspoon salt, and 1/4 teaspoon pepper to pan bring to a boil. Cover reduce heat, and simmer until liquid is absorbed (about 15 minutes). Fluff rice mixture with a fork. Top with hazelnuts.

Heat a large ovenproof skillet over medium-high heat. Add remaining 2 teaspoons oil to pan swirl to coat. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish to pan cook 1 minute. Turn over place pan in oven. Bake at 400 & deg for 8 to 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan keep warm. Wipe out pan with paper towels (do not rinse).

Return pan to medium-high heat. Add remaining 1 tablespoon butter swirl until butter melts. Cook 1 minute or until butter begins to brown. Stir in juice. Drizzle butter mixture over fish. Serve with rice mixture and lemon wedges, if desired.


Top five recipes recommended by Chef Sorin Bontea

Chef Sorin Bontea, Răzvan Fodor's teammate in the adventure "Asia Express - The Treasure Road", makes today a top five recipes that we could prepare in the next period. The top includes a vegetarian recipe, one with fish (for the Feast of Flowers), one with lamb (for Easter), an exotic one and an out-of-the-ordinary dessert. After the gastronomic experience he had in the Asia Express adventure, the famous chef returned to the dishes that made him famous.

Here's what he recommends:

1. Tofu with soy sauce and Chinese beans
2. Fish fillets with vegetables
3. Lamb leg with mustard
4. Quesadilla with camembert cheese and mango
5. Strawberry cream soup with red pepper

And because the Flowers are on Sunday, the complete recipe for fish with vegetables would be useful, which you can prepare and enjoy together with your loved ones with whom you are in this period of isolation.

white fish fillets (cod, trout, pikeperch)
two celery stalks Apio
two bell peppers
a hot pepper
red cubes
onion
garlic
fresh parsley and basil
olive oil
salt and pepper

How is it prepared

Heat the pan, add the olive oil and sauté the chopped onion for a minute. Add chopped chopped celery and bell peppers (as well), thinly sliced ​​hot pepper and finely sliced ​​garlic. Let it boil for a few minutes (the vegetables will leave the juice), then match the taste of salt and pepper and add the coarsely chopped parsley and the whole basil leaves. Yes, the vegetables will be al dente, more raw, but that's the way it should be!
Put a little olive oil in a tray and place the fish fillets over which you sprinkled salt and pepper, and over them pour the vegetables with the sauce. Place in the preheated oven for a maximum of ten minutes.
Before serving, pour the fish on a plate, thinly, a little olive oil and decorate with fresh basil leaves or lemon slices, as desired.


Pilaf code 14 - Recipes

artichokes, mushrooms, tomatoes, wine, herbs,
buttered mashed potatoes

Maryland Chicken

shrimp & crabmeat stuffing, lobster cream sauce, rice pilaf

Petite Filet Marsala *

roasted garlic, portobello mushrooms, rich marsala demi glace, buttered mash

Paste

Linguine Marinara

spinach, mushrooms, tomatoes
add chicken or gulf shrimp

Linguine Primavera

dried cherries, mushrooms, vegetables, almonds add chicken or gulf shrimp

Tortellini & Grilled Chicken

cheese filled pasta, tomato cream sauce

Grilled Chicken Fettuccine

mushrooms, tomatoes, red bell peppers, cream

Lobster & Shrimp Fettuccine

imperial cream, tomato basil fettuccine

Kruser Kids

Smaller portions for our guests under 12, includes fountain beverage

Buttered Noodles

Fettuccine Alfredo

Chicken Alfredo

Chicken Tortellini

Teriyaki Chicken

Individual Pizza

cheese & amp 1 topping, additional toppings 50 ¢ ea

The pizza

Twelve Inch / Sixteen Inch

K&M Classic Cheese

Additional Toppings

pepperoni, italian sausage, onions, green peppers, mushrooms, diced tomatoes, black forest ham, black olives, pineapple, bacon

Main Special

ham, pepperoni, onions, mushrooms, green pepper

Rocky’s

cajun shrimp, tomatoes, garlic butter, artichokes

Caribbean Jerk Chicken

island bbq, cilantro, caramelized onions

Red Wing

spinach, pineapple, chicken, red pepper, garlic, tomatoes

Individual Gluten Free Thin Crust Pizza

main special, rocky’s, caribbean jerk chicken or red wing

Dinner Menu

Savor the Sea Combination

Create Your Entrance With Any Two Of The Selections Below. Served With Harvest Pilaf.

Shrimp & Grits

Sautéed Garlic Shrimp with Andouille Sausage and White Cheddar Grits

Maryland Stuffed Shrimp

Crabmeat Stuffing, Lobster Cream

Rochester Chop House Crabcakes

Jumbo Lump Crabmeat, Rust

Great Lakes Perch

Lemon Caper Beurre Blanc, Tomato Cucumber Relish

Blackened Mahi

Petite Filet Scampi *

4 Ounce Filet, Gulf Shrimp, Tomatoes, Champagne Cream

Soups, Starters & Salads

Chilled Garden Gazpacho

sour cream, housebaked croutons

Charley’s Chowder

diced tomatoes, fresh cut fish, vegetables

Spinach & Artichoke Dip

Stuffed Mushrooms

shrimp, crab, imperial cream

Flash Fried Calamari

Traditional, lemon caper white butter
Casino, garlic herb butter, banana & cherry peppers

Chop House Crabcakes

Raspberry Chicken Salad

blue cheese, candied walnuts, dried cherries, onion, raspberry maple vinaigrette

Salmon Apricot Salad *

dried apricots & cherries, sugared walnuts, goat, apricot ginger vinaigrette

Entrance Additions

Cole Slaw

Cup of Charley's Chowder

House Salad, Martha's Vineyared or Classic Caesar

Paste

Linguine Marinara

spinach, mushrooms, tomatoes, add chicken or gulf shrimp

Linguine Primavera

dried cherries, mushrooms, vegetables, almonds, add chicken or gulf shrimp

Tortellini & Grilled Chicken

cheese filled pasta, tomato cream sauce

Grilled Chicken Fettuccine

mushrooms, tomatoes, red bell peppers, cream

Lobster & Shrimp Fettuccine

imperial cream, tomato basil fettuccine

Poultry

Panroasted Chicken

artichokes, mushrooms, tomatoes, wine, herbs, mashed potatoes

Maryland Chicken

shrimp & crabmeat stuffing, lobster cream sauce, rice pilaf

Twin Filets Marsala *

roasted garlic, portobello mushrooms, rich marsala demi glace, buttered mash

New York Sirloin *

Center Cut Filet *

add rochester zip sauce to sirloin or filet for
add 'sizzling' with garlic herb butter & amp
dry sac sherry for

Great Lakes Whitefish

Costa Rican Mahi

Norwegian Salmon *

chargrilled or blackened
add siesta key sauce, lobster, shrimp, scallops artichokes, sweet tomato butter

Parmesan Encrusted Flounder

lemon caper white butter, rice pilaf

Fish & Chips

alaskan cod, cole slaw, joe muer's tartar sauce

Jimmy's Lake Perch

lemon caper butter, tomato relish, mashed potatoes

Sea Food

Seafood Panroast

shrimp, scallops, lobster, imperial cream, rice,
crunchy garlic toast

Chop House Crabcakes

lump crabmeat, rust, rice pilaf, vegetable

Kruser Kids

Smaller portions for our guests under 12, includes fountain beverage

Buttered Noodles

Fettuccine Alfredo

Chicken Alfredo

Chicken Tortellini

Teriyaki Chicken

Individual Pizza

cheese & amp 1 topping, additional toppings 50 ¢ ea

* contains raw or undercooked ingredients consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

unless otherwise noted poultry served with rice, steaks served with mashed potatoes & fresh vegetable, fish served with rice & vegetable * contains raw or undercooked ingredients consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Catering Menu

Please click the link below to download our catering menu.

Serving Suggestions

This catering menu is designed to assist you with planning your event. It identifies the number of pieces or the number of people per selection. These amounts are provided as a guideline. When placing your order you may want to consider the following…

Number of Items

The more items you offer, the fewer pieces you will need of each item. Anticipate which food selections will be the most popular with your group, and increase the number of those items. If you choose to omit or add a category, adjust one of the others accordingly. In general, 50 adults will consume the following over a period of 60-90 minutes…

Appetizer

Salad

Paste

Kebobs

Starch or Vegetable

The more items you offer, the fewer pieces you will need of each item. Anticipate which food selections will be the most popular with your group, and increase the number of those items. If you choose to omit or add a category, adjust one of the others accordingly. In general, 50 adults will consume the following over a period of 60-90 minutes…

If you are planning a cocktail style party instead of a traditional meal, figure 5-6 bites per person per hour for the first hour and 3-4 pieces each hour thereafter.

Please provide three days of advance notice to ensure availability. Prices subject to change.

Food Service Waiters

If requested at least 4 weeks in advance of your event date a food service attendant may be available to deliver, set-up, and attend to your food buffet for an additional charge of $ 25 per attendant, per hour with a minimum of 3 hours. We suggest 1 food attendant for every 75 guests.

Delivery

Delivery is based on availability and the cost is determined by the location and size of your order.

Chaffing Dishes

Chaffing dishes are available for rent at a cost of $ 20 per set for a period of up to 20 hours.

Pastabilities

Bulk packaged with freshly grated Parmesan cheese & Housebaked Kruse & Muer Rolls. All Pastas Served with Egg Penne Unless Otherwise Specified.

Guideline for Entree Service:
Small 6-8 people (12 rolls)
Medium 12-15 people (20 rolls)
Large 18-20 people (32 rolls)

Pasta Marinara

With Diced Tomatoes, Fresh Spinach, Sliced ​​Mushrooms, Wine & Herbs

Spring pasta

With Garden Vegetables, Dried Cherries, Toasted Almonds, Olive Oil, Garlic & Herbs
Small $ 62 Medium $ 94 Large $ 125

With Grilled Chicken
Small $ 70 Medium $ 110 Large $ 145

With Gulf Shrimp
Small $ 82 Medium $ 125 Large $ 180

Grilled Chicken Wing Cream

With Crisp Peppers & Fresh Mushrooms in a Red Bell Pepper Cream Sauce
Small $ 70 Medium $ 110 and Large $ 145

Tortellini & Grilled Chicken ala Créme

Cheese Filled Half Moons of Pasta & Grilled Chicken Tossed in a Sweet Tomato Cream
Small $ 70 Medium $ 110 Large $ 145

Shrimp & Artichoke Pasta

Penne Pasta Tossed with Italian Tomatoes, Artichoke Hearts, Gulf Shrimp & Fresh Herbs
Small $ 82
Medium $ 125 Large $ 180

Pasta Siesta Key

Gulf Shrimp, Scallops, Lobster & Artichoke Hearts in a Sweet Tomato Butter
Small $ 90 Medium $ 140 Large $ 205

Lobster & Shrimp Penne ala Créme

With Maine Lobster Meat & Gulf Shrimp in a Rich Saffron Cream over Egg Penne
Small $ 95 Medium $ 145 Large $ 210


ALERT! RED code in 14 counties in Romania

The National Meteorological Administration has issued a new severe weather code in Romania. From this night, from 2.00 am until February 24 at 18.00, strong wind phenomena, gusts of over 140-180 km / h, are targeted in the Southern and Curvature Carpathians, especially at altitudes of over 1500 meters.

The wind gusts will thus be quite strong, strongly scattering the snow and causing the visibility to decrease to zero.

Instead, on Sunday, February 23 and until February 24, another code affects Romania almost entirely. From the evening of Sunday, February 23, the wind will gradually intensify in most parts of the country, with speeds generally of 55-70 km / h.

During this period, the wind in the mountain area will have sustained intensifications,
with gusts of over 110-130 km / h. It will temporarily snow blizzard, significantly diminishing the visibility, at first in the Eastern Carpathians, then in the rest of the mountainous area, at altitudes generally over 1600 m, and the wind will have sustained intensifications, on Sunday night to Monday (February 23/24) and in the first part of Monday (February 24) in northern Crișana, Transylvania and Maramureș, with speeds of 80 & # 823095 km / h, and especially during Monday, in Moldova and northern Dobrogea, temporarily with over 90 & # 8230100 km / h, according to the communiqué of the National Meteorological Administration.

Unstable weather and next week. What do meteorologists say?

And next week the weather will be unstable, according to Florinela Georgescu, director of applied meteorology at [& hellip]

Weather June 18th. Romanians can say goodbye to summer

Weather June 18th. Today, meteorologists from the National Meteorological Administration announce particularly changeable weather for this period of [& hellip]

Weather June 16. A day of horror awaits the Romanians

Weather June 16. Meteorologists announce for Tuesday, June 16, quite changeable weather for this time of year. Although [& hellip]

Weather June 12. He returns to Romania in autumn

The National Meteorological Administration issued the weather forecast on June 12. Meteorologists do not have very good news for Romanians. Autumn is [& hellip]


Now It's Your Turn!

I & rsquove had a lot of fun testing these cooking methods and eating all that black rice, and now it & rsquos your turn! Please let us know in the comments below what is your favorite method of cooking black rice. Do you like it? Do you cook it often? And if you try any of the techniques described in this post, please give this recipe a 5-star rating!


Do you love Rafaello candy? They are rightly absolutely delicious. That's why you shouldn't forget them even when you're fasting. So, we have prepared for you the ideal recipe that will satisfy your cravings at any time.

5 / 5 - 1 Review (s)

Pilaf code 14 - Recipes

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INGREDIENTS

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Add All Ingredients

4 tablespoons Culinary Tours Irish Butter, plus additional for pan

1 tablespoon shallots, chopped finely

1 pound Cod fillet, fresh or previously frozen, cut into 4 equal pieces

- Kosher salt & amp fresh ground pepper, to taste

1/3 cup Full Circle Market Organic Chicken Bone Broth

1/4 cup Fresh Chopped Parsley

1. Preheat oven to 350 degrees Fahrenheit. (Chef’s Note: Steps 2-5 can be done ahead of time and left in your refrigerator until ready to cook.)

2. Wash hands with soap and water. Rinse all fresh produce items under cold running water and pat dry.

3. Use a cold butter stick (about one teaspoon) to coat the bottom of an oven-safe low pan that has a lid.

4. Sprinkle the chopped shallots into the pan.

5. Add Cod pieces atop shallots. Wash hands again after handling raw fish.

6. Season with salt and pepper and top each portion with a lemon slice.

7. Add wine and chicken broth.

8. Turn stovetop heat on high and bring to a simmer.

9. Once simmering, cover and place entire pan into oven, and bake for 12-14 minutes or until fish reaches an internal temperature of 145 degrees Fahrenheit with an instant-read thermometer and flakes easily.

10. Carefully remove fish to a dinner plate and cover loosely with foil to keep warm.

11. Place pan back onto the burner and bring remaining liquid to a boil. Turn down to a high simmer and reduce the liquid until it is a syrupy consistency.

12. Add any juices that have accumulated on the dinner plate holding your fish.

13. Cut butter into slices and add into simmering pan sauce. Once melted, add fresh parsley and mix into sauce. Do not boil.


Mojo Cod With Rice Pilaf

Preheat oven to 350 ° F / 175 ° Place onion and garlic in base of Chop ‘N Prep®, cover and pull cord 4–5 times to finely chop. Combine chopped onion and garlic as well as chicken stock in UltraPro 3.7-Qt./3.5 L Casserole Pan. Cover and microwave on high power 6 minutes. In small bowl, combine tomatoes with 1 tsp. olive oil, ½ tsp. salt and ¼ tsp. pepper, tossing to combine. Remove pan pan from microwave and stir in rice. Invert pan pan cover and place tomatoes in cover. Place inverted cover on casserole pan, transfer stacked pieces to oven and bake 20 minutes with no additional cover over tomatoes.

Bake the cod

Brush fish with olive oil and season with DIY Cilantro Mojo Seasoning. Remove casserole pan from oven, remove cover containing tomatoes and stir peas, remaining salt and pepper, and parsley into rice. Add fish to inverted cover, moving tomatoes aside. Restack and bake for an additional 12–14 minutes.

Make the tapenade

Place olives, capers, parsley and vinegar based on Chop ‘N Prep®. 2. Cover and pull cord 4–5 times until all ingredients are finely chopped.